Strawberry Pretzel Salad Recipe
Total Time
4 hrs
Prep Time
20 mins
Cook Time
10 mins
Rating
4.95 out of 5 stars
(782)
Ingredients
12 slices
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzels, (measured before crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz cool whip, thawed in the fridge
- 1 lb fresh strawberries, hulled and sliced
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Preparation
Step 1
Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Step 2
Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.
Step 3
In a medium saucepan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
Step 4
When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
Step 5
Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
Step 6
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Chef's notes
Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with a more natural version like 'True Whip'.
If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy), add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.
Use small, salted pretzels (either sticks or traditional pretzel twists).
