Description
This Strawberry Pretzel Salad is a classic sweet and salty layered dessert with a buttery pretzel crust, fluffy cream cheese filling, and a fresh strawberry gelatin topping. It is perfect for holidays, potlucks, summer parties, and make-ahead entertaining.
Ingredients
For the pretzel crust:
2½ cups crushed pretzels
¾ cup granulated sugar
¾ cup butter, melted
For the cream cheese layer:
12 ounces cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
12 ounces Cool Whip
For the strawberry topping:
6 ounces strawberry Jello (two 3-ounce packages)
2 cups boiling water
3 to 4 cups fresh strawberries, sliced
Instructions
1. Preheat your oven to 350°F and lightly grease the bottom of a 9×13-inch baking dish with butter.
2.
3. In a medium bowl, stir together the crushed pretzels, ¾ cup sugar, and melted butter until fully combined.
4.
5. Press the pretzel mixture firmly into the bottom of the prepared baking dish to create an even crust layer.
6.
7. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
8.
9. In a large mixing bowl, beat the softened cream cheese, remaining ¾ cup sugar, and vanilla extract until smooth and creamy.
10.
11. Gently fold in the Cool Whip until fully combined and fluffy.
12.
13. Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to seal all the way to the edges.
14.
15. In a medium bowl, whisk the strawberry Jello into the boiling water until fully dissolved.
16.
17. Stir in the sliced fresh strawberries, then refrigerate the mixture for about 15 minutes until it begins to thicken slightly but is not fully set.
18.
19. Slowly pour the strawberry gelatin mixture over the cream cheese layer.
20.
21. Cover the dish and refrigerate for about 2 hours, or until the top layer is fully set.
22.
23. Slice into squares and serve chilled.
Notes
Make sure the pretzel crust is completely cool before adding the cream cheese layer.
Spread the cream cheese mixture all the way to the edges to prevent the gelatin from soaking into the crust.
Let the gelatin mixture cool slightly before pouring so it does not melt the creamy layer.
This dessert is best made the same day or one day ahead for the best crust texture.
Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American