Monday, June 28, 2010

Strawberry Congealed Salad

While organizing my Mother's recipes last week, I realized a need for a catagory which does not exist in my own recipe files. And that is, "Congealed Salad". Thinking about it gives me a warm and fuzzy feeling in my heart. I can just see my Mother and her friends at their church luncheons and bridge club meetings eating congealed salads and aspics on beautiful china with real silverware.

Strawberry Congealed Salad
1 1/4 cups coarsley crushed pretzels
1/2 cup sugar
1/3 cup butter, melted

Mix together; press into a 9 x 13 inch baking dish. Bake at 300 degrees for 10 minutes. Cool.

8 oz. cream cheese
8 oz. Cool Whip
1/3 cup powdered sugar

Whip together and spread over cooled pretzel crust.

2 cups water
6 oz. package strawberry Jello
16 oz. strawberries, sliced
1/2 cup crushed pineapple, drained

Boil water; add Jello, then fruit. Allow to thicken. Spoon over top of crust and cheese layers.

Chill until firm.


  1. This recipe sounds like a lot of fun and I bet my kids would happily eat it. I'll have to remember that for the fourth, got the red and white, maybe instead of the pineapple work in some blueberries?

  2. Yum, Susi. Blueberries would be awesome in this!

  3. Oh my goodness, this looks relish! I’m one of those weird people who don’t like chocolate. I’m a caramel girl, so my dessert options are somewhat limited. However, we have a big Sunday dinner ever week where all our kids and our parents come, and this Sunday you can bet this “Ptrezel Salad” will be on the dessert menu. I think I will use Caramel for topping instead of the fruit though, for that salted caramel flavor. Yum! Thanks so much for this one, I can tell already it will be going into rotation at my house!

    pinterest >>> Thank you!!!

    1. I hope you enjoy the recipe and thank you for your comment.