Description
A delightful combination of sweet and salty flavors, this Strawberry Pretzel Salad features vibrant strawberries and creamy layers atop a crunchy pretzel base, perfect for any occasion.
Ingredients
Scale
- 6 oz strawberry Jell-O mix
- 2 cups boiling water
- 16 oz strawberries (fresh or frozen, hulled & sliced)
- 2 1/2 cups salted pretzels (measured before crushing)
- 3/4 cup unsalted butter
- 3 tbsp granulated sugar
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 8 oz Cool Whip (thawed in refrigerator)
Instructions
- Boil water: Start by boiling 2 cups of water in a large pot.
- Dissolve Jell-O: Once the water reaches a rolling boil, remove it from the heat. Add 6 oz of strawberry Jell-O mix to the hot water. Stir continuously until the Jell-O is completely dissolved.
- Mix in strawberries: Add the sliced strawberries to the dissolved Jell-O mixture. Mix well.
- Cool & refrigerate: Allow the mixture to cool slightly at room temperature. Once cooled, pour it into a bowl or dish and place it in the refrigerator. Let it set for about 2 hours, or until it has fully gelled.
- Crush pretzels: While the Jell-O is setting, prepare the pretzel layer. Crush the salted pretzels in a food processor or place them in a ziplock bag and crush them with a rolling pin until they are coarse.
- Melt butter: In a microwave or on the stovetop, melt 3/4 cup of unsalted butter.
- Combine mixture: In a mixing bowl, combine the crushed pretzels with 3 tbsp of granulated sugar and the melted butter. Stir until well mixed.
- Press into dish: Take a greased 9×13 inch baking dish and press the pretzel mixture firmly into the bottom, making sure it’s evenly spread to create a solid crust.
- Cool crust: Allow the pretzel crust to cool completely.
- Beat cream cheese: In another mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s smooth.
- Add sugar: Gradually add in 1/2 cup of granulated sugar while beating. Continue mixing until fully combined and creamy.
- Fold in Cool Whip: Gently fold in the thawed Cool Whip until it’s well combined. Be careful not to deflate the whipped cream too much, as you want to keep it fluffy.
- Add cream cheese layer: Once the pretzel crust has cooled, spread the cream cheese mixture evenly over the pretzel layer.
- Pour Jell-O mixture: Carefully pour the Jell-O mixture on top of the cream cheese layer.
- Refrigerate: Return the assembled dish to the refrigerator and let it chill for at least another 2 hours or until it is set and cool.
- Cut into squares: Once chilled, take the Strawberry Pretzel Salad out of the fridge. Cut into squares for serving.
- Garnish: If desired, garnish with additional strawberries or whipped cream for added flair. Serve it cold for the best taste.
Notes
Use fresh strawberries for better flavor and presentation. Allow each layer to set properly for a cleaner appearance.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: strawberry dessert, pretzel salad, no bake dessert, summer dessert