This is our twist on the classic Strawberry Pretzel Salad and although very sweet, we always serve it as a side dish and not a dessert at our family holiday gatherings. My mother-in-law started this year when she ran out of pretzels. It’s become a fun family tradition to vary this recipe.
Preparation:
Cook:
Level: Easy
Serves: 12
Ingredients
- 2 cups Graham cracker crumbs
- 3 tablespoons Sugar
- 1-½ stick Butter or margarine, melted
- 8 ounces, weight Cream cheese
- 1 cup Sugar
- 1 container Cool Whip, 8 ounces
- 1 package Strawberry Jello, 6 ounces (or 2 packs of 3 ounces)
- 2 cups Hot water
- 2 packages Frozen strawberries, 10 oz packages
Preparation
Preheat the oven to 400 degrees. Spray the bottom of a 9×13 glass baking dish with cooking spray.
Add 2 cups graham cracker crumbs and 3 tablespoons sugar to melted butter. Mix and pat firmly in the bottom of the baking dish. Bake for 10 minutes and let cool completely. Variations: We’ve been known to use chocolate graham crackers and mix graham crackers and pretzels.
Cream together the cream cheese and 1 cup sugar. Stir in Cool Whip. Spread over graham cracker crust. Variation: We have been known to use flavored cream cheeses in this step. Pineapple was a favorite variation.
Mix Jello and hot water until Jello is dissolved. Add frozen strawberries. Let firm slightly and top with cream cheese mixture. Variation: Different flavors of Jello and frozen fruit can be substituted. We used blueberries to make a red, white and blue side dish for Independence Day.
Chill and serve.
Have fun with this old classic recipe! We do, and everyone looks forward to the new variation at every family gathering!