Strawberry Pretzel Salad

5 from 1 vote

Strawberry Pretzel Salad is a vintage layered salad which comprises a pretzel crust, cream cheese layer, and strawberry gelatin layer.

Prep Time1

chill time before cutting and serving4

Total Time5

Course: Dessert

Cuisine: American South

Keyword: strawberry pretzel salad

Servings:

Author: Jackie Garvin

Ingredients

for cream cheese layer:
8 oz. softened cream cheese
3/4 cup sugar
8 oz. frozen whipped topping thawed
for pretzel crust:
2 cups crushed pretzels
3 tablespoons sugar
3/4 cup melted butter
for gelatin and fruit layer:
1 6 oz. package strawberry flavored sweetened gelatin
2 cups boiling water
16 ounce frozen sliced strawberries
8 oz. crushed pineapple drained

Instructions

For cream cheese layer:
Add cream cheese and sugar to a mixing bowl. Beat until light and fluffy.
Fold in whipped topping.
Place in refrigerator while the crust is prepared.
for pretzel crust:
Add all ingredients to a bowl.
Mix and press into a 9x13 pan sprayed with non-stick cooking spray.
Bake at 400 degrees for 10 minutes.
Remove from oven and let cool completely.
for gelatin and fruit layer:
Add gelatin and boiling water to a bowl
Stir until dissolved.
Add frozen strawberries and crushed pineapple.
Stir in until strawberries are thawed. If gelatin hasn't completely cooled and begun to thicken, place bowl in refrigerator and check often. Remove from refrigerator when cooled and slightly thicken.
assemble:
Remove cream cheese mixture from refrigerator and spread evenly over completely cooled pretzel crust. Pay close attention that it completely covers all areas of the crust. This prevents the crust from getting soggy,
Slowly pour the gelatin and fruit mixture over the cream cheese layer. Evenly distribute strawberries as best you can.
Before cutting to serve, chill at least four hours, overnight is best.

Notes

A food processor can be used to crush pretzels. I prefer to crush them with a rolling pin in order to preserve some texture. A food processor will make pretzel "flour" instead of the texture you can get from crushing them with a rolling pin.

For two cups of crushed pretzels, you need to start with about 5 cups whole pretzels. Any size or shape will do as long as they're not hard pretzels.

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