Layered Strawberry-Pretzel Salad

Layered Strawberry-Pretzel Salad

Pile layers of strawberries, strawberry gelatin and a creamy yogurt-cream cheese filling on top of a crushed pretzel base for a perfectly sweet-and-salty side dish that will steal the show at your next potluck.

Layered Strawberry-Pretzel Salad



  • 1 package (6 oz) Jell-O™ strawberry-flavored gelatin
  • 2 cups boiling water
  • 2 boxes (10 oz each) frozen sweetened strawberries in juice, thawed
  • 2 cups finely crushed small pretzel twists (about 6 cups small pretzel twists)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 package (8 oz) cream cheese, softened
  • 1 container (6 oz) Yoplait® Original Yogurt French Vanilla
  • 1 cup Cool Whip™ frozen whipped topping, thawed


  1. In medium bowl, stir strawberry gelatin and boiling water until dissolved. Stir in strawberries and juice; refrigerate 60 to 90 minutes or until partially set.
  2. Meanwhile, heat oven to 350°F. In small bowl, mix crushed pretzels, melted butter and 1/4 cup of the sugar. Press firmly into bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes; cool completely, about 30 minutes.
  3. In medium bowl, beat cream cheese, yogurt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping until incorporated. Carefully spread over cooled crust.
  4. Pour strawberry gelatin mixture over cream cheese filling layer; spread evenly. Refrigerate until firm, at least 3 hours. To serve, cut into 4 rows by 3 rows.


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel