Strawberry Pretzel Salad
A nostalgic dessert combining a salty pretzel crust, creamy middle layer, and a glossy strawberry gelatin top, perfect for gatherings.
Ingredients
Crust Ingredients
- 2 cups crushed pretzels Use salty twists for best results.
- 1/2 cup butter, melted Helps the crust hold together.
- 1/4 cup sugar For the crust layer.
Cream Layer Ingredients
- 8 oz cream cheese, softened Let it sit out to blend smoothly.
- 1 cup Cool Whip or whipped topping, thawed For a light and fluffy middle layer.
Top Layer Ingredients
- 1 package strawberry gelatin Use classic Jello for best flavor.
- 2 cups strawberries, sliced Fresh is preferred; frozen can be used if drained well.
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine crushed pretzels, melted butter, and sugar. Mix well.
- Press the mixture firmly into the bottom of a 9x13 inch baking dish.
- Bake for 10 minutes, then allow to cool completely.
Prepare the Cream Layer
- In a medium bowl, beat the softened cream cheese until smooth.
- Fold in the Cool Whip until fully combined.
- Spread the cream layer evenly over the cooled pretzel crust, ensuring it reaches the edges.
Prepare the Gelatin Layer
- In a separate bowl, dissolve the strawberry gelatin in boiling water.
- Let it cool to room temperature, then gently fold in the sliced strawberries.
- Pour the cooled gelatin mixture over the cream layer.
Chill and Serve
- Cover and refrigerate for at least 4 to 6 hours, but overnight is recommended for best results.
- Slice into squares and serve chilled.
Notes
For best texture, eat within 2 to 3 days. Cover well and keep in the fridge. If using homemade whipped cream, note it may soften faster.