Strawberry Pretzel Salad
A nostalgic dessert that combines a crunchy pretzel crust, creamy filling, and a fruity strawberry topping, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 280 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pretzels, crushed
- 3/4 cup butter, melted
- 3 tablespoons sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces Cool Whip
- 2 cups strawberries, sliced
- 1 cup strawberry gelatin
- 2 cups boiling water
- 2 cups fresh strawberries, sliced (for topping)
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix until evenly coated. Press this mixture firmly into the bottom of a 9×13-inch baking dish and bake for 10 minutes. Once baked, let it cool completely.
- In another mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Fold in the Cool Whip until light and airy. Spread this layer evenly over the cooled pretzel crust.
- Dissolve the strawberry gelatin in 2 cups of boiling water. Stir until completely dissolved, then add sliced strawberries. Let the mixture cool for about 10 minutes.
- Pour the cooled gelatin mixture over the cream cheese layer, spreading it out evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Once set, cut the Strawberry Pretzel Salad into squares and serve chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Use fresh strawberries for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 24g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/strawberry-pretzel-salad-5/