A salty pretzel crust followed by a layer of sweet cream cheese, then topped with a luscious strawberry topping,
is the perfect side dish or dessert all summer long!
I have a very small family, I'm an only child, so growing up our holiday gatherings always included extended family like my cousins, aunt, uncle and grandparents. With my mom's family living down South, and just my dad's family here in Michigan, our gatherings still weren't very big. But whether it was for Christmas or Easter, or even 4th of July, we always got together to celebrate.
It seems like each of the ladies in the family had a special dish they made. During the summer months it was my mom's famous potato salad; my aunt's delicious cheesy potatoes; and my grandma's strawberry rhubarb pie with rhubarb fresh from her garden. One of the other favorites was my mom's strawberry pretzel salad, and she still continues to make it to this day. Well, she still makes her amazing potato salad too, but this strawberry pretzel salad happens to be one of my kids favorites. You will find it on the table for any picnic, any potluck, any BBQ we are having. It's always there.
I'm so lucky that she decided to finally share this recipe with me after all these years. In fact, up until a few weeks ago, I had never made this myself. She had always been the one to make it! Although my kids will still request that she be the one to make it for them, at least now I have the recipe too and can sneak it in once in awhile without them knowing.
I hope you will enjoy this delicious strawberry pretzel salad as much as my family has over the years!
Strawberry Pretzel Salad
Author: Sarah Bates | The Chef Next Door
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2 cups chopped pretzels
3/4 cup unsalted butter, melted
3/4 cup sugar, plus 3 Tbsp
8 oz. package light cream cheese
8 oz. container light whipped topping
6 oz. package sugar free strawberry gelatin
2 cups boiling water
2 - 10 oz. packages frozen strawberries, thawed
8 oz. can crushed pineapple
Preheat the oven to 400 degrees. For the crust, mix the chopped pretzels, butter, and the three tablespoons of sugar. Press the mixture into a 9x13 inch pan and bake for 7 minutes. Set aside to cool.
In the bowl of a stand mixer, beat together the cream cheese and the 3/4 cup of sugar. Fold in the whipped topping, then spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the strawberry gelatin in the boiling water. Allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate for at least one hour. Cut into squares before serving.
I'm proud to partner with the United Dairy Industry of Michigan and I thank them for sponsoring this post! I was compensated for developing a recipe that's perfect for potlucks and parties that celebrates June Dairy Month. As always, all opinions are my own. UDIM, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.
For more great dairy recipes, follow Milk Means More, on Pinterest. To learn more about nutrition, animal care/well-being and on-farm practices related to dairy products and the dairy industry, you may want to follow Milk Means More on Facebook. You can also follow them on Instagram, Twitter and YouTube!