Delish Strawberry Pretzel Salad Recipes
Classic strawberry pretzel salad with a salty-sweet pretzel crust, creamy cheesecake layer, and bright strawberry gelatin topping. Perfect make-ahead dessert for potlucks and holidays.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup pretzels, crushed about 5 oz; measure after crushing
- 0.75 cup unsalted butter, melted
- 0.25 cup granulated sugar for the crust
- 8 oz cream cheese, softened full-fat for best texture
- 0.5 cup granulated sugar for the creamy layer
- 8 oz frozen whipped topping, thawed such as Cool Whip
- 0.5 tsp vanilla extract
- 6 oz strawberry flavored gelatin large box
- 2 cup boiling water
- 3 cup strawberries, sliced fresh or partially thawed frozen
Instructions
Preparation Steps
- Preheat oven to 350°F. In a bowl, combine crushed pretzels, melted butter, and 0.25 cup sugar. Press firmly into a 9x13-inch baking dish to form an even crust. Bake 10 minutes, then cool completely.
- Beat cream cheese, 0.5 cup sugar, and vanilla until smooth. Fold in whipped topping. Spread over the cooled crust, sealing all the way to the edges to prevent the gelatin from seeping through. Refrigerate 20 minutes.
- Stir gelatin into boiling water until fully dissolved. Let cool to room temperature until slightly thickened but still pourable, about 20 to 30 minutes. Stir in sliced strawberries.
- Gently spoon the strawberry mixture over the creamy layer. Refrigerate until fully set, at least 4 hours. Slice into squares and serve.
Notes
For the cleanest layers, cool the gelatin to room temperature before adding strawberries and pouring. Seal the cream layer against the pan edges to keep the gelatin from leaking into the crust. You can swap in 20 oz frozen sliced strawberries and add them frozen; this helps the topping set faster.