Description
This classic Strawberry Pretzel Salad is the perfect sweet and salty dessert! Crunchy pretzel crust, creamy middle layer, and bright strawberry gelatin topping make this irresistible.
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened (that’s one standard block)
- ½ cup granulated sugar
- 8 ounces whipped topping (Cool Whip works perfectly), thawed
Strawberry Gelatin Layer
- 1 (6-ounce) package strawberry gelatin (I use Jell-O brand)
- 2 cups boiling water
- 2 cups fresh strawberries, sliced
Instructions
Preheat your oven to 350°F (175°C). This is important—don’t skip the preheating!
In a bowl, combine your 2 cups of crushed pretzels, ½ cup sugar, and ½ cup melted butter. Mix it all together until the pretzels are evenly coated and the mixture looks like wet sand.
Press this mixture firmly into the bottom of your 9×13-inch baking dish. Really press it down—use the bottom of a measuring cup or your hands to pack it tight. This helps create a sturdy crust that won’t fall apart when you cut it.
Pop that dish in the oven and bake for 8–10 minutes. You’ll know it’s ready when it smells amazing and looks slightly golden around the edges. The sugar will caramelize just a bit, which adds incredible flavor.
Remove from the oven and let it cool COMPLETELY. I mean it—this step is crucial! If you add the cream cheese layer to a warm crust, it’ll melt into a mess. I usually let mine cool for at least 30 minutes.
While your crust is cooling, make the cream cheese layer. In a large bowl, beat the softened cream cheese with ½ cup sugar until it’s smooth and fluffy. This takes about 2-3 minutes with an electric mixer.
Now here’s the gentle part: fold in your thawed whipped topping. Use a spatula and gently fold—don’t beat it or you’ll deflate all that lovely fluffiness. You want it creamy, dreamy, and evenly combined.
Once your pretzel crust is completely cool, spread the cream cheese mixture evenly over the top. Use a spatula to smooth it out into an even layer that reaches all the edges. This layer acts as a barrier to keep the crust crunchy—it’s doing important work!
In a medium bowl, dissolve your strawberry gelatin in 2 cups of boiling water. Stir it well for about 2 minutes until the gelatin is completely dissolved—you shouldn’t see any granules.
Let the gelatin cool for about 15-20 minutes. You want it cool but not set. If it starts to thicken, you’ve waited too long, but you can gently warm it again.
Scatter your sliced strawberries evenly over the cream cheese layer. I like to make sure they’re distributed nicely so every serving gets plenty of fruit.
Now, carefully pour the slightly cooled gelatin over the strawberries and cream cheese layer. Pour slowly and try to cover everything evenly. The gelatin will seep around the strawberries
Cover your dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours. Honestly, overnight is even better! The gelatin needs time to fully set, and the flavors meld together beautifully as it chills.
Once the gelatin is firm and jiggly, cut into squares and serve chilled.
Notes
Common mistake to avoid: Don’t use salted butter in the crust. The pretzels already have plenty of salt, and salted butter can make it too salty.
Smart shortcut: Buy pre-crushed pretzels if you’re in a hurry—some stores sell them in the ice cream topping section!
Testing doneness: The gelatin is ready when it doesn’t jiggle loosely when you gently shake the pan. It should be firm but still have that classic Jell-O wobble.
- Prep Time: 20 minutes
- Cook Time: 10 minutes + Chill Time: 4 hours
- Category: Dessert
- Method: No-Bake (except crust), Chilled
- Cuisine: American