Go Back

Classic Strawberry Pretzel Salad with Cream Cheese Filling

A delightful dessert blending salty, sweet, and creamy flavors, featuring a pretzel crust, cream cheese filling, and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups crushed pretzels
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
For the Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup whipped topping (such as Cool Whip)
For the Strawberry Topping
  • 2 cups fresh strawberries, sliced
  • 1 cup strawberry gelatin
  • 2 cups boiling water

Method
 

Preparation of the Pretzel Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar until well-blended.
  3. Press the pretzel mixture firmly into a greased 9×13-inch baking dish.
  4. Bake for about 10 minutes, then remove and let it cool completely.
Make the Cream Cheese Filling
  1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  2. Gently fold in the whipped topping to create a fluffy filling.
  3. Spread the cream cheese mixture evenly over the cooled pretzel crust.
Prepare the Strawberry Topping
  1. In a separate bowl, dissolve the strawberry gelatin in boiling water. Stir until fully dissolved, then let it cool for about 10-15 minutes.
  2. Once cooled, add the sliced strawberries to the gelatin mixture and stir.
  3. Pour the strawberry mixture over the cream cheese layer.
Chill and Serve
  1. Refrigerate the salad for at least 4 hours or until fully set.
  2. Slice into squares and serve cold.

Notes

Cool the pretzel crust completely before adding the cream cheese layer to avoid melting. Gelatin should cool before adding strawberries. Store leftovers in the refrigerator for 3-4 days.