Strawberry Pretzel Salad

Originally posted in July 2009. Straight from the old church cookbook, this recipe is always good, especially for potlucks or Easter dinners. And since my dad asked for it the other day, I figured I would post it on Needs More Butter for easy accessibility.

3/4 cup butter, softened
3 tablespoons sugar
2 2/3 cups chopped, crushed pretzels (not too fine)

Creamy layer:
8 ounces cream cheese
1 cup sugar
1 small carton (8 ounces) Cool Whip

Gelatin layer:
1 large box (6 ounces) strawberry gelatin
1 cup boiling water
16 ounces frozen strawberries


  1. In a bowl, cream butter and 3 tablespoons sugar; add pretzels and press into a 9×13 inch pan. Bake for 10 minutes at 350 and cool.
  2. Meanwhile, in a bowl, add cream cheese and 1 cup sugar; fold in Cool Whip and spread over cooled pretzel crust. Refrigerate at least one hour.
  3. Mix gelatin and boiling water. Add strawberries. Let partially set and spoon over cream cheese mixture. Chill until set. Keep refrigerated until ready to serve.

One Response

  1. I used to ask for this for my birthday every year. So delicious.

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