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Side view of a serving of cooled strawberry pretzel salad on a serving plate.

Strawberry Pretzel Salad

Author: Marsha McDougal
This Strawberry Pretzel Salad is a super delicious dessert made with sweet & salty layers and finished with juicy strawberries on top!
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Prep Time 40 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings 12 servings

Equipment

Ingredients
  

Pretzel Crust

  • 2 ½ cups crushed pretzels*
  • ½ cup butter, melted
  • 3 Tablespoons granulated white sugar

Cream Cheese & Strawberry Layers

  • 8 oz. cream cheese, softened
  • ½ cup granulated white sugar
  • 8 oz. cool whip, thawed in the refrigerator
  • 6 oz. strawberry gelatin (jello)
  • 2 cups hot water
  • 3 cups fresh or frozen sliced strawberries*

Instructions
 

  • Preheat the oven to 350 degrees. Add several handfuls of pretzels to a large ziplock bag and crush them with your hands or a rolling pin. You can also add the pretzels to a food processor and pulse several times. Measure the crushed pretzels and repeat this process until you have roughly 2 ½ cups of crushed pretzels.*
  • Add the crushed pretzels to a medium bowl along with the melted butter and 3 tablespoon of white sugar. Mix until well combined. Layer the pretzel mixture into the bottom of a lightly greased 9x13-inch baking dish. Press the mixture down and spread it evenly.
  • Bake the pretzel crust in the oven for 10 minutes. After 10 minutes, remove the dish from the oven and let it cool for approximately 20 minutes.
  • While the crust is cooling, in another large bowl, blend the softened cream cheese and ½ cup white sugar together with a hand blender. Blend until the sugar is thoroughly combined and cream cheese is smooth. Now fold in the thawed cool whip into the cream cheese mixture with a spatula.
  • Spread the cream cheese mixture on top of the cooled pretzel crust. Make sure to spread it evenly all the way to the edge. Do not leave any gaps around the sides of the dish. Place the dish in the refrigerator to keep the cream cheese layer cold.
  • Now melt the strawberry gelatin in a large bowl with the hot water. Allow the gelatin to cool slightly for 10 minutes. Next add the sliced strawberries to the bowl and stir them carefully with the gelatin. Carefully pour the strawberry mixture on top of the cream cheese layer.
  • Cover the dish with a lid and place it in the refrigerator to chill for at least 4 hours. You want the dessert to completely set. Once the strawberry pretzel salad has fully set it’s time to enjoy!

Notes

  1. You can crush your pretzels very small or leave them a little chunky. I tend to lend towards chunky crushed pretzels because I love a good crunch!
  2. If you are using frozen strawberries, make sure to get pre-sliced frozen strawberries.

Nutrition

Serving: 1servingCalories: 356kcalCarbohydrates: 44gProtein: 5gFat: 19gCholesterol: 54mgSodium: 397mgFiber: 1gSugar: 28g
Course Dessert
Cuisine American
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