Steps to Make Salinas Valley 1930 History

Pretzel Salad Ii

¨ the farming economy in salinas valley saw far less disruptions in terms of productions and markets than other locations in america.

Recipe Summary Pretzel Salad Ii

This is a really good dessert. The combo of sweet, crunchy, and slightly salty is super good. It is very popular here in the Mississippi Valley. Plan ahead, it needs to refrigerate for 4 hours.

Ingredients | Salinas Valley 1930 History

2 ½ cups crushed pretzels

3 tablespoons confectioners' sugar

¾ cup melted butter

1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar

1 cup frozen whipped topping, thawed

1 (6 ounce) package strawberry flavored Jell-O® mix

1 ½ cups boiling water

1 (16 ounce) package frozen strawberries

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.

Bake in preheated oven for 10 minutes. Cool.

To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.

Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.

Info | Salinas Valley 1930 History

prep: 20 mins cook: 10 mins additional: 6 hrs total: 6 hrs 30 mins Servings: 11 Yield: 10 to 12 servings

TAG : Pretzel Salad Ii

Desserts, Specialty Dessert Recipes, Dessert Salad Recipes, Jell-O® Salad,