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Strawberry Pretzel Salad

A delightful dessert that combines the salty crunch of pretzels, creamy cheesecake filling, and refreshing strawberries.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pretzel Crust
  • 2 cups crushed pretzels Use small pretzels for best texture.
  • 1/2 cup granulated sugar Divided
  • 1/2 cup unsalted butter, melted Helps bind the crust.
For the Cream Cheese Layer
  • 8 oz cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup powdered sugar
  • 1 cup whipped topping (Cool Whip) Choose a brand you prefer.
For the Strawberry Layer
  • 2 cups strawberries, sliced Fresh strawberries for best flavor.
  • 1 package strawberry gelatin (6 oz) Instant gelatin works best.
  • 2 cups boiling water Used to dissolve the gelatin.

Method
 

Preparation of Pretzel Crust
  1. Preheat your oven to 350°F (175°C).
  2. Combine crushed pretzels, 1/2 cup granulated sugar, and melted butter in a bowl.
  3. Press this mixture into the bottom of a 9 x 13 inch pan.
  4. Bake for 10-12 minutes, then let it cool completely.
Making the Cream Cheese Layer
  1. In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth.
  2. Fold in the whipped topping and spread this mixture over the cooled pretzel crust.
  3. Place it in the refrigerator to chill for about 30 minutes.
Preparing the Strawberry Layer
  1. Dissolve the gelatin in 2 cups of boiling water in another bowl.
  2. Stir until fully dissolved, then let cool slightly for about 10 minutes.
  3. Once cooled, add the sliced strawberries.
Assembling the Salad
  1. Pour the strawberry mixture over the cream cheese layer.
  2. Refrigerate again to set for at least 2 hours before serving.
Serving
  1. Once set, cut into squares, serve, and enjoy.

Notes

For the best flavor, use fresh strawberries. Adjust sugar levels to your preference for sweetness. Can be stored in the refrigerator in an airtight container for up to 3 days.