Rating: 4.64 stars
172 Ratings
  • 5 star values: 135
  • 4 star values: 20
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3

This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry Jell-O topping. It's just plain delicious.

Recipe Summary

prep:
45 mins
cook:
8 mins
additional:
4 hrs
total:
4 hrs 53 mins
Servings:
18
Yield:
1 9x13-inch pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a medium bowl, mix crushed pretzels, margarine and sugar.

  • Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.

  • Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.

  • In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.

  • Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

Nutrition Facts

258 calories; protein 2.9g; carbohydrates 32.9g; fat 13.4g; cholesterol 13.7mg; sodium 324.2mg. Full Nutrition
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Reviews (127)

Most helpful positive review

Rating: 5 stars
11/19/2007
This is a good dessert - the picture on this recipe is a little deceiving...it's not a trifle...it must be baked in a 9x13 pan. Otherwise, great stuff. Best on the 1st day. Crust can get a little soggy. To stop strawberry mixture from running into cream cheese - refrigerate *well* after adding cream cheese layer and before adding strawberry layer. Read More
(244)

Most helpful critical review

Rating: 1 stars
02/06/2010
I'm only giving this recipe one star because it's ABSOLUTELY IMPERATIVE that you refrigerate the cream layer fully before adding the jello layer! I'd even refrigerate the jello but not allow it to start setting. This really should be included in the recipe! I added cooled jello over the cream cheese mixture and the cream cheese is clumping and floating to the surface. PLEASE REFRIGERATE IF YOU WANT THEM TO REMAIN FULLY SEPARATE! Read More
(48)
172 Ratings
  • 5 star values: 135
  • 4 star values: 20
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
11/19/2007
This is a good dessert - the picture on this recipe is a little deceiving...it's not a trifle...it must be baked in a 9x13 pan. Otherwise, great stuff. Best on the 1st day. Crust can get a little soggy. To stop strawberry mixture from running into cream cheese - refrigerate *well* after adding cream cheese layer and before adding strawberry layer. Read More
(244)
Rating: 5 stars
07/17/2006
This is the best pretzel salad from this site. For some reason the ingredient measurements are perfect and they work. Delicious. Thanks for the post. Read More
(102)
Rating: 5 stars
12/13/2004
I had a similar recipe years ago and had lost it and missed it. When I found this I made it for my family at Thanksgiving. My boyfriend ate about 1/3 of it before we even got to my Mom's house. I had to make it a second time that weekend. I also do frozen raspberries with raspberry jello, and I found I prefer pretzel crumbs to crushed pretzels with bigger pieces. I now crumb them in the blender. I also think the 1/3 less fat than cream cheese neufchatel cheese is better tasting in this than cream cheeses (and I by far generally prefer cream cheese) Read More
(89)
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Rating: 5 stars
11/12/2012
This is a very delicious salad/dessert. The problem with it is that the pretzel crust always gets soggy the second day and makes it unappetizing. A friend of mine brought her version to a pot luck and she had inverted the ingredients...jello first cream cheese second and pretzels last. It was still just as beautiful and good tasting and the pretzels didn't get soggy! I thought you may want to try it and see what you think. I'll always do it upside down now! Read More
(49)
Rating: 1 stars
02/05/2010
I'm only giving this recipe one star because it's ABSOLUTELY IMPERATIVE that you refrigerate the cream layer fully before adding the jello layer! I'd even refrigerate the jello but not allow it to start setting. This really should be included in the recipe! I added cooled jello over the cream cheese mixture and the cream cheese is clumping and floating to the surface. PLEASE REFRIGERATE IF YOU WANT THEM TO REMAIN FULLY SEPARATE! Read More
(48)
Rating: 5 stars
05/28/2006
So delicious and easy. If you let each layer cool and sit completely (the crust, cream cheese and fruit jello top), it all stays intact with no soggy crust. Perfect recipe for the Holiday BBQ. Thanks for sharing! Read More
(39)
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Rating: 5 stars
06/02/2006
a couple of years ago I attended a baby shower for a friend and the young lady's godmother had prepared this jello with a couple of modifications--she used raspberry jello and frozen raspberries to replace the "strawberries" and a very unique twist; instead of crushing the pretzels she left them whole I love to cook and eat so of course I asked her for this recipe and she would not share. My daughter and came home and found this recipe and modified it--IT IS delicious--each time I make it I always get complements and requests for the recipe--and of course I give it to everyone---so you may want to experiment and see the uniqueness that the whole pretzels have on the salad.. Read More
(35)
Rating: 5 stars
10/22/2007
Excellent recipe only make sure that you thaw the strawberries before adding to the jello because your jello will freeze up and not have a smooth texture. Because the recipes didnt specify on the strawberries my jello was lumpy. Read More
(34)
Rating: 5 stars
10/29/2006
I love this salty- sweet combination. I even made it low sugar using splenda & sugar free jello. Read More
(33)