This is a special dessert that goes nicely with the hot weather. My strawberry pretzel salad combines two tastes of sweet and salty for a cold dessert that is creamy and decadent with cream cheese, marshmallows, Cool Whip Topping over a baked pretzel crust and layered with strawberries swimming in strawberry gelatin!
I warn you, however, this is a very hard temptation to resist. The unexpected mix of velvety sweet and salty can practically drive you over the edge with pleasure with every scrumptious bite. Therefore, I advise you to proceed with caution because this can quickly become an addictive dessert!
My Strawberry Pretzel Salad Supreme
3 tablespoons of granulated sugar
1/2 cup of confectioners sugar
2 cups of crushed pretzels (not too fine)
3/4 cup of melted margarine (not spread)
1 container (9-oz. size) of Cool Whip Topping
1 package of cream cheese or Neufchatel cheese (8 oz. size)
2 cups of mini marshmallows
1 package (6-oz. size) of strawberry gelatin
2-1/2 cups of boiling water
1 package of frozen strawberries (10 oz. size)
Combine the crushed pretzels, granulated sugar, and margarine in a 9 x 13-inch baking pan.
Bake this mixture at 350 degrees for about 12-15 minutes to firm this up.
Cool this shell and set aside while you prepare the filling.
Cream the softened cheese and add the confectioners sugar to thoroughly combine.
Fold in the Cool Whip, mini marshmallows and spread over the baked layer.
Dissolve the gelatin in the boiling water. Stir in the berries next and chill until it thickens. When it is thick enough, you will spread over the cream cheese layer and chill.
