MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Pretzel Salad Poke Cake
Categories: Cakes, Desserts, Fruits, Cheese, Dairy
Yield: 12 servings

15 1/4 oz Box white cake mix
1 1/4 c Water; more for gelatin
2 lg Eggs; room temp
1/4 c Oil
1 lb Sweetened, sliced
- strawberries; thawed
6 oz (2 boxes) strawberry
- gelatin
2 c Crushed pretzels (8 oz)
1/2 c Butter; melted
1 c + 1 1/2 tb sugar; divided
8 oz Cream cheese; softened
8 oz Tub whipped topping; thawed

Set oven @ 350ºF/175ºC.

Grease a 13" X 9" baking dish; set aside.

In a large bowl, beat cake mix, 1-1/4 cups water, eggs
and oil on a low speed for 30 seconds. Increase speed to
medium; beat another 2 minutes or until smooth.

Pour batter into prepared baking dish. Bake 25-35
minutes or until a toothpick inserted in the center
comes out clean. Let cool 15 minutes. Leave oven on.

Poke holes every 1/2" with the end of a wooden spoon. Set
aside.

Drain juice from the strawberries into a 2-cup measuring
cup. Refrigerate berries for later use. Add water to the
juice so it measures 2 cups, then pour into a small
saucepan. Bring mixture to a boil; stir in gelatin until
dissolved. Remove from the heat; chill 30 minutes.
Gently spoon gelatin mixture over the cake; chill 2-3
hours.

Meanwhile, combine pretzels, butter and 1 cup sugar in a
bowl. Spread mixture onto a parchment-lined sheet pan;
bake 10 minutes. Remove promptly; cool completely on a
wire rack. Break into pieces.

In a small mixing bowl, beat the cream cheese and
remaining 1-1/2 tablespoons sugar until smooth, 1-2
minutes. Add whipped topping; beat until evenly
combined.

Remove cake and reserved strawberries from the
refrigerator. Spread whipped topping mixture over the
cake; top with strawberries. Sprinkle with pretzel
pieces. Cut into slices to serve.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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