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home > recipes > fruits > strawberry salad
STRAWBERRY SALAD 2 cups crushed (not too fine) unsalted pretzels (6 oz.) 3 tbls. sugar 3/4 cup butter 1 8-oz. pkg. cream cheese, softened 1 cup confectioners sugar 1 8-oz. container frozen nondairy whipped topping, thawed 2 cups miniature marshmallows (4 oz.) 2 cups water 2 (3 oz.) pkgs. strawberry-flavored gelatin 2 (12 oz.) pkgs. frozen strawberries, partially thawed ---------------------------------------------------------------------------- ------------------------------------------------------ Preheat oven to 350. Combine the pretzels, sugar, and melted butter in medium-size bowl; mix well. Press the mixture into the bottom of a 13x9x2" baking dish. Bake the crust for 15 minutes or until lightly toasted. Cool completely. Beat together the cream cheese & confectioners sugar in a large bowl. Fold in the whipped topping and the marshmallows. Spread the mixture over the crust in an even layer. Bring water to boiling in a medium-size saucepan. Add gelatin and stir to dissolve. Add strawberries. Pour over second layer. Refrigerate until firm. To serve, cut the salad into squares. NOTE: I've also used pretzels with salt, and it still tasted great! Carol Gravelle Huber Heights, OH

Strawberry Salad


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(posted May 22, 1995)

STRAWBERRY SALAD

2 cups crushed (not too fine) unsalted pretzels (6 oz.)
3 tbls.
sugar
3/4 cup
butter
1 8-oz. pkg.
cream cheese, softened
1 cup confectioners
sugar
1 8-oz. container frozen nondairy whipped topping, thawed
2 cups miniature marshmallows (4 oz.)
2 cups water
2 (3 oz.) pkgs.
strawberry-flavored gelatin
2 (12 oz.) pkgs. frozen strawberries, partially thawed
----------------------------------------------------------------------------
------------------------------------------------------

Preheat oven to 350.
Combine the pretzels, sugar, and melted butter in medium-size bowl; mix
well.
Press the mixture into the bottom of a 13x9x2" baking dish. Bake the
crust for 15 minutes or until lightly toasted. Cool completely.
Beat together the
cream cheese & confectioners sugar in a large bowl.
Fold in the whipped topping and the marshmallows. Spread the mixture over
the
crust in an even layer.
Bring water to boiling in a medium-size
saucepan. Add gelatin and stir to
dissolve. Add strawberries. Pour over second layer. Refrigerate until
firm.
To serve, cut the salad into squares.

NOTE: I've also used pretzels with
salt, and it still tasted great!

Carol Gravelle
Huber Heights, OH



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