Strawberry Pretzel Salad

If you are a fan of the salty-sweet combination, this recipe is an absolute MUST to add to your arsenal.

I first tried this dish at a bed and breakfast in my hometown (which is, unfortunately, no longer in business). Fortunately, they included their recipe in their fantastic cookbook, so their legacy lives on. A note at the bottom of the recipe mentions that this salad was one of the most requested items on their menu. Try it, and you’ll see why. It’s a versatile dish–works as a side, a dessert, breakfast, snack, etc.

Strawberry Pretzel Salad
Served at The Inn at Harvest Farms Lake

Crust:
2 c pretzels, crushed
¾ c butter, melted
3 T sugar

Mix pretzels, butter, and 3 T sugar. Press into 9×13 inch pan. Bake at 400 degrees for 8 minutes. Cool 30 minutes.

Cream Filling:
1 – 8 oz package cream cheese
1 c sugar
2 c whipped topping

Blend cream cheese and 1 c sugar. Fold in whipped topping. Spread over cooled pretzel crust.

Jell-O:
1 – 6 oz pkg strawberry Jell-O
2 c boiling water
2 – 10 oz pkgs frozen strawberries

Dissolve Jell-O in boiling water. Stir in frozen strawberries. Chill 10 minutes—watch it to be sure it doesn’t begin to congeal. Pour over cream cheese filling. Chill until set.

Yield: 12 servings

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