Pittsburgh Pretzel Salad
Bottom Layer
  • 2 cups crushed pretzels
  • 3/4 cup melted butter
  • 3 tablespoons sugar
Filling (Middle Layer)
  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 1 8-ounce container whipped topping
Top Layer
  • 2 3-ounce boxes strawberry Jell-O
  • 2 cups boiling water
  • 2 cups sliced strawberries
Bottom Layer
  1. Preheat oven to 400 degrees (F).

  2. Mix all the ingredients and press into a 9 x 13-inch pan. Bake for 8 minutes. Completely cool.

Filling (Middle Layer)
  1. Beat cream cheese and sugar until creamy.

  2. Fold in whipped topping then spread over cooled pretzel mixture.

  3. Chill for 30 minutes or until Jell-O for the top layer is thickened.

Top Layer
  1. Combine Jell-O with boiling water. Stir until dissolved, about 2 minutes.

  2. Add strawberries.

  3. Chill until partially thickened, then spread over top of cream cheese mixture.

  4. Refrigerate overnight or until firm.

  5. If desired, top with additional whipped topping and sprinkle with crushed or broken pretzel pieces. 

  1. You can make half the recipe and use an 8x8-inch square casserole dish. The half recipe ingredients are listed in the video.