Strawberry Pretzel Salad

158 Reviews

Prep: 30 min
Cook: 15 min
Ready In: 1 hr 45 min

“A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.” - by Susan Saunders

Ingredients

3/4 cup butter, softened
3 tablespoons brown sugar
2 1/2 cups crushed pretzels
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
3 cups strawberries, chilled
1 (8 ounce) package cream cheese
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 10 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

Nutrition

Amount Per Serving (10 total)

Calories
520 cal
26%

Fat
28.2 g
43%

Carbs
64.5 g
21%

Based on a 2,000 calorie diet

Share It

Reviews (158)

Rate This Recipe

172

Jenny

Dec. 14, 2006

"My family has been making this salad for years and we've learned a few tricks I thought I would pass on. 1) Freeze the pretzel layer until completely cooled and hardened. 2) Add 1/3 of a packet of ge..." See morelatin to the jello mixture. 3) Allow the jello mixture to chill before pouring on top of the cream cheese layer. Hope these hints help!"

105

JAMIEKAYE

Dec. 19, 2003

"Great recipe!!! Whenever I make it I bring several copies of the recipe because people ALWAYS ask for me for it! ***Hint*** I made the mistake of crushing the pretzels in their original store bought ..." See morebag and ended up with all of the extra salt from the bottom of the bag in my recipe...Too Salty! I recommend putting the pretzels in a Ziploc bag and crushing with a rolling pin."

Loves to Cook

Feb. 9, 2006

"My cousin-in-law made this for Christmas two years ago. I couldn't get enough of it, and she forgot to send me the recipe. Needless to say, I was very glad to find it here! It's delicious. One suggest..." See moreion for cooks using electric ovens and Pyrex-type bakeware, lightly cover the pan with cooking spray before baking the pretzel crust."

More Reviews