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Strawberry Cream Salad


"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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1 h servings 445 cals
Original recipe yields 14 servings


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

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  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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Read all reviews 12
  1. 12 Ratings

Most helpful positive review

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.

Most helpful critical review


Most helpful
Most positive
Least positive

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.

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.

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

PEOPLE! Can I tell you This???!! We ALL loved this salad dessert! It is the BEST!! Nothing was left..and I doubled the recipe! Only change I did was use half the amount of topping! I am in ho...

This was wonderful-I brought it to a summer party and it was a huge hit with everyone.

This was very good. However, the family did not especially like the meringue/cracker/nut layer - though I thought it was delicious. They much preferred the traditional pretzel layer from simil...

This is very very rich in sugar... But still very good ... when I make it again I am going to try exchanging the sugar for equal and see if it will be a little bit better... otherwise we loved i...

The crust was extremely sweet. Next time I'll use Splenda in place of the sugar and cut the amount back some. Otherwise it was tasty. I think I prefer the pretzel crust though.

This unique meringue base is one to try! It's like one of those Italian meringue cookies, only an entire layer in the bottom of the pan. I used coarsely chopped club crackers and pecans incorp...