Strawberry Pretzel Salad Recipe
A deliciously sweet and salty dessert with a pretzel crust, creamy cheesecake filling, and topped with sweet strawberry jello. Perfect for any holiday or special occasion.
Ingredients
- 2 cups pretzels crushed
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
- For the filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 8 oz container whipped topping (Cool Whip)
- For the topping:
- 1 6 oz package strawberry jello
- 2 cups boiling water
- 3 cups fresh strawberries sliced
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine crushed pretzels, granulated sugar, and melted butter. Press the mixture into the bottom of a 9x13-inch baking dish to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
- Make the Filling: In a separate bowl, beat the cream cheese with powdered sugar until smooth. Gently fold in the whipped topping until fully combined. Spread the mixture over the cooled pretzel crust.
- Prepare the Topping: Dissolve the strawberry jello in 2 cups of boiling water, stirring until fully dissolved. Let the jello mixture cool for about 15-20 minutes, then gently stir in the sliced strawberries.
- Assemble the Salad: Pour the strawberry jello mixture over the cream cheese layer, spreading it evenly. Refrigerate for at least 2 hours to allow the salad to set properly.
- Serve: Cut into squares and serve chilled.
Notes
- This dessert can be made a day in advance to allow the flavors to fully develop.
- You can substitute the strawberry jello with other flavors like raspberry or cherry for a variation.
- If you want to reduce sweetness, you can cut back on the sugar in the crust.