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Pretzel Salad

  • Serves 8.


  • 2 cups pretzels, crushed
  • 1-1/4 cups sugar
  • 1-1/4 sticks margarine or butter
  • 8 oz. whipped cream cheese
  • 1 cup whipped topping
  • 2 cups pineapple juice
  • 2 (3-oz.) packages strawberry gelatin
  • 2 (10-oz.) packages frozen strawberries
  • Additional whipped topping for garnish (optional)


Preheat oven to 350°. Mix pretzels, 1/4 cup of the sugar, and margarine or butter. Spray a 13 x 9 x 2-inch pan with cooking spray and spread pretzel mixture in it. Bake for 10 minutes. Allow to cool completely. Mix cream cheese, the remaining 1 cup sugar, and whipped topping; spread over baked pretzel mixture. Heat pineapple juice and dissolve gelatin in it. Add frozen strawberries and cool until gelatin just begins to set. Spread over cream cheese layer and refrigerate until solid. Cut into squares and serve on lettuce bed. Garnish with a dollop of whipped topping if desired.

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