Pretzel salad

By Tahlia Cummings

This year, our family was extremely fortunate to celebrate my grandmother’s 90th birthday. During her party, one of her best friends spoke about their more than 60-year relationship and the times they have spent together. During the speech, Martha mentioned how she loved joining our family’s holiday dinners every year. We all hugged her and said that we wouldn’t have it any other way! It’s not just because she’s one of the sweetest people in the world, but she always brings this amazing pretzel salad. It’s so simple, yet delicious! May this recipe bring you the same happiness it does to our family!


2½ cups pretzels, crushed

3 tablespoons brown sugar

¾ cup butter, melted

1 6-oz box instant strawberry Jell-O

1 16-oz container of fresh strawberries, sliced

1 8-oz package cream cheese

1 cup sugar

1 8-oz container of Cool Whip


Preheat the oven to 350 degrees. In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9”x13” pan and bake for 8 minutes. Remove from oven and let cool completely. Make the Jell-O according to package directions and mix in the fresh strawberries. Let refrigerate for an hour or so to let it partially set. Beat the cream cheese and regular sugar together until creamy. Fold in the Cool Whip. Spread the mixture over the top of the pretzel crust completely to the edges so the Jell-O won’t leak through. Pour the Jell-O over the cream cheese layer and refrigerate for 2-3 hours before serving!