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
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Cream together 5 tbsp Splenda and margarine; stir in almonds until well coated
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Spread into the bottom of a 9×13 pan; bake at 350 F for 10 min then cool completely
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Cream together cream cheese, 1 cup Splenda, and cool whip until thoroughly mixed; spread over cooled almond crust
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In a large bowl, mix jello and boiling water; stir in frozen strawberries
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Cool until thick but not firm (approx 1-1/2 hours at room temp)
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Pour over cream cheese mixture; refrigerate overnight