Classic Strawberry Pretzel Salad
This classic strawberry pretzel salad combines a buttery salted pretzel crust with a fluffy cream cheese filling and fresh strawberries suspended in a sweet gelatin topping. It is an easy make-ahead dessert for holidays, cookouts, parties, and potlucks.
- Prep Time: 30 MINUTES
- Chill Time: 4 HOURS
- Cook Time: 10 MINUTES
- Total Time: 4 hours 40 minutes
- Yield: 12 SERVINGS 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pretzel Crust
- 2 cups coarsely crushed salted pretzels, measured after crushing
- ¾ cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounces frozen whipped topping, thawed
Strawberry Topping
- 1 package (6 ounces) strawberry-flavored gelatin
- 2 cups boiling water
- 1 pound fresh strawberries, hulled and sliced
Instructions
- Preheat the oven to 350°F. Lightly grease the bottom of a 9-by-13-inch baking dish.
- Add the strawberry gelatin to a large heat-safe bowl. Pour in the boiling water and stir for about 2 minutes, or until the gelatin has completely dissolved. Set it aside to cool to room temperature. Do not refrigerate it or allow it to set.
- Combine the crushed pretzels, melted butter, and 3 tablespoons of sugar in a medium bowl. Stir until the pretzel pieces are evenly coated.
- Press the pretzel mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake the crust for 10 minutes. Place the baking dish on a wire rack and allow the crust to cool completely.
- Beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy.
- Gently fold the thawed whipped topping into the cream cheese mixture until evenly combined.
- Spread the cream cheese filling evenly over the completely cooled pretzel crust. Take the filling all the way to the edges of the baking dish to create a tight seal.
- Stir the sliced strawberries into the cooled strawberry gelatin mixture.
- Carefully pour the strawberry mixture over the cream cheese layer. Gently arrange the strawberries into an even layer if needed.
- Cover and refrigerate for at least 4 hours, or until the strawberry gelatin is completely firm. For the cleanest slices, refrigerate overnight.
- Cut the strawberry pretzel salad into squares and serve chilled.
Notes
- Measure the pretzels after crushing them.
- Coarsely crush the pretzels rather than grinding them into fine crumbs.
- Let the crust cool completely before adding the cream cheese filling.
- Spread the cream cheese mixture completely to the edges. This seals the crust and prevents the liquid gelatin from making it soggy.
- The gelatin should be cool but still liquid when it is poured over the filling.
- Fresh strawberries provide the best flavor and texture.
- Store leftovers covered in the refrigerator for up to three days.
- This dessert is best served within 24 hours while the pretzel crust is still crunchy.
- Freezing is not recommended because the filling and gelatin may change texture after thawing.
Make It Your Own
- Use raspberry gelatin and fresh raspberries.
- Add extra sliced strawberries for a fruitier top layer.
- Garnish each serving with whipped topping and a fresh strawberry.
- Use stabilized homemade whipped cream in place of frozen whipped topping.
- Prepare the dessert in individual cups for parties and showers.
Find it online: https://www.firsthomelovelife.com/strawberry-pretzel-salad/