Classic Strawberry Pretzel Salad
A classic dessert with sweet, salty, and creamy layers perfect for summer gatherings.
Equipment
- 1 9x13 inch baking dish
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 8 oz whipped topping
Strawberry Layer
- 6 oz package strawberry gelatin
- 2 cups boiling water
- 2 cups fresh strawberries sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease the bottom of a 9x13-inch baking dish and set aside.
- In a large mixing bowl, combine 2 cups of crushed pretzels, 3/4 cup of melted butter, and 3 tablespoons of sugar. Mix well until combined. Press this mixture evenly into the prepared baking dish.
- Place the baking dish in the preheated oven and bake for 10 minutes. Remove from the oven and allow the crust to cool completely.
- In a large bowl, beat together the softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Fold in the whipped topping gently until incorporated.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring it reaches the edges to form a seal. This prevents the gelatin layer from seeping through.
- In a separate bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Allow the mixture to cool to room temperature before adding the sliced strawberries.
- Carefully pour the cooled strawberry gelatin mixture over the cream cheese layer. Spread the mixture evenly to cover the entire surface.
- Cover the dish and refrigerate for at least 2 hours, or until the gelatin is fully set.
- Once set, slice the dessert into 12 portions and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure the cream cheese mixture reaches all the way to the crust edges to prevent the gelatin from seeping through. Ingredient Substitutions: Use gluten-free pretzels for a gluten-free version. How to Serve: Serve chilled for the best texture and flavor. Storage & Freshness: Keeps well in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the day before serving and store in the fridge overnight.