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

How to Make Pretzel Strawberry Salad


  1. Mix 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.
  2. Mix together the softened cream cheese, thawed whipped topping, and confectioners sugar. Spread on cooled pretzel mixture and refrigerate for 30 minutes.
  3. Dissolve 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.

Printable Recipe Card

About Pretzel Strawberry Salad

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

Show 6 Comments & Reviews

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