December 10th, 2015

Strawberry Pretzel Salad

Strawberry Pretzel Salad 052


This Strawberry Pretzel Salad is an oldie, but goodie recipe that goes way back.  Don’t you just love it when you can call something loaded with whipped cream, cream cheese and strawberry jello a salad! I’ve always loved it when this salad appears at church potlucks and summer barbecues.  The salty pretzel crust perfectly compliments the rich and sweet whipped cream and then strawberry jello.  Needless to say, this recipe needs to be carried on.


Strawberry Pretzel Salad 007


This recipe is always a hit and actually quite simple to make – just give yourself time to let the layers cool before combining them.  It’s perfect for summer picnics or it’s beautiful red layer makes it awesome for Christmas!


Strawberry Pretzel Salad


For the Pretzel Crust

2 1/2 cups finely crusted salted pretzels
3 tablespoons brown sugar
1 cup butter, melted

For the Filling

1 (8 ounces) block cream cheese, softened
1 cup sugar
1 (8 ounce carton) Cool Whip

For the Strawberry Jello Layer

1 (6 oz or large box) Strawberry Jello
2 cups boiling water
1 1/2 cups cold water
3 cups sliced fresh strawberries


Preheat the oven to 350 degrees.  Combine the crushed pretzels with the brown sugar and melted butter and press into a lightly greased 9×13 dish.  Bake for 10 minutes, then cool completely.

When the pretzel crust is completely cooled, whip the cream cheese and sugar in an electric mixer until smooth.  Fold in the Cool Whip.  Spread evenly over the crust.  Take the cream cheese mix to the edges so the jello doesn’t leak through.  Refrigerate while you prepare the strawberry topping.

Place the strawberry jello in a large bowl.  Add the 2 cups boiling water and stir until completely dissolved.  Add the cold water.  Refrigerate the jello for about 1-2 hours or until it has begun to thicken.  Add the sliced strawberries and pour over the cream cheese layer.  Refrigerate until jello is completely set.





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