READY IN 6+ hrs

Pretzel Salad II

Read Reviews (45)

"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." — SARAHBARNETT

Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
Bake in preheated oven for 10 minutes. Cool.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 6 hrs 30 mins

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!!!

—Brian

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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.

—RRHOOP5469

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58 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.

—chrissy83

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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.

—cece

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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.

—A

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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.

—LISSALU

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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.'

—IMLADRISCHEF

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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.

—IRENE121478

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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.

Nutritional Information

Pretzel Salad II

Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
** Calories: 397
** Calories from Fat: 193

% Daily Value *
** Total Fat 21.4g 33 %
** Saturated Fat 13.6g 68 %
** Cholesterol 56mg 19 %
** Sodium 517mg 21 %
** Potassium 118mg 3 %
** Total Carbohydrates 48g 15 %
** Dietary Fiber 1.5g 6 %
** Protein 4.8g 10 %
** Sugars 15.7g
** Vitamin A 14 %
** Vitamin C 28 %
** Calcium 4 %
** Iron 14 %
** Thiamin 10 %
** Niacin 12 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.