Chewin'

the News

December 2008

Strawberry Pretzel Dessert

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Recipes:	1	2	3	4	5	6
Servings:	15	30	45	60	75	90
Ingredients:
Pretzels, crushed*	6 oz.	12 oz.	18 oz.	24 oz.	30 oz.	36 oz.
Butter, melted	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Sugar	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Cream cheese	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Heavy whipping cream	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Strawberry gelatin (e.g. Jello®)	6 oz.	12 oz.	18 oz.	24 oz.	30 oz.	36 oz.
Boiling water	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Frozen strawberries, sliced or mashed	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

*6 oz. crushed pretzels = 2 C.

Assembly Directions:
Crust: Mix together crushed pretzels, melted butter and 3 teaspoons sugar. Press on bottom of 9x13 pan and bake at 400 degrees for 8 minutes. Cool.

Filling: Beat the cream cheese until smooth. Beat in 1 cup sugar. Add the whipped cream, but do not over mix. Spread over cooled crust.

Topping: Dissolve gelatin in boiling water. Add strawberries and mix together in large bowl. Let set for 15 minutes. Pour over cream cheese filling and refrigerate until set.

Freezing Directions:
Although freezing this dessert is not recommended, having the ingredients in the freezer IS! Freeze the pretzels, cream cheese, and strawberries.

Serving Directions:
Cut the dessert into 15 pieces (3x5). Garnish with mint leaves, fresh strawberries, or whipped cream, if desired.

Comments:
My husband brought home this recipe from an office luncheon. I took one look at the pretzel crust and put it aside. But when I finally got around to making it, I loved it! And so does everyone else.

Nutritional Info:
Per Serving: 357 Calories; 21g Fat (50.9% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 369mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 4 Fat; 1-1/2 Other Carbohydrates.
 

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