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Delish Strawberry Pretzel Salad Recipes

Delish Strawberry Pretzel Salad Recipes

Crunchy-salty pretzel crust, fluffy cream cheese filling, and a fresh strawberry gelatin topping make this retro Strawberry Pretzel Salad the perfect sweet-and-salty crowd-pleaser for potlucks and holidays.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup crushed pretzels measure after crushing
  • 0.25 cup granulated sugar for crust
  • 0.75 cup unsalted butter, melted
  • 8 oz cream cheese, softened full-fat for best texture
  • 0.5 cup granulated sugar for filling
  • 1 tsp vanilla extract
  • 8 oz frozen whipped topping, thawed such as Cool Whip
  • 6 oz strawberry gelatin mix two 3 oz boxes
  • 2 cup boiling water
  • 1.5 cup cold water use 2.0 cups for a softer set
  • 1 lb fresh strawberries, hulled and sliced

Instructions

Preparation Steps

  • Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
  • Make the crust: In a bowl, combine crushed pretzels, 0.25 cup sugar, and melted butter until evenly moistened.
  • Press the mixture firmly and evenly into the prepared pan. Bake for 10 minutes, then cool completely on a rack.
  • Prepare the filling: Beat cream cheese, 0.5 cup sugar, and vanilla until smooth and fluffy, 2 to 3 minutes.
  • Fold in the whipped topping until fully combined and no streaks remain.
  • Spread the cream layer over the cooled crust, sealing all the way to the edges to prevent the gelatin from seeping into the crust. Chill while you prepare the gelatin.
  • In a large bowl, whisk strawberry gelatin into boiling water until fully dissolved, about 2 minutes. Stir in cold water. Let stand at room temperature until slightly thickened and syrupy, 20 to 30 minutes.
  • Arrange sliced strawberries evenly over the cream layer.
  • Slowly pour the cooled, syrupy gelatin over the strawberries. Refrigerate until fully set, 4 to 6 hours or overnight.
  • Slice into 12 pieces and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

Notes

Crush pretzels to small bits, not fine dust, for the best crunchy texture. Sealing the cream layer to the pan edges is the key to keeping the crust crisp. For a brighter strawberry punch, fold an extra 0.5 lb of sliced berries into the gelatin once it thickens.