Strawberry Pretzel Salad
A delicious dessert combining a crunchy pretzel crust, creamy cheese layer, and fresh strawberries, perfect for gatherings or a sweet treat.
Servings: 12 servings
Calories: 230kcal
Ingredients
For the Crust
- 2 cups pretzel crumbs (about 2 cups crushed pretzels)
- ¾ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
For the Strawberry Layer
- 1 cup boiling water
- 6 oz strawberry gelatin (Jell-O)
- 2 cups fresh strawberries, sliced
- 1 cup cold water
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pretzel crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture into a greased 9×13 inch baking dish, ensuring an even layer.
- Bake for 10 minutes, then remove from the oven and let it cool completely.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and continue mixing until well blended.
- Fold in the whipped topping gently until fully incorporated.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a heatproof bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until fully dissolved.
- Add 1 cup of cold water to the mixture and stir.
- Gently fold in the sliced strawberries.
- Pour the strawberry layer over the cream cheese layer in the baking dish.
- Refrigerate the entire dish for at least 2 hours or until set.
- Once set, cut into squares and serve chilled, garnishing with additional strawberries if desired.
Notes
For healthier alternatives, consider using gluten-free pretzels or substituting Greek yogurt for cream cheese.