Strawberry Pretzel Salad Recipe -
Strawberry Pretzel Salad Recipe
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Strawberry Pretzel Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2006

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!

Most Helpful Critical Review
Oct 24, 2003

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 pretzels put holes in the bag. I also followed the suggestion of melting butter and mixing in the brown sugar before adding the crushed pretzels. Lastly, I used frozen whole strawberries which helped the jello set faster.

Dec 19, 2003

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.

Feb 09, 2006

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 suggestion for cooks using electric ovens and Pyrex-type bakeware, lightly cover the pan with cooking spray before baking the pretzel crust.

Dec 19, 2003

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! It would also help to not add the jello layer until it has some thickness to it.

Dec 23, 2003

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.

Apr 24, 2004

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 food processor and then added it to the gelatin. I think next time I make it, I'll make the gelatin layer first since it took quite some time to cool off. The pretzel crust didn't get soggy, even after 3 days and we've enjoyed the leftovers. This is definitely a recipe I'll make again and again.

Mar 27, 2005

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 who wrote in their tips! You all helped make this perfect! Fantastic!


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  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 64.5 g
  • 21%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 603 mg
  • 24%

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

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