Strawberry Pretzel Salad
Strawberry Pretzel Salad features a buttery pretzel crust topped with a sweetened cream cheese layer and crowned with strawberry-studded gelatin. This retro three-layer dessert perfectly balances sweet, salty, creamy, and crunchy for an irresistible treat that’s always a hit at gatherings.
Ingredients
- For the Pretzel Crust:
- 2½ cups pretzels crushed (use twisted pretzels, not sticks, for best results)
- ¾ cup unsalted butter melted
- 3 tablespoons granulated sugar
- For the Cream Cheese Layer:
- 8 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 8 oz whipped topping like Cool Whip, thawed, or 2 cups freshly whipped cream
- For the Strawberry Layer:
- 2 packages 3 oz each strawberry gelatin (like Jell-O)
- 2 cups boiling water
- 1 lb fresh strawberries hulled and sliced (or 20 oz frozen strawberries, thawed and drained)
- Optional: 1 tablespoon lemon juice to brighten flavors
Instructions
- Prepare the pretzel crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar until well mixed. Press this mixture firmly into the bottom of a 9×13 inch baking dish to form an even layer. Bake for 10 minutes, then remove and cool completely.
- Mix the cream cheese layer: In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and fluffy, about 3-4 minutes. Gently fold in the whipped topping until completely incorporated. Be careful not to overmix or you’ll lose the fluffiness.
- Seal the crust completely: Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to seal it all the way to the edges. This creates a barrier that prevents the gelatin from seeping through to the crust and making it soggy.
- Chill the base layers: Refrigerate the pretzel and cream cheese layers for at least 30 minutes to set firm before adding the strawberry topping.
- Prepare the strawberry layer: Dissolve the strawberry gelatin in 2 cups of boiling water, stirring for about 2 minutes until completely dissolved. Add the sliced strawberries (and optional lemon juice if using). Let the mixture cool to room temperature but don’t let it set completely – it should be slightly thickened but still pourable.
- Complete the dessert: Carefully pour the cooled strawberry mixture over the cream cheese layer. Return the dish to the refrigerator and chill for at least 2-3 hours, or preferably overnight, until the gelatin is completely set.
- Serve and enjoy: Cut into squares and serve chilled. For the cleanest cuts, dip your knife in hot water and wipe it clean between slices.
Notes
- For the crunchiest crust, allow it to cool completely before adding the cream cheese layer.
- To prevent soggy pretzels, ensure your cream cheese layer completely seals the edges of the dish.
- This dessert can be made up to 24 hours in advance, making it perfect for entertaining.
- For a prettier presentation, reserve a few strawberry slices to arrange on top of the gelatin before it sets.
- The cream cheese should be truly at room temperature for the smoothest mixing – take it out of the refrigerator at least 1 hour before using.