Mix pretzels, butter, sugar, and pat into 9 x 13 pan. Bake at 350 degrees F. for 8 minutes; cool.
Mix sugar and cream cheese, then add Cool Whip. Spread over crust and put in refrigerator. Combine strawberry jello, water, and strawberries; chill until "livery". Pour over cream cheese. Refrigerate until firm.
Servings:
16-20
Time:
20 Minutes Preparation Time
8 Minutes Cooking Time
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Tip: Strawberry Pretzel Salad (09/16/2009)
Mix together the pretzels, margarine, and sugar and press into a 9x13 inch pan.
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Tip: Strawberry Pretzel Salad
Archived on 09/16/2009
Ingredients
1 1/2 cups pretzels, crushed
1/2 cup margarine, melted
1/2 cup sugar
1 package cream cheese (8 oz.)
1 carton Cool Whip (9 oz.)
1 cup sugar
2 packages frozen strawberries, thawed (10 oz. size)
cold water
Directions
Mix together the pretzels, margarine, and sugar and press into a 9x13 inch pan. Bake at 350 degrees F for 7 minutes. Set aside to cool. Blend together the cream cheese, Cool Whip, sugar and spread on the cool crust mixture. Drain the strawberries and reserve the syrup. Add enough cold water to the syrup to make 1 2/3 cups of liquid. Add 1 package of strawberries to the syrup and water and bring to a boil. Boil for 1 minute. Cool slightly and add the thawed strawberries. Spread this over the cream cheese mixture and let sit. Cover with a layer of Cool Whip and sprinkle some crushed pretzels on top before serving.
By Robin from Washington, IA
Feedback:
RE: Strawberry-Pretzel Salad
This recipe is good with the cream cheese doubled. You can also use sugar free jello. You can't even tell it has so much other sugar in it. (02/27/2008)
By Christine IN
RE: Strawberry Pretzel Salad
This is really yummy, but not so yummy the next day so only make what you need. The pretzels get soggy which in turn gives the whole thing a yucky taste. Just a heads up. Unless of course you like soggy pretzels. (11/07/2008)
