Pretzel Salad with PinkyMa’s Kitchen

PinkyMa’s Kitchen


  • 2 cups Crushed Pretzels
  • ¾ cup melted butter
  • ¼ cup sugar
  • 1 cup powdered sugar
  • 8 oz. softened cream cheese
  • 2 cups whipped topping
  • 2 cups boiling pineapple juice
  • 6 oz package strawberry jello
  • 20 oz frozen strawberries

Mix crushed pretzels, butter and sugar. Press in 9X13 inch pan.

Bake 350 for 15 Minutes. Let cool.

Mix cream cheese, powdered sugar and whipped topping. Spread evenly over cooled pretzel mixture. Dissolve Jello and hot pineapple juice in large bowl. Add frozen strawberries to Jello. Stir until it thickens to egg white consistency. Spread over cream cheese mixture and refrigerate.

Tip: If using liquid whipping cream, whip 1 cup of cream with 2 tablespoons powdered sugar.


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