Pretzel Strawberry Salad

Amy Shannon


This came from an old church cookbook. I find some of the best recipes in church/community cookbooks. You know they've been tried and tested over the years and are about as foolproof as you can get.

This is a winner anytime of year!

★★★★★ 2 votes
approx 16
2 Hr
10 Min


1 stick
butter or margarine, melted
1 c
crushed pretzels
3 Tbsp
granulated sugar
1 c
pecans, finely chopped
8 oz
cream cheese, softened
8 oz
whipped topping, thawed
1 c
confectioners' sugar
6 oz
box strawberry gelatin
2 c
boiling water
16 oz
frozen strawberries


1Mix the first 4 ingredients and pat into a 13x9x2 pan that has been sprayed with non-stick spray. Bake 8 to 10 minutes in a 350 degree oven.
2Mix together the softened cream cheese, thawed whipped topping, and confectioners sugar. Spread on cooled pretzel mixture and refrigerate for 30 minutes.
3Dissolve gelatin in the 2 cups boiling water. Add strawberries until gelatin thickens and strawberries are thawed. Pour over chream cheese mixture. Refrigerate at least 2 hours before serving.

About this Recipe

Course/Dish: Fruit Sides, Fruit Salads
Main Ingredient: Fruit
Regional Style: American