Description
Strawberry Pretzel Salad is a delightful layered dessert combining the salty crunch of pretzels, creamy sweetness of a whipped cream and cream cheese mixture, and the fruity freshness of strawberries suspended in a vibrant strawberry Jell-O layer. Perfect for gatherings and potlucks, this no-bake dish offers an irresistible combination of textures and flavors.
Ingredients
Jell-O Layer
- 6 oz strawberry Jell-O mix
- 2 cups boiling water
- 16 oz strawberries, hulled and sliced (fresh or frozen)
Pretzel Crust
- 2 1/2 cups salted pretzels (measured before crushing)
- 3/4 cup unsalted butter
- 3 tbsp granulated sugar
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz Cool Whip, thawed in refrigerator
Instructions
- Prepare Jell-O mixture: In a small bowl, dissolve the 6 oz strawberry Jell-O mix in 2 cups of boiling water, whisking until completely dissolved. Set aside and allow it to cool to room temperature.
- Preheat oven and crush pretzels: Preheat your oven to 350°F (175°C). Place the 2 1/2 cups of salted pretzels in a zip-top bag and crush them into small crumbs using a mallet or rolling pin.
- Melt butter and combine crust ingredients: In a small saucepan over medium heat, melt 3/4 cup unsalted butter and add 3 tablespoons of granulated sugar, stirring occasionally until sugar is fully dissolved. Remove from heat and stir in the crushed pretzel crumbs until well combined.
- Press and bake crust: Pour the pretzel mixture into a 9×13-inch baking dish, pressing down firmly to create an even layer. Bake in the preheated oven for 10 minutes, then remove and allow it to cool to room temperature.
- Prepare cream cheese layer: In a mixing bowl, beat 8 oz softened cream cheese with 1/2 cup granulated sugar using a hand mixer or stand mixer until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Fold in Cool Whip: Gently fold 8 oz thawed Cool Whip into the cream cheese mixture using a spatula until no white streaks remain.
- Assemble cream cheese layer: Spread the cream cheese and Cool Whip mixture evenly over the cooled pretzel crust. Be sure to seal the edges against the baking dish to prevent the Jell-O from seeping through, ensuring distinct layers.
- Chill cream cheese layer: Cover the dish with plastic wrap and refrigerate for 30 minutes to set the layer.
- Add strawberries: Evenly arrange the sliced strawberries over the chilled cream cheese layer.
- Pour Jell-O over strawberries: Carefully pour the cooled, but still liquid, strawberry Jell-O mixture over the strawberries. The dish should be filled but avoid overflow; omit some liquid if necessary to fit your dish.
- Refrigerate to set: Cover the dish with plastic wrap again and refrigerate for 2 to 4 hours or until the Jell-O is fully set.
- Serve: Once set, slice the salad into square portions and serve cold. Store any leftovers covered in the refrigerator.
Notes
- The crust uses salted pretzels, so avoid adding extra salt to maintain balance.
- Make sure to seal the cream cheese layer edges to avoid Jell-O seepage and maintain clean layers.
- If your baking dish is shallow, you may need to reduce the amount of Jell-O mixture to prevent overflow.
- This dessert requires refrigeration for several hours, so plan ahead to allow enough setting time.
- Cool Whip can be substituted with homemade whipped cream for a fresher taste if desired.
- Use fresh or frozen strawberries; if using frozen, thaw and drain excess liquid for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
