Layered Strawberry-Pretzel Salad

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. MORE+ LESS-

By Pillsbury Kitchens

Updated March 10, 2017

Ingredients

package (6 oz) Jell-O™ strawberry-flavored gelatin

cups boiling water

boxes (10 oz each) frozen sweetened strawberries in juice, thawed

cups finely crushed small pretzel twists (about 6 cups small pretzel twists)

1/2

cup butter, melted

1/2

cup sugar

package (8 oz) cream cheese, softened

container (6 oz) Yoplait® Original Yogurt French Vanilla

cup Cool Whip frozen whipped topping, thawed

Steps

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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.

Expert Tips

Store covered in refrigerator.
If desired, top with additional crushed pretzels or a dollop of whipped topping before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 140

% Daily Value

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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Trademarks referred to herein are the properties of their respective owners.