Description
Strawberry Pretzel Salad is a delightful no-bake dessert combining a crunchy salted pretzel crust, a creamy sweetened cream cheese layer, and a vibrant strawberry Jell-O topping studded with fresh strawberries. This layered treat offers a perfect balance of salty, sweet, and tangy flavors, making it ideal for parties, potlucks, or any festive occasion.
Ingredients
Scale
Pretzel Crust
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 12 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 2 cups crushed salted pretzels (about 4 cups whole pretzels)
Cream Layer
- 8 oz package cream cheese (softened)
- 1/2 cup granulated sugar
- 8 oz Cool Whip (thawed in the fridge)
Fruit Layer
- 1 lb fresh strawberries (hulled and sliced)
Instructions
- Dissolve Jell-O: Preheat your oven to 350°F. In a bowl, combine the strawberry Jell-O powder with 2 cups of boiling water, stirring until fully dissolved. Set this mixture aside to cool to room temperature.
- Crush Pretzels: Place the salted pretzels in a sturdy Ziploc bag and crush them finely using a rolling pin. This will form the base texture of your crust.
- Make Pretzel Crust: In a medium saucepan, melt the 12 tablespoons of unsalted butter over medium heat. Once melted, add 1/4 cup granulated sugar and stir until the sugar dissolves. Mix in the crushed pretzels until they are evenly coated with the butter-sugar mixture. Press this mixture firmly and evenly into the bottom of a 13×9 glass casserole dish. Bake the crust for 10 minutes at 350°F. Remove from the oven and allow it to cool completely to room temperature.
- Prepare Cream Layer: When the pretzel crust has cooled, use an electric hand mixer to beat the softened cream cheese and 1/2 cup granulated sugar on medium-high speed until the mixture is fluffy and light in color. Gently fold in the thawed Cool Whip until the mixture is smooth and no streaks of cream cheese remain. Spread this creamy mixture evenly over the cooled pretzel crust, ensuring you spread it all the way to the edges to create a tight seal. Place the dish in the refrigerator and chill for at least 30 minutes.
- Prepare Jell-O Layer: While the cream layer chills, hull and slice the fresh strawberries. Stir these slices gently into the room-temperature Jell-O mixture. Pour the strawberry Jell-O evenly over the chilled cream cheese layer, spreading carefully to cover the entire surface. Refrigerate the assembled dessert for 2 to 4 hours, or until the Jell-O layer has fully set.
Notes
- Make sure the Jell-O mixture is fully cooled before pouring over the cream layer to avoid melting it.
- Press the cream layer to the edges of the dish to prevent the Jell-O from seeping to the pretzel crust and making it soggy.
- For best results, chill the dessert overnight.
- Use salted pretzels for the perfect balance of sweet and salty flavor.
- This dessert can be served chilled and is best enjoyed within 2 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
