Strawberry Pretzel Salad
A delightful layered dessert combining salty pretzels, creamy filling, and fresh strawberries, perfect for any gathering.
Ingredients
For the crust
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the cream cheese filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
For the strawberry layer
- 2 cups fresh strawberries, sliced
- 1/2 cup granulated sugar
- 1 package (6 oz) strawberry Jell-O
- 2 cups boiling water
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed pretzels, melted butter, and granulated sugar.
- Press the mixture firmly into the bottom of a 9x13 inch baking dish.
- Bake for about 10 minutes until lightly browned, then remove and let it cool.
Make the filling
- In another bowl, beat the softened cream cheese and powdered sugar until smooth.
- Gently fold in the whipped topping until fully combined.
- Once the pretzel crust has cooled, spread the cream cheese mixture evenly over it.
Prepare the strawberry layer
- In a separate bowl, combine sliced strawberries with 1/2 cup of granulated sugar and set aside for about 30 minutes to macerate.
- Dissolve the strawberry Jell-O in 2 cups of boiling water, allowing it to cool slightly.
- Once cooled, incorporate the strawberries into the gelatin and pour it over the cream cheese layer.
Chill and Serve
- Cover the dish and refrigerate for at least 4 hours or overnight to allow it to set properly.
- Once set, slice into squares, serve chilled, and enjoy!
Notes
Ensure pretzels are finely crushed for better texture. Cream cheese should be left out to soften for smoother batter. Jell-O can be substituted with other flavors like raspberry.