Try this Strawberry pretzel salad recipe, or contribute your own.
Suggest a better descriptionDIRECTIONS:
Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9x13-inch baking pan. Bake for 10 min, then cool completely.
Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.
Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened (will the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
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Serving Size: 1 (2255g) | ||
Recipe Makes: Servings | ||
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Calories: 2337 | ||
Calories from Fat: 1892 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 210.2g | 280 % | |
Saturated Fat 136.7g | 683 % | |
Monounsaturated Fat 48.4g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 477.1mg | 147 % | |
Sodium 1335.8mg | 46 % | |
Potassium 1577mg | 42 % | |
Total Carbohydrate 110.5g | 33 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 97.2g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2337
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