Take-out Tuesday, Strawberries & Cream Pretzel Salad

the Painted Apron

8 years ago

The 70’s called and said it wants this recipe back…

I’m not sure where this recipe originated, but it had to be in the South…

Only in the South, where macaroni and cheese is considered a vegetable, would this dish full of butter, sugar, whipped topping, not to mention pretzels, be considered a “salad”

I will admit that I actually had it for breakfast one day, telling my husband that it was basically like cereal, full of fruit and dairy 😆

“You’re eating that for breakfast?” he asked

“It’s important to taste recipes at all times of the day, cooking is very scientific you know…” I replied

The first time I had this, my MIL made it after securing the recipe from her bridge club luncheon…you know, back it the days when “ladies” played cards and “lunched”

The bottom layer or crust is butter, sugar and pretzels and pecans. Use a food processor {I didn’t have one} for best results for the crumbs

The middle layer is sugar, cream cheese and Cool Whip. The final layer is chopped frozen strawberries and strawberry jello

Originally I planned to make individual parfaits, but ~~I was too lazy~~ time was short and it was easier to make it in a 9 x 13 dish

You can scoop it into individual glasses for serving if desired or simply cut into squares

Add a dollop of whipped topping, a big fat fresh strawberry and a couple of pretzel sticks for garnish

Strawberries & Cream Pretzel Salad

This is more like dessert or a sweet treat, a sweet & salty combo!

Course Dessert, Salad, Side Dish

Cuisine American

Prep Time 20

Cook Time 10

Servings 12

Ingredients

2 cups finely chopped combo of pretzels and pecans
1 1/3 cups sugar divided
3/4 cup butter
1 8 oz container of Cool Whip thawed
8 oz cream cheese softened
1 16 oz package frozen strawberries
1 large 6 oz, package strawberry jello
2 cups boiling water
whole strawberries for garnish
whipped cream for garnish
pretzels for garnish

Instructions

Place butter in glass 9″ x 13″ baking dish
place dish in the oven while it’s preheating to 350 until butter has melted.
Combine crushed pretzels with 1/3 cup sugar and add to melted butter in dish.
Stir pretzel mixture into butter and pat it down evenly over the bottom of the dish.
Bake at 350 for 10 minutes, remove from oven and cool.
Beat cream cheese with 1 cup of sugar, fold in whipped topping and spread evenly on cooled crust.
Boil water in a 4 qt measuring cup.
Add Jello and stir, then stir in berries.
Carefully pour over cream cheese layer.
Chill at least 4 hours before serving.
Cut into squares to serve or carefully spoon into stemmed glasses or parfait dishes.
Garnish with a dollop of whipping topping, fresh strawberries and pretzel sticks if desired.