From the Farm Kitchen: Strawberry Pretzel Salad


6/4/2012 8:36 PM

It’s June is Dairy Month again! Of course, in the each June edition of the paper you will find the best recipes from cooks across our readership. Dairy recipes are a staple of my recipe card box and binders. They are snippets collected from newspapers, dairy promotions, and family and friends.

To kick off this month, this is a time-tested recipe tabbed in my 1984 Pennsylvania State Grange cookbook. Credit has to go to my cousin Jeff Howell. He made Strawberry Cream Cheese Delight, or sometimes called Strawberry Pretzel Salad, for a church dinner once. I was hooked. I added it to my recipe arsenal. I love this one because it’s a no-fail recipe. It’s always a hit for family picnics, church functions and potlucks.

This is the original recipe, but to “lighten” it, I replace the cream cheese with Neufchatel cheese and use sugar-free strawberry gelatin.


Strawberry Cream Cheese Delight

2 cups crushed pretzels

3/4 cup butter, melted

3 tablespoons white sugar

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 (8 ounce) carton frozen whipped topping, thawed

3 large packages strawberry gelatin

2 cups boiling water

2 (10 ounce) packages frozen strawberries



Preheat oven to 400 degrees.

Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.

Bake 8-10 minutes, until set; set aside to cool.

In a large mixing bowl cream together cream cheese and white sugar.

Fold in whipped topping.

Spread mixture onto cooled crust.

Dissolve gelatin in boiling water.

Stir in frozen strawberries and allow to set briefly then pour and spread over cream cheese layer.


Enjoy! Also make sure to check out reader supplied recipes in the June Dairy Month recipe section.

 -- Charlene Shupp Espenshade, Special Sections Editor

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