Strawberry Pretzel Salad
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
4.98 out of 5 stars
(40)
Ingredients
16 servings
- For the Crust:
- 2 cups (160 g) finely crushed pretzels
- 3 tablespoons granulated sugar
- ¾ cup (170 g) salted butter, melted
- For the Filling:
- 8 ounces (227 g) cream cheese, at room temperature
- 1 cup (199 g) granulated sugar
- 8 ounces Cool Whip
- For the Strawberry Topping:
- 2 cups (480 ml) boiling water
- 6 ounce package Strawberry Jell-O
- 1½ cups (360 ml) cold water
- 4 cups (668 g) sliced strawberries
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Preparation
Step 1
Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9×13-inch baking pan. Bake for 10 min, then cool completely.
Step 2
Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.
Step 3
Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened (will be the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
Step 4
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Chef's notes
Pretzels:
For this recipe, I suggest using small pretzel twists or sticks. They will be easier to measure and crush.
Crushing Pretzels:
You can crush the pretzels two different ways. Place them in a ziplock bag and roll them with a rolling pin (or pound with a meat mallet) until well crushed. Or, pulse in a food processor until finely crushed.
Chill Your Layers:
Be sure to let the layers chill before adding the next layer. A warm pretzel crust will cause the cream cheese mixture to melt, and a soft cream cheese layer will allow the strawberry Jell-O to seep through.
Spread Cream Cheese Layer to Edges:
This will prevent any gaps for the strawberry Jell-O to seep through and keep the salad with three distinct layers, as well as keeping the pretzel crust from getting soggy.
Cool Whip:
I do not recommend substituting fresh whipped cream, as it’s not as stable and can cause the filling to weep and create a soggy crust. You can use another stabilized whipped topping of your choice.
Recipe Variations:
See the post above for ideas on different fruit/Jello combinations.
Storing:
Keep covered in the refrigerator for up to 3 days.
Make-ahead:
This recipe is the ideal make-ahead dessert. Since it requires a minimum of 3 hours to set I would recommend making it the day before you plan to serve it.
