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Strawberry Pretzel Salad

Another awesome recipe from my friend, Jane.  We like to make this for big family get-togethers.  It is definitely more dessert like than salad like... but the textures of the different layers make it simply irresistible... Crunchy on the bottom, creamy in the middle and fruity on the top.  I love making it in my 9x13 royal blue Pyrex pan for July 4th festivities.  

From the kitchen of Jane Basinger

1 ½ cups crushed pretzels
5 tablespoons brown sugar
¾ cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen sweetened strawberries

Mix pretzels, brown sugar and butter and press on the bottom of a 9x13 inch pan. Bake in a 350 degree oven for 10 minutes. Allow crust to cool completely.

In a medium bowl mix the cream cheese and white sugar until smooth. Fold in cool whip and spread on cooled crust. Put in fridge for about 30 minutes to allow it to set. 

Boil water, add to jello and then add frozen strawberries. Stir to defrost strawberries then pour over cream cheese layer.  Allow to set in fridge, about 1 hour.


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