This recipe is a family favorite, present at all major gatherings. The combination of sweetness from the filling, tartness from the fruit topping, and saltiness from the pretzel crust is really tough to beat. My mom, a teacher, got this recipe from a student and made it often. Whenever I have this, it makes me remember her and smile. This is best made the night before.
Don’t be fooled! Although it is referred to as a “salad,” this is definitely more like a dessert!
- 2 c crushed pretzels (The simplest way to crush pretzels is to use a gallon ziplock bag and rolling pin)
- 3/4 c melted butter
- 4 T sugar
Mix ingredients together. Spoon into a 9″x13″ pan. I prefer glass because it looks pretty in the dish. Flatten as evenly as possible with a silicone spatula or wooden spoon before baking. Bake at 400° for 6 minutes. Allow to cool.
- 8 oz cream cheese (softened)
- 1 c sugar
- 1 lg container Cool Whip
The filling wants to be thick and creamy. If you mix in the cream cheese when still cold, the filling becomes lumpy. Mix filling ingredients together and spread over cooled crust. Even edges with a paper towel-wrapped finger to have a more appealing finished product.
- (1) 6 oz Jello (strawberry*)
- 2 c boiling water
- (2) 10 oz packages frozen strawberries* (preferably sliced)
*Also good using raspberry Jello and frozen raspberries.
Mix together Jello and fruit; let thicken. Pour slowly over cream cheese mixture. Pouring gently helps prevent little bits of the cream cheese mixture from floating to the top. It doesn’t affect the taste, just the final appearance.
Keep refrigerated until ready to serve. Enjoy!