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Strawberry Pretzel Salad

Name: Strawberry Pretzel Salad
Prep time: 15 min
Total time: 9 h
Cuisine: Best Cookout Recipes, Salads
Ingredients: For the crust:; ¾ cup unsalted butter, melted; 2 cups pretzels, crushed (about 4 cups before crushing); 3 tablespoons Splenda® Stevia Sweetener Jar; For the layers:; 8 ounces lowfat cream cheese; ¾ cup Splenda® Stevia Sweetener Jar; 1 (8-ounce) tub frozen sugar-free whipped topping, thawed; 2 cups boiling water; 1 (0.6-ounce) package sugar-free strawberry gelatin mix; 14 ounces frozen strawberries; 8-ounce can crushed pineapple in 100% juice, drained; Sugar-free whipped topping, for garnish (optional); Sliced strawberries, for garnish (optional)

Makes 20 servings Calories 170 Prep Time 15 minutes Total Time 9 hours Made with Splenda® Stevia Sweetener

Ingredients

For the crust:

¾ cup unsalted butter, melted

2 cups pretzels, crushed (about 4 cups before crushing)

3 tablespoons Splenda® Stevia Sweetener Jar

For the layers:

8 ounces lowfat cream cheese

¾ cup Splenda® Stevia Sweetener Jar

1 (8-ounce) tub frozen sugar-free whipped topping, thawed

2 cups boiling water

1 (0.6-ounce) package sugar-free strawberry gelatin mix

14 ounces frozen strawberries

8-ounce can crushed pineapple in 100% juice, drained

Sugar-free whipped topping, for garnish (optional)

Sliced strawberries, for garnish (optional)

Nutrition Info Per Serving

Serving Size: 1 slice (1/20 dessert)

Calories	170
Total Fat	10g
Saturated Fat	7g
Cholesterol	25mg
Sodium	200mg
Total Carbs	26g
Dietary Fiber	1g
Sugars	4g
Added Sugars	0g
Protein	2g

Instructions

Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
Mix together the melted butter, crushed pretzels, and 3 tablespoons Splenda Stevia Sweetener in a medium sized bowl. Pour the pretzel mixture into the prepared baking dish and press down firmly to create a flat, thin layer.
Bake the crust for 7-8 minutes, then remove from the oven and allow to fully cool.
Using a hand mixer or stand mixer with the paddle attachment, beat together the cream cheese and ¾ cup Splenda Stevia Sweetener. Stir in the whipped topping until smooth.
Pour the cream cheese mixture over the pretzel crust and use a spoon or offset spatula to make a smooth layer. Refrigerate for 30-60 minutes.
Boil the water in a small sauce pan. Once boiling, turn off the heat and stir in the gelatin mix. Allow to cool for 10 minutes.
Stir in the frozen strawberries and crushed pineapple.
Pour the strawberry mixture over the cream cheese layer. Refrigerate for about 6 hours or until the gelatin is firm.
Cut into 5 rows by 4 rows; serve with a dollop of whipped topping and a sliced strawberry if desired.