Strawberry Pretzel Salad
Strawberry Pretzel Salad
Description
Strawberry Pretzel Salad is a classic sweet-and-salty dessert made with a crunchy pretzel crust, creamy cream cheese filling, and a fresh strawberry Jell-O topping. Despite the name, it’s more of a dessert than a salad, and it’s a summertime favorite for barbecues, potlucks, and holiday gatherings.
Ingredients
For the Pretzel Crust:
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2 cups crushed pretzels (about 6–7 ounces)
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3/4 cup unsalted butter, melted
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3 tablespoons granulated sugar
For the Cream Cheese Layer:
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8 ounces cream cheese, softened
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1 cup granulated sugar
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8 ounces whipped topping (Cool Whip), thawed
For the Strawberry Layer:
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6 ounces strawberry gelatin (Jell-O)
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2 cups boiling water
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2 cups cold water
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4 cups fresh strawberries, hulled and sliced
Instructions
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Prepare the Crust:
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Preheat oven to 350°F (175°C).
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In a mixing bowl, combine crushed pretzels, melted butter, and sugar.
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Press the mixture firmly into the bottom of a 9×13-inch baking dish.
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Bake for 10 minutes, then cool completely.
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Make the Cream Cheese Layer:
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In a large bowl, beat softened cream cheese and sugar until smooth.
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Fold in whipped topping until fully combined.
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Spread evenly over the cooled crust, sealing edges to prevent Jell-O from seeping through. Refrigerate while you prepare the topping.
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Prepare the Strawberry Layer:
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In a medium bowl, dissolve strawberry gelatin in boiling water. Stir until completely dissolved.
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Add cold water, mix, then allow to cool to room temperature (do not let it set).
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Stir in sliced strawberries.
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Assemble:
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Pour the strawberry mixture gently over the cream cheese layer.
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Refrigerate for at least 4 hours, or until the gelatin is fully set.
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Serve:
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Slice into squares and serve chilled.
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Equipment
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9×13-inch baking dish
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Mixing bowls (various sizes)
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Electric mixer or whisk
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Rubber spatula
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Measuring cups and spoons
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12
Strawberry Pretzel Salad
Equipment
- 9x13-inch baking dish
- Mixing bowls (various sizes)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
Ingredients
- For the Pretzel Crust:
- 2 cups crushed pretzels about 6–7 ounces
- 3/4 cup unsalted butter melted
- 3 tablespoons granulated sugar
- For the Cream Cheese Layer:
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 8 ounces whipped topping Cool Whip, thawed
- For the Strawberry Layer:
- 6 ounces strawberry gelatin Jell-O
- 2 cups boiling water
- 2 cups cold water
- 4 cups fresh strawberries hulled and sliced
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine crushed pretzels, melted butter, and sugar.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish.
- Bake for 10 minutes, then cool completely.
- Make the Cream Cheese Layer:
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Fold in whipped topping until fully combined.
- Spread evenly over the cooled crust, sealing edges to prevent Jell-O from seeping through. Refrigerate while you prepare the topping.
- Prepare the Strawberry Layer:
- In a medium bowl, dissolve strawberry gelatin in boiling water. Stir until completely dissolved.
- Add cold water, mix, then allow to cool to room temperature (do not let it set).
- Stir in sliced strawberries.
- Assemble:
- Pour the strawberry mixture gently over the cream cheese layer.
- Refrigerate for at least 4 hours, or until the gelatin is fully set.
- Serve:
- Slice into squares and serve chilled.
10 FAQs About Strawberry Pretzel Salad
1. Why is it called a “salad” if it’s a dessert?
The name comes from old-fashioned potluck and church cookbook traditions, where sweet layered dishes with fruit and gelatin were sometimes called “salads.”
2. Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and drain any excess liquid to prevent the gelatin from becoming watery.
3. How do I keep the pretzel crust from getting soggy?
Make sure the cream cheese layer completely covers the crust to create a barrier against the gelatin. Also, cool the crust completely before adding the filling.
4. Can I make this ahead of time?
Yes, Strawberry Pretzel Salad is best made at least 4 hours ahead so the gelatin sets. You can even prepare it a day in advance.
5. Can I use homemade whipped cream instead of Cool Whip?
Yes, but stabilized whipped cream is recommended so the cream cheese layer holds its shape.
6. What’s the best type of pretzel to use?
Small pretzel twists or sticks work well. Crush them into small pieces but avoid turning them into fine crumbs.
7. Can I use sugar-free gelatin?
Yes, you can substitute sugar-free strawberry Jell-O and reduce sugar in the cream cheese layer for a lighter version.
8. Can I change the fruit flavor?
Absolutely! Raspberry gelatin with raspberries or pineapple gelatin with crushed pineapple are tasty alternatives.
9. Why did my gelatin layer seep into the cream cheese layer?
The cream cheese layer wasn’t spread to the edges or the gelatin was too warm when poured. Always let gelatin cool slightly before adding it on top.
10. Can I freeze Strawberry Pretzel Salad?
No, freezing will change the texture of the gelatin and make the pretzel crust soggy.
How To Store Strawberry Pretzel Salad
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Refrigeration:
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate. It will keep for up to 3 days. -
Avoid Storing at Room Temperature:
Because it contains cream cheese and whipped topping, it should never sit out for more than 2 hours. -
Serving Tip:
For clean slices, use a sharp knife and wipe it between cuts. -
Make Ahead:
If you want to prep earlier, you can make the pretzel crust and cream cheese layer, then add the gelatin layer a few hours before serving to ensure peak freshness.
