Pretzel Salad

salad · from the kitchen of June Champlain

Pretzel Salad — front of the card
front
Pretzel Salad — back of the card
back

25 min active · 2 hr 35 min total · 1 (9×13) pan (times estimated)

Ingredients

Base

  • 2 cups pretzels, broken into small pieces
  • 3/4 cup margarine (oleo), melted
  • 4 tablespoons sugar

Cream Cheese Layer

  • 8 oz. cream cheese
  • 1 cup sugar
  • 1 (8 oz.) container Cool Whip

Jello Top Layer

  • 1 large (6 oz.) package strawberry Jell-O
  • 1¾ cups boiling water
  • 2 (10 oz.) packages frozen strawberries

Steps

  1. Preheat oven to 350°F.

Base

  1. Mix together the broken pretzels, melted margarine, and 4 tablespoons sugar. Pat into a 9×13 pan.
  2. Bake at 350°F for 10 minutes. Cool completely.

Cream Cheese Layer

  1. Cream together the cream cheese, 1 cup sugar, and Cool Whip until smooth.
  2. Spread the cream cheese mixture over the cooled pretzel base.

Jello Top Layer

  1. Dissolve the strawberry Jell-O in 1¾ cups boiling water, stirring until fully dissolved.
  2. Add the 2 packages of frozen strawberries and mix.
  3. Pour the Jell-O and strawberry mixture over the cream cheese layer.
  1. Refrigerate until firm.