Strawberry Pretzel Salad

SUBMITTED BY: Susan Saunders PHOTO BY: ErinWebster

"A cool strawberry gelatin salad with a cream cheese middle and pretzel crust."

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	1 Hr 45 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

3/4 cup butter, softened
3 tablespoons brown sugar
2 1/2 cups crushed pretzels
1 (6 ounce) package strawberry flavored gelatin
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

READ REVIEWS (112)

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.

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REVIEWS

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Reviewed on Dec. 19, 2003 by JAMIEKAYE

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 bag 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.

22 users found this review helpful

Reviewed on Dec. 14, 2006 by Jenny

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 gelatin to the jello mixture. 3) Allow the jello mixture to chill before pouring on top of the cream cheese layer. Hope these hints help!

19 users found this review helpful

Reviewed on Dec. 23, 2003 by AMYB1217

The margarine & brown sugar should be melted before adding to the crushed pretzels, otherwise the crust doesn't hold. Also, try reducing the crushed pretzels to 2 cups instead of 2 1/2. Also, the cream cheese layer is disproportionately small, especially compared to the gelatin layer on top.

14 users found this review helpful

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