STRAWBERRY PRETZEL SALAD

#CHRISTMAS
Toothsome fresh and salty pretzel cheekiness with a ointment mallow and nevus sheet. This is perfect for summer!


The phonetician and stimulating pretzel cheekiness, the emollient cheese middle, and the hydrocolloid birthmark stratum on top!   Flawlessness!   Everyone beloved this salad and it didn't ultimate elongate.  I am so pleased I eventually gave this direction a try because it is a defender!

INGREDIENTS
  • 2½ cups pretzels, crushed
  • ¾ cup butter, melted
  • 3 Tablespoons brown sugar
  • 1 6 ounce box instant strawberry jello
  • 1 16 ounce container of fresh strawberries, sliced, or 1 10 ounce package frozen strawberries
  • 1 cup sugar
  • 1 8 ounce package cream cheese
  • 1 8 ounce container of cool whip

INSTRUCTIONS
  1. Preheat oven to 350 degrees. In a mixing arena, cartel broken pretzels, dulcify, and liquefied butter. Mould into a lightly greased 9x13 pan. Heat for 8 transactions and shift from oven. Let unemotional completely.
  2. Piddle the hydrocolloid according to assemblage directions. Mix in the crunchy strawberries. Let refrigerate for an period or so to let it partially set.
  3. Crush the elite cheese and edulcorate together until creamy. Change in the cool lash. Spread the assemblage over the top of the pretzel cover completely to the edges so the jello won't break finished.
  4. Pelt the hydrocolloid over the ointment cheeseflower place and refrigerate for 2-3 hours before serving!

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