Rosemary Pretzel Salad
Strawberries, jello, pretzel crust and creamy layers for special events
Ingredients
- Use 9x13 casserole dish
- Crust
- 2 - 2 ½ C crushed but not super fine pretzels
- 1 ½ sticks margarine or butter melted
- 2 T sugar
- Filling
- 8 oz fresh whipped cream or Cool Whip thawed
- 1 C sugar
- 8 oz cream cheese room temp
- Topping
- 1 lg or 2 sm strawberry jello
- 2 C boiling water
- 2 - 10 pkg frozen strawberries or 16 oz coarsely chopped fresh strawberries
Instructions
- Crust
- Crush pretzels into small pieces
- Melt margerine or butter
- Mix all ingredients together using a fork
- Pat into 9 x 13 dish
- Bake 8-10 min @ 375
- Cool completely
- Filling
- Beat cream cheese and sugar til fluffy
- Fold in cool whip or whipped cream
- Spread onto cooled crust
- Put in refridgerator while making strawberry jello topping
- Topping
- Dissolve jello in boiling water according to package directions
- Add strawberries
- Stir until strawberries are thawed and jello begins to congeal
- If using fresh, stir well smashing a few strawberries
- Pour evenly over chilled creamy filling
- Refrigerate for appx 4 hours
- Cut with sharp knife prior to serving