Crunchy, salty, sweet, and creamy, this retro dessert is a winner. Use fresh strawberries when they are in season or frozen strawberries for year-round goodness! This cream cheese layered beauty showed up on holiday and special occasion tables in my family as far back as I can remember. And it always made an appearance at my house during the peak of fresh strawberry season in the Coal Region.
Why is it called “Salad”?…I suspect because in the 60s and 70s it seemed like every recipe made with Jello was called “salad”. This recipe lends itself to being made in a raspberry version, too.
Strawberry Pretzel SaladCourse: DessertCuisine: Coal Region, Pa. DutchDifficulty: Easy
Crunchy, salty, sweet, and creamy, this retro dessert is a winner
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) Cream Cheese (12 oz.), softened
2 Tbsp. milk
1 cup thawed Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) Strawberry Flavor Gelatin (or 2 – 3 ounce pkgs.)
1-1/2 cups cold water
4 cups fresh strawberries, sliced OR
2 (10 ounce) packages frozen whole strawberries, sliced
- Heat oven to 350°F.
- Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13 x 9-inch pan. Bake 10 min. Cool completely.
- Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
- Add boiling water to gelatin in large bowl; stir 2 minutes. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Stir in fresh berries; spoon over cream cheese layer OR if using frozen berries, stir them into gelatin along with the cold water. Refrigerate 10 to 15 min. or until the consistency of egg whites; spoon over cream cheese layer.
- Refrigerate 3 hours or until firm.
- This recipe lends itself to being made in a raspberry version, too.
DID YOU MAKE THIS?
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