Strawberry Pretzel Salad

Strawberry Pretzel Salad

164

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

1 h 45 m servings 520 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
  4. 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.

Reviews

164
  1. 214 Ratings

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Most helpful positive review

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...

Most helpful critical review

Good recipe - it tasted similar to a "Banana Split Cake." ***Tip: crush pretzels in a deep bowl, with the bottom of a heavy glass. I tried using a ziplock bag but the sharp edges of the pretze...

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...

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 b...

My cousin-in-law made this for Christmas two years ago. I couldn't get enough of it, and she forgot to send me the recipe. Needless to say, I was very glad to find it here! It's delicious. One s...

Good recipe - it tasted similar to a "Banana Split Cake." ***Tip: crush pretzels in a deep bowl, with the bottom of a heavy glass. I tried using a ziplock bag but the sharp edges of the pretze...

Very good, however, really ensure you do have your cream cheese/whipped topping layer sealed well before you add the jello layer. I obviously did not, and some of my jello went to the bottom! ...

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, ...

This recipe was excellent! I made it for our daugther's first birthday as part of the menu, and everyone absolutely loved it. The only change I made was that I pureed the strawberries in a fo...

Turned out great! Didn't overcook crust, didn't use light cool whip, and made sure edges were sealed so jello didn't seep to bottom. Thank you for posting the recipe and thanks to everyone else ...

I had this at a party several times and now I have the receipe. This is a dessert and the saltiness of the pretzel bottom gives it an unique flavor. I tried raspberries and raspberry gelatin i...