Strawberry Pretzel Salad
This scrumptious make-ahead strawberry pretzel salad recipe is the perfect combo of sweet and salty. Serve at a holiday spread or summer potluck.
Ingredients
Instructions
Heat oven to 350°F.
In medium heatproof bowl, place gelatin. Pour boiling water over gelatin; whisk until completely dissolved. Let cool 10 minutes. Stir in thawed strawberries and any juice. Refrigerate uncovered until partially set (should resemble the texture of raw egg whites), about 1 hour 45 minutes.
Place pretzels in resealable food storage bag, press out the air, and seal. Crush with rolling pin until largest pieces are no bigger than 1/2 inch. Crush enough pretzels to yield 2 cups crushed pretzels.
In medium bowl, mix the 2 cups crushed pretzels, melted butter, and 3 tablespoons sugar. Press evenly in bottom of ungreased 13x9-inch baking dish. Bake 10 minutes. Cool on cooling rack, about 30 minutes.
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