Pretzel Salad Cups
Individual layered dessert cups with a buttery pretzel crust, sweet cream cheese filling, and strawberry gelatin topping
PRINT PINServings 12
INGREDIENTS
Pretzel crust
- 2 cups salted pretzels crushed
- 8 tbsp unsalted butter melted
- 3 tbsp granulated sugar.
Cream layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping thawed.
Strawberry topping
- 6 oz strawberry gelatin mix
- 2 cups boiling water
- 16 oz frozen sliced strawberries partially thawed with juices.
INSTRUCTIONS
Prep and bake crust
- Preheat oven to 350 F and line a 12 cup muffin pan with paper liners
- mix crushed pretzels melted butter and 3 tbsp sugar until evenly moistened
- divide mixture among liners and press firmly into an even crust
- bake until set and lightly toasted then cool completely.
Assemble layers and chill
- Beat cream cheese and 1 cup sugar until smooth then fold in whipped topping
- spread cream mixture over cooled crusts and seal to the edges to prevent gelatin seepage
- whisk gelatin into boiling water until fully dissolved then cool to lukewarm and stir in partially thawed strawberries and juices
- spoon topping over cream layer and refrigerate until fully set.
Notes
1. Chill at least 3 hours for clean layers. Use fresh strawberries 2 cups sliced and add 1 cup cold water to cooled gelatin if needed for volume. Swap strawberry gelatin for raspberry or cherry. Press crust firmly for best structure and keep cream layer sealed to the liner edge
Nutrition
Calories: 240kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g