Description
Strawberry Pretzel Salad is a delightful dessert that combines a salty, crunchy pretzel crust with a creamy sweet cream cheese layer topped with fresh strawberries suspended in a bright strawberry gelatin. This refreshing no-bake treat is perfect for summer gatherings and potlucks.
Ingredients
Scale
Crust
- 2 cups salted pretzels, crushed
- 3/4 cup butter, melted
- 3 tablespoons granulated sugar
Filling
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounce container frozen whipped topping, thawed
Topping
- 6 ounce package strawberry Jell-O
- 2 cups boiling water
- 2 cups fresh strawberries, thinly sliced
Instructions
- Prepare the gelatin topping: In a bowl, whisk together the strawberry Jell-O and boiling water until the gelatin is completely dissolved. Add the thinly sliced fresh strawberries and place the mixture in the refrigerator to chill.
- Make the pretzel crust: Preheat the oven to 400 degrees F. In a medium bowl, mix the crushed salted pretzels, melted butter, and 3 tablespoons of granulated sugar until well combined. Press this mixture evenly into the bottom of an ungreased 13 x 9-inch baking dish. Bake in the preheated oven for 8 minutes, then remove and cool on a cooling rack.
- Prepare the creamy filling: In a medium bowl, beat the softened cream cheese and 1 cup granulated sugar with an electric mixer on medium speed until smooth. Gently fold in the thawed whipped topping until fully incorporated. Spread this creamy filling evenly over the cooled pretzel crust.
- Chill the filling: Cover the dish and refrigerate for at least 30 minutes to allow the filling to set and cool.
- Add the gelatin topping and finish chilling: Carefully spoon the chilled strawberry gelatin mixture with strawberries over the cream cheese filling. Refrigerate the assembled salad for 4 to 6 hours or until the gelatin is fully set.
Notes
- Ensure cream cheese is fully softened before mixing to avoid lumps.
- Press the pretzel crust firmly into the pan to avoid crumbling.
- The salad must be refrigerated for several hours to allow the gelatin to set properly.
- This dessert is best served chilled and within 2 days of preparation.
- For a less sweet version, reduce the sugar in the cream cheese filling slightly.
