Strawberry Pretzel Salad


  • 2 cups crushed pretzels (place thin pretzels in plastic bag and crush coarsely with your hands--pretzels should still be in pieces, not crumbs)--do not use unsalted pretzels
  • 3 TBSP white sugar
  • 3/4 cup melted butter or margarine
  • 1 - 8oz. Philly cream cheese
  • 1 cup white sugar
  • 1 - 8oz. container Cool Whip (thawed)
  • 1 - 3oz. box strawberry Jell-O
  • 1 - 6oz. box strawberry Jell-O
  • 2 1/2 cups boiling water
  • 3 cups fresh or frozen strawberries


In a bowl, add crushed pretzels, 3 TBSP sugar, melted butter/margarine and stir. Grease a 9 x 13 x 2 cake pan and pour pretzel mixture evenly in pan. Bake for 8 minutes at 400 degrees. Remove it from oven and cool completely.

In a mixer, combine cream cheese, cup of white sugar and beat until smooth. Add Cool Whip and beat. Pour this mixture over the cooled pretzel mixture in the cake pan.

In a bowl, add the two packages of strawberry Jell-O and the boiling water--stir completely until well dissolved. Add the strawberries to the Jell-O and stir. Cool it enough to refrigerate. Refrigerate for 15-20 minutes. Remove it from refrigerator and pour it over the top of the cream cheese mixture. Refrigerate overnight. Keep refrigerated.

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