Pretzel “Salad”

pretzel salad

Salad would probably be a misnomer for everyone except those of us who live in the midwest.  It’s probably more of a dessert and by probably, I mean definitely.  But for those of us in the midwest, salad means any mixture containing jello, Cool Whip, or mayonnaise and we’re really impressed if you can manage all three.

Nonetheless, this “salad” is just plain good whether you serve it with your main course or after.  It’s a great potluck contribution and you’ll have everyone at the party walking around asking who made it.  Plus it only takes about 15 minutes to put together.

Pretzel Salad

recipe adapted slightly from Sue Davies who got it from Linda Gonnerman who got it from Diane Valentine

  • 1 cup coarsely chopped pretzels
  • 4 teaspoons melted butter
  • 20 ounces crushed pineapple or thawed frozen strawberries, drained
  • 8 ounces cream cheese at room temperature
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 8 ounces Cool Whip

In a small bowl, mix together melted butter, 2 tablespoons sugar, and pretzels.  Spread on a baking sheet covered with parchment and bake at 400 degrees for about 6 minutes.  Cool completely.

In a separate bowl, beat cream cheese with sugar.  Add in the fruit.  Using a rubber spatula, fold in the Cool Whip.  Fold in the pretzels just prior to serving.