Delicious Strawberry Pretzel Salad Recipe You’ll Love
Enjoy this Strawberry Pretzel Salad recipe with its delightful mix of salty pretzels and sweet strawberries.
Equipment
- - Oven
- - Mixing bowls
- - Baking dish
Ingredients
For the Crust
- 2 cups crushed pretzels Add the perfect salty crunch that contrasts beautifully with the sweet layers.
- 1/2 cup butter Unsalted for better control over flavor.
- 1/4 cup sugar Sweetens the crust delicately.
For the Filling
- 1 package strawberry gelatin (Jello) Feel free to experiment with different flavors.
- 2 cups boiling water Essential for dissolving the gelatin.
- 8 oz cream cheese At room temperature for easy mixing.
- 8 oz whipped topping Substitute with homemade whipped cream if desired.
For the Topping
- 2 cups frozen strawberries Thawed and sliced.
Instructions
How to Make Strawberry Pretzel Salad
- Preheat your oven to 350°F. In a medium bowl, mix together the crushed pretzels, melted butter, and 1/4 cup of sugar to form your crust mixture.
- Firmly press the pretzel mixture into the bottom of a 13×9-inch baking dish. Bake for 10 minutes until slightly golden. Allow to cool completely.
- In a large bowl, whisk together the strawberry gelatin and boiling water until fully dissolved. Cover and refrigerate until it begins to set but still liquid—about 30 minutes.
- In a medium bowl, beat the cream cheese with the remaining 3/4 cup of sugar until smooth. Gently fold in the whipped topping until fully incorporated. Spread evenly over the cooled pretzel crust. Cover and refrigerate for about 30 minutes.
- Arrange the thawed strawberry slices on top of the cream cheese mixture. Pour the slightly set Jello evenly over the strawberries.
- Cover and refrigerate for 4 to 6 hours until the Jello is fully set. Cut into squares to serve and top with extra whipped cream and fresh strawberries if desired.
Notes
Optional: Add a sprinkle of crushed pretzels on top for an extra crunch!