Lighter Strawberry-Pretzel Salad
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes + 4 hours to chill
Cook time: 5 minutes
Servings: 6
Ingredients
- 2 cups water
- 1 (0.3-ounce) box sugar-free strawberry gelatin
- 1½ cups sliced fresh strawberries
- strawberries Neufchatel cheese, softened
- ½ cup sugar
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 1½ cups crushed pretzels
Directions
In a medium saucepan, bring 2 cups water to a boil over high heat. Remove from heat, and whisk in gelatin to dissolve. Pour into 6 (12-ounce) glasses or serving bowls. Divide strawberries among gelatin. Refrigerate for 2 hours or until gelatin begins to set.
In a large bowl, beat Neufchâtel and sugar with a mixer at medium speed until smooth. Fold in whipped topping. Spoon over gelatin in glasses. Cover and refrigerate for at least 2 hours before serving or up to overnight. Top with pretzels before serving.