A TASTY HAND-HELD DESSERT SALAD

Ingredients

  • 3.4 ounce package instant cheesecake pudding mix
  • 2 cups cold milk
  • 12 1 ounce bags mini pretzels
  • 21 ounce can strawberry pie filling
  • 1 cup frozen whipped topping (Cool Whip) thawed
  • 2 tablespoon crushed pretzels, for garnish OPTIONAL

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Instructions

  1. Place the pudding mix and the cold milk in a large bowl.
  2. Whisk together for 2 minutes until it starts to thicken. Place the bowl in the refrigerator for 5 minutes to set.
  3. While the pudding sets, gently crush up the pretzels in the bottom of each bag before opening. This step is optional but I find this easier to eat if the pretzels are a little crushed first.
  4. Snip off the tops of the pretzel bags and roll down the bags on top. Place them on a serving tray or in a large casserole dish so the bags can be propped up.
  5. Evenly distribute the pudding among the bags.
  6. Evenly distribute the strawberry pie filling among the bags.
  7. Then top with the whipped topping.
  8. Garnish with the crushed pretzels and serve! Make sure you have spoons on hand for your guests.

Notes

  • Make sure to get the instant pudding – not ‘Cook & Serve’ or it won’t set up.
  • If you are not a fan of cheesecake pudding you can use vanilla.
  • Use different pie fillings to change this up a bit.
  • Do not assemble too far in advance unless you want a softer pretzel base. 
  • For a fun activity, let guests assemble these themselves. Just put out all the ingredients and serve with spoons. 

Nutrition

Calories: 241kcal | Carbohydrates: 50g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 536mg | Potassium: 104mg | Fiber: 2g | Sugar: 21g | Vitamin A: 51IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 2mgNutritional Disclaimer

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