Description
A sweet and salty dessert salad combining strawberries, blueberries, and a pretzel crust.
Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup sugar
- 1 (8 oz) container whipped topping
- 2 cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 (3 oz) package strawberry gelatin
- 1 cup boiling water
Instructions
- Preheat oven to 350°F.
- Mix crushed pretzels, melted butter, and 3 tablespoons sugar. Press into a 9×13 inch baking dish.
- Bake for 10 minutes. Let cool.
- Beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping.
- Spread cream cheese mixture over cooled crust.
- Arrange strawberries and blueberries on top.
- Dissolve gelatin in boiling water. Let cool slightly, then pour over fruit.
- Refrigerate for at least 2 hours before serving.
Notes
- For best results, chill salad overnight.
- Can substitute other berries as desired.
- Keep refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked and Chilled
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
