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Pretzel Salad

Pretzel Salad

  • Prep

    45 m
  • Cook

    8 m
  • Ready In

    4 h 53 m
Susan

Susan

This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry Jell-O topping. It's just plain delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix crushed pretzels, margarine and sugar.
  3. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
  4. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
  5. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
  6. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.
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Reviews

ELLIS917
230

ELLIS917

11/19/2007

This is a good dessert - the picture on this recipe is a little deceiving...it's not a trifle...it must be baked in a 9x13 pan. Otherwise, great stuff. Best on the 1st day. Crust can get a little soggy. To stop strawberry mixture from running into cream cheese - refrigerate *well* after adding cream cheese layer and before adding strawberry layer.

Momof2
96

Momof2

7/17/2006

This is the best pretzel salad from this site. For some reason the ingredient measurements are perfect and they work. Delicious. Thanks for the post.

MOBELIA
83

MOBELIA

12/13/2004

I had a similar recipe years ago and had lost it and missed it. When I found this I made it for my family at Thanksgiving. My boyfriend ate about 1/3 of it before we even got to my Mom's house. I had to make it a second time that weekend. I also do frozen raspberries with raspberry jello, and I found I prefer pretzel crumbs to crushed pretzels with bigger pieces. I now crumb them in the blender. I also think the 1/3 less fat than cream cheese neufchatel cheese is better tasting in this than cream cheeses (and I by far generally prefer cream cheese)

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