Pretzel Salad

May 14, 2012

Nearly a year ago, a friend from church shared this recipe with me – and it is a keeper!  It’s especially nice on a hot summer day.  There are several versions of Pretzel Salad recipes and most of them require Jell-O, but my family likes this version.

It takes so little time to put together and requires very few ingredients.

1. Place pretzels in a heavy ziploc bag and crush (I use the handle of a knife, but using a rolling pin would probably be safer! 😉 ).  Melt butter, add sugar and crushed pretzels and stir until well coated.

2. Pour onto a baking sheet and spread evenly.  Bake at 350° for 7 minutes. 

3. Meanwhile, mix whipped topping, cream cheese, sugar and fruit together.

4. Mixture will be foamy / bubbly.  Allow to “dry” for 8-10 minutes, until pan is cool enough to touch.

5. Use a spatula to remove from pan.  Break into small pieces.  Add ¼-½ cup of pretzel pieces to cool whip mixture.  Place in a trifle bowl or pan of your choice. Top with remaining crushed pretzels.

Pretzel Salad
                                   serves 6
 
1. Mix:
          1 cup crushed pretzels
          1 stick butter – melted
          ¼ cup sugar
Mix and bake at 350° for 7 minutes on a non-airbake cookie sheet.  Allow to “dry” for 5-10 minutes.

2. Mix:
          8 oz cream cheese
          ¾ cup sugar
          8 oz crushed pineapple (drained) *or use 1 lb fresh diced strawberries
          8 oz whipped topping
Add ¼-½ cup of first mixture into second mixture.  Place in a trifle bowl or other pan.  Top with remaining crushed pretzels (if not serving immediately, do not place pretzels on top to avoid becoming soggy). Refrigerate.

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