Pretzel Salad

Pretzel Salad

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  • Prep Time


  • Total Time


  • Servings



  • (bottom)

  • 2

    c. broken pretzels

  • ¾

    c. melted butter

  • 1

    tbsp. sugar

  • (middle)

  • 8

    oz. cream cheese, softened

  • 12 oz. tub cool whip

  • 1

    c. sugar

  • (top)

  • 2

    pkg. small strawberry jello

  • 2

    c. boiling water

  • 20

    oz. frozen, sliced strawberries


Mix crust (bottom) layer together, pat in bottom of 9 x 13 cake pan. Bake at 350 for 8 min. and cool. Mix middle layer together till smooth and creamy; spread over cooled pretzel crust. Stir together top layer till jello is dissolved. The cold strawberries will help to make it set faster. Refrigerate till it begins to gel but do not allow to solidify. Pour over the creamy layer. Refrigerate till set and serve. (sometimes I do the prep out of order. I'll start with my jello first so it can begin gelling, then the crust so it can get cooled, then the middle. It seems to all work out at about the same time.)


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