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Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad, by , is from The Neuwirth/Putman Family + Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Putman


1st Layer:
2 cups pretzels (broken up)
3/4 cup butter
4 Tbsp. Sugar

2nd Layer:
8 oz pkg. Soft cream cheese
16 oz tub cool whip
1 cup sugar

3rd Layer:
Large box of strawberry jello
1 1/2 cups water
16 oz. Sliced frozen strawberries

Spray a 13 x 9 cake size pan with PAM

1st Layer

Melt butter in sauce pan. Add pretzels and sugar. Stir until pretzels are completely coated.
If there appears to be too much butter in the bottom of the pan, you can add more pretzels.
Place mixture in cake pan and press evenly into bottom of pan. Bake at 400 degrees for 6 minutes.
Take out of oven and let cool.

2nd Layer

Place all ingredients into a large bowl and mix with electric mixer until thoroughly combined.
Spread mixture evenly over the top of the cooled pretzel mixture.

3rd Layer

Boil water in a sauce pan. In a separate bowl, mix jello with water until dissolved. Add in
Frozen strawberries. Pour mixture evenly over top of cream layer. Cover and let set up. Keep in
The refrigerator until ready to serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes plus set up time.




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