Strawberry Pretzel Salad Dessert (Recipe for Printing)
Ideal for summer gatherings, this strawberry pretzel salad features a crunchy pretzel base, smooth cream cheese layer, and fresh strawberry topping. Enjoy a classic dessert fit for spring picnics or July events. Save & click.
# What You Need:
→ Base
01 -
2 1/2 cups salted pretzels, measured before crushing
02 -
3/4 cup unsalted butter
03 -
3 tablespoons granulated sugar
→ Cream Layer
04 -
8 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
8 ounces Cool Whip, thawed in refrigerator
→ Strawberry Layer
07 -
6 ounces strawberry Jell-O mix
08 -
2 cups boiling water
09 -
16 ounces strawberries, hulled and sliced, fresh or frozen
# How to Make It:
01 -
Preheat oven to 350°F. Crush salted pretzels into coarse crumbs. Combine pretzel crumbs, melted unsalted butter, and granulated sugar in a bowl. Mix until fully coated, then press evenly into the base of a 9 x 13 inch baking dish.
02 -
Bake the pretzel crust for 10 minutes at 350°F. Remove from oven and allow to cool completely at room temperature.
03 -
In a bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Gently fold in the thawed Cool Whip until well incorporated.
04 -
Spread the cream mixture evenly over the cooled pretzel crust, ensuring it reaches all edges to create a seal. Refrigerate for at least 30 minutes to set.
05 -
In a large bowl, dissolve strawberry Jell-O mix in boiling water, stirring until completely dissolved. Allow Jell-O mixture to cool for at least 15 minutes, then stir in sliced strawberries.
06 -
Carefully pour the cooled strawberry mixture over the chilled cream layer. Cover dish and refrigerate for a minimum of 4 hours, or until the Jell-O layer is fully set.
07 -
Slice into squares and serve chilled.
# Extra Tips:
01 -
Pressing the cream layer fully to the pan’s edge prevents strawberry gelatin from leaking through to the crust.