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Strawberry - Pretzel Salad Recipe

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This recipe for Strawberry - Pretzel Salad, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherry Hubbard


2 cups crushed buttered pretzels
3 TBSP granulated sugar
4 TBSP butter or margarine, melted
8 oz. cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
1 large Cool Whip
9 oz. (3 small pkgs) strawberry gelatin
3 cups boiling water
2 10 oz. frozen strawberries in light syrup, thawed
16 oz. sour cream
1/4 cup sugar
optional: 1/4 cup chopped pecans, toasted

Combine crushed pretzels, sugar, and melted butter. Press mixture on bottom of 13" x 9" pan coated with cooking spray. Bake at 400 for 6 minutes; cool completely.

Beat softened cream cheese, sugar, and vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.

Stir together gelatin and 3 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Gently pour gelatin mixture over cream cheese layer. Chill 8 hours or until set.

Stir together sour cream and remaining sugar; spread over top of strawberry layer; sprinkle with chopped pecans (optional).

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