Strawberry Pretzel Salad
Delicious Strawberry Pretzel Salad, made with Strawberries, Pretzels, Cream Cheese, Sugar, Butter and Frozen Whipped Topping.
Every New Year at our family dinner there are a few things that are an absolute must: Black Eyed peas for good luck (my Uncle is from Texas) and Pretzel Salad. All other food is up for debate. My oldest son insists that new years day is not complete unless he eats his fair share of black eyed peas. Pretzel Salad is just as important to my family as my Aunt asked for it about 10 years ago and it has been a requested dessert ever since. My favorite part of it is that my wonderful husband and middle son love to help (I think it’s actually for the food testing/sampling). The memories that we are making are so valuable and I will treasure them always.
Ok, enough chit chat (suddenly Kung Fu Panda came into my head “chit chat, chitty chit chat”).
It is super easy to make Pretzel Salad and it doesn’t take a lot of ingredients. All you need is Pretzels, sugar, butter, cream cheese, cool whip (in the tub), flavored gelatin, and frozen strawberries.
4 tablespoon sugar
1.5 cup crushed pretzels
3/4 cup butter
1 8oz cream cheese
3/4 cup sugar
4 1/2oz frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
- Preheat oven to 400 degrees
- Mix crushed pretzels, butter, and sugar in a bowl
- Press pretzel mixture into a 9×13 pan and bake in oven for 8 minutes. Allow to cool.
- While pan is cooling, blend cream cheese and 3/4 cup sugar in bowl with mixer. Fold in cool whipped topping until fully incorporated. Once pan is cool spread cream cheese mixture on top.
- Mix flavored gelatin with 2 cups hot water and mix until gelatin is fully dissolved. Mix in strawberries. Allow to cool until egg white consistency.
- Pour over cream cheese and allow to set in fridge for approx 2-3 hours.
*Tips: Here are some tips that I have learned that could save you some heartache.
-If you drop mounds of cream cheese mixture on top of the cooled pretzel first before spreading it out, it will make it easier to smooth out.
-If you decide to use the tub of strawberries that is approximately 20 ounces, just let it thaw just slightly. Then mix 1 cup of boiling water with gelatin, and mix the container of frozen strawberries with it and you won’t have to wait as long to pour it on top.
-Please make sure the strawberry gelatin mixture is egg white consistency before you pour it on top. If you don’t it will find it’s way under the pretzels and everything will float on top. It then becomes a very sad soup mixture, and not a yummy.
-If you are Diabetic or watching your waistline, use either the Splenda or Trevia Sugar blend instead. So instead of 3/4 cup of Sugar, use 3/4 cup of either the Splenda or Trevia sugar baking blend. Also use Neufchatel instead of Cream Cheese, it’s found in the same section as regular Cream Cheese but it is 1/3 less fat and honestly tastes almost exactly the same.
I hope you enjoy this as much as we do. Please let me know in the comments below if you made it and what you thought.
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