strawberry pretzel salad
photograph by Matt Hulsman

Yield: 12 servings.

½ cup unsalted butter (1 stick), softened
3 tablespoons sugar
2½ cups pretzel sticks, coarsely chopped
1 (6-ounce) package strawberry gelatin
2 cups boiling water
1 cup cold water
3 cups fresh strawberries, capped and sliced
8 ounces cream cheese
2 tablespoons sour cream
1 cup sugar
8 ounces whipped topping
Chopped pecans (optional)

Preheat oven to 350°. In a bowl, combine butter, 3 tablespoons sugar, and pretzels; mix well. Press pretzel mixture into a greased 9 x 13-inch glass baking dish. Bake at 350° for 10 minutes. Remove dish from oven and allow to cool.

In a large bowl, dissolve gelatin in boiling water. Add cold water and stir. Add strawberries. Chill strawberry gelatin mixture until partially set. In a mixing bowl, mix cream cheese, sour cream, and 1 cup sugar until smooth. Fold in whipped topping.

Spread cream cheese mixture over pretzel crust. Pour gelatin mixture over cream cheese layer. Chill until set. Top with chopped pecans (optional).

This story was published on

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.