Strawberry Pretzel Salad
A delightful blend of salty pretzel crust, creamy layer, and juicy strawberries in a beautiful, nostalgic dish that blurs the lines between dessert and salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 2 cups strawberries, sliced
- 1 cup strawberry Jello powder
- 2 cups boiling water
- 1 cup cold water
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed pretzels, melted butter, and granulated sugar in a mixing bowl until well-coated.
- Dump the mixture into a 9×13 inch baking dish, pressing it down firmly.
- Bake for about 10 minutes or until lightly golden, then allow to cool completely.
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Add the powdered sugar gradually, mixing until fluffy.
- Fold in the whipped topping gently until combined.
- Spread the cream cheese layer evenly over the cooled pretzel crust.
- Pour boiling water over the Jello powder in a medium bowl and stir until dissolved.
- Add cold water and mix well; let cool before adding strawberries.
- Fold in sliced strawberries once Jello mixture is cool.
- Pour the mixture over the cream cheese layer and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Slice into squares and serve chilled.
Notes
For best results, chill overnight to enhance flavors. Customize with different berries or a chocolate drizzle.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry pretzel salad, dessert salad, summer recipe, easy dessert