Upside Down Strawberry Pretzel Salad

Preparation time: 2.15 hours Cooking time: 10 Serves: 8


Your basic recipe made upside down to prevent pretzel's from getting soggie.


  • 1 1/2 cups crushed pretzels
  • 4 1/2 tablespoons white sugar
  • 3/4 cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen cool whip, thawed
  • 1 (6 ounce) package strawberry flavored gelatin
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries


Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. To prevent pretzels from being soggy break up crust and store in zip-lock baggie until completely cooled.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Refrigerate for 15 minutes.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over jello Refrigerate until set and completely chilled, at least 1 hour. Right before serving sprinkle the pretzel crust over the cool whip mixture.

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