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Strawberry Pretzel Salad Recipe

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4 from 82 reviews

Strawberry Pretzel Salad is a delicious layered dessert combining a crunchy pretzel crust, creamy sweetened cream cheese filling, and a refreshing strawberry gelatin topping with fresh strawberries. This crowd-pleasing recipe offers a perfect balance of salty, sweet, and fruity flavors, making it ideal for potlucks, parties, and special occasions.

Ingredients

Crust

  • 2 cups crushed pretzels (pretzel twists preferred)
  • ¾ cup butter, melted
  • 3 tablespoons granulated sugar

Filling

  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 8 oz frozen whipped topping, thawed

Gelatin Topping

  • 6 oz package strawberry gelatin
  • 2 cups boiling water
  • 1 lb fresh strawberries, hulled and sliced

Garnish

  • Whipped cream (optional)
  • Strawberry halves or slices (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the crust.
  2. Prepare Pretzel Crust: Crush pretzels to pieces no larger than ¼ inch using a meat mallet inside a ziplock bag, then measure out 2 cups. Combine crushed pretzels, 3 tablespoons of sugar, and melted butter in a large bowl, mixing well to coat.
  3. Press and Bake Crust: Press the pretzel mixture firmly into the bottom of an ungreased 9×13 inch baking dish, making an even layer. Bake in the preheated oven for 8-10 minutes until set and fragrant.
  4. Cool Crust: Remove the baked crust from the oven and transfer the dish to a wire rack. Allow the crust to cool completely for about 45 minutes before proceeding.
  5. Make Cream Cheese Filling: Using an electric or stand mixer, beat softened cream cheese and 1 cup of sugar together until smooth and creamy. Then gently fold in the thawed whipped topping until fully combined.
  6. Spread Filling on Crust: Evenly spread the cream cheese mixture over the cooled pretzel crust, making sure to cover all edges to prevent the gelatin from seeping through.
  7. Chill Filling: Refrigerate the dish for 3 minutes to slightly firm up the cream cheese layer.
  8. Prepare Gelatin: In a bowl, dissolve the strawberry gelatin powder in 2 cups of boiling water, stirring for 3 minutes. Chill in the refrigerator for 10-15 minutes until the mixture is cool but not beginning to set.
  9. Add Strawberries to Gelatin: Hull and slice the fresh strawberries, then stir them into the cooled gelatin mixture. Pour this strawberry-gelatin mixture gently over the cream cheese layer, spreading the berries evenly.
  10. Set the Dessert: Cover the dish and refrigerate for at least 3 hours, or until the gelatin is completely set.
  11. Serve: Optionally top each serving with a dollop of whipped cream and garnish with a strawberry half or slice before serving.

Notes

  • Ensure the pretzel crust is completely cooled before adding the cream cheese layer to prevent melting.
  • Do not let the gelatin start to set before pouring it over the cream cheese layer; it should be cool but still pourable.
  • Press the pretzel crust firmly and evenly into the baking dish for best texture and stability.
  • For a less sweet option, reduce sugar slightly or use reduced-fat cream cheese.
  • This dessert is best served chilled and should be kept refrigerated until ready to serve.

Find it online: https://justsosavory.com/strawberry-pretzel-salad-recipe/