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Layered Strawberry-Pretzel Salad

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Pillsbury Kitchens
Updated Mar 3, 2020
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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.

Layered Strawberry-Pretzel Salad

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

300 Calories
16g Total Fat
3g Protein
35g Total Carbohydrate
25g Sugars

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

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