Pretzel Salad
Sweet and salty layered dessert with a buttery pretzel crust, creamy whipped filling, and strawberry gelatin topping
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INGREDIENTS
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup unsalted butter melted
- 3 tbsp granulated sugar.
Cream Layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping thawed.
Strawberry Layer
- 6 oz strawberry gelatin mix
- 2 cups boiling water
- 2 cups frozen sliced strawberries
- 1 cup cold water.
INSTRUCTIONS
Pretzel Crust
- Preheat oven to 350 F and lightly grease a 9x13 inch baking dish
- mix crushed pretzels with melted butter and 3 tbsp sugar until evenly coated then press firmly into the dish
- bake until set and fragrant then cool completely.
Cream Layer
- Beat cream cheese with 1 cup sugar until smooth and no lumps remain
- fold in whipped topping until fully combined
- spread evenly over cooled crust sealing to the edges to prevent gelatin seepage then chill until firm.
Strawberry Layer
- Whisk gelatin mix with boiling water until fully dissolved
- stir in frozen strawberries and cold water and let stand until slightly thickened and cool but not set
- pour gently over the chilled cream layer and refrigerate until fully set.
Notes
1. Seal the cream layer completely to the pan edges to keep the gelatin layer from leaking into the crust 2. let the gelatin cool and thicken slightly before pouring for clean layers 3. substitute raspberries or mixed berries with matching gelatin flavor 4. use gluten free pretzels if needed 5. for a less sweet filling reduce sugar to 3/4 cup
Nutrition
Calories: 320kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g