Strawberry Pretzel Salad
A delightful dessert that combines a salty pretzel crust with sweet cream cheese and fresh strawberries, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups of crushed pretzels
- 3 tablespoons of powdered sugar
- 3/4 cup (1 and 1/2 sticks) of melted butter
- 8 oz of cream cheese, softened
- 1 cup of powdered sugar
- 8 oz of thawed Cool Whip
- 2–3 oz packages of Strawberry Jell-O
- 1 and 1/2 cups of boiling water
- 4 cups of washed, cleaned, thinly sliced strawberries
Instructions
- Preheat your oven to 350°F (175°C). Crush your pretzels using a food processor or a rolling pin in a ziplock bag.
- Mix melted butter and powdered sugar with the crushed pretzels until well combined. Press evenly into the bottom of a 9×13 inch baking dish.
- Bake in the oven for about 8-10 minutes until slightly browned.
- Beat softened cream cheese with an electric mixer. Gradually add powdered sugar and mix until smooth, then fold in the Cool Whip.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Dissolve the Jell-O mix in boiling water. Stir for about 2 minutes until fully dissolved. Add the sliced strawberries and let it cool for 10 minutes.
- Pour the strawberry Jell-O mixture over the cream cheese layer, tilting the dish for even distribution.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
This dessert can be made ahead of time and tastes better the next day. Consider using nuts or alternative fruits for variations.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry dessert, pretzel salad, summer recipe, easy dessert, no-bake dessert