Layered Strawberry-Pretzel Salad

Name: Layered Strawberry-Pretzel Salad
Prep time: 25 min
Total time: 5 h 35 min
Yield: 12
Ingredients: 1 package (6 oz) Jell-O™ strawberry-flavored gelatin; 2 cups boiling water; 2 boxes (10 oz each) frozen sweetened strawberries in juice, thawed; 2 cups finely crushed small pretzel twists (about 6 cups small pretzel twists); 1/2 cup butter, melted; 1/2 cup sugar; 1 package (8 oz) cream cheese, softened; 1 container (6 oz) Yoplait® Original Yogurt French Vanilla; 1 cup Cool Whip frozen whipped topping, thawed

2 Ratings

2 Reviews

Kitchen Tested

Prep 25 min
Total 5 hr 35 min
Ingredients 9
Servings 12

Pile layers of strawberries, strawberry gelatin and a creamy yogurt-cream cheese filling on top of a crushed pretzel base for a perfectly sweet-and-salty side dish that will steal the show at your next potluck.

By Pillsbury Kitchens

Updated March 3, 2020

Ingredients

1 package (6 oz) Jell-O™ strawberry-flavored gelatin
2 cups boiling water
2 boxes (10 oz each) frozen sweetened strawberries in juice, thawed
2 cups finely crushed small pretzel twists (about 6 cups small pretzel twists)
1/2 cup butter, melted
1/2 cup sugar
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® Original Yogurt French Vanilla
1 cup Cool Whip frozen whipped topping, thawed

Steps

1

In medium bowl, stir strawberry gelatin and boiling water until dissolved. Stir in strawberries and juice; refrigerate 60 to 90 minutes or until partially set.
2

Meanwhile, heat oven to 350°F. In small bowl, mix crushed pretzels, melted butter and 1/4 cup of the sugar. Press firmly into bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes; cool completely, about 30 minutes.
3

In medium bowl, beat cream cheese, yogurt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping until incorporated. Carefully spread over cooled crust.
4

Pour strawberry gelatin mixture over cream cheese filling layer; spread evenly. Refrigerate until firm, at least 3 hours. To serve, cut into 4 rows by 3 rows.

Store covered in refrigerator.
If desired, top with additional crushed pretzels or a dollop of whipped topping before serving.
To easily crush pretzels, measure out what you need for the recipe and place them in a resealable gallon-size food storage bag; remove air from the bag and seal. Use a rolling pin or the flat side of a meat mallet to crush pretzels.

Nutrition Facts

Serving Size: 1 Serving

Calories: 300

Calories from Fat: 140

Total Fat: 16g; 24%

Saturated Fat: 10g; 48%

Trans Fat: 1/2g

Cholesterol: 40mg; 14%

Sodium: 280mg; 12%

Potassium: 100mg; 3%

Total Carbohydrate: 35g; 12%

Dietary Fiber: 1g; 5%

Sugars: 25g

Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 35%; 35%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.