Layered Strawberry-Pretzel Salad

Pile layers of strawberries, strawberry gelatin and a creamy yogurt-cream cheese filling on top of a crushed pretzel base for a perfectly sweet-and-salty side dish that will steal the show at your next potluck.

THE RECIPE

INGREDIENTS

1 package (6 oz) Jell-O™ strawberry-flavored gelatin
2 cups boiling water
2 boxes (10 oz each) frozen sweetened strawberries in juice, thawed
2 cups finely crushed small pretzel twists (about 6 cups small pretzel twists)
1/2 cup butter, melted
1/2 cup sugar
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® Original Yogurt French Vanilla
1 cup Cool Whip™ frozen whipped topping, thawed

INSTRUCTIONS

In medium bowl, stir strawberry gelatin and boiling water until dissolved. Stir in strawberries and juice; refrigerate 60 to 90 minutes or until partially set.
Meanwhile, heat oven to 350°F. In small bowl, mix crushed pretzels, melted butter and 1/4 cup of the sugar. Press firmly into bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes; cool completely, about 30 minutes.
In medium bowl, beat cream cheese, yogurt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping until incorporated. Carefully spread over cooled crust.
Pour strawberry gelatin mixture over cream cheese filling layer; spread evenly. Refrigerate until firm, at least 3 hours. To serve, cut into 4 rows by 3 rows.

Source: pillsbury.com