Description
Strawberry Pretzel Salad is a delightful layered dessert featuring a crunchy, salty pretzel crust topped with a creamy sweet cream cheese layer and a fresh strawberry gelatin topping. This American classic is perfect for summer potlucks or any occasion needing a refreshing, sweet and salty treat.
Ingredients
Scale
Crust
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 container (8 oz) whipped topping (like Cool Whip)
Strawberry Gelatin Layer
- 1 package (6 oz) strawberry gelatin (Jell-O)
- 2 cups boiling water
- 2 cups sliced fresh strawberries
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons sugar until evenly mixed. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust. Bake for 10 minutes to set the crust, then allow it to cool completely before adding the next layer.
- Make the cream cheese layer: In a separate bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread this cream cheese mixture evenly over the cooled pretzel crust, ensuring the edges are sealed to prevent the gelatin from leaking through later.
- Prepare the strawberry gelatin layer: Dissolve the strawberry gelatin powder in 2 cups boiling water, stirring until completely dissolved. Stir in the sliced fresh strawberries and allow the mixture to cool to room temperature without letting it set.
- Assemble and chill: Carefully pour the cooled strawberry gelatin mixture over the cream cheese layer. Refrigerate the assembled dessert for at least 4 hours, or until the gelatin has fully set. Once set, slice into squares and serve chilled for a refreshing, layered treat.
Notes
- For best texture and flavor, use fresh strawberries that are at peak ripeness.
- Be sure to spread the cream cheese layer all the way to the edges of the baking dish to prevent the gelatin from seeping into the crust.
- This dessert can be prepared a day in advance and kept refrigerated.
