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Salads - Pretzel Salad

  • 2 cups finely crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • 1 (12-ounce) container whipped topping
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 cup sugar
  • 1 (6-ounce) box strawberry Jell-O
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries

Combine pretzels, butter, and 3 tablespoons sugar; pat into 13-x-9-inch pan and bake at 400º for eight to 10 minutes. Cool. Beat together cream cheese and 1 cup sugar; stir in whipped topping and spread mixture over cooled pretzels.
Mix Jell-O with 2 cups boiling water; add frozen strawberries and let sit for about 10 minutes. Carefully pour over cream cheese mixture. Refrigerate at least 2 hours before serving.
The cook says: “My husband is diabetic, so I use Splenda in place of sugar and also use sugar-free Jell-O and 1 (16-ounce) bag of strawberries that are frozen without sugar.”
Submitted By: Barbara A. Dillon
AgCentral Co-op
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