What I’m Making This Weekend: Strawberry Pretzel Salad

This recipe, Strawberry Pretzel Salad, is a favorite. We Baptists have a wonderful heritage of sharing bread together at potluck dinners and I certainly have eaten my share of fabulous food. This recipe is an oldie but a goodie, one picked up from a church dinner many years ago.

It’s one of those comforting dishes you can make and take when someone’s had surgery or there’s been a death in the family. That said, I must admit I DON’T make it for my own family very often. It wouldn’t do for any leftovers to linger in my refrigerator, I can tell you. It’s that good!


Lookin’ up,





Strawberry Pretzel Salad

Serving Size: 12 servings


  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (3 ounce) packages strawberry flavored gelatin
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.
  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
  5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
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