Strawberry 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
Scale
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
Find it online: https://flavorsbymaya.com/strawberry-pretzel-salad-recipe/
