Description
Strawberry Pretzel Salad is a deliciously layered dessert combining a salty pretzel crust, a creamy sweetened cream cheese filling, and a fresh strawberry Jell-O topping. Perfect for summer gatherings, potlucks, or anytime you crave a sweet and salty treat with vibrant flavors and textures.
Ingredients
Scale
Crust
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 1 (8-ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1 (8-ounce) container whipped topping (such as Cool Whip)
Strawberry Jell-O Layer
- 2 (3-ounce) packages strawberry Jell-O
- 2 cups boiling water
- 1 (16-ounce) package frozen sliced strawberries, thawed and undrained, or 3 cups fresh sliced strawberries
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix well until the pretzel crumbs are evenly coated. Press this mixture firmly into the bottom of a 9×13-inch baking dish, creating an even crust layer. Bake for 10 minutes to set the crust, then remove from the oven and let it cool completely.
- Make the cream cheese layer: In a separate bowl, beat the softened cream cheese and 1 cup sugar together until the mixture is smooth and creamy. Gently fold in the whipped topping until fully combined, taking care not to deflate the whipped texture. Spread this cream cheese mixture evenly over the cooled pretzel crust, ensuring you seal the edges to prevent the Jell-O from leaking underneath. Place the dish in the refrigerator to chill while you prepare the next layer.
- Prepare the strawberry Jell-O layer: In a clean bowl, dissolve the two packages of strawberry Jell-O in 2 cups of boiling water, stirring until completely dissolved. Stir in the sliced strawberries (thawed and undrained if using frozen, or fresh). Let this mixture cool until it is just starting to thicken but still pourable — about 30 minutes. Carefully pour the Jell-O mixture over the cream cheese layer, spreading gently to cover all edges.
- Chill and serve: Refrigerate the dish for at least 4 hours, or until the Jell-O layer is fully set. Once chilled, slice into squares and serve cold. Enjoy your fresh, sweet, and salty Strawberry Pretzel Salad!
Notes
- For a twist, try using raspberry Jell-O and raspberries instead of strawberry.
- Make sure the cream cheese layer seals the edges well to prevent the Jell-O from seeping through and making the pretzel crust soggy.
- This dessert is best prepared a day ahead to allow flavors to meld and ensure proper setting.
- Use fresh strawberries when in season for the best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 3x3 inches)
- Calories: 320
- Sugar: 23g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
