Description
Strawberry Pretzel Salad is a delicious layered dessert with a crunchy salty pretzel crust, a creamy sweetened cream cheese layer, and a refreshing strawberry gelatin topping. This no-fuss treat combines contrasting textures and flavors for a perfect crowd-pleaser, ideal for potlucks, holidays, or any special occasion.
Ingredients
Scale
Crust
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 8 oz whipped topping (such as Cool Whip), thawed
Strawberry Topping
- 6 oz strawberry-flavored gelatin (Jell-O)
- 2 cups boiling water
- 16 oz frozen sliced strawberries (or fresh, hulled and sliced)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the pretzel crust.
- Make Crust Mixture: In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Stir until all ingredients are evenly mixed to create a moist crust base.
- Press Crust: Firmly press the pretzel mixture into the bottom of a 9×13-inch baking dish, forming an even layer to serve as the crust of the salad.
- Bake and Cool Crust: Bake the crust in the preheated oven for 10 minutes until set and slightly golden. Remove and allow it to cool completely to prevent melting the cream cheese layer later.
- Prepare Cream Cheese Filling: In a separate bowl, beat together softened cream cheese and 1 cup sugar until the mixture is smooth and fluffy, ensuring a creamy base.
- Incorporate Whipped Topping: Gently fold in the thawed whipped topping to the cream cheese mixture, blending carefully until well combined without deflating the mixture.
- Spread Cream Cheese Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust, sealing the edges thoroughly to prevent the gelatin from leaking into the crust.
- Chill Cream Cheese Layer: Refrigerate the layered crust and cream cheese filling while you prepare the strawberry gelatin topping, allowing it to set slightly.
- Dissolve Gelatin and Add Strawberries: Dissolve the strawberry-flavored gelatin powder in 2 cups of boiling water, stirring constantly until fully dissolved. Add the frozen or fresh sliced strawberries into the gelatin mixture. Stir gently until it begins to thicken slightly.
- Pour Strawberry Topping: Carefully pour the thickening strawberry gelatin and strawberry mixture over the cream cheese layer, spreading evenly.
- Set the Salad: Refrigerate the entire dish for at least 4 hours, or until the gelatin topping is fully set and firm.
- Serve: Once set, slice the salad into servings and serve chilled for a refreshing and sweet dessert.
Notes
- For best results, ensure the pretzel crust is completely cooled before adding the cream cheese layer to avoid melting.
- You can use fresh strawberries if preferred; just hull and slice them before adding to the gelatin.
- If you want a less sweet crust, reduce the sugar to 2 tablespoons.
- Ensure the whipped topping is fully thawed before folding into the cream cheese for smooth texture.
- This dessert is best enjoyed within 24 hours but can be stored refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
