Strawberry Salad with Pretzel Crust

Name: Strawberry Salad with Pretzel Crust
Yield: 15 servings
Ingredients: Crust:; 4 ozs mini pretzels, crushed fine; 5 tbsps margarine, melted; 3 tbsps granulated sugar; Filling:; 6 ozs strawberry gelatin powder; 2 cups water, boiling; 16 ozs frozen whole strawberries, thawed and sliced; 8 ozs neufchatel cheese, softened; 3/4 cup granulated sugar; 3 tbsps fat-free milk; 8 ozs Cool Whip Free, thawed

Adapted from Lutheran Brotherhood: 75 Years of Service & Still Cooking

Crust:
4 ozs mini pretzels, crushed fine
5 tbsps margarine, melted
3 tbsps granulated sugar
Filling:
6 ozs strawberry gelatin powder
2 cups water, boiling
16 ozs frozen whole strawberries, thawed and sliced
8 ozs neufchatel cheese, softened
3/4 cup granulated sugar
3 tbsps fat-free milk
8 ozs Cool Whip Free, thawed

To prepare the crust, combine pretzels, margarine, and three tablespoons of sugar in a mixing bowl. Press the mixture firmly in a 13"x 9" pan. Chill for one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are browned. Cool on rack before filling. To prepare the filling, dissolve gelatin powder in water. Stir in strawberries. Refrigerate for 30 minutes, or until slightly thickened. In a mixing bowl, combine Neufchatel cheese, remaining sugar, and milk. Mix well. Fold in whipped topping. Spread the cream cheese mixture over crust. Top with strawberry mixture. Refrigerate 24 hours or until ready to serve.

Posted: 8/25/1997

Desserts

Rated by 0 users (0.00)

WW Points^* : 2.45

15 servings

Nutrition Facts
Servings Per Recipe 15
Amount Per Serving
Calories 120 Calories from Fat 27 (22%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 0g	0%
Sodium 57mg	2%
Potassium 0mg	0%
Total Carbohydrate10g	3%
Dietary Fiber 1g	4%
Sugars 18g
Protein 0g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.