Today’s tried and true recipe is the perfect dessert for your end of summer gatherings, potlucks, picnics and parties, a favorite during the holidays too – Strawberry Pretzel Salad! A nostalgic dessert enjoyed since the 1960s, served any time of year.
Sweet and salty, strawberry, cheesecake-y perfection. This light and irresistible, easy to make dessert, is made in a pan and cut into squares. For an even prettier presentation, it can be served individually in small mason jars.
How pretty is this dessert?! Almost too pretty to eat!
If you want to wow your family and friends and are looking for a special dessert to serve, give this oldie but goodie recipe a try and make them individually. It’s worth the little extra time and effort. I promise, your guests will thank you.
To make them individually (see tips below), simply fill the bottom of jars with the pretzel crust filling and bake them in the oven, remove and allow to cool. Once cool, layer them the same as you would in the pan then refrigerate. That’s it!
For an extra touch (not called for in the recipe), add a dollop of whipped cream and a fresh strawberry on top right before serving.
Did you grow up with this recipe? Please share your memories or tips in the comments section below.
NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important for me to share the love and send you to the original source.
Strawberry Pretzel Salad
- 2 cups finely crushed pretzels
- 1/2 cup sugar, divided
- 2/3 cup butter, melted
- 12 ounces cream cheese, softened (regular, not reduced fat)
- 2 Tablespoons milk
- 1 cup thawed Cool Whipped Topping
- 2 cups boiling water
- 1 package (6 oz.) JELL-O Strawberry Flavor Gelatin
- 1 1/2 cups cold water
- 4 cups fresh strawberries, sliced
For the directions and to print this wonderful recipe, please head to Kraft. While you are there, be sure to read the rave reviews!
Tips for individual servings in 8 ounce wide mouth mason jars
To make individual desserts in mason jars, simply fill the jars with the pretzel crust filling. Place the jars on a cookie sheet, bake on middle rack of oven pre-heated at 350 degrees f. for 10 mins. Remove, allow to cool completely, then layer. Refrigerate for 3 hours before serving.
For a pretty presentation, add a dollop of whipped cream and a fresh strawberry on top right before serving.
Makes approximately 10-12 individual servings, depending on how thick you layer each jar.
*This is NOT a sponsored post. I have no affiliation with Kraft.