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Easter Recipes, Soups & Salads

Strawberry Pretzel Salad

I know this is nothing new, but some of you may have never had this and you are really missing out if you haven’t. And it is my girls’ favorite so I needed to document the recipe anyway.  There are lots of different versions of this out there.  Usually the difference lies in the crust.  Some use powdered sugar, this one uses brown sugar.  It is a little tricky to get the Jello right so follow directions closely.  If you don’t the Jello will not set up.  It can be used as a salad or dessert.  We can’t usually wait to have it for dessert.

You need to make this at least 4 hours ahead of time.  Best made the morning of.  But not the day before. The pretzels get soggy.  You can make the crust the day before and spread the Cool Whip cream cheese mixture on it.  Cover, refrigerate and finish the next morning.

This is from our Powell family cookbook.  Susan Kinsey McClanahan is my cousin and is one of the best cooks I know.  She writes a weekly recipe column for her local paper.

Strawberry Pretzel Salad (page 23)

2 1/2 cups pretzel twists, crushed. (measured after you crush them.  Don’t pulverize them.  Just break them up) The full size ones are best but you can use the tiny size you have to.

 3/4 cups (1 1/2 sticks) butter, melted
Place in a large bowl.
Add 3 Tbsp. brown sugar. Mix.

Add crushed pretzels and stir.

Place in a 9X13 pan. Glass or metal.
Bake at 350 for 5 minutes.  Remove from oven and let cool.  If necessary, put in the refrigerator.  Do not put the Cool Whip mixture on until the bottom is completely cool.

8oz. cream cheese, room temp.
3/4 cup powdered sugar
In a mixing bowl, beat until fluffy.
10 oz. thawed Cool Whip
Fold into cream cheese.
Spread over completely cooled crust. (oops, forgot to take a pic) Refrigerate while making the next layer.

6 oz. Strawberry Jello
Dissolve Jello in 2 cups boiling water.  Make sure it is boiling.  Not just really hot.
Stir until Jello is dissolved.  Be sure and scrape the bottom.  This takes a few minutes to be sure it is all dissolved.

1 lb. frozen sliced strawberries with sugar added.  Not thawed.  Place in a bowl and chop into big chunks. Mix into the Jello.  Stir and stir until strawberries are separated.  I have started adding a few sliced fresh strawberries, but you do not have to.  Refrigerate for about 15 minutes until it starts to thicken just slightly. Gently spoon over cream cheese.  Refrigerate.  Cover with foil.  Plastic wrap will stick to the top and make a mess.  Trust me.

 Yum, so good.  I am eating some as I am writing this.

“Be present at our table Lord.  Be here and everywhere adored.  These mercies bless and grant that we……may live in paradise with thee.  Amen”

Happy Thanksgiving!

By Cindy, November 19, 2011
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1 Comment
  • Emilia Moore
    October 8, 2013

    Aunt Cindy just shared this recipe in my in laws family cook book! Love it!

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