Description
Strawberry Pretzel Salad is a delightful dessert featuring a crunchy, salty pretzel crust topped with a creamy layer of sweetened cream cheese and whipped topping, finished with a luscious strawberry Jell-O layer studded with fresh strawberries. Perfect for potlucks and parties, this treat balances sweet, salty, creamy, and tart flavors in every bite.
Ingredients
Scale
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 package cream cheese (softened)
- 1/2 cup granulated sugar
- 8 oz Cool Whip (thawed in the fridge)
Strawberry Jell-O Layer
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 1 lb fresh strawberries (hulled and sliced)
Instructions
- Dissolve the Jell-O: Preheat the oven to 350°F. In a bowl, combine the strawberry Jell-O powder with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush the Pretzels: Place the whole salted pretzels in a sturdy Ziploc bag and use a rolling pin to crush them into small pieces, creating the base for your crust.
- Make the Pretzel Crust: In a medium saucepan over low heat, melt 12 tablespoons of unsalted butter. Stir in 1/4 cup granulated sugar until combined. Mix the crushed pretzels into the butter and sugar mixture. Press the pretzel mixture evenly into the bottom of a 13×9 inch glass casserole dish. Bake in the preheated oven for 10 minutes, then remove and cool completely to room temperature.
- Prepare the Cream Cheese Layer: Once the pretzel crust has cooled, use an electric hand mixer to beat 8 ounces of softened cream cheese with 1/2 cup granulated sugar on medium-high speed until fluffy and pale. Gently fold in 8 ounces of thawed Cool Whip until the mixture is smooth and no streaks remain. Spread this creamy layer evenly over the cooled pretzel crust, making sure to reach all edges to create a tight seal. Refrigerate for 30 minutes to set.
- Add the Strawberry Jell-O Layer: Hull and slice 1 pound of fresh strawberries. Gently stir the sliced strawberries into the room temperature strawberry Jell-O mixture. Pour this evenly over the chilled cream cheese layer and spread carefully. Refrigerate the assembled dessert for 2 to 4 hours or until the Jell-O is fully set.
Notes
- This strawberry pretzel salad is the ultimate potluck party dessert! It combines crunchy, salty, creamy, sweet, and tart elements for a beautifully balanced flavor.
- You can prepare the dessert up to 24 hours in advance, making it a convenient choice for parties and gatherings.
- Ensure the Jell-O has cooled to room temperature before adding the strawberries to prevent melting the cream cheese layer.
- Pressing the cream cheese layer to the edges helps seal the crust and prevents the Jell-O from seeping through.
Nutrition
- Serving Size: 1 slice
- Calories: 288 kcal
- Sugar: 24 g
- Sodium: 247 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg
