Strawberry Pretzel Salad is a beloved classic that perfectly blends sweet, salty, and creamy layers. It’s not a salad in the traditional sense, but a delightful dessert made with a crunchy pretzel crust, a smooth cream cheese layer, and a shimmering strawberry Jell-O topping filled with juicy strawberries. This refreshing treat is perfect for parties, barbecues, or holiday gatherings, offering a mix of textures and flavors that always leave guests asking for seconds.
Cooking Time: 25 minutes (plus chilling time)
Servings: 12
Ingredients:
For the crust:
2 cups crushed pretzels (salted)
¾ cup melted butter
3 tablespoons granulated sugar
For the cream cheese layer:
8 oz cream cheese, softened
1 cup granulated sugar
8 oz whipped topping (like Cool Whip), thawed
For the strawberry layer:
2 cups boiling water
6 oz strawberry gelatin (Jell-O)
2 cups cold water
4 cups sliced fresh strawberries
Instructions:
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Preheat the oven to 350°F (175°C).
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In a medium bowl, mix crushed pretzels, melted butter, and sugar until the pretzels are evenly coated.
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Press the mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
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In a large bowl, beat cream cheese and sugar until smooth and creamy. Gently fold in the whipped topping until well blended.
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Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to seal the edges to prevent the Jell-O layer from seeping through. Chill for 30 minutes.
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In a separate bowl, dissolve strawberry gelatin in boiling water, then stir in cold water. Let it cool until it starts to slightly thicken (about 30–40 minutes at room temperature).
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Stir in the sliced strawberries, then gently pour the mixture over the cream cheese layer.
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Refrigerate for at least 4 hours, or until fully set.
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Slice into squares and serve chilled.
Nutrition (per serving):
Calories: 320
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Fiber: 1g
Sugar: 25g
Sodium: 310mg
Tips:
For a crisp crust, make sure the pretzel base cools completely before adding the cream cheese layer.
Seal the edges of the cream layer carefully so the Jell-O doesn’t leak into the crust.
If using frozen strawberries, make sure they’re thawed and drained before adding to the gelatin.
For a lighter version, use reduced-fat cream cheese and sugar-free gelatin.
This dessert tastes even better the next day as the flavors meld — just keep it refrigerated until serving.
