Delish Strawberry Pretzel Salad Recipes
A sweet-and-salty classic with a buttery pretzel crust, fluffy cream cheese layer, and a fresh strawberry–gelatin topping. Perfect for potlucks, picnics, and holidays.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cup salted pretzels, crushed measure after crushing
- 0.75 cup unsalted butter, melted melted
- 0.25 cup granulated sugar for crust
- 8 oz cream cheese softened
- 0.5 cup powdered sugar for filling
- 8 oz whipped topping thawed
- 6 oz strawberry gelatin two 3 oz boxes or one 6 oz box
- 2 cup boiling water
- 4 cup fresh strawberries, sliced hulled and sliced
- 0.25 cup fresh mint leaves optional, for garnish
Instructions
Preparation Steps
- Preheat oven to 350 F. Stir crushed pretzels, melted butter, and granulated sugar together. Press firmly into a greased 9 by 13 inch baking dish. Bake 10 minutes, then cool completely.
- Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread the mixture evenly over the cooled crust, sealing all the way to the edges to prevent leaks. Chill while you prepare the topping.
- Dissolve strawberry gelatin in boiling water, stirring for 2 minutes. Let cool to room temperature. Stir in sliced strawberries.
- Gently spoon the strawberry mixture over the cream layer. Refrigerate until fully set, about 4 hours. Slice and serve, garnishing with mint if desired.
Notes
For the cleanest layers, ensure the crust is completely cool before adding the cream layer, and let the gelatin cool to room temperature before combining with strawberries. To avoid a soggy crust, spread the cream layer all the way to the pan edges to seal. You can substitute frozen sliced strawberries (thawed and well-drained) when fresh berries are out of season.