Recipe--Pretzel Salad

One of our favorite desserts is pretzel salad. When cooking for the fourth of July this year, we thought of this recipe because of the red and white colors.

I love this dessert because of the great combinations: fruity and creamy, sweet and salty. I love all 3 layers of this dessert!

Sorry the pictures aren’t great. Tasty as it is, it wasn’t coming out of the pan cleanly, and when I took the photo below out on our deck, it was starting to melt. But that’s what happens when it’s 93 degrees out. J

Pretzel Salad

1^st layer:

2 ½ cups chopped pretzels

3 Tablespoons sugar

¾ cup butter, melted

2^nd layer:

1 (12 oz.) container frozen whipped topping

1 (8 oz) pkg. cream cheese, softened

1 cup sugar

3^rd layer:

2 cups boiling water

2 (3 oz.) pkg. strawberry gelatin

1 (10 oz.) pkg. frozen strawberries

Topping (optional):

Chopped pretzels

For first layer, combine ingredients and press into a 9x13 inch pan. Bake at 350°F for 8 to 10 minutes. Cool.

For second layer, mix ingredients together and spread on cooled first layer.

For third layer, mix gelatin in boiling water. Add frozen strawberries and stir until thawed. Chill. When partially thickened, spread over cream cheese layer. Sprinkle with additional chopped pretzels (optional.) Chill for at least ½ hour before serving. Serves 16-24.