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Strawberry Pretzel Salad Recipe

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  • Author: Emily
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Strawberry Pretzel Salad is a delightful layered dessert featuring a salty-sweet pretzel crust, creamy cheesecake-style filling, and a vibrant strawberry Jell-O topping. This no-fuss crowd-pleaser combines crunchy, creamy, and fruity textures, making it a refreshing treat for gatherings and parties.

Ingredients

Units Scale

For the Topping:

  • 6 ounce (170 g) strawberry Jell-O packets
  • 2 cups (473 ml) boiling water
  • 1 pound (454 g) fresh strawberries, hulled and sliced

For the Crust:

  • 2 1/2 cups (200 g) salted pretzels, measured before crushing
  • 8 tablespoons (112 g) unsalted butter
  • 1/4 cup (50 g) granulated sugar

For the Filling:

  • 8 ounce (227 g) package cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 8 ounce (227 g) cool whip, thawed in the fridge

Instructions

  1. Prepare the Jell-O Topping: In a medium bowl, mix the strawberry Jell-O with boiling water. Stir thoroughly until the Jell-O is completely dissolved. Set the mixture aside and let it cool to room temperature.
  2. Crush the Pretzels: Place the salted pretzels in a plastic bag and crush them with a rolling pin, or pulse them roughly in a food processor or blender. Measure the pretzels before crushing.
  3. Make and Bake the Pretzel Crust: In a medium pan, melt the unsalted butter and then stir in the granulated sugar until dissolved. Add the crushed pretzels and mix together. Press the pretzel mixture evenly into the bottom of a 9-inch springform pan. Bake at 350 °F (177 °C) for 10 minutes. Remove from the oven and let cool to room temperature.
  4. Prepare the Cream Cheese Filling: When the pretzel crust is cooled, beat the cream cheese and granulated sugar with a hand mixer until fluffy. Gently fold in the Cool Whip until the mixture is smooth and no streaks remain.
  5. Spread Cream Cheese Layer: Evenly spread the cream cheese filling over the cooled pretzel crust, all the way to the edges to create a tight seal. Refrigerate for 30 minutes to allow the filling to set.
  6. Add the Strawberry Topping: Hull and slice the strawberries, then stir them into the room temperature Jell-O mixture. Pour and spread the strawberry mixture evenly over the chilled cream cheese layer.
  7. Chill and Serve: Refrigerate the assembled dessert for 2-4 hours, or until the Jell-O layer is fully set. Carefully remove the sides of the springform pan, slice, and serve chilled.

Notes

  • Make sure the Jell-O mixture is cooled to room temperature before pouring it over the cream cheese layer to prevent melting.
  • Seal the cream cheese layer tightly to the edges so the Jell-O does not seep into the pretzel crust.
  • Dessert can be made a day ahead and kept refrigerated until serving.
  • Use fresh strawberries for best flavor and texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 27g
  • Sodium: 420mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

Find it online: https://emilyquickdinners.com/strawberry-pretzel-salad-recipe/