For lovers of salty and sweet, this dessert salad has it all: crunchy pretzel crust, creamy vanilla filling, and a fruity layer of strawberry gelatin finished with sliced strawberries.
15m
PREP TIME
10m
COOK TIME
240
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- 6 cups mini pretzel sticks, crushed (about 4 1/2 cups)
- 1 cup sugar, divided
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
- 12 ounces whipped cream cheese
- 1 cup heavy cream
- 32 ounces frozen sliced strawberries, thawed
- 6 ounces strawberry jello
- 2 cups boiling water
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 400F. Spray 13x9-inch baking dish with no stick cooking spray. Stir together pretzels, butter and 1/4 cup of sugar. Press pretzel mixture in the bottom of prepared baking dish. Bake for 10 minutes. Let cool.
- 2 Using a stand or hand mixer, whisk together cream cheese, remaining 3/4 cup sugar and vanilla until well blended. Add heavy cream and beat until soft peaks form. Spread over pretzel crust; refrigerate.
- 3 Meanwhile dissolve gelatin in boiling water in large bowl. Stir in sliced strawberries; chill until partially set, about 1 hour. Carefully spoon over filling. Chill until firm, about 4 to 6 hours.
Field Greens with Oranges, Strawberries and Vanilla Vinaigrette
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Field Greens with Oranges, Strawberries and Vanilla Vinaigrette
Field Greens with Oranges, Strawberries and Cinnamon Vinaigrette
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Field Greens with Oranges, Strawberries and Cinnamon Vinaigrette
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