Walking Strawberry Pretzel Salad
Walking Strawberry Pretzel Salad takes a mini snack pack and turns it into a fruity, portable pudding dessert. 5 ingredients & 10 minutes!
Servings: 7
Calories: 139kcal
Ingredients
- 5.1 ounce box instant cheesecake pudding
- 2 cups milk
- 7 packages single serving mini pretzels
- 2 cups strawberries sliced
- 1 can whipped cream
Instructions
- Stir together the pudding mix and milk in a medium mixing bowl for two minutes. Allow the pudding to set for three minutes.
- Cut the tops of the bags of pretzels and flip over the edges.
- Add the pudding to each bag. Top the pudding with some sliced strawberries and some whipped cream.
Notes
Storage:
- To Store: These treats are best eaten immediately, but you can save any leftovers in the refrigerator for up to two days. Keep in mind that the pretzels will be very soft if you eat leftovers.
- You can make this recipe using vanilla pudding cups or if you can find them, the Jell-O strawberry cheesecake pudding cups. Most stores do not carry any cheesecake-flavored pudding cups.
- You can prepare all the ingredients ahead of time, but I would assemble them right as you serve them so the pretzels stay nice and crunchy.
- Make sure to fold the top of each bag down after cutting to allow for easier eating.
Nutrition
Calories: 139kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 325mg | Potassium: 170mg | Fiber: 1g | Sugar: 21g | Vitamin A: 119IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 0.2mg