Ingredients for Phyllis Pretzel Salad
- 1 (16 ounce) bag pretzels, roughly crushed
- White Sugar
- Butter
- 1 (8 ounce) package cream cheese, softened
- Frozen Whipped Topping
- Strawberry Gelatin
- 1 cup boiling water
- 2 cups frozen strawberries
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How to Make Phyllis Pretzel Salad
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (16 ounce) bag of pretzels, roughly crushed, 4 1/2 tablespoons granulated sugar, and 1/2 cup (1 stick) melted unsalted butter. Mix until evenly coated.
- Press the pretzel mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Bake for 10-12 minutes, or until lightly golden brown. Let cool completely.
- In a medium bowl, beat together 1 (8 ounce) package of softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Gently fold in 8 ounces of whipped topping.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a separate medium bowl, combine 1 (3 ounce) package of strawberry gelatin and 1 cup of boiling water. Stir until completely dissolved.
- Add 2 cups of frozen strawberries and stir until completely thawed. Let stand at room temperature until slightly thickened (about 5-10 minutes).
- Refrigerate the gelatin mixture until partially set (about 20-30 minutes).
- Pour the strawberry gelatin mixture over the cream cheese layer.
- Refrigerate for at least 3-4 hours, or preferably overnight, to allow the salad to set completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
83g
Fat
47g
Carbs
11g
