trawberry Pretzel Salad
This Strawberry Pretzel Salad is a classic layered dessert with a buttery pretzel crust, creamy sweetened cream cheese filling, and a fresh strawberry gelatin topping. Perfect for potlucks, BBQs, holidays, and family gatherings, this make-ahead strawberry pretzel dessert is sweet, salty, creamy, and refreshing.
Ingredients
- For the Pretzel Crust
- 2 cups crushed pretzels not finely powdered
- ¾ cup unsalted butter melted
- 3 tablespoons granulated sugar
- For the Cream Layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping thawed
- For the Strawberry Layer
- 1 package 6 oz strawberry gelatin
- 2 cups boiling water
- 2 cups fresh strawberries sliced
Instructions
- Prepare the Crust
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
- Mix crushed pretzels, melted butter, and sugar in a bowl.
- Press firmly into the bottom of the pan.
- Bake for 8–10 minutes.
- Cool completely before adding the next layer.
- Make the Cream Layer
- Beat softened cream cheese and sugar until smooth.
- Gently fold in whipped topping.
- Spread evenly over cooled crust, sealing all edges.
- Refrigerate for at least 30 minutes.
- Prepare the Strawberry Layer
- Dissolve gelatin in 2 cups boiling water, stirring until fully dissolved.
- Let cool to room temperature (do not pour hot).
- Stir in sliced strawberries.
- Carefully pour over chilled cream layer.
- Refrigerate for at least 4 hours, or until fully set.
- Serve
- Slice into squares using a sharp knife.
- Serve chilled for best texture and flavor.
Notes
- Ensure cream layer fully seals the edges to prevent gelatin from soaking into crust.
- Do not pour hot gelatin over cream layer — it will melt.
- Best made the day before serving.
- Store covered in refrigerator up to 3 days.
- Do not freeze (gelatin texture changes).