Recipe courtesy of Rachel Hollis
Red, White and Blue Pretzel Salad
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- Level: Easy
- Total: 3 hr 35 min (includes cooling and chilling times)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 880
- Total Fat
- 32 g
- Saturated Fat
- 18 g
- Carbohydrates
- 139 g
- Dietary Fiber
- 10 g
- Sugar
- 67 g
- Protein
- 15 g
- Cholesterol
- 87 mg
- Sodium
- 1183 mg
- Level: Easy
- Total: 3 hr 35 min (includes cooling and chilling times)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 880
- Total Fat
- 32 g
- Saturated Fat
- 18 g
- Carbohydrates
- 139 g
- Dietary Fiber
- 10 g
- Sugar
- 67 g
- Protein
- 15 g
- Cholesterol
- 87 mg
- Sodium
- 1183 mg
Ingredients
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Directions
Special equipment:
6 mini trifle dishes- Preheat oven to 375 degrees F.
- In a large bowl, mix the crushed pretzels, melted butter, and granulated sugar. Evenly spread the mixture on a baking sheet. Bake for about 10 minutes or until golden brown. Allow to cool.
- Divide the pretzel mixture among 6 mini trifle dishes and flatten in an even layer.
- In a medium bowl, beat the cream cheese, whipped topping, and powdered sugar until completely smooth. Divide among the mini trifle dishes (on top of the pretzel layer) and spread with the back of a spoon.
- In a medium bowl, dissolve the Jell-O in 2 cups of boiling water. Allow to slightly cool. Stir in the fresh berries and crushed pineapple. Divide among the mini trifle dishes (on top of the cream layer) and spread evenly. Allow to chill in the fridge, covered with plastic wrap, until set, about 3 hours. Garnish with a dollop of whipped topping. Enjoy!
