One of our favorite recipes for the 4th of July cookout is strawberry Pretzel Salad. It is a refreshing and delicious salad that can be served as a dessert. It is a perfect blend of sweet and salty. Many years ago, we first experienced strawberry pretzel salad when we ate at All Steak Restaurant in Cullman, Alabama. We have been enjoying it for many years since!
1 1/4 cup melted butter (for crust)
3 cups crushed pretzels (for crust)
1-gallon ziplock bag
3/4 cup + 4 tablespoons sugar, divided
1+ 8 oz container of thawed frozen whipped topping
1 8 oz package of cream cheese
1 (8 oz) can of crushed pineapple
2 (10 oz) packages of frozen strawberries
6 oz packages strawberry gelatin dessert mix
Preheat oven to 400 °F.
Put pretzels in a gallon storage bag. Seal the bag and use a rolling pin to crush the pretzels. If you don’t have a rolling pin, you can use the rounded bottom of a bowl to roll over the pretzels.
Mix the pretzels, butter, and 4 tablespoons of sugar. Press this mixture into a 9×13-inch glass casserole dish and bake for 7 minutes. Set aside and allow to cool.
Filling (Middle Layer):
In a medium mixing bowl, beat the cream cheese and 3/4 cup of sugar until mixed. Fold in the whipped topping and spread over the crust. Refrigerate until chilled.
Boil 2 cups of water. Dissolve the gelatin in the boiling water and allow it to cool slightly. Pour the mixture into a medium mixing bowl. Stir in the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate until the top layer is completely congealed.
Cut slices and top with a dollop of whipped topping. YUM!
You don’t know what you are missing if you have not had pretzel salad!