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Instructions
Step
1
Heat oven to 350°F.
Step
2
In medium heatproof bowl, place gelatin. Pour boiling water over gelatin; whisk until completely dissolved. Let cool 10 minutes. Stir in thawed strawberries and any juice. Refrigerate uncovered until partially set (should resemble the texture of raw egg whites), about 1 hour 45 minutes.
Step
3
Place pretzels in resealable food storage bag, press out the air, and seal. Crush with rolling pin until largest pieces are no bigger than 1/2 inch. Crush enough pretzels to yield 2 cups crushed pretzels.
Step
4
In medium bowl, mix the 2 cups crushed pretzels, melted butter and 3 tablespoons sugar. Press evenly in bottom of ungreased 13x9-inch baking dish. Bake 10 minutes. Cool on cooling rack, about 30 minutes.
Step
5
In medium bowl, beat thawed whipped topping, softened cream cheese and 1 cup sugar with electric mixer on medium speed until smooth. Spread over cooled crust. Refrigerate 30 minutes or until cream cheese mixture is set.
Step
6
Carefully spoon and spread the gelatin topping over the cream cheese filling. Cover with plastic wrap or foil and refrigerate 4 to 6 hours or until gelatin is set. To serve, cut into 4 rows by 3 rows.
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Keep an eye on the gelatin mixture while it’s setting up in the fridge. Chill it only until it’s about the thickness of egg whites, so that it will spread on the dessert into a smooth layer.
If desired, serve strawberry pretzel salad with a dollop of additional whipped topping, fresh strawberries, mint sprig, or a mini pretzel twist.
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Nutrition Facts are not available for this recipe
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