Strawberry Pretzel Salad
This is a variation of the classic salad found at picnics decades ago.
We’ve found a way to make it gluten and dairy free.
You’ll need:
2 Cups gluten free pretzels, crushed
½ Cup dairy free margarine, melted (If dairy isn’t a problem, butter may be substituted)
2 Tbls. Natural cane sugar
2 small boxes natural strawberry flavored gelatin dessert
2 Cups boiling water
2 10oz. packages frozen strawberries, partially thawed
8 oz. non-dairy cream cheese substitute (if dairy isn’t a problem, real cream cheese may be used)
1 Cup natural cane sugar
8oz. dairy-free frozen whipped topping, thawed (It is possible to find this without casein)
Instructions:
Preheat oven to 400 degrees.
In a bowl, combine pretzels, melted margarine and 2 Tbls. sugar. Press mixture into a 13x9x2-inch pan. Bake for 8-10 minutes. Cool.
In a mixing bowl, with electric mixer, blend cream cheese substitute and sugar. Fold in whipped topping. Spread over cooled crust.
Dissolve gelatin in the boiling water and stir in strawberries. Pour over cream cheese layer. Refrigerate until gelatin has set.
Enjoy!