Strawberry Cream Salad

Strawberry Cream Salad

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h
CBEV
Recipe by  CBEV

“Similar to a strawberry pretzel salad, but with a much better crust! I'm not sure where this recipe came from; my aunt made it for years.”

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Ingredients

Adjust Servings

Original recipe yields 14 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat egg whites until foamy. Add cream of tartar and sugar and beat on medium speed until stiff. Fold in cracker pieces, walnuts and vanilla. Spread into the bottom of a 9x13 inch pan. Bake in preheated of for 25 minutes, remove from oven and set aside to cool.
  3. In a medium bowl, mix together the cream cheese and 1/2 cup sugar. Fold in whipped topping and spread atop cooled crust.
  4. In a medium bowl, whisk the boiling water into the gelatin to dissolve. Mix in strawberries and let stand for 15 minutes. Pour over the cream cheese layer, cover and chill until serving.

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Reviews (10)

Rate This Recipe
Anne
20

Anne

This tastes wonderful but the directions need to be rewritten. The walnuts and vanilla were left out. I knew where to put them in but some others may not.

MAGGIE MCGUIRE
9

MAGGIE MCGUIRE

You're so right, Cheryl! The crust on this was much better than the pretzel salad. The ladies at my luncheon raved about it. Very tasty. Thanks for sharing.

SJOHN62054
9

SJOHN62054

Although the recipe calls for walnuts, we left them out and enjoyed a wonderfully creamy smooth texture. This recipe is absolutely wonderful!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 445 cal
  • 22%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 65.7 g
  • 21%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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