Description

A delightful Strawberry Pretzel Salad featuring a crunchy pretzel crust, a creamy sweetened cream cheese layer, and a fresh strawberry gelatin topping. This no-bake dessert balances salty and sweet flavors with a refreshing fruity finish, perfect for summer gatherings or potlucks.

Ingredients

Scale

Crust

2 cups crushed pretzels (not too fine)
3 tablespoons granulated sugar
3/4 cup butter, melted

Cream Cheese Layer

1 (8-ounce) package cream cheese (softened)
1 (8-ounce) container frozen whipped topping (thawed)
1/2 cup powdered sugar

Strawberry Gelatin Topping

1 (6-ounce) package strawberry instant gelatin mix
2 cups boiling water
1 (16-ounce) container fresh strawberries, sliced

Instructions

Preheat and prepare crust: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
Make crust: In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix well until evenly combined. Press this mixture firmly and evenly into the bottom of the prepared baking dish to form a crust. Bake for 15 minutes, then remove and let it cool completely before adding the next layer.
Prepare cream cheese layer: In a medium bowl, beat the softened cream cheese until smooth using a mixer. Add the powdered sugar and continue mixing until well incorporated. Gently fold in the thawed whipped topping until fully combined, creating a light and creamy mixture.
Assemble cream cheese layer: Once the crust has cooled, evenly spread the cream cheese mixture over the pretzel crust, ensuring it reaches all edges. Place the dish in the refrigerator to chill and set.
Prepare strawberry gelatin topping: In a large bowl, whisk the strawberry instant gelatin mix with 2 cups of boiling water until the gelatin is completely dissolved. Add the sliced fresh strawberries to the gelatin mixture.
Set the topping: Chill the strawberry gelatin mixture in the refrigerator until it thickens to the consistency of egg whites (slightly thick but still pourable). Pour this thickened gelatin evenly over the chilled cream cheese layer.
Final chilling and serve: Refrigerate the entire salad until the gelatin topping is fully set, about 4 hours or overnight. Once set, slice into squares and serve chilled.

Notes

For best results, use freshly sliced strawberries, but frozen can be used if thawed and drained.
Press the pretzel crust firmly to ensure it holds together well after baking.
Be sure the crust is completely cooled before spreading the cream cheese layer to prevent melting or sliding.
Chilling the gelatin mixture until thickened before pouring prevents it from sinking to the bottom.
This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry Pretzel Salad, pretzel crust dessert, strawberry gelatin dessert, cream cheese salad, no-bake dessert