As we prepare for family coming for the 4th of July, one of our favorite recipes is strawberry Pretzel Salad.
It is a refreshing and delicious salad but can also be served as a dessert. It is a perfect blend of sweet and salty. We first experienced strawberry pretzel salad many years ago 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
- 4 tablespoons (for crust) sugar AND 3/4 cup (for middle layer)
- 1+ (8 oz) container thawed frozen whipped topping (for middle layer) – we get extra to use as a topping when serving.
- 1 (8 oz) package cream cheese (for middle layer)
- 1 (8 oz) can crushed pineapple (for top layer)
- 2 (10 oz) packages of frozen strawberries (for top layer)
- 6 oz packages strawberry gelatin dessert mix (for top layer)
Preheat oven to 400 °F.
Put pretzels in a gallon ziplock 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 3 tablespoons of sugar. Press this mixture into a 9×13-inch pan and bake for 7 minutes. Set aside and allow to cool.
Filling (Middle Layer):
In a medium-sized mixing bowl, beat the cream cheese and 3/4 cup of sugar. 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-sized mixing bowl. Add the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate until the top layer is completed congealed.
Cut slices and top with a dollop of whipped topping. We use Cool Whip. YUM!
If you have not had pretzel salad, you don’t know what you are missing! It is yummy!
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