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Strawberry Pretzel Cake


  • 2 cups crushed pretzels
  • 8 oz Cool Whip
  • 1/2 cup powdered sugar
  • 6 oz box Strawberry Jello
  • 3/4 cup melted margarine
  • 2 cups boiling water
  • 8 oz cream cheese
  • 2 (10 oz) pkg frozen strawberries (blueberries, raspberries, whatever), thawed
  • 1 beaten egg
  • 1 cup powdered sugar


Mix crushed pretzels, 1/2 cup powdered sugar and melted margarine together and pat into 9×13 inch greased pan. Bake at 350 degrees for 15 minutes.

Mix well-softened cream cheese, egg and 1 cup powdered sugar. Fold in Cool Whip, spread onto cooled pretzel crust. Mix Jello and water and add strawberries. Let set until slightly thick. Pour on top of cream cheese mixture. Refrigerate several hours or overnight until firm.


Using raspberries and raspberry Jello is good also. I usually don’t wait for the Jello mix to firm up, I use the berries frozen and that helps set the Jello faster. After the berries are thawed from being in the hot Jello I pour it on the pie.

The directions on the Jello say to use 2 cups of water, one boiling, one cold. Use only one cup of cold water for the 2 packages of Jello and it will set up firmer and be easier to cut without it being runny on a warm day.

- Fart Master, Okinawa Hash House Harriers

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