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Strawberry Pretzel Salad

This Strawberry Pretzel Salad, also known as Strawberry Pretzel Dessert is a delightful dessert (or salad) during the hot summer months, as well as for a Bridal Shower, Birthday Party, or Holiday Dessert. The sweet and saltiness from the pretzel crust give it a different twist instead of traditional graham cracker crust.

It takes a little time to make so make sure you plan ahead. It really doesn’t take a lot of “time” preparing, but it does take time to “sit and cool and chill” for each layer, so just make sure you plan for the time between each layer. It really only takes about 15 minutes of prep time and 7 minutes of cooking time, and the rest is resting or chilling time.

This also has a pretty presentation when you make it in clear glasses such as brandy snuffers. If you are making it in individual glasses, you just don’t cook the crust, it will be a bit more loose, which is perfect for spooning into and out of the glasses.

Watch me make this Strawberry Pretzel Salad on my YouTube Channel Here!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

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Prep Time: 3 Hours and 30 Minutes
Cook Time: 7 Minutes
Total Time: 3 Hours and 37 Minutes
Servings: 12

Ingredients:

  • CRUST:
  • 2 cups crushed pretzels
  • 3/4 cup (1 1/2 sticks) melted butter
  • 3 Tbsp granulated sugar
  • CREAM LAYER:
  • 1 (8-oz) pkg cream cheese, softened
  • 3/4 cup sugar
  • 8 oz (1 cup) whipping cream, whipped
  • STRAWBERRY LAYER:
  • 2 (3 oz each) packages strawberry Jello mix
  • 2 cups boiling water
  • 2 (10-oz each) packages frozen strawberry slices
  • 1 small can (8.25 oz) crushed pineapple, undrained

Instructions:

  1. CRUST:

  2. Preheat the oven to 400°F.

  3. Mix the pretzels, butter, and sugar. Press into a 9x13-inch baking pan (or sprinkle into brandy snuffers or glasses for individual salads). Bake for 7 minutes if in the 9x13-inch pan. Do not bake if in glasses. Remove from oven and let cool completely.

  4. CREAM LAYER:

  5. Beat together the cream cheese and sugar. Fold in the whipped cream and spread over the cooled crust. Refrigerate until well chilled, at least 2 hours.

  6. STRAWBERRY LAYER:

  7. Dissolve the Jello mix in the boiling water; cool slightly. Add the frozen strawberries and pineapple and stir. Carefully pour over the cream cheese mixture. Refrigerate until serving time.

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