This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Dixie's Strawberry-Pretzel Salad
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- #79166
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup crushed mini pretzels
3/4 cup sugar, divided
1/4 cup butter or margarine, melted
non-stick cooking spray
1 package (8 ounce size) low-fat cream cheese, softened
1 teaspoon vanilla extract
1 container (8 ounce size) frozen whipped topping, thawed
1 package (6 ounce size) strawberry-flavored gelatin
2 cups boiling water
2 packages (10 ounce size) frozen strawberries in light syrup, thawed
1 container (16 ounce size) low-fat sour cream
1/4 cup chopped pecans, toasted
directions
Combine crushed pretzels, 3 tablespoons sugar, and melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.) Bake at 350 degrees F for 15 minutes; cool completely.
Beat softened cream cheese, 5 tablespoons sugar, and vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
Stir together gelatin and the boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.
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nutrition data
365 calories, 15 grams fat, 52 grams carbohydrates, 6 grams protein per serving.
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