Judy’S Strawberry Pretzel Salad – a delicious recipe with Pretzels, White Sugar, Butter, White Sugar, Cream Cheese, Gelatin. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 350 F.
2
Mix together the pretzels, the first amount of sugar and the melted butter in a bowl. Press into the bottom of a lightly greased 9x13 pan. Bake for only 10 minutes. Remove from oven. Set aside to cool completely.
3
In a medium bowl, beat the second amount of sugar and the cream cheese until smooth. Fold in the whipped topping then spread evenly over the cooled crust. Cover whipped topping to the edge of the crust, so that your gelatin won't get into the crust later. Refrigerate until set, about 30 minutes.
4
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least an hour.
2312
kcal
Calories
188
g
Fat
160
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup Crushed Pretzels, 4-1/2 Tablespoons White Sugar, 3/4 cups Melted Butter, 1 cup White Sugar, and more.
Yes, Judy’S Strawberry Pretzel Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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