Strawberry Pretzel Salad

Strawberry Pretzel Salad

A delightful dessert combining sweet and salty flavors with a crunchy pretzel crust, creamy filling, and fruity topping.

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Prep Time 30

Cook Time 10

Total Time 3

Servings: 12 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the crust

2 cups crushed salted pretzels
12 Tbsp unsalted butter Melted
1/4 cup granulated sugar

For the cream cheese filling

8 oz cream cheese Softened
1/2 cup granulated sugar
8 oz Cool Whip Thawed in the fridge

For the Jell-O topping

6 oz strawberry Jell-O
2 cups boiling water To dissolve the Jell-O
1 lb fresh strawberries Hulled and sliced

Method

Preparation of the crust

Preheat your oven to 350 degrees F.
Combine the strawberry Jell-O with 2 cups of boiling water. Stir until it is completely dissolved and set aside to cool to room temperature.
Crush the pretzels by placing them in a sturdy ziploc bag and using a rolling pin.
In a medium saucepan, melt 12 tablespoons of butter. Add in 1/4 cup of sugar and stir well. Mix in the crushed pretzels.
Transfer the pretzel mixture to a 13x9-inch glass casserole dish. Press it evenly over the bottom and bake for 10 minutes at 350 degrees F. Let it cool to room temperature.

Preparation of filling and topping

Beat the cream cheese with 1/2 cup of sugar using an electric mixer until fluffy. Fold in the Cool Whip until everything is combined.
Spread the cream cheese mixture over the cooled pretzel crust and refrigerate for 30 minutes.
Hull and slice the strawberries, then stir them into the room temperature Jell-O.
Pour the strawberry Jell-O mixture over the cream cheese layer and refrigerate it until set, which will take about 2 to 4 hours.

Notes

Make-ahead: You can store this salad in the fridge for up to 3 days. It tastes best after 24 hours. For leftovers, keep them covered in the fridge for up to 3 days. This recipe does not freeze well.