Low Calorie Strawberry "pretzel" Salad

"I found this recipe (pretty common one) and modified it. Haven't tried the crust yet in this particular recipe, but I've used it in other things. Y'all feel free to tell me how it works.. sort of posting for my own reference as well! Most of cook time is chill time."
photo by MsSally photo by MsSally
photo by MsSally
Ready In:




  • Combine crust ingredients and pat in the bottom of a 9x13" pan. Add a little more water if necessary. Bake 8 minutes in preheated 375 oven. Let cool completely.
  • Combine splenda and cream cheese in medium bowl for 3 minutes over low speed. Mixture will be thick. Gradually add Cool Whip, do not over beat. Pour over cooled pretzel crust. Cover and chill 1 hour.
  • Combine Jello and hot water in medium bowl. Gradually add berries, stirring a few minutes until mixture has slightly cooled. Carefully pour over cream cheese mixture. Cover and chill at least 2 hours.

Questions & Replies

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  1. Sydney Mike
    Made this for a neighbor & her visiting grandkids, & since I just knew the inquiring ones would ask about the 'pretzel' part, when making the crust, I crushed a couple of pretzels along with the cereal! Strawberries aren't that flavorful around here this time of year, so I used raspberries! Definitely a keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
  2. Doods
    This is a great recipe. I put the cereal in a baggie and crushed it some. Followed the rest of the instructions exactly and it was wonderful. I fixed it for family who are diabetic but even those who are not wanted the recipe. This one will be going into the recipe box to keep!
  3. MsSally
    What a great yummy dessert. I was surprised by the "crust" on the bottom. I think nest time, I may crush the cereal first, I didn't do that this time. I loved the creamy middle layer and would love to try this with other fruit/jello combos. Reviewed for PAC Spring 2008.
  4. yogiclarebear
    Yummy! I love this for a light dessert. I actually made the whole batch into 5 individual parfait servings. Instead of preparing the crust, I just sprinkled the bran cereal at the bottom of the parfait layer. I am excited to try this with other fruits. Thanks for posting!


I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there. Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me! Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.
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