Strawberry Pretzel Salad Recipe
Servings 16 servings
servings
This old fashioned strawberry pretzel salad recipe takes salty and sweet to a whole new level for the perfect make-ahead holiday dessert.
Ingredients
- 2 cups pretzels coarsely crushed
- 1 1/2 sticks butter melted
- 8 oz cream cheese
- 1 cup + 3 Tablespoons sugar
- 8 oz cool whip
- 1 TB lemon juice
- 6 oz strawberry jello
- 2 cups boiling water
- 20 oz frozen strawberries
Instructions
First Layer
- Mix together the pretzels, melted butter, and 3 Tablespoons of sugar. Press into a 9x13 pan. Bake at 400° F for 8 minutes. Let cool
Second Layer
- Beat 1 Cup of sugar and cream cheese together. Fold in the cool whip. Add lemon juice and mix into the second layer. Spread on top of pretzels.
Third Layer
- Mix together jello, boiling water, and frozen strawberries. Let stand for 10 minutes. Spoon onto the second layer. Refrigerate for at least four hours but overnight is recommended for best results.
Notes
Expert Tip: Use sliced frozen strawberries to make it easier to work with the jello layer. They are more evenly distributed onto the jello layer and make it easier to not only mix but also to serve when chilled.
Storage: Refrigerate covered for up to 3 days. Best served the first day, however. The pretzels do absorb some of the liquid over time.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 50g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 400mg | Potassium: 137mg | Fiber: 1g | Sugar: 26g | Vitamin A: 39IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 1mg