Strawberry Pretzel Salad
A delightful layered dessert featuring a salty pretzel crust, creamy filling, and a vibrant strawberry topping.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Dish
- Rolling Pin
Ingredients
Crust
- 2.5 cups Salted Pretzels Measured before crushing.
- 8 tbsp Unsalted Butter Melted.
- 0.25 cup Granulated Sugar For crust.
Filling
- 8 oz Cream Cheese Softened.
- 0.5 cup Granulated Sugar For filling.
- 8 oz Cool Whip Thawed.
Topping
- 6 oz Strawberry Jell-O
- 2 cups Boiling Water For dissolving Jell-O.
- 1 lb Fresh Strawberries Hulled and sliced.
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the pretzels until you get coarse crumbs.
- In a mixing bowl, combine the crushed pretzels, 1/4 cup granulated sugar, and melted butter. Stir until well mixed.
- Press the pretzel mixture firmly into the bottom of a 13x9-inch baking dish to form an even crust.
- Bake the crust for 10 minutes, then remove and let cool completely.
- Beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Fold in the thawed Cool Whip until fully combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Dissolve the strawberry Jell-O in 2 cups of boiling water, stirring thoroughly. Let it cool to room temperature.
- Layer the sliced strawberries over the cream cheese layer.
- Pour the cooled Jell-O slowly and evenly over the strawberries and cream cheese layer.
- Cover and refrigerate for 4-6 hours, or until set.
- Slice, serve, and enjoy!
Notes
For best results, let each layer cool completely before adding the next. Store covered in the refrigerator for up to 3 days.