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Strawberry Pretzel Salad

A delightful dessert that combines crunchy pretzels, creamy layers of cream cheese, and tart strawberries, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pretzel Crust
  • 2 cups crushed pretzels
  • 1/2 cup butter, melted
  • 3 tablespoons sugar
For the Cream Cheese Layer
  • 8 oz cream cheese, softened
  • 1 cup sugar
  • 1 cup whipped topping
For the Strawberry Layer
  • 6 oz strawberry gelatin
  • 2 cups boiling water
  • 2 cups sliced strawberries

Method
 

Prepare the Pretzel Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar until well mixed.
  3. Press this mixture firmly into the bottom of a 9x13 inch baking dish.
  4. Bake for 10 minutes, then allow to cool completely.
Make the Cream Cheese Layer
  1. In another bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy.
  2. Fold in the whipped topping until well combined.
  3. Spread this mixture over the cooled pretzel crust. Make sure to cover it evenly.
Prepare the Strawberry Layer
  1. In a separate mixing bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Stir until fully combined.
  2. Allow the gelatin to cool to room temperature, then fold in the sliced strawberries.
Assemble the Salad
  1. Pour the strawberry gelatin mixture over the cream cheese layer, ensuring even coverage.
  2. Refrigerate for at least 2-4 hours, allowing the dish to set properly.
Serve and Enjoy
  1. Cut into squares and serve chilled; watch as everyone goes for seconds!

Notes

Substitutions: If you don’t have pretzels, you can use crushed graham crackers for an alternate crust. Timing: Allow each layer to chill until firm before adding the next. Avoid using hot gelatin on the cream cheese layer, as this will melt it. Store covered tightly and refrigerate for up to 3-5 days.