It's summer and I am nostalgic going through my mother's summer recipes I stumbled upon this classic Strawberry Pretzel Salad. My version is healthier and gluten free! ♥
Ingredients ♥
6 oz. strawberry sugar free Jell-O
2 cups boiling water
2 1/2 cups salted pretzels Gluten Free, (measured before crushing)
1/4 cup granulated sugar ( Sugar in the Raw organic white)
8 Tbsp. unsalted margarine
8 oz. package light cream cheese, softened
1/2 cup granulated sugar ( Sugar in the Raw organic white)
8 oz. cool whip, thawed in the fridge
1 lb. fresh strawberries, hulled and sliced
Directions ♥
Preheat the oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.
In a medium saucepan, melt 8 Tbsp. margarine then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
When pretzels have cooled, use an electric hand mixer to beat 8 oz. cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 oz. Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
Hull and slice 1 lb. strawberries then stir into your room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).
No comments:
Post a Comment