Ingredients for Strawberry Banana Pretzel Salad
- 1 ½ cups crushed pretzels
- Butter
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- Crushed Pineapple
- Frozen Sliced Strawberries
- 8 ounces whipped topping (thawed)
- Strawberry Gelatin
- Pineapple Juice
- Water to make 2 cups total liquid (with reserved pineapple juice)
- 1 cup sliced bananas
- Walnut Pieces
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How to Make Strawberry Banana Pretzel Salad
- Preheat oven to 400°F (200°C).
- Crush 1 ½ cups pretzels into crumbs. Combine with 6 tablespoons melted margarine.
- Press pretzel mixture firmly into the bottom of a greased 9x13 inch baking dish.
- Bake for 10-12 minutes, or until lightly golden.
- Let cool completely.
- While the crust cools, beat together 8 ounces cream cheese (softened), 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Spread cream cheese mixture evenly over the cooled pretzel crust.
- Top with 8 ounces whipped topping (thawed).
- Refrigerate for at least 30 minutes to allow the layers to set.
- Drain 20 ounces canned pineapple chunks, reserving the juice. Add enough water to the reserved juice to measure 2 cups total liquid.
- In a medium bowl, dissolve 3 (3-ounce) packages strawberry Jell-O in the hot pineapple juice and water mixture. Stir until completely dissolved.
- Add 2 cups frozen strawberries (thawed), 1 cup sliced bananas, ½ cup chopped walnuts to the Jell-O mixture.
- Gently stir to combine.
- Carefully pour Jell-O mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the Jell-O to fully set.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
311g
Fat
109g
Carbs
44g
