Saturday, May 21, 2011

Strawberry Pretzel Salad

If there is one thing My People love it's a Jell-O salad...there is rarely a family gathering that does not involve some sort of Jell-O concoction and even the non-Jell-O lovers in the crowd seem to enjoy this particular recipe. Strawberry Pretzel Salad is a favorite of my husband and cousins for sure (they usually get their own pan)!

Strawberry Pretzel Salad
Makes one 13 x 9 inch pan

2 cups crushed pretzels*
3/4 cup melted margarine
3 Tbsp sugar
6 oz box Strawberry Jell-O
20 oz frozen strawberries
2 cups water
8 oz cream cheese
4.5 oz Cool Whip
1 cup sugar

Pretzel Crust Layer
  • Preheat oven to 400.
  • Mix together melted butter, pretzels, and 3 Tbsp of sugar and pour into 13 x 9 inch pan.
  • Bake for 8 minutes (be careful not to over-bake).
  • Allow to cool.
Strawberry Layer (Part 1)
  • While pretzels are cooling, bring water to a boil in a medium sauce pan, then dissolve in the Jell-O.
  • Continue stirring and mix in frozen strawberries.
  • Set in the fridge while you prepare the cream cheese layer. (You don't want this to fully set-up, but you want it to not be a liquid when it goes on top of the cream cheese layer.)
Cream Cheese Layer
  • Using a stand or hand mixer, combine Cool Whip, cream cheese, and 1 cup of sugar.
  • Spread in an even layer over cooled pretzel crust.
  • Place in the fridge for a few minutes to cool.
Strawberry Layer (Part 2)
  • Stir the Jell-O and strawberry mixture and then spread on top of the cream cheese layer.
  • Cover and refrigerate until ready to serve.
This is best made the day before you want to serve.

* I use Synder's of Hanover Thins...anything but the small rods works well


  1. After declaring my undying love for this, my mother once tried to make it with all low-fat ingredients. It was a disaster.

  2. Oh no! I vaguely remember someone in my family once attempting sugar-free Jell-O, sugar-free Cool Whip, and Splenda which was a disaster (probably mostly the Splenda since it was back in the 90s and that would have been "new" and "cool"). The only "low-fat" substitution I make is the cream cheese (1/3 fat, never fat free though!) I shall make it for you sometime this summer I'm sure!

  3. Sounds so fun and yummy! Full-fat all the way for me! I have to eat it how nature intended it to taste like! ;)