Real Recipes From Real Home Cooks ®

berry good salad/dessert

(2 ratings)
Recipe by
Teresa G.
Here, KY

This is one of those recipes that almost everyone has tried, and loved, and has their own version of the recipe in their repertoire. This is mine. Strawberries, cream cheese, pretzels, sugar, whipped topping and butter. Ooohh, it's "a good thing!"

(2 ratings)
yield 9 serving(s)
prep time 45 Min
cook time 10 Min
method No-Cook or Other

Ingredients For berry good salad/dessert

  • 1 c
    crushed pretzels
  • 6 Tbsp
    butter, melted
  • 1 1/2 Tbsp
  • 4 oz
    cream cheese, softened (1/2 brick)
  • 1/2 c
  • 1 bowl
    whipped topping, thawed (8 oz., divided)
  • 1 - 3 oz. pkg
    strawberry gelatin
  • 1 c
    water, boiling
  • 10-12 oz
    frozen strawberries (halved berries preferred)

How To Make berry good salad/dessert

  • 1
    Preheat oven to 400ºF.
  • 2
    Butter an 8"X 8" baking dish or pan. (See *Note below.) In a medium bowl, mix together crushed pretzels, butter and 1 1/2 tablespoons sugar.
  • 3
    Press well and evenly into bottom and corners of dish (I use a measuring cup with a smooth bottom.)
  • 4
    Bake in preheated oven at 400ºF for 8 minutes. Remove from oven and allow to cool. (After a few minutes, you may place on wire rack in refrigerator for about 1/2 hour to hasten cooling.)
  • 5
    Beat together well, softened cream cheese and 1/2 cup sugar.
  • 6
    Add and mix until no lumps remain, 1 cup thawed whipping topping (1/2 container) to cream cheese mixture.
  • 7
    Evenly spread mixture over cooled pretzel crust.
  • 8
    Dissolve strawberry gelatin in boiling water; add frozen strawberries and stir until gelatin begins to thicken slightly.
  • 9
    Immediately pour evenly over cream cheese layer.
  • 10
    Refrigerate for 2 hours before serving.
  • 11
    To serve, cut into squares. Garnish with some of the extra whipped topping and a sprig of mint and/or a fresh strawberry, if desired.
  • 12
    Cover and refrigerate leftovers. Recipe may be doubled using a 9"x13" pan.
  • 13
    *Note: For ease of serving, place a sling of parchment paper in the buttered dish, butter the paper, then proceed with crust.