I live in the country so I tend to buy more of certain ingredients because I want to make sure I have enough when I’m cooking or baking. I found this recipe for Cool Whip Strawberry Pretzel Salad in an old local church cookbook when I was looking for a way to use up the extra tub of Cool Whip in my fridge.
It was already thawed out so that limited what I could make but as I was reading through this recipe I realized that I had all these ingredients just sitting in my kitchen. That’s a sure sign this is what I was should make for dessert.
Once again, I’m pretty sure my husband thought I was crazy mixing crushed pretzels with sugar and butter. And I know it sounds strange but all of the flavors in this dessert just blend so perfectly together, it’s creamy, fruity and crunchy all at the same time.
I think you can’t really go wrong with a recipe that someone’s grandma used to make for a church salad luncheon and this Cool Whip Strawberry Pretzel Salad is a great example of that theory.
This Cool Whip Strawberry Pretzel Salad is a refreshing and delightful dessert that’s perfect for any occasion.
Whether you’re hosting a summer barbecue, a holiday gathering, or just want to treat yourself, this recipe is sure to be a hit!
What is Cool Whip Strawberry Pretzel Salad?
Cool Whip Strawberry Pretzel Salad is a popular dessert that combines sweet and salty flavors with a creamy texture. The combination of these layers creates a delightful mix of textures and flavors, making it a favorite at potlucks, family gatherings, and summer picnics.
Ingredients
- Crushed pretzels
- Butter
- Sugar
- Cool Whip
- Cream cheese
- Sugar
- Strawberry gelatin
- Boiling water
- Frozen strawberries
How to make Cool Whip Strawberry Pretzel Salad
Mix crushed pretzels, melted butter, and sugar.
Press into a 9×13-inch pan.
Bake at 400°F (200°C) for 8 minutes. Let cool.
Beat cream cheese and 1/2 cup sugar until smooth.
Fold in Cool Whip.
Spread over the cooled crust.
Dissolve gelatin in boiling water.
Add strawberries and refrigerate until slightly set.
Pour over the cream cheese layer and chill until firm.
Cut into squares and serve!
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.
- Le Creuset Baking Dish – Ideal for everything from baking rich desserts to roasting vegetables, marinating meats, storing leftovers and more, deep sidewalls and generous capacity are perfectly sized for a variety of recipes.
- KitchenAid Go™ Cordless Hand Mixer – Designed with a powerful rechargeable Lithium Ion Battery, the new cordless hand mixer delivers optimal run time and performance, so you can cook wherever*, whatever, and however you choose.
- Silicone Mixing Spoon–The perfect spoons to keep your nonstick pans scratch free.
Cool Whip Strawberry Pretzel Salad
Ingredients
- 2 cups crushed pretzels
- 3/4 cup butter melted
- 3 tablespoons sugar
- 1 tub Cool Whip 8 oz
- 1 package cream cheese softened (8 oz)
- 1/2 cup sugar
- 1 package strawberry gelatin 6 oz
- 2 cups boiling water
- 1 package frozen strawberries 10 oz, thawed
Instructions
- Mix crushed pretzels, melted butter, and sugar.
- Press into a 9×13-inch pan.
- Bake at 400°F (200°C) for 8 minutes. Let cool.
- Beat cream cheese and 1/2 cup sugar until smooth.
- Fold in Cool Whip.
- Spread over the cooled crust.
- Dissolve gelatin in boiling water.
- Add strawberries and refrigerate until slightly set.
- Pour over the cream cheese layer and chill until firm.
- Cut into squares and serve!
