Description
Strawberry Pretzel Salad is a classic layered dessert featuring a salty crushed pretzel crust, a creamy cream cheese layer, and a shimmering strawberry gelatin topping with fresh strawberries. This sweet-and-salty treat is perfect for gatherings, potlucks, or summer picnics.
Ingredients
Scale
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 1/4 cup white sugar
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (8-ounce) container frozen whipped topping, thawed
Strawberry Jello Layer
- 1 (6-ounce) package strawberry gelatin
- 2 cups boiling water
- 2 cups fresh strawberries, sliced
Instructions
- Prepare the Pretzel Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and white sugar. Stir until the mixture is evenly combined and all pretzel pieces are coated with the butter and sugar.
- Bake the Crust: Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Bake for 10 minutes. Remove from the oven and allow to cool completely before adding the next layer.
- Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Fold in the thawed whipped topping until fully combined.
- Spread the Cream Cheese Mixture: Carefully spread the cream cheese layer evenly over the cooled pretzel crust. Be sure to spread it all the way to the edges to seal and prevent the gelatin layer from seeping through.
- Prepare the Strawberry Jello: In another bowl, dissolve the strawberry gelatin in the boiling water. Stir until completely dissolved. Add the sliced fresh strawberries and stir to combine.
- Layer the Strawberry Gelatin: Gently pour the strawberry gelatin mixture over the cream cheese layer, ensuring the strawberries are distributed evenly.
- Chill: Refrigerate the salad for at least 3 hours, or until the gelatin is set and firm.
- Serve: Cut into squares, serve chilled, and enjoy this fantastic sweet-and-salty dessert!
Notes
- Make sure the pretzel crust is fully cooled before adding the cream cheese layer to prevent melting.
- Spread the cream cheese layer completely to the edges to create a seal and prevent the gelatin from leaking to the bottom.
- You can substitute frozen strawberries for fresh if needed, but thaw and drain them before adding.
- The dessert can be made a day ahead and stored in the refrigerator until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 370
- Sugar: 27g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg