Description
This Strawberry Pretzel Salad is a delightful layered dessert featuring a salty pretzel crust, a creamy sweetened cream cheese layer, and a fresh strawberry Jell-O topping with real strawberries. Served chilled, it’s a perfect balance of sweet and salty flavors with a satisfying crunch and a creamy finish, ideal for parties or family gatherings.
Ingredients
Scale
Jell-O Topping
- 6 ounce (170 g) strawberry Jell-O packets
- 2 cups (473 ml) boiling water
- 1 pound (454 g) fresh strawberries, hulled and sliced
Pretzel Crust
- 2 ½ cups (200 g) salted pretzels, measured before crushing
- 8 tablespoons (112 g) unsalted butter
- ¼ cup (50 g) granulated sugar
Cream Cheese Filling
- 8 ounce (227 g) package cream cheese, softened
- ½ cup (100 g) granulated sugar
- 8 ounce (227 g) Cool Whip, thawed in the fridge
Instructions
- Prepare the Jell-O Topping: In a medium bowl, mix the strawberry Jell-O packets with boiling water. Stir thoroughly until the Jell-O is completely dissolved. Set the mixture aside and allow it to cool to room temperature.
- Crush the Pretzels: Place the salted pretzels in a plastic bag and crush them using a rolling pin or briefly pulse them in a food processor or blender until they are coarsely crushed. Ensure you measure the pretzels before crushing them for accuracy.
- Make and Bake the Pretzel Crust: In a medium pan, melt the unsalted butter over medium heat. Stir in the ¼ cup of granulated sugar until dissolved. Add the crushed pretzels and mix until evenly coated. Press the pretzel mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350 °F (177 °C) for 10 minutes. Remove from oven and let cool completely to room temperature.
- Prepare the Cream Cheese Filling: Once the pretzel crust has cooled, use a hand mixer to beat the softened cream cheese and ½ cup granulated sugar together until fluffy. Gently fold in the thawed Cool Whip until the mixture is smooth and no streaks remain.
- Spread Cream Cheese Layer: Evenly spread the prepared cream cheese filling over the cooled pretzel crust, pressing all the way to the edges to create a good seal. Refrigerate for 30 minutes to allow the filling to set properly.
- Add the Strawberry Topping: Hull and slice the fresh strawberries. Stir them gently into the cooled, room temperature Jell-O mixture. Pour and spread this strawberry-Jell-O mixture evenly over the chilled cream cheese layer.
- Chill and Serve: Refrigerate the entire assembled dessert for 2 to 4 hours or until the Jell-O topping is fully set. When ready to serve, carefully remove the sides of the springform pan, slice into pieces, and serve chilled for the best taste and texture.
Notes
- Ensure the Jell-O mixture is completely cooled before adding to the cream cheese layer to prevent melting.
- Pressing the cream cheese layer firmly to the edges helps prevent the Jell-O topping from seeping down into the crust.
- Using a springform pan makes removing the dessert easier without damaging the layers.
- For a less sweet version, reduce the sugar slightly in the cream cheese filling.
- Store leftovers covered in the refrigerator for up to 3 days.
