This Strawberry Pretzel Salad is a delightful combination of sweet, salty, and creamy layers that make it a classic crowd-pleaser. With a crunchy pretzel crust, a tangy cream cheese layer, and a refreshing strawberry topping, this no-bake dessert is perfect for potlucks, holidays, or any special occasion.
Prep Time
- 20 minutes
Chill Time
- 4–6 hours (or overnight)
Total Time
- 5–7 hours
Servings
- 8–10 servings
Ingredients
For the Pretzel Crust:
- 2 cups crushed pretzels (about 2 cups after crushing)
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup heavy whipping cream (or Cool Whip equivalent)
- 1/2 cup granulated sugar
For the Strawberry Topping:
- 2 (3 oz) packages strawberry gelatin (Jell-O)
- 2 cups boiling water
- 2 cups frozen strawberries (do not thaw)
- Optional: Whipped cream for garnish
Instructions
Step 1: Make the Pretzel Crust
- Preheat your oven to 350°F (175°C) .
- In a mixing bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of granulated sugar. Mix until the pretzels are evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
- Bake the crust for 8–10 minutes , or until lightly golden. Remove from the oven and let it cool completely.
Step 2: Prepare the Cream Cheese Layer
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form (if using Cool Whip, skip this step).
- Fold the whipped cream (or Cool Whip) into the cream cheese mixture until fully combined and fluffy.
- Spread the cream cheese mixture evenly over the cooled pretzel crust. Be careful to seal the edges to prevent the strawberry layer from seeping through.
- Chill the dish in the refrigerator while you prepare the strawberry topping.
Step 3: Make the Strawberry Topping
- In a large bowl, dissolve the strawberry gelatin in 2 cups of boiling water, stirring until completely dissolved.
- Add the frozen strawberries (do not thaw) to the gelatin mixture and stir until the strawberries begin to soften and release their juices.
- Let the mixture cool slightly (about 10–15 minutes), then carefully pour it over the cream cheese layer.
- Smooth the top with a spatula to ensure an even layer.
Step 4: Chill the Dessert
- Cover the dish with plastic wrap and refrigerate for at least 4–6 hours , or overnight, to allow the gelatin to set completely.
Step 5: Serve and Enjoy
- Once the dessert is fully set, slice it into squares and serve chilled.
- Garnish with whipped cream if desired for an extra touch of elegance.
Pro Tips
- Crushing Pretzels: Use a food processor or place pretzels in a zip-top bag and crush them with a rolling pin for even crumbs.
- Sealing the Layers: To prevent the strawberry layer from leaking into the crust, spread the cream cheese layer all the way to the edges of the dish.
- Make Ahead: This dessert can be made up to 2 days in advance and stored in the refrigerator until ready to serve.
- Flavor Variations: Swap the strawberry gelatin and strawberries for raspberry, cherry, or mixed berry gelatin for a different twist.
Nutrition Facts (Per Serving, based on 10 servings)
- Calories: ~320 kcal
- Protein: 5g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 1g
- Sugar: 30g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Strawberry Pretzel Salad is a show-stopping dessert that combines contrasting textures and flavors—salty, crunchy pretzels; creamy, tangy cream cheese; and sweet, fruity strawberry gelatin. It’s easy to assemble, requires no baking (except for the crust), and is always a hit at gatherings.
Ready to make this irresistible treat? Grab your ingredients and get ready to enjoy a sweet-and-salty masterpiece—it’s the perfect balance of indulgence and refreshment
