Strawberry pretzel salad is a familiar dish at potlucks and church suppers. Fans love the combinations of sweet and salty, soft and crunchy.
This version was sent in by Elizabeth Harrison, 52, of New Bern, N.C.
She shared this story about the recipe: “I don’t remember when we started having this dish as a part of our holiday meals, but I do know that it came from my paternal grandmother, Janet Harrison. What’s special is that last Christmas my dad gave me a box of her recipes, and it included a copy of this one in her own handwriting.”
Harrison’s only tip: Don’t scrimp on the pretzels; she prefers Rold Gold brand.
She wrote: “Some call it a side; some a dessert. I just call it good, especially if you like sweet and salty!”
Strawberry Pretzel Salad
Adapted from Elizabeth Harrison of New Bern
Cooking or baking spray
2 cups pretzel sticks, broken or crushed
3/4 cup margarine, melted
1 cup plus 3 tablespoons sugar, divided
8 oz. cream cheese
8 oz. Cool Whip, thawed
6-oz. package strawberry Jell-O
2 cups boiling water
2 (10-ounce) packages of frozen strawberries or 4 cups fresh, sliced strawberries
Heat oven to 350 degrees. Spray bottom of a 9-by-13-inch baking dish with cooking spray. Set aside.
Toss crushed pretzel sticks, melted margarine and 3 tablespoons sugar in a medium bowl. Spread crust evenly in the bottom of baking dish. Bake 10 minutes. Remove from oven and let cool completely.
Once crust is cooled, whip cream cheese and 1 cup sugar in a large bowl with a handheld mixer or in bowl of a standing mixer. Once fully combined, fold in Cool Whip and spread evenly over pretzel crust.
Mix Jell-O and boiling water in a large bowl. Stir constantly for 2 minutes until gelatin is melted; keep moving so a layer doesn’t stick to bottom of bowl. Stir in strawberries. Let cool slightly. Pour over cream cheese layer. Place baking dish in refrigerator for 3 hours or until firm.
Yield: 12-15 servings.
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