Go Back

Classic Strawberry Pretzel Salad

A delightful dessert that combines a crunchy pretzel crust with creamy filling and fresh strawberries, creating a unique blend of flavors and textures.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed pretzels Ensure pretzels are finely crushed
  • 3/4 cup butter, melted Fully melted for good adhesion
  • 1/4 cup sugar For sweetness in the crust
For the filling
  • 8 oz cream cheese, softened Use a lighter version if desired
  • 1 cup powdered sugar Sifted for easy mixing
  • 8 oz whipped topping Can substitute with fat-free for lighter version
For the topping
  • 2 cups sliced strawberries Fresh, ripe strawberries for best flavor
  • 1 cup strawberry gelatin Ensure it dissolves well in boiling water
  • 2 cups boiling water Used to dissolve the gelatin

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch dish to prevent sticking.
  2. In a bowl, combine the crushed pretzels, melted butter, and sugar until well mixed. Press this mixture evenly into the bottom of the prepared dish. Bake for 10 minutes, then remove and cool completely.
Making the Filling
  1. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the whipped topping gently until combined.
Assembling the Dessert
  1. Once your pretzel crust has cooled, spread the cream cheese mixture evenly over it.
  2. In a separate bowl, dissolve the strawberry gelatin in boiling water, then let it cool slightly. Gently add the sliced strawberries into the gelatin mixture. Pour this mixture over the cream cheese layer, ensuring an even distribution.
Final Chill
  1. Cover the dish and chill in the refrigerator for at least 2-3 hours or until set. Serve chilled.

Notes

Store in the fridge for up to 3-5 days. Best served chilled directly from the refrigerator. Avoid freezing as the texture may change.