Tuesday, August 31, 2010

Strawberry Pretzel Dessert

I really wasn't sure what to call this. The original recipe calls it a "salad," but to me that would mean the ingredients are just thrown together, not layers like the it calls for. It just didn't seem to be the right wording. Beyond that, this is delicious! It's the perfect combination of salty and sweet. I think it tastes better after sitting overnight, but word of warning - spray the bottom of your pan. I didn't and have had some trouble getting the crust out the next day.

Strawberry Pretzel Dessert
adapted from Allrecipes

1 1/2 cups crushed pretzels
4 1/2 TBS sugar
a stick and a half (3/4 cup) of butter, melted
1 cup sugar
2 - 8 oz packages low-fat cream cheese
8 oz container of Lite or Free Cool Whip
1/2 tsp vanilla extract
6 oz package strawberry gelatin
16 oz package frozen sliced strawberries, defrosted

Preheat oven to 350. Mix together crushed pretzels, sugar and melted butter. Press into the bottom of a greased 9x13 pan. Bake for 10 minutes and no longer or it will take an act of Congress to get your crust cut! Cool completely.

In a medium bowl or with your stand mixer, beat together cream cheese and sugar until smooth. Add vanilla and mix well. Fold in the Cool Whip. Spread over cooled crust. Place in the fridge for about 1 hour.

Bring 1 cup of water to a boil. Mix in gelatin until dissolved. Add in strawberries. Place in the fridge for about 1 hour to firm slightly. 

Once the strawberry mixture has thickened slightly, pour it over the cream cheese mixture in the pan. Refrigerate overnight or at least 2-3 hours.

If you are short for time, you can let the strawberry mixture cool slightly and then pour it over the top of the cream cheese mixture. Again let it sit in the fridge overnight or 2-3 hours minimum. 


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