Strawberry Pretzel Salad
Layered sweet and salty dessert with a buttery pretzel crust, creamy filling, and strawberry gelatin topping
PRINT PINServings 12
INGREDIENTS
Pretzel Crust
- 2 cups pretzels crushed
- 3/4 cup unsalted butter melted
- 3 tbsp granulated sugar.
Cream Cheese Layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping thawed.
Strawberry Gelatin Layer
- 6 oz strawberry gelatin
- 2 cups boiling water
- 4 cups sliced strawberries fresh or frozen thawed and well drained.
INSTRUCTIONS
Pretzel Crust
- Heat oven to 350 F
- mix crushed pretzels with melted butter and 3 tbsp sugar until evenly coated
- press firmly into a 9x13 inch baking dish
- bake until set and fragrant about 10 minutes
- cool completely to room temperature.
Cream Cheese Layer
- Beat cream cheese with 1 cup sugar until smooth and fully blended
- fold in whipped topping until uniform
- spread evenly over cooled crust sealing to the edges to prevent gelatin seepage
- chill 30 minutes to firm.
Strawberry Gelatin Layer
- Stir gelatin into boiling water until completely dissolved
- cool to room temperature about 20 to 30 minutes so it does not melt the creamy layer
- stir in sliced strawberries
- gently pour over chilled cream layer
- refrigerate until fully set at least 4 hours or overnight.
Notes
1. Cool the crust completely before adding the cream layer. Seal the cream layer to the pan edges to keep the gelatin from leaking through. Use room temperature cream cheese to avoid lumps. Drain thawed frozen strawberries very well to prevent a runny topping. Substitute homemade sweetened whipped cream for whipped topping if desired
Nutrition
Calories: 340kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g