Strawberry Pretzel Salad

Name: Strawberry Pretzel Salad
Prep time: 30 min
Total time: 4 h 40 min
Ingredients: 2 cups finely crushed pretzels; ⅓ cup sugar; ¾ cup butter, melted; 1 8 ounce package cream cheese, softened; 1 cup sugar; 1 8 ounce container frozen whipped dessert topping, thawed; 2 10 ounce packages frozen strawberries in syrup, thawed; 2 3 ounce packages strawberry-flavored gelatin; 2 cups boiling water

95 Ratings
3 Reviews

Prepare this sweet and salty Strawberry Pretzel Salad in the morning, pop it in the fridge to chill, and it will be all set (and so delicious!) come time to set out the summer dessert recipes at your afternoon or evening barbecue or picnic.

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

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Recipe Summary

prep:

30 mins

bake:

10 mins

chill:

4 hrs

total:

4 hrs 40 mins

Servings:

Nutrition Info

Ingredients

2 cups finely crushed pretzels
⅓ cup sugar
¾ cup butter, melted
1 8 ounce package cream cheese, softened
1 cup sugar
1 8 ounce container frozen whipped dessert topping, thawed
2 10 ounce packages frozen strawberries in syrup, thawed
2 3 ounce packages strawberry-flavored gelatin
2 cups boiling water

Directions

Step 1
Preheat oven to 350 degrees F. In a medium bowl combine crushed pretzels and the 1/3 cup sugar. Add melted butter and stir well to combine. Press onto bottom of a 13x9x2-inch baking pan. Bake in the preheated oven for 10 minutes. Let cool on a wire rack.

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Step 2
In a large bowl beat the cream cheese and 1 cup sugar with an electric mixer on medium speed until well combined. Fold in the whipped dessert topping until combined. Spread over cooled crust.
Step 3
In another large bowl combine strawberries and syrup, gelatin, and boiling water. Stir for 2 minutes or until gelatin is dissolved. Carefully pour over the cream cheese layer. Cover and refrigerate for 4 hours or until set or up to 24 hours. Makes 24 servings.

Nutrition Facts

Per Serving:

255 calories; fat 11g; cholesterol 26mg; saturated fat 7g; carbohydrates 36g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 22g; protein 3g; vitamin a 291.5IU; vitamin c 9.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 275mg; potassium 58mg; calcium 20.2mg; iron 0.9mg.

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Better Homes & Gardens Member

05/20/2022

I have made and loved this recipe for years! If you want to kick it up a notch, substitute 1 of the cups of water in the jello for 1 cup of warmed pineapple juice.

Kathyms

08/15/2021

My niece makes this for every holiday and it is delicious!

Better Homes & Gardens Member

07/07/2013

I should've known not to make a recipe without any user reviews. All the ingredients are right, but the directions are off. I thought it seemed strange to pour boiling Jello over the cream cheese mixture - it melted that layer and everything mixed together. After, I looked up a few similar recipes, and they say to mix the Jello and the boiling water, then add the still FROZEN strawberries (not thawed like these directions say). This makes so much more sense as it will cool the liquid and cause it to start thickening BEFORE you pour it over the crust/cream cheese mix.

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Strawberry Pretzel Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Strawberry Pretzel Salad

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Strawberry Pretzel Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Strawberry Pretzel Salad