Walking Strawberry Pretzel Salad
Ingredients
3.4 oz. pkg. instant cheesecake pudding mix
2 c. cold milk
12 (1 oz.) bags mini pretzels
21 oz. can strawberry pie filling
1 c. frozen whipped topping, thawed
2 T. crushed pretzels for garnish
Instructions
Place the pudding mix and the cold milk in a large bowl.
Whisk together for 2 minutes until it starts to thicken. Place teh bowl in the refrigerator for 5 minutes to set.
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 te pretzels are a little crushen first.
Snip off the tops of the pretzel bags, and roll down the bags on top. Place them on a serving tray or a large casserole dish, so the bags can be propped up.
Evenly distribute the pudding among the bags.
Evenly distribute the strawberry pie filling among the bags.
Top with the whipped topping.
Garnish with the crushed pretzels and serve! Make sure you have spoons on hand for your guests.
NOTE: Make sure to get the instant pudding and not the "Cook and Serve" or it won't set up.