Strawberry Pretzel Salad Dump Cake

Crunchy and creamy, salty and sweet, this midwestern potluck favorite in dump cake form is ridiculously simple and even more delicious.

INGREDIENTS

• 3 1/2 cups small pretzel twists
• 2 cans (21 oz each) strawberry pie filling
• 1 box Betty Crocker™ Super Moist™ white cake mix
• 1/2 cup butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup sugar
• 1 container (8 oz) frozen whipped topping, thawed

INSTRUCTIONS

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In food processor, process pretzels until coarsely chopped. Remove 1/2 cup chopped pretzels; set aside. Process remaining pretzels until finely crushed (about 1 cup).
3. Spread both cans of strawberry pie filling in pan. In medium bowl, stir dry cake mix, melted butter and finely crushed pretzels until combined. Sprinkle cake mixture on top of strawberry pie filling in pan.
4. Bake 30 to 35 minutes or until pie filling bubbles and cake mixture is lightly golden. Cool completely on cooling rack, about 2 hours.
5. ...............

For full instructions please see : https://www.tablespoon.com

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