Description
Strawberry Pretzel Salad is a delightful layered dessert combining a crunchy salty pretzel crust, a smooth and creamy cream cheese layer, fresh strawberries, and a sweet strawberry gelatin topping. This refreshing treat balances textures and flavors perfectly, making it an ideal dessert for gatherings or special occasions.
Ingredients
Jell-O Layer
- 6 oz strawberry Jell-O mix
- 2 cups boiling water
- 16 oz fresh or frozen strawberries, hulled and sliced
Pretzel Crust
- 2 1/2 cups salted pretzels (measured before crushing)
- 3/4 cup unsalted butter
- 3 tbsp granulated sugar
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz Cool Whip, thawed in refrigerator
Instructions
- Prepare Jell-O: In a small bowl, add the strawberry Jell-O mix. Pour in 2 cups of boiling water, whisking continuously until the mix is completely dissolved. Allow the mixture to cool to room temperature.
- Preheat oven & crush pretzels: Preheat your oven to 350°F (175°C). Place the salted pretzels in a zip-top plastic bag and use a mallet or rolling pin to crush them into small crumbles.
- Make pretzel crust: In a small saucepan, combine the unsalted butter and 3 tablespoons of granulated sugar. Cook over medium heat, stirring occasionally until the butter is melted and the sugar is dissolved. Remove from heat, add the crushed pretzels, and stir until well combined.
- Form and bake crust: Pour the pretzel mixture into a 9×13-inch baking dish. Press down firmly to create an even layer. Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool to room temperature.
- Make cream cheese layer: Using a hand mixer or stand mixer, beat the softened cream cheese and 1/2 cup granulated sugar together until fluffy and smooth, approximately 2 minutes. Scrape down the sides as needed.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the cream cheese mixture using a spatula until there are no white streaks and the mixture is homogeneous.
- Spread cream cheese layer: Evenly spread the cream cheese and Cool Whip mixture over the cooled pretzel crust. Make sure to create a seal along the edges to prevent the Jell-O layer from leaking through and ensure clean layers.
- Chill cream cheese layer: Cover the dish with plastic wrap and refrigerate for 30 minutes to set the layer.
- Assemble strawberries: Evenly distribute the sliced strawberries over the chilled cream cheese layer.
- Add Jell-O layer: Pour the cooled but not set strawberry Jell-O mixture evenly over the strawberries. If your baking dish is shallow, omit some of the Jell-O mixture to prevent overflow; this will not affect the final result.
- Set the dessert: Cover the dish with plastic wrap and refrigerate for 2 to 4 hours, or until the Jell-O is fully set.
- Serve and store: Slice the salad into square portions and serve chilled. Keep leftovers covered in the refrigerator.
Notes
- Use fresh or frozen strawberries; if frozen, thaw and drain excess liquid before using.
- Pressing the cream cheese layer firmly against the sides helps prevent the Jell-O from seeping through.
- The salad must chill long enough for the Jell-O to set properly for clean slicing.
- This dessert is best served cold and can be stored refrigerated for up to 3 days.
- If you prefer, substitute Cool Whip with homemade whipped cream for a less processed alternative.
