Strawberry Pretzel Salad Recipe
This refreshing Strawberry Pretzel Salad features a perfect balance of salty pretzel crust, creamy cheese filling, and sweet strawberry topping, making it a nostalgic favorite at gatherings.
Ingredients
- 2.5 cups Salted pretzels (measured before crushing)
- 0.75 cups Unsalted butter
- 3 tablespoons Granulated sugar
- 8 oz Cream cheese, softened Let to come to room temperature before mixing
- 0.5 cups Granulated sugar
- 8 oz Cool Whip, thawed
- 6 oz Strawberry Jell-O mix
- 2 cups Boiling water Used to dissolve the Jell-O mix
- 16 oz Strawberries, fresh or frozen (hulled & sliced for topping)
Instructions
- Add the Strawberry Jell-O mix to a small bowl. Pour in 2 cups of boiling water, whisking until completely dissolved. Allow to cool to room temperature.
- Preheat the oven to 350° F. Place pretzels in a zip bag. Using a mallet or rolling pin, crush into small crumbs.
- In a small saucepot, combine butter and 3 tablespoons of sugar over medium heat, stirring until butter is melted and sugar is dissolved. Remove from heat and stir in pretzel crumbs.
- Pour the pretzel mixture into a 9x13 baking dish, pressing down to create an even layer. Bake for 10 minutes, then cool to room temperature.
- In a mixing bowl, use a hand mixer to beat cream cheese and ½ cup of sugar until fluffy, about 2 minutes.
- Fold in the Cool Whip until no white streaks remain. Spread this mixture over the cooled pretzel layer, making a seal to prevent Jell-O from seeping. Refrigerate for 30 minutes.
- Evenly disperse sliced strawberries on top of the cream cheese layer. Pour the cooled Jell-O over the strawberries. Cover and refrigerate for 2-4 hours or until the Jell-O is fully set.
- Slice into square portions and serve cold. Store any leftovers in the refrigerator.
Notes
- For a fine, uniform crust, ensure that the pretzels are crushed to small crumbs.
- Allow the final assembled dish to chill thoroughly to help the layers bond.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 250mgFiber: 1gSugar: 15g
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