Strawberry Pretzel Salad

Pretzels, strawberries, Cool Whip and Jell-o.

According to the March 13, 1975 edition of the St. Petersburg Times, this recipe won First Place in the strawberry recipe contest held in Plant City the prior week. And I believe it, because what’s not to like?

From the box of D.W. from Cedar Falls, Iowa.

Strawberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
1/3 cup sugar
2 cups boiling water
1/2 cup sugar
8 oz. cream cheese
3 cups Cool Whip
6 oz. strawberry Jell-o
2 (10 oz. each) pkgs. frozen strawberries

Make crust–mix pretzels with sugar and melted butter. Pat into 9×13″ cake pan and bake at 350 deg. for 6 minutes. Cool completely.

Next, mix cream cheese and 1/2 cup sugar and Cool Whip. Spread on top of cooled crust. Refrigerate while mixing top layer.

For top, mix Jell-o, boiling water and frozen strawberries together till strawberries are unfrozen. Pour over middle layer and refrigerate for several hours before serving or until top is set.

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