Pretzel Salad II Recipe - Allrecipes.com
Pretzel Salad II Recipe
  • READY IN 6+ hrs

Pretzel Salad II

Recipe by  

"This is a really good dessert. The combo of sweet, crunchy, and slightly salty is super good. It is very popular here in the Mississippi Valley. Plan ahead, it needs to refrigerate for 4 hours."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    6 hrs 30 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.
  3. Bake in preheated oven for 10 minutes. Cool.
  4. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.
  5. Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2007

I made this recipe for a holiday potluck at work. I never ate pretzel salad before, so I decided to make it the day prior for the family. Everyone at home loved it. So, I made the next batch for the potluck and it was a HIT! Everyone at work was asking for the recipe. Even those who said they hated strawberries liked this recipe. I used an entire 8 oz. tub of whipped topping. Also, when making the jello, I dissolved the jello in 1/2 c. boiling water. Then, I added 1 c. of iced water to the jello and then stirred the jello until the ice melted. It was the perfect temperature to immediately top and refrigerate. Also, it cut the four hour refrigeration down to about 2 hours. Thanks for this delicious recipe!!!

 
Most Helpful Critical Review
Dec 22, 2007

I finally got to try this after everyone kept raving on how good it was & I wasn't impressed. The toppings are extremely good but the pretzel crust was extremely salty. With the crust being so salty, it clashed with the topping. I would love this with something other than pretzels.

 

61 Ratings

Apr 13, 2007

I didn't wait long enough for the jello to cool and set. I waited about 10 minutes. If I made this again I'd try waiting 30 minutes at least. Also using twice or triple the amount of cool whip.

 
Mar 23, 2007

I made this for the senior center and it was a winner. Easy to make and tastes wonderful. Let gelatin mixture thicken 30 mins in refrigerator before pouring on filling layer.

 
Aug 05, 2010

I LOVE this salad!! With trial and error, I've gotten the steps down. This is what works for me, make sure you "seal" around the edges of your baking dish with the cream cheese mixture. So when you pour the jello part on, the pretzels won't get soggy. Also, once the cream cheese layer is on make sure it is room temp before pouring the jello part on. Mine jello was still a little hot when I poured it onto the cream cheese part that I had just taking out of the fridge and the hot jello cracked the cream cheese layer and seeped into the pretzels.

 
May 30, 2003

This is a great recipe, however when I made it the first time I did not understand the directions clearly and did not let the gelatin mixture cool completely before placing over the cream cheese layer. The entire dish bubbled and mixted together. It did not look the best, but still tasted great.

 
Jan 12, 2005

You can't go wrong with this pretzel salad, everyone loves it. To the reviewer below, you need the 3/4 c. butter so your pretzel crust doesn't stick to the pan. Also, make sure your gelatin mixture isn't too liquidy before you pour over the pretzel crust. Let it thicken more than just 'slightly.'

 
Mar 17, 2008

Tastes good. However I can never get the cream cheese layer right. Once I add the jello, it seeps through to the bottom, and the layers are all innertwined. I will continue to practice.

 

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Nutrition

  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 517 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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