Thursday, September 5, 2013

Strawberry Pretzel Salad

I realize summer is pretty much over, but I thought I'd share one last "summer-time" side with ya. I just made this for Labor Day and it's always a big hit. I'm calling it a "side" since we usually serve this with the regular food, or in other words--this puppy doesn't reach the dessert table. It pretty much is scraped clean before we dig into dessert. It's one of those salty/sweet masterpieces. Ya got the best of both worlds right here in one creamy, crunchy and jello-y spoonful of wondrousness.

Here's whatcha need:

Just crush up the pretzels, add the melted butter and sugar and give 'em a stir. Then I placed mine in a trifle bowl. I thought it'd look pretty all layered up when finished. I've never seen pretzel salad done in one before so I was livin' on the edge. You know me...daredevil Hertzler here. You then bake the pretzels in the oven for about 10 minutes until they're nice and toasty. Then set the whole thing aside and let it cool completely. 

Totally forgot to snap some pics of the next couple steps. I was sidetracked, chatting with my sister. But you can imagine me like this, scurrying about doing my chores which included decorating a wedding cake. Oh the life of a housewife.

The middle creamy part is just two bricks of softened cream cheese mixed with a beater, then you fold in the Cool Whip. The top Jello layer is just Jell-o with some frozen strawberries mixed in.

And this is what it looks like when it's all together. See, aren't the layers pretty? (You can totally do this in a 9x13--that's usually how I do mine, so don't fret if you don't have a trifle bowl.)

The boys sure were fans.

Strawberry Pretzel Salad
adapted from here


For the crust:
2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted

For the cream center:
1 cup white sugar
2 (8 oz) packs cream cheese
1 (8 oz) container frozen whipped topping, thawed

For the Jell-o top:
1 (6 oz) pack strawberry flavored Jell-o
2 cups boiling water
1 (16 oz) pack frozen strawberries 

  1. Preheat oven to 350 degrees. Mix together the pretzels, 4 1/2 TBSP sugar and melted butter. Press into the bottom of trifle bowl or 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in the frozen strawberries, and stir until thawed. Once thawed, I cut up the strawberries into bite-sized pieces. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.


  1. I love this recipe! It's great with raspberries too!

    1. LOVE your Mom's recipe. That's what inspired this one:)

  2. SPS is one of my favs but we always make it in a 9x13 dish. I love it in a trifel even more. I'll have to try this soon!


Blogging tips