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Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad, by , is from Teresa's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Teresa Cornett



3 Cups Pretzel Sticks, crushed
3/4 Cup Butter
1 Tsp. Granulated Sugar
8 oz Cream Cheesse, room temperature
1 Cup Granulated Sugar
8 oz Cool Whip, thawed
Strawberry Jello Layer
6 oz Strawberry Jell-O Mix
16 oz Fresh Strawberries, sliced
2 Cups Boiling Water

Preheat oven to 400F / 205C. In a large bowl, mix crushed pretzels, sugar and melted butter together. Pour into a 9"x13" baking dish and press evenly into the bottom of the pan. Bake for 8-10 minutes, until golden brown. Allow to cool completely while preparing the filling.
In a large bowl, beat softened cream cheese and sugar togther until light and fluffy. Fold in the cool whip and mix until well blended. Pour the cream cheese filling over the cooled pretzel crust. Make sure the filling goes completely to the sides to prevent the jello from leaking onto the crust and making it soggy. Place in refrigerator.
In a large bowl mix jello mix with boiling water. Allow to cool slightly, then add the strawberries. Stir to mix. Gently spoon jello mixture over the cream cheese layer so as not to disturb the cream layer. Cover dish with plastic and refrigerate until set.




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