Strawberry Salad With Pretzel Crust

Course : Salads
Serves: 12
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2 cups fat-free pretzels -- crushed
1/4 cup reduced fat margarine -- melted
3 tablespoons granulated sugar
6 ounces strawberry gelatin powder
2 cups boiling water
20 ounces frozen strawberries
8 ounces fat-free cream cheese -- softened
3/4 cup granulated sugar
3 tablespoons skim milk
8 ounces cool whip free -- thawed

Preparation / Directions:

To prepare crust, combine pretzels, margarine, and three tablespoons sugar in a mixing bowl. Press mixture firmly in a 13 x 9" pan. Chill one hour, or until firm. Or, bake in a 375 degree oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, dissolve gelatin powder in water. Stir in strawberries. Refrigerate for 30 minutes, or until slightly thickened. In a mixing bowl, combine cream cheese, remaining sugar, and milk. Mix well. Fold in whipped topping. Spread cream cheese mixture over crust. Top with strawberry mixture. Refrigerate four hours or until ready to serve.


Nutritional Information:

171 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 40g Carbohydrate; 2mg Cholesterol; 143mg Sodium

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