Pretzel Jell-O Salad

  • Yield: 16 servings

"I got this recipe from my aunt who lived back East. Every summer we went to her place, and I made it all the time."


2 1/2 to 3cups crushed pretzels (place pretzels between 2 sheets of waxed paper and crush with a rolling pin)
3teaspoons sugar
3/4cup melted butter
1 (8-ounce) package cream cheese
1cup sugar
1 (12-ounce) container whipped topping
1 (6-ounce) box strawberry Jell-O
2cups boiling hot water
2 (16-ounce) packages frozen sliced strawberries


  1. Preheat oven to 350F (250F if using a glass pan).
  2. Mix crushed pretzels with 3 teaspoons sugar and butter and spread in a greased 9-by-13-inch pan. Bake for 10 minutes. Cool.
  3. Mix cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread to edge of dish on top of pretzel layer.
  4. Dissolve Jell-O in water in a bowl. Add strawberries. Mix well and put in refrigerator until thickened.
  5. Pour over cream cheese layer. Refrigerate until firm and ready to serve.

Note: Raspberry Jell-O and frozen raspberries may be substituted for strawberry Jell-O and frozen strawberries.

Tips From Our Test Kitchen: This dish is sweet enough to have for dessert.


—Betty L. Freeman, Barstow, Calif.


Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 410
  • Fat 19g
  • Saturated Fat 11g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 55mg
  • Sodium 480mg
  • Potassium 140mg
  • Carbohydrate 57g
  • Fiber 2g
  • Sugars 39g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 40%
  • Calcium 4%
  • Iron 8%