Walking Strawberry Pretzel Salad Cups
These delicious walking strawberry pretzel salad cups are the perfect portable dessert for parties and picnics. Enjoy layers of crunchy, creamy, and fruity goodness in every cup!
Equipment
- 1 mixing bowl large
- 1 electric mixer
- 8 Small cups 8 oz capacity
- 1 Piping bag optional, for neat layers
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 1/4 cup granulated sugar
Cream Cheese Layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 2 cups whipped topping
Strawberry Layer
- 1 package strawberry gelatin 6 oz
- 2 cups boiling water
- 2 cups sliced fresh strawberries
Instructions
Preparation
- Crush pretzels into coarse crumbs. Mix with melted butter and sugar until well combined. Press the mixture into the bottom of each cup to form the crust.
- Place the cups with the pretzel crust in the refrigerator for 15 minutes to set before adding the next layer.
- Beat softened cream cheese and sugar until smooth. Fold in the whipped topping gently. Spoon or pipe this mixture over the chilled pretzel crust.
- Dissolve strawberry gelatin in boiling water. Stir until completely dissolved and allow it to cool to room temperature.
- Mix sliced strawberries into the cooled gelatin mixture. Pour this over the cream cheese layer in each cup.
- Chill the assembled cups in the refrigerator for at least 1 hour, or until the gelatin is fully set.
- Serve the cups directly from the refrigerator. Add a dollop of whipped cream or a mint leaf on top for garnish if desired.
- Store leftover cups in the refrigerator, covered with plastic wrap, for up to 3 days.
- Enjoy these portable dessert cups at your next gathering or picnic for a refreshing, sweet treat.
Notes
Pro Tips: Chill each layer before adding the next for defined layers. Use a piping bag for neat cream cheese layer application. Ingredient Substitutions: Use gluten-free pretzels for a gluten-free version. How to Serve: Garnish with whipped cream or mint leaves. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare up to a day in advance and store in the refrigerator.