This Strawberry Pretzel Salad features salty-sweet crust, fluffy cheesecake layer and fresh strawberries and jello top. Festive, delicious and easy to make, this dessert is perfect for get-togethers, cookouts and celebrations!
In a medium bowl, combine crushed pretzels, sugar and melted butter.
2 cups crushed pretzels, ¼ cup granulated sugar, ½ cup unsalted butter
Preheat oven to 350 degrees F.
Press the pretzel mixture into the bottom of a 13" x 9" baking pan. Bake for 7 minutes. Cool completely before adding filling.
to make the filling:
In a large mixing bowl, mix cream cheese with an electric mixer for 30 seconds.
8 oz cream cheese
Add sugar and whip until fluffy, about 3 to 4 minutes.
½ cup granulated sugar
Add ⅓ of whipped topping and fold in gently with a spatula. Repeat until all whipped topping is folded in.
8 oz whipped topping
Spread the filling over cooled crust. Place pan in the fridge and chill for 30 minutes.
to make the topping:
Add jello to boiling water. Stir until it dissolves. Cool to room temperature.
6 oz strawberry jello, 2 cups boiling water
Arrange strawberry slices over filling. Slowly pour cooled jello over slices.
4 cups sliced strawberries
Place the dessert in the fridge to set, for at least 4 hours.
Notes
To crush pretzels: place pretzels in a food processor and pulse until crushed into small pieces, but not ground OR place in Ziploc bag and crush with a rolling pin.
Keep in mind that each layer needs time to set; the estimated total prep time is about 6 hours; it’s best to make this dessert one day ahead.
Don't want to bake the crust? Chill it for at least 30 minutes!
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.