Strawberry Pretzel Salad

Cathy Smith


This is originally called a strawberry pretzel salad but my family does not like the pretzel crust. I use shortbread cookies for the crust. I don't always use strawberry jell-o and strawberries, sometimes I may use bananas. Another couple of combinations I like are Pineapple jello with kiwi slices and I like raspberry jello just by itself. You can certainly use the pretzels instead of the cookies and whatever jello and fruit you prefer.

pinch tips: How to Core and Slice a Pineapple



No-Cook or Other


2 c
shortbread cookie crumbs
3/4 c
melted butter
3 Tbsp
3/4 c
8 oz
package cream cheese at room temperature
1 c
whipping cream
3 Tbsp
powdered sugar
1/2 tsp
2 box
jell-o flavor of your choice such as strawberry
2 c
fruit of your choice such as sliced strawberries
whipped cream for serving

Directions Step-By-Step

Preheat oven to 400. Mix cookie crumbs, 3 tbsp sugar and butter and press into the bottom of a 9×13 inch pan that you have sprayed lightly. Bake for 7 minutes and set aside to cool
Beat cream cheese and ¾ cup sugar till smooth. Set aside. Now whip the cream until it is thickened and then gradually add the powdered sugar, then stir in the vanilla. Now fold the whipped cream into the cream cheese mixture. Spread this over the cooled crust and place in the fridge.
Now mix your jell-o as directed. Place this in the fridge to cool of and get thickened. That takes only about 30 minutes.
Now take the dessert and if you are using fruit such as sliced strawberries, place these over the filling. Then ladle the thickened jell-o over this and place back in fridge and let it set over 4 hours at least.
Note: you can pretzels in place of the cookie crumbs if you choose to. This is often chosen as a Christmas dessert by one of my grandchildren.

About this Recipe

Main Ingredient: Dairy
Regional Style: American