Strawberry Pretzel Cake #Recipe

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Strawberry Pretzel Cake #Recipe

This is an oldie but goodie my family has been enjoying for generations.  With strawberry season in full swing (at least here in Kentucky it is,) it’s also a great way to celebrate nature’s goodness!

Strawberry Pretzel Cake

Ingredients

2 cups pretzels, crushed
1 medium container of Cool Whip
2 cup hot water
1 stick butter
1 package (16 ounces) cream cheese
2 cups of fresh (or frozen, thawed strawberries)
1 cup sugar
1 large package of strawberry Jello

Directions

Melt butter.  Cool slightly.  Mix crushed pretzels and butter.  Spread even layer of pretzel mix across the bottom of a 9 x 13-inch pan.

Bake pretzel layer for 6 minutes at 400°. Remove and cool on baking rack.

Strawberry Pretzel Cake #Recipe

Mix together sugar, Cool Whip and cream cheese.
Spread over cooled pretzel mix. (Be sure to completely cover pretzel layer with cream cheese mix.  If there are gaps or holes in this layer, the Jello will leak through make the pretzels soggy.) 

Slice or quarter strawberries. Set aside.

Dissolve Jello in hot water.  Allow to cool until partially set.
Add sliced strawberries to partially set Jello.

Strawberry Pretzel Cake #Recipe

Pour Jello and strawberry mix our over cream cheese mix layer.

Refrigerate until Jello is completely set.  I like to make this the day before an event to ensure it is well set and nicely chilled.

Serve and enjoy!

Optional: Garnish with strawberry slices and whip cream.

Strawberry Pretzel Cake Recipe

Strawberry Pretzel Cake Recipe

Ingredients

  • 2 cups pretzels, crushed
  • 1 medium container of Cool Whip
  • 2 cup hot water
  • 1 stick butter
  • 1 package (16 ounces) cream cheese
  • 2 cups of fresh (or frozen, thawed strawberries)
  • 1 cup sugar
  • 1 large package of strawberry Jello

Instructions

  1. Melt butter. Cool slightly. Mix crushed pretzels and butter. Spread even layer of pretzel mix across the bottom of a 9 x 13-inch pan.
  2. Bake pretzel layer for 6 minutes at 400°. Remove and cool on baking rack.
  3. Mix together sugar, Cool Whip and cream cheese.
  4. Spread over cooled pretzel mix. (Be sure to completely cover pretzel layer with cream cheese mix. If there are gaps or holes in this layer, the Jello will leak through make the pretzels soggy.)
  5. Slice or quarter strawberries. Set aside.
  6. Dissolve Jello in hot water. Allow to cool until partially set.
  7. Add sliced strawberries to partially set Jello.
  8. Pour Jello and strawberry mix our over cream cheese mix layer.
  9. Refrigerate until Jello is completely set. I like to make this the day before an event to ensure it is well set and nicely chilled.
  10. Serve and enjoy!

Notes

Optional: Garnish with strawberry slices and whip cream.

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Strawberry Pretzel Cake #Recipe

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Tags: dessert, farm fresh, party, Recipes
by
Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
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Comments

    • Rose
    • May 10, 2012
    Reply

    Great recipe- thanks!!

    • Nemitz beef jerky king
    • January 14, 2014
    Reply

    I want this cake right now…wow, looks amazing !

    • Linda Kinsman
    • June 15, 2015
    Reply

    I read this recipe in your new book Barb and thought my family would love it. Now that I’ve seen your pictures, I know I’ll be making this one for a summer cook-out. Thanks!

      • Barb Webb
      • June 15, 2015
      Reply

      How wonderful, Linda! It’s the one I couldn’t resist including as I wanted to honor my husband’s mother. And it is our favorite summer dessert. I hope you and your family enjoy it just as much as we do!

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