Pretzel Salad recipe
Sweet Life Farms has the entire package of Jean-Anne MacDonald. She and her husband Andy are partners at Sweet Life Farms, an IMPAC certified farm. She also serves as a salaried manager, food safety manager while raising three children. So, we knew we were lucky when she agreed to spend the day with us and show the staff of IMPAC how to make her heavenly strawberry pretzel salad.
Pretzel Salad recipe
This recipe is a favorite of the South, and not really a salad but more of a layered dessert. It’s very easy and please talk to everyone on your table. If you’re a fan of salty desserts, you’ll love the magic that happens when you cut into layers of a savory pretzel crust, cream cheese filling and fresh strawberry topping. You’ll take it to your next event – we promise.
Oh so tasty, and massively addictive !! A sweet layered dessert with a pretzel crust and pineapple topping.
Ingredients.
25 mint
12 Serving
317 gm
25 mint
12 Serving
317 gm
- 1/2 cup sugar
- 1/2 cup butter, melt
- 1 cup crushed pretzels.
- 1/2 cup sugar
- 1 (8 ounces) package cream cheese at room temperature.
- 1 (8 ounces) tub frozen whipped, good.
- 2 tablespoons corn starch.
- 1/4 cup sugar
- 1 (8 ounces) can crush pineapple, the juice leftover is safe.
- Add all ingredients to the list.
Preparation
20 mint
Cook
Cook
5 mint
Ready
Ready
25 mint
- In a medium bowl, mix the crushed pretzels, 1/2 cup sugar, and melted butter. Press down into a 9×9 inch baking dish.
- In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Speak whipping. Spread on the pretzel layer in the dish.
- In a small sofa, stir in cornstarch and 1/4 cup sugar together. Mix in safe pineapple juice, and boil over medium heat. Bake for about 5 minutes until thickened. Stir in crushed pineapple. Spread the litter layer on the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.
- nutrition
Per serving: 317 calories; 19.2 g fat; 35.4 g carbohydrates; 2.4 g protein; 41 mg cholesterol; 235 mg sodium.
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