This is one of those recipes that will take you back to your youth (if you’re from the Midwest anyway). Every potluck had at least one of these on the spread, and I think 75% of the time I went to one of my friend’s houses this was on the menu. Salty, sweet, and fruity, it is sure to be a hit!
Why is this called a salad? There is nothing that resembles a salad on that plate, and the only way you could convince me it is healthy is if you showed me a picture of it from above where you only see the strawberries. I hadn’t made this recipe in a really long time, but I was recently thumbing through an old church cookbook and I came across it. It immediately took me back to my junior high days and I just had to make it. Jotting down the ingredients, I saw that the filling alone had 1 cup of sugar – 1 cup! Since I knew my toddler would inevitably eat some of this if I had it on my plate, I decided to take the sugar down a notch and the cheesecake taste up a notch (what can I say, I’m a cheesecake junky), and I promise you, you won’t miss the 1/2 cup of sugar I omitted.
The original recipe called for frozen strawberries, but it’s summer so why not use fresh! Plus, if you were really ambitious you could arrange them in a pretty pattern. This recipe would also be really good with blueberries and blueberry jell-o (although, it wouldn’t be strawberry pretzel salad then would it?) Enjoy and let me know what you think!