Strawberry Pretzel Salad
A nostalgic layered dessert with a crunchy pretzel crust, silky cream-cheese middle, and a glossy strawberry topping that sets beautifully.
Ingredients
Crust
- 6 cups pretzels, crushed
- 3 tbsp granulated sugar
- 0.5 cup butter, melted
Cream Layer
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 8 oz Cool Whip, thawed
Strawberry Layer
- 2 packages strawberry Jell-O (3 oz each)
- 2 cups boiling water
- 4 cups fresh strawberries, sliced
- 1 cup cold water
Instructions
Crust
- Preheat oven to 375°F. In a medium bowl, stir 6 cups crushed pretzels, 3 tablespoons sugar, and ½ cup melted butter until moistened. Press firmly into a 9×13″ pan. Bake for 8 minutes until golden at the edges. Cool completely.
Cream Layer
- Beat 8 oz softened cream cheese and 1 cup sugar until smooth and lump-free. Fold in 8 oz thawed Cool Whip until glossy and even. Spread over cooled crust.
Strawberry Layer
- In a bowl, dissolve 2 packages (3 oz each) strawberry Jell-O in 2 cups boiling water, stirring until no granules remain. Add 4 cups sliced strawberries and 1 cup cold water. Chill 20–30 minutes until slightly thickened.
- Pour the strawberry mixture over the cream layer. Refrigerate at least 4 hours or overnight until fully set.
Notes
Store tightly covered in the refrigerator for up to 5 days.
For best results, ensure the crust is completely cool before layering the cream.
Use clean utensils and keep the salad chilled below 40°F to maintain food safety.
Nutrition
Serving: 1sliceCalories: 230kcalCarbohydrates: 28g
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