Strawberry Pretzel Salad – A Deliciously Sweet Treat!
A nostalgic three-layer dessert with a salty pretzel crust, creamy cheesecake filling, and strawberry Jello topping. The perfect balance of sweet, salty, and creamy textures!
- Prep Time: 30 mins
- Cook Time: undefined
- Total Time: 4 hours 30 mins
- Yield: 15 servings 1x
- Category: Dessert
- Method: No-Bake (except crust)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Pretzel Crust:
- 2 cups crushed pretzels (about 6 oz)
- 3/4 cup unsalted butter, melted
- 3 tbsp granulated sugar
- Creamy Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- Strawberry Layer:
- 2 (3 oz) packages strawberry Jello
- 2 cups boiling water
- 2 (10 oz) packages frozen strawberries in syrup, thawed
- Garnish:
- Fresh strawberries
- Whipped cream
Instructions
- Make Crust: Mix pretzels, melted butter, and sugar. Press into 9×13″ pan. Bake at 350°F (175°C) for 10 minutes. Cool completely.
- Prepare Cream Layer: Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust, sealing edges.
- Make Jello Layer: Dissolve Jello in boiling water. Stir in frozen strawberries with syrup. Refrigerate 30 minutes until slightly thickened.
- Assemble: Gently pour Jello mixture over cream layer. Refrigerate 4+ hours until fully set.
- Serve: Cut into squares. Garnish with fresh strawberries and whipped cream.
Notes
- For crunchier crust: Use mini pretzel twists instead of crushed
- Make ahead: Prepare up to 24 hours in advance
- Variations: Use raspberry Jello with raspberries, or peach Jello with peaches
- Storage: Keep refrigerated up to 3 days (crust softens over time)
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 35g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://us.recipesfood.org/strawberry-pretzel-salad/
