Strawberry Pretzel Salad – Sweet or Sugar Free Versions

– ¾ cup salted butter 170 grams, melted (1½ sticks) – ▢2 cups crushed pretzels 120 grams (about 4 cups before crushing) – ▢3 tablespoons Stevia In The Raw® (Bakers Bag) 4.5 grams (or 38 grams granulated sugar) – ▢8 ounces low fat cream cheese 227 grams – ▢¾ cup Stevia In The Raw® (Bakers Bag) 18 grams (or 150 grams granulated sugar) – ▢8 ounces sugar free whipped topping 226 grams


Preheat your oven to 400°F. Grease a 9x13-inch baking dish and set it aside.

Mix melted butter, crushed pretzels, and 3 tablespoons of Stevia (or sugar) in a medium bowl. Press this mixture into the baking dish to make a crust.

Use a hand mixer or stand mixer to blend cream cheese and ¾ cup of Stevia until smooth. Add whipped topping and mix until smooth.

Spread this cream cheese mixture over the pretzel crust and chill it in the fridge for 30-60 minutes.

Boil water in a saucepan, then turn off the heat and mix in gelatin. Let it cool for 10 minutes.

Pour this strawberry mixture over the cream cheese layer and refrigerate for 6-8 hours until firm.