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Rosemary Pretzel Salad

Linda
Strawberries, jello, pretzel crust and creamy layers for special events
5 from 2 votes
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Salad
Cuisine Southern American
Servings 12 -16

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