READY IN ABOUT 5 hrs

Pretzel Salad

Read Reviews (105)

"This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry Jell-O topping. It's just plain delicious." — Susan

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix crushed pretzels, margarine and sugar.
Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

Kitchen-Friendly View

PREP 45 mins
COOK 8 mins
READY IN 4 hrs 53 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 19, 2007

This is a good dessert - the picture on this recipe is a little deceiving...it's not a trifle...it must be baked in a 9x13 pan. Otherwise, great stuff. Best on the 1st day. Crust can get a little soggy. To stop strawberry mixture from running into cream cheese - refrigerate *well* after adding cream cheese layer and before adding strawberry layer.

—ELLIS917

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Most Helpful Critical Review

Feb 05, 2010

I'm only giving this recipe one star because it's ABSOLUTELY IMPERATIVE that you refrigerate the cream layer fully before adding the jello layer! I'd even refrigerate the jello but not allow it to start setting. This really should be included in the recipe! I added cooled jello over the cream cheese mixture, and the cream cheese is clumping and floating to the surface. PLEASE REFRIGERATE IF YOU WANT THEM TO REMAIN FULLY SEPARATE!

—Little Lamb

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138 Ratings

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Jul 17, 2006

This is the best pretzel salad from this site. For some reason the ingredient measurements are perfect and they work. Delicious. Thanks for the post.

—Momof2

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Dec 13, 2004

I had a similar recipe years ago and had lost it and missed it. When I found this I made it for my family at Thanksgiving. My boyfriend ate about 1/3 of it before we even got to my Mom's house. I had to make it a second time that weekend. I also do frozen raspberries with raspberry jello, and I found I prefer pretzel crumbs to crushed pretzels with bigger pieces. I now crumb them in the blender. I also think the 1/3 less fat than cream cheese neufchatel cheese is better tasting in this than cream cheeses (and I by far generally prefer cream cheese)

—MOBELIA

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May 27, 2006

So delicious and easy. If you let each layer cool and sit completely (the crust, cream cheese and fruit jello top), it all stays intact with no soggy crust. Perfect recipe for the Holiday BBQ. Thanks for sharing!

—RAYANDLILI

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Oct 22, 2007

Excellent recipe, only make sure that you thaw the strawberries before adding to the jello because your jello will freeze up and not have a smooth texture. Because the recipes didnt specify on the strawberries my jello was lumpy.

—DeLeon

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Oct 29, 2006

I love this salty- sweet combination. I even made it low sugar using splenda & sugar free jello.

—Kristy

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Jun 02, 2006

a couple of years ago I attended a baby shower for a friend and the young lady's godmother had prepared this jello with a couple of modifications--she used raspberry jello and frozen raspberries to replace the "strawberries" and a very unique twist; instead of crushing the pretzels she left them whole I love to cook and eat, so of course I asked her for this recipe and she would not share. My daughter and came home and found this recipe and modified it--IT IS delicious--each time I make it I always get complements and requests for the recipe--and of course I give it to everyone---so you may want to experiment and see the uniqueness that the whole pretzels have on the salad..

—PSHORT2

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Nutrition

Calories
258 kcal
13%

Carbohydrates
32.9 g
11%

Cholesterol
14 mg
5%

Fat
13.4 g
21%

Fiber
0.9 g
4%

Protein
2.9 g
6%

Sodium
324 mg
13%

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

Nutritional Information

Pretzel Salad

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 258
Calories from Fat: 120

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 5.3g 26 %
Cholesterol 14mg 5 %
Sodium 324mg 13 %
** Potassium 64mg 2 %
Total Carbohydrates 32.9g 11 %
** Dietary Fiber 0.9g 4 %
Protein 2.9g 6 %
** Sugars 23.6g
Vitamin A 10 %
Vitamin C 21 %
Calcium 3 %
Iron 7 %
** Thiamin 5 %
** Niacin 6 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 11 %

* 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.