Recipes and Cooking Strawberry Pretzel Salad 4.0 (95) 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 BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 10 mins Chill Time: 4 hrs Total Time: 4 hrs 40 mins Servings: 24 Jump to Nutrition Facts Ingredients 2 cup 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 package frozen strawberries in syrup, thawed 2 3 ounce package strawberry-flavored gelatin 2 cup boiling water Directions 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. 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. 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. Scott Little Rate it Print Nutrition Facts (per serving) 255 Calories 11g Fat 36g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 255 % Daily Value * Total Fat 11g 14% Saturated Fat 7g 35% Cholesterol 26mg 9% Sodium 275mg 12% Total Carbohydrate 36g 13% Total Sugars 22g Protein 3g Vitamin C 9.4mg 47% Calcium 20.2mg 2% Iron 0.9mg 5% Potassium 58mg 1% Folate, total 28.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.