Strawberry Pretzel Salad
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.
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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.
Servings: 12 servings