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Strawberry Pretzel Salad

Strawberry Pretzel Salad

Strawberry pretzel salad is one of those crowd-pleasing desserts that somehow manages to hit every note — crunchy, creamy, fruity, salty, and sweet all at once. Served in a clear glass dish, it layers beautifully and always draws compliments at the table.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings 12

Ingredients
  

  • 2 cups crushed pretzels placed in zip-top bag and crushed with rolling pin
  • ¾ cup unsalted butter melted
  • 3 tbsp white sugar for pretzel crust
  • 8 oz cream cheese softened to room temperature
  • 1 cup white sugar for cream cheese layer
  • 8 oz whipped topping such as Cool Whip, thawed
  • 2 packs strawberry Jell-O 3 oz each
  • 2 cups boiling water for dissolving gelatin
  • 20 oz frozen strawberries do not thaw before using

Instructions
 

  • Gather all ingredients and preheat the oven to 400°F (200°C).
    2. In a mixing bowl, combine crushed pretzels, melted butter, and 3 tablespoons of sugar. Stir until evenly coated, then press firmly into the bottom of a 9x13-inch baking dish.
    3. Bake for 8 to 10 minutes until set and lightly toasted. Remove from oven and let cool completely, at least 20 to 30 minutes.
    4. Beat cream cheese and 1 cup of sugar with an electric mixer until smooth and fluffy. Fold in whipped topping, then spread evenly over the cooled crust, sealing all the way to the edges.
    5. Dissolve both Jell-O packets in 2 cups of boiling water. Stir in still-frozen strawberries and let the mixture rest until it thickens to a loose, syrupy consistency. Spoon and spread over the cream cheese layer.
    6. Refrigerate for at least 2 hours or until fully set. Slice and serve cold.

Notes

 
  • Make sure the pretzel crust is completely cool before adding the cream cheese layer to prevent soggy layers.
  • Seal the cream cheese layer all the way to the edges to stop the gelatin from seeping into the crust.
  • For the cleanest layers, let the gelatin thicken slightly before spreading it over the cream cheese.
  • Best served within the first 1 to 2 days while the crust is still crisp.
  • Store covered in the refrigerator for up to 3 days. Not recommended for freezing.
 

Nutrition Facts

 
  • Calories: 424
  • Total Carbohydrate: 52g
  • Dietary Fiber: 1g
  • Total Sugars: 38g
  • Protein: 5g
  • Total Fat: 23g
  • Saturated Fat: 16g
  • Cholesterol: 51mg
  • Vitamin C: 19mg
  • Sodium: 442mg
  • Calcium: 33mg
  • Iron: 1mg
  • Potassium: 119mg