Strawberry Pretzel Salad Recipe
Introduction
Strawberry Pretzel Salad is a delightful combination of sweet, salty, and creamy flavors with a refreshing strawberry twist. This no-bake dessert features a crunchy pretzel crust, a smooth cream cheese filling, and a vibrant strawberry Jell-O topping that is perfect for any occasion.
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 12 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 2 cups crushed salted pretzels (about 4 cups whole pretzels)
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 8 oz Cool Whip (thawed in the fridge)
- 1 lb fresh strawberries (hulled and sliced)
Instructions
- Step 1: Preheat the oven to 350°F. In a bowl, dissolve the strawberry Jell-O in 2 cups boiling water, stirring until fully dissolved. Set aside to cool to room temperature.
- Step 2: Crush the pretzels by placing them in a sturdy Ziploc bag and using a rolling pin to break them into small pieces.
- Step 3: In a medium saucepan, melt the butter over medium heat. Stir in 1/4 cup sugar until combined, then add the crushed pretzels and mix well. Press the mixture evenly into the bottom of a 13×9-inch glass casserole dish. Bake for 10 minutes, then allow to cool to room temperature.
- Step 4: Using an electric mixer, beat the softened cream cheese with 1/2 cup sugar on medium-high speed until fluffy and pale. Gently fold in the Cool Whip until no streaks remain. Spread this cream layer evenly over the cooled pretzel crust, pressing to the edges to seal. Refrigerate for 30 minutes.
- Step 5: Hull and slice the fresh strawberries and fold them gently into the cooled strawberry Jell-O mixture. Pour this over the cream cheese layer, spreading evenly. Refrigerate for 2 to 4 hours, or until the Jell-O is fully set before serving.
Tips & Variations
- To prevent a soggy crust, make sure to press the cream cheese layer firmly to the edges to create a seal.
- Substitute fresh raspberries or blueberries for strawberries to create a different fruity version.
- Use homemade pretzel crumbs by finely grinding fresh pretzels for extra crunch and flavor.
Storage
Store the Strawberry Pretzel Salad covered in the refrigerator for up to 3 days. For best texture, avoid freezing. To serve after chilling, slice with a clean, sharp knife and spoon onto plates. Leftovers can be gently reheated at room temperature for a few minutes if desired, but it is best enjoyed cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sugar-free Jell-O for this recipe?
Yes, sugar-free Jell-O can be used to reduce sugar content, but it may affect the texture slightly. Make sure to follow package instructions for gel time and liquid amounts.
How do I make sure the pretzel crust stays crunchy?
Press the cream cheese layer tightly to the edges of the pretzel crust to form a seal. This barrier helps prevent the Jell-O topping from seeping into the crust and making it soggy.
PrintStrawberry Pretzel Salad Recipe
A delightful Strawberry Pretzel Salad featuring a buttery, crunchy pretzel crust, a creamy sweetened cream cheese layer, and a refreshing strawberry Jell-O topping with fresh strawberries. Perfect for potlucks, picnics, and special occasions, this dessert combines salty and sweet flavors with contrasting textures.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Jell-O Layer
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 1 lb fresh strawberries, hulled and sliced
Pretzel Crust
- 12 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 2 cups crushed salted pretzels (about 4 cups whole pretzels)
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz Cool Whip, thawed
Instructions
- Dissolve Gelatin: Preheat the oven to 350°F (175°C). In a bowl, combine 6 oz of strawberry Jell-O with 2 cups of boiling water. Stir thoroughly until the gelatin is completely dissolved. Set the mixture aside to cool to room temperature.
- Prepare Pretzels: Place about 4 cups of whole salted pretzels into a sturdy Ziploc bag and crush them into fine crumbs using a rolling pin.
- Make Pretzel Crust: In a medium saucepan, melt 12 tablespoons of unsalted butter over medium heat. Stir in 1/4 cup granulated sugar until dissolved. Remove from heat and mix in the crushed pretzels until combined. Press this mixture evenly into the bottom of a 13×9 inch glass casserole dish to form the crust. Bake in the preheated oven for 10 minutes, then allow it to cool to room temperature.
- Prepare Cream Cheese Layer: Once the pretzel crust is cooled, use an electric hand mixer to beat 8 oz softened cream cheese and 1/2 cup granulated sugar on medium-high speed until the mixture is fluffy and light in color. Gently fold in 8 oz of thawed Cool Whip until there are no streaks of cream cheese visible. Spread this creamy mixture evenly over the cooled pretzel crust, ensuring to reach the edges to form a tight seal. Refrigerate for 30 minutes to set.
- Assemble Jell-O Layer: Hull and slice 1 lb of fresh strawberries and stir them into the cooled, room temperature strawberry Jell-O mixture. Carefully pour and evenly spread this mixture over the set cream cheese layer. Refrigerate the assembled salad for 2 to 4 hours, or until the Jell-O is fully set before serving.
Notes
- To prevent the Jell-O from melting the cream cheese layer, ensure the gelatin mixture is completely cooled to room temperature before pouring it over.
- Pressing the cream cheese layer firmly to the edges helps seal the pretzel crust to keep it from becoming soggy.
- For best results, use fresh, ripe strawberries for a juicy and flavorful topping.
- Let the salad chill overnight if possible for the best texture and flavor melding.
- This dessert is best served chilled and stored in the refrigerator.
Keywords: strawberry pretzel salad, pretzel crust dessert, creamy strawberry dessert, layered dessert, no-bake strawberry salad
