Pretzel Jell-O Salad

  • Yield 16 servings

A sweet salad with a crushed pretzel crust, cream cheese filling, and strawberries on top


"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 3 cups crushed pretzels (place pretzels between 2 sheets of waxed paper and crush with a rolling pin)
3 teaspoons sugar
3/4 cup melted butter
1 (8-ounce) package cream cheese
1 cup sugar
1 (12-ounce) container whipped topping
1 (6-ounce) box strawberry Jell-O
2 cups 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.




Get every new post delivered to your Inbox.

Join 253 other followers