Description
Strawberry Pretzel Salad is a deliciously layered dessert combining a salty pretzel crust, smooth cream cheese filling, and a sweet strawberry Jell-O topping with fresh strawberries. This no-bake salad is a perfect crowd-pleaser for gatherings and potlucks, offering a balance of textures and flavors that refresh and satisfy.
Ingredients
Scale
Strawberry Jell-O Mixture
- 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 this mixture aside and let it cool to room temperature.
- Crush the Pretzels: Place the salted pretzels in a plastic bag and crush them with a rolling pin or pulse them roughly in a food processor or blender. Measure the pretzels before crushing to ensure accuracy.
- Make and Bake the Pretzel Crust: In a medium pan, melt the unsalted butter over medium heat. Stir in the granulated sugar until it dissolves completely. Add the crushed pretzels and mix well to combine. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake at 350 °F (177 °C) for 10 minutes. Remove from the oven and let cool to room temperature.
- Prepare the Cream Cheese Filling: Once the pretzel crust is cooled, beat the softened cream cheese and granulated sugar together with a hand mixer until the mixture is fluffy. Gently fold in the thawed Cool Whip until smooth and uniform with no streaks.
- Spread Cream Cheese Layer: Evenly spread the cream cheese filling over the cooled pretzel crust, reaching all the way to the edges to create a tight seal that prevents leaks from the topping. Refrigerate this layer for 30 minutes to allow it to set properly.
- Add the Strawberry Topping: Hull and slice the fresh strawberries, then stir them into the room temperature Jell-O mixture. Pour and spread the strawberry mixture evenly over the chilled cream cheese layer.
- Chill and Serve: Refrigerate the assembled dessert for 2-4 hours or until the Jell-O topping is fully set. Carefully remove the sides of the springform pan before slicing and serving the dessert chilled.
Notes
- Ensure the Jell-O mixture is cooled before adding strawberries and pouring over the cream cheese layer to prevent melting or leaking.
- Press the pretzel crust firmly and seal the edges with cream cheese layer to avoid Jell-O seepage.
- Use a springform pan for easy removal without disturbing the delicate layers.
- The dessert is best served chilled and can be stored in the refrigerator for up to 2 days.
- To make crust less salty, consider using unsalted pretzels or reducing the butter slightly.
