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Strawberry Pretzel Salad



  • 2 c crushed pretzels
  • ¾ c vegan butter, melted
  • 3 tbsp sugar

Cream Layer:

  • 1 (8 ounce) package vegan cream cheese, softened (or 8 oz raw cashew cheese)
  • 1 c sugar
  • 8 oz canned Rice or Soy Whip Topping

Strawberry Layer:

  • 2 (3 ounce) packages strawberry flavored vegan gelatin
  • 2 c boiling water
  • 2 (10 ounce) packages frozen strawberries or 2 1/2 cups fresh strawberries


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

  3. Bake 8 to 10 minutes, until set. Set aside to cool.

  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. Be sure to spread it to the edges to seal off the crust.

  5. Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.

  6. Refrigerate until set. Serve

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