Pretzel Salad Recipe - Cooking Index
Pretzel Salad Recipe - Cooking Index
| 4 | Cream cheese | |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 2 2/3 cups | 631ml | Pretzels - coarsely broken |
| 1 cup | 198g / 7oz | Margarine - melted |
| 1 | Whipped topping | |
| 1 | Strawberry gelatin | |
| 2 cups | 474ml | Pineapple juice - heated |
| 1 | Frozen strawberries |
With electric mixer, blend cream cheese and sugar, then set aside.
Mix pretzels and margarine and press into a 9x13 inch baking dish. Bake at 400F for 10 minutes; cool.
Spread cream cheese mixture over cooled pretzel crust. Spread whipped topping over cream cheese and chill.
Dissolve gelatin in hot pineapple juice.
Add the strawberries. Allow gelatin to thicken then pour over whipped topping and refrigerate until firm.
Source:
Quick and Easy Home Cooking Magazine
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