Strawberry “Pretzel” Salad

(from ejroberts86’s recipe box)

The original recipe calls for 2-2/3 cup crushed pretzels. Substituting crushed almonds makes this a low-carb dish.

64g carb

Prep time: 60 minutes
Cook time: 10 minutes
Serves 12 people

Categories: low carb, side dish

Ingredients

  • 2 cups almonds, crushed
  • 5 tbsp Splenda, granular
  • 3/4 cup margarine, softened
  • 1 package cream cheese, 8 oz, softened
  • 1 cup Splenda, granular or liquid
  • 1 tub cool whip, 8 oz
  • 0.6 oz strawberry jello, sugar free
  • 2 cups boiling water
  • 16 oz frozen strawberries, preferrably sliced

Directions

  1. Cream together 5 tbsp Splenda and margarine; stir in almonds until well coated

  2. Spread into the bottom of a 9×13 pan; bake at 350 F for 10 min then cool completely

  3. Cream together cream cheese, 1 cup Splenda, and cool whip until thoroughly mixed; spread over cooled almond crust

  4. In a large bowl, mix jello and boiling water; stir in frozen strawberries

  5. Cool until thick but not firm (approx 1-1/2 hours at room temp)

  6. Pour over cream cheese mixture; refrigerate overnight

Email to a friend | Print this recipe | Back