Pretzel Salad

Dessert | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 1/2 cups  GF crushed pretzels
  • 3 Tablespoons sugar
  • 3/4 cup butter or margarine
  • 1 8-ounce package cream cheese, softened
  • 1 cup sugar
  • 1 12-ounce Cool Whip
  • 1 6-ounce package Strawberry Jello
  • 2 cups boiling water 1 -10 ounce bag frozen sliced strawberries
  • Whipped cream or Cool Whip for garnishing


  • Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.
  • Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture.
  • Press into bottom of greased 9×13 inch baking pan.
  • Bake 10 minutes at 350°; cool well.
  • Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust.
  • Pour or spoon thickened jello mixture over cream cheese mixture and set until firm.
  • Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.


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