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Linda

Rosemary Pretzel Salad

5 from 3 votes
Strawberries, jello, pretzel crust and creamy layers for special events
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 -16
Course: Salad
Cuisine: Southern American
Ingredients Method

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

Method
 

  1. Crust
  2. Crush pretzels into small pieces
  3. Melt margerine or butter
  4. Mix all ingredients together using a fork
  5. Pat into 9 x 13 dish
  6. Bake 8-10 min @ 375
  7. Cool completely
  8. Filling
  9. Beat cream cheese and sugar til fluffy
  10. Fold in cool whip or whipped cream
  11. Spread onto cooled crust
  12. Put in refridgerator while making strawberry jello topping
  13. Topping
  14. Dissolve jello in boiling water according to package directions
  15. Add strawberries
  16. Stir until strawberries are thawed and jello begins to congeal
  17. If using fresh, stir well smashing a few strawberries
  18. Pour evenly over chilled creamy filling
  19. Refrigerate for appx 4 hours
  20. Cut with sharp knife prior to serving