More dessert than salad, Strawberry Pretzel Salad is sweet, salty, made with Jell-O, and topped with cool whip.  If you’re still reading, it loves to be made ahead and is an absolute winner at potlucks and parties! I love what passes for “salad” in the Midwest!  People have even developed other names so they don’t confuse the folks from out of town.Here are some aliases: Jello Pretzel Salad Strawberry Pretzel Dessert Pretzel Torte Strawberry Jello Delight Strawberry Pretzel Cream Cake Judy’s Strawberry Salad (or Helen’s, or Paula’s…you get the idea) At the end of the day, it doesn’t matter what you call it, just as long as you make it.Because the one thing that everybody can agree on is that this creamy, crunchy, and divinely easy dessert is just plain wonderful.

Recipe ingredients: Ingredient notes: Pretzels: 12 thin (stick) pretzels will yield about 1/2 cup crushed pretzels, so you’ll want around 50 stick pretzels to get 2 cups (about 8 ounces).To crush pretzels, place in a zipper-top plastic bag and crush with a rolling pin or mallet.Or, place in a food processor and pulse until crushed.

Whipped topping: One 8-ounce container of whipped topping contains about 3 cups.This recipe calls for 2 cups whipped topping.You can use the last cup for garnish, if desired.

Whipped topping is a little more stable than fresh whipped cream (it sets better and lasts longer in the refrigerator).Step-by-step instructions: Mix together the butter, crushed pre

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