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Classic Strawberry Pretzel Salad

A perfect square slice of strawberry pretzel salad showing the crust, cream cheese layer, and strawberry gelatin topping.
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Make this popular layered dessert featuring a salty pretzel crust, a sweet cream cheese filling, and a strawberry gelatin topping. It is simple to prepare and great for gatherings.

Ingredients

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  • 1 1/2 cups crushed pretzels
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 8 ounces frozen whipped topping, thawed
  • 1 (3 ounce) package strawberry gelatin
  • 1 cup boiling water
  • 1 (10 ounce) package frozen strawberries, thawed and drained
  • 2 cups cold water

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Combine the crushed pretzels, 1/4 cup sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared baking dish.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
  4. In a separate bowl, beat the softened cream cheese and 1 cup sugar until smooth. Gently fold in the thawed whipped topping until just combined. Spread this cream cheese mixture evenly over the cooled pretzel crust.
  5. Chill the crust and cream cheese layer in the refrigerator for at least 30 minutes while you prepare the topping.
  6. In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved.
  7. Add 2 cups of cold water to the gelatin mixture and stir. Let it cool at room temperature until it thickens slightly, about 20 to 30 minutes. Do not let it set fully.
  8. Gently fold the thawed, drained strawberries into the slightly thickened gelatin mixture.
  9. Carefully spoon the strawberry gelatin mixture over the cream cheese layer.
  10. Refrigerate the entire dish for at least 4 hours, or preferably overnight, until the gelatin is fully set before slicing and serving.

Notes

  • For the best crust texture, use thin, salted pretzels.
  • You can prepare the crust and cream cheese layer one day ahead of time. Keep it covered in the refrigerator.
  • Drain the thawed strawberries very well to prevent the gelatin layer from becoming watery.

Nutrition

Find it online: https://savorandpin.com/strawberry-pretzel-salad-recipe/