Strawberry Pretzel Salad
Strawberry Pretzel Salad is a beloved retro dessert with layers of salty-sweet pretzel crust, fluffy cream cheese filling, and fruity strawberry Jell-O studded with fresh strawberries. Despite its name, it’s a dessert—perfectly balanced and irresistibly refreshing, especially for potlucks, holidays, and summer gatherings.
Ingredients
For the Pretzel Crust:
- 2 cups crushed pretzels
- ¾ cup unsalted butter melted
- 3 tablespoons granulated sugar
For the Cream Cheese Layer:
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping like Cool Whip, thawed
For the Strawberry Layer:
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 cups sliced fresh strawberries
Instructions
- Make the crust: Preheat oven to 350°F (175°C). Combine crushed pretzels, melted butter, and sugar in a bowl. Press firmly into a 9x13-inch baking dish. Bake for 10 minutes, then let cool completely.
- Make the cream cheese layer: In a medium bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread evenly over the cooled pretzel crust, making sure to seal the edges to prevent Jell-O from seeping through. Refrigerate while preparing the topping.
- Make the strawberry topping: Dissolve Jell-O in boiling water, stirring until fully dissolved. Let cool to room temperature (about 20–30 minutes). Stir in sliced strawberries.
- Assemble and chill: Gently pour or spoon the strawberry mixture over the cream cheese layer. Refrigerate for at least 4 hours or until fully set.
- Serve: Slice and serve chilled. Garnish with extra whipped topping or strawberries if desired.
Notes
- Be sure the cream layer reaches the edges of the pan to prevent the Jell-O from leaking into the crust.
- You can use frozen (thawed) strawberries in place of fresh if needed.
- Substitute raspberries and raspberry Jell-O for a fun twist.
- Store leftovers covered in the fridge for up to 3 days.