Strawberry Pretzel Salad Recipe

Table of Contents

yield: 16 SERVINGS

prep time: 20MINUTES

cook time: 10MINUTES

resting time: 3HOURS

total time: 30MINUTES

Ingredients

For the Crust:

2 cups (160 g) finely crushed pretzels

3 tablespoons granulated sugar
¾ cup (170.25 g) salted butter, melted

For the Filling:

8 ounces (226.8 g) cream cheese, at room temperature

1 cup (200 g) granulated sugar
8 ounces (226.8 g) Cool Whip

For the Strawberry Topping:

2 cups (500 ml) boiling water

6 ounce (170.1 g) package Strawberry Jell-O
1½ cups (375 ml) cold water
4 cups (576 g) sliced strawberries

Instructions

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.
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.
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 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.

Notes

Pretzels: For this recipe, I suggest using small pretzel twists or sticks. They will be easier to measure and crush.
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.
Recipe Variations: See the post above for ideas on different fruit/Jello combinations.

Serving: Serve plain or with a dollop of whipped cream!
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.

Nutritional values are based on one serving

calories: 293kcal, carbohydrates: 39g, protein: 3g, fat: 15g, saturated fat: 9g, polyunsaturated fat: 1g, monounsaturated fat: 4g, trans fat: 1g, cholesterol: 41mg, sodium: 311mg, potassium: 107mg, fiber: 1g, sugar: 29g, vitamin a: 485IU, vitamin c: 21mg, calcium: 41mg, iron: 1mg