| Servings | Prep Time | Cook Time | Passive Time |
| 10-12servings | 20minutes | 8-10minutes | 3hours |
| Servings | Prep Time |
| 10-12servings | 20minutes |
| Cook Time | Passive Time |
| 8-10minutes | 3hours |
Ingredients
- 2 C pretzels, coarsely crushed *gluten-free option
- 3/4 stick melted butter
- 1 T sugar
- 8 oz cream cheese, softened
- 3/4 C sugar
- 9 oz Cool Whip *Fresh whipped cream
- 2 3-oz. packages strawberry Jell-O
- 2 C boiling pineapple juice
- 20 oz. whole frozen strawberries
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Preheat oven to 400 degrees. Combine pretzels with melted butter and 1 T sugar. Spread in bottom of 9x13" pan. Bake 8-10 minutes. Cool to room temp.
- Blend softened cream cheese and 3/4 C sugar. Fold in Cool Whip (or fresh whipped cream). Spread this mixture on the COOLED pretzel crust.
- Dissolve Jell-O in boiling pineapple juice. Stir in frozen strawberries. When partially set, pour over cream cheese layer and refrigerate until completely set (at least 3 hours).
Recipe Notes
This Strawberry Pretzel Salad is another goodie from Mom/Mimi's recipe treasury. Personally, I thought it was a wee bit too sweet, so I reduced the sugar. Also, the originally recipe called for boiling water, but we use pineapple juice. It adds flavor!
Fresh Whipped Cream may not be as "stable" a texture as Cool Whip. BUT it isn't so processed. You decide. It's going on your table.