Description
This Strawberry Pretzel Salad is a classic layered dessert featuring a crunchy, buttery pretzel crust, a creamy sweet cream cheese layer, and a fresh strawberry and Jell-O topping. Perfectly sweet, salty, and refreshing, it’s a crowd-favorite for summer gatherings and holidays.
Ingredients
Scale
- For the Crust:
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- For the Cream Layer:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 8 oz whipped topping (Cool Whip), thawed
- For the Strawberry Layer:
- 2 (3 oz) packages strawberry Jell-O
- 2 cups boiling water
- 2 cups cold water
- 4 cups sliced fresh strawberries
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix crushed pretzels, melted butter, and 3 tablespoons sugar. Press mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake the crust for 10 minutes, then let it cool completely.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Fold in the whipped topping. Spread evenly over the cooled pretzel crust, making sure to cover to the edges to seal.
- In another bowl, dissolve Jell-O in boiling water. Stir in cold water and refrigerate for about 10–15 minutes, until slightly thickened but not set.
- Stir in the sliced strawberries and gently pour over the cream cheese layer. Refrigerate for at least 4 hours, or until fully set.
- Slice into squares and serve chilled.
Notes
- Seal the cream layer completely to prevent the Jell-O from seeping into the crust.
- Can be made a day ahead; store covered in the refrigerator.
- Swap strawberries for raspberries or mixed berries for a twist.
- Leftovers last up to 3 days when refrigerated.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg