Strawberry Pretzel Salad, specifically this exact recipe, has been a staple at every family gathering my husband’s entire life. There might be a million versions of this or they may all be just alike, but for us, this is Ma’s version.
I had a recipe bridal shower and this was the recipe Ma (my husband’s Grandma) gave me. Ma has been gone for several years now but the tradition carries on. There will always be this at Campbell Family Gatherings.
Strawberry Pretzel Salad
- This is a layered salad and needs to set up so it’s a perfect dish for making ahead.
- Speaking of layers, there is plenty of time to prepare the next layer while the previous layer is doing its thing – either baking or chilling.
- Once I get the 2nd layer, the cream cheese layer, on I like to pop it in the fridge while I get the 3rd layer prepared! This isn’t absolutely necessary but I think it helps firm things up when the jello layer is poured on.
- This for sure needs kept refrigerated when not serving. Point in fact is that the day I photographed this it was 90 degrees and I’m pretty sure I could hear it re-enacting the scene from The Wizard of Oz…… “I’m melting”
Also do as I say, not as I do. Attempt better than me to make the layers even, but it will taste just as good!
Strawberry Pretzel Salad
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 Tablespoons sugar
- 1 8 ounce bar cream cheese
- 1 cup sugar
- 1 9 ounce container Cool Whip
- 1 6 ounce packet strawberry jello
- 2 cups boiling water
- 20 ounces unthawed frozen strawberries slices
- Mix together the crushed pretzels, melted butter and sugar. Pat into a 13x9 baking dish.
- Bake in a pre-heated 350° oven for 8-10 minutes, remove from oven and allow to cool
- In a mixing bowl beat with a hand mixer the cream cheese and sugar until fluffy, then stir in the whole container of Cool Whip
- Spread evenly over the cooled pretzel layer and set aside or place in the refrigerator
- Bring 2 cups of water to a boil and dissolve the strawberry jello in it, add in all of the frozen strawberry slices
- Carefull spoon and pour evenly over the cream cheese layer
- Cover with clear plastic wrap and pop in the refrigerator until jello has set-up
- Store any extra covered in the refrigerator
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…