This strawberry pretzel salad recipe was first published on About a Mom back in November of 2011, and was in serious need of an update. The tiny little image I had didn’t do it justice. Since I made this again recently, I thought I would give this blog post a little update and share it with you again.
Is it a salad or a dessert? I don’t know how to answer that question any better than I could back in 2011. It’s called a salad, as were most jello and fruit dishes were back in the 70’s and 80’s. My gang has always enjoyed this as a dessert though. Try it and decide for yourself!
A buttery, crunchy pretzel crust is the perfect base for this sweet and creamy dessert. During strawberry season, absolutely replace the frozen strawberries with fresh. Just add a couple tablespoons of sugar to the sliced strawberry and set aside to macerate for an hour or so.
Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 8 ounce package cream cheese softened
1 cup white sugar
1 8 ounce container cool whip, thawed
2 – 3 ounce packages strawberry jello
2 cups boiling water
2 – 10 ounce packages frozen strawberries
Preheat oven to 400 degrees F.
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.