Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This recipe is my aunt's and is great served with poultry, has a nice sweet & salty flavor that compliments the main dish... or can be made as a dessert. My Aunt Phyllis made this one year for Thanksgiving in lieu of a cranberry fluff and it was a big hit. My boys loved it. I will make this from now on instead of the pretty cranberry fluff nobody eats. (except me and my mom) Thanks for this wonderful recipe Phyllis

Ingredients Nutrition

Directions

  1. 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. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30-40 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. I let mine stand in the refrigerator until partially set. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 3-4 hours or overnight.
Most Helpful

5 5

Feb.19, 2009. Have made this twice now. Just love the combination of sweet & salty. Easy dessert to prepare and makes enough for family or friends gathering. Good Stuff!!!!!

5 5

I absolutely adore this dish. I had a family get-together yesterday and fixed this. Everyone liked it and I will definitely make it again. Next time I'll try it with frozen raspberries and raspberry gelatin. Perfect combination of sweet n salty! Made for Fall PAC 2007.

5 5

This is such a refreshing and delicious dessert! I love the saltiness that the pretzels add and it is a perfect dessert to use those fresh strawberries with; it was a hit with my family. Made for ZWT 3.

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