Description
Strawberry Pretzel Salad is a delightful layered dessert featuring a salty pretzel crust, creamy sweetened cream cheese topping, and a fruity strawberry gelatin layer studded with fresh strawberries. Perfect for summer potlucks and gatherings, it combines textures and flavors that please every palate.
Ingredients
Scale
Crust
- 2 1/2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounces whipped topping, thawed
Strawberry Gelatin Layer
- 2 cups fresh strawberries, sliced
- 1 package (6 ounces) strawberry gelatin
- 2 cups boiling water
- 1 cup cold water
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of granulated sugar. Mix until the ingredients are evenly combined. Press this mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer. Bake for 10 minutes, then remove from the oven and let it cool completely to ensure it sets firmly.
- Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until the mixture is smooth and creamy. Gently fold in the thawed whipped topping until fully incorporated. Spread this cream cheese mixture evenly over the cooled pretzel crust, taking care to seal the edges well to prevent the gelatin layer from leaking through the crust.
- Prepare the Gelatin Mixture: In a separate bowl, dissolve the strawberry gelatin powder in 2 cups of boiling water, stirring thoroughly until fully dissolved. Stir in 1 cup of cold water. Allow the gelatin to cool slightly until it thickens but is not set. Once slightly thickened, fold in the sliced fresh strawberries.
- Assemble and Chill: Carefully pour the slightly thickened gelatin and strawberry mixture over the cream cheese layer, spreading evenly. Refrigerate the entire dish for at least 4 hours, or until the gelatin layer is fully set. Once set, slice into squares and serve chilled for best flavor and texture.
Notes
- Ensure the cream cheese layer fully covers the pretzel crust to prevent the gelatin from seeping through and making the crust soggy.
- If fresh strawberries are unavailable, frozen strawberries can be used, but make sure to thaw and drain excess liquid before adding to the gelatin.
- For a lighter version, substitute with reduced-fat cream cheese and whipped topping to reduce calories and fat content.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 3x3 inches)
- Calories: 290
- Sugar: 23 g
- Sodium: 260 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
