Strawberry Pretzel Salad

A delightful blend of sweet, salty, creamy, and fruity, this Strawberry Pretzel Salad is a refreshing dessert perfect for summer potlucks and family gatherings.

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Prep Time 30

Cook Time 10

Total Time 4 30

Servings: 12 servings

Course: Dessert, Salad

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the crust

2 cups crushed pretzels Use a food processor or a resealable bag and rolling pin.
1 cup unsalted butter, melted
¼ cup granulated sugar Taste the crust for salt levels; adjust sugar if needed.

For the cream layer

8 oz cream cheese, softened Use an electric mixer for smoother texture.
1 cup powdered sugar
8 oz Cool Whip or whipped topping, thawed

For the Jell-O layer

1 package strawberry Jell-O (6 oz)
2 cups boiling water Replace some water with strawberry juice for enhanced flavor.
2 cups sliced strawberries Fresh strawberries are recommended; thawed frozen strawberries require extra care.

Method

Preparation

Preheat oven to 350°F (175°C).
In a bowl, mix crushed pretzels, melted butter, and granulated sugar. Press the mixture evenly into the bottom of a 9x13 inch baking dish.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
In another bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in the thawed Cool Whip until light and fluffy.
Spread the cream cheese layer over the cooled pretzel crust.
In a separate bowl, dissolve the strawberry Jell-O in 2 cups of boiling water. Stir well and add the sliced strawberries.
Let the mixture cool slightly before pouring over the cream cheese layer.
Refrigerate the assembled dish for at least 4 hours, or until set. For best texture, chill overnight.

Notes

If using frozen strawberries, thaw and drain them first to avoid excess liquid. The salad can be made a day ahead. Serve with whipped cream or yogurt for added tang.