Pretzel Salad

Contributor: Alta (Dolly) Yates
2002 Cowley Cookbook

2 cups crushed pretzels
6 T oleo, melted
3 T sugar plus 1/4 cup sugar
8 oz. cream cheese, softened
1 (12 oz) whipped topping
1 (3 oz) package strawberry jello
1 1/2 cup boiling water
1 1/2 cup chopped, unpeeled red apples
3/4 cup chopped walnuts

Mix melted oleo and 3 T sugar with crushed pretzels. Spread evenly in bottom of 13 x 9 x 2" glass baking dish. Bake 8 minutes at 375 degrees. Cool completely.

Using mixer at medium speed, beat cream cheese and 1/4 cup sugar.  Add whipped topping, beat until well blended. Spread over cooled pretzel layer. Refrigerate.

Mix gelatin and boiling water. Chill until it starts to thicken. Stir in apples and nuts. Spoon over cream cheese layer. Chill.

Printable Version