Serve red, white and blue on a platter with our Patriotic Strawberry Pretzel Salad. Salty pretzel crunch tops off sweet berries, cream cheese and more.
What You Need
Original recipe yields 20 servings
2 cups finely crushed pretzels
1/4 cup plus 2 Tbsp. sugar, divided
2/3 cup butter, melted
1-1/2 tubs (8 oz. each) PHILADELPHIA Blueberry Cream Cheese Spread (12 oz.)
2 cups thawed COOL WHIP Whipped Topping, divided
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
3 cups fresh strawberries, sliced
1-1/2 cups blueberries, divided
2 cups halved fresh strawberries
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Let's Make It
Heat oven to 350°F.
Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
Beat cream cheese spread and remaining sugar with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in sliced strawberries and 1 cup blueberries; spoon over cream cheese layer.
Refrigerate 3 hours or until firm.
Spread salad with remaining COOL WHIP. Arrange remaining blueberries and halved strawberries to resemble American flag.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
Prepare using COOL WHIP Lite Whipped Topping and JELL-O Sugar Free Fat Free Strawberry Flavor Gelatin.
Prepare using 2 pkg. (3 oz. each) JELL-O Strawberry Gelatin.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.