Classic Strawberry Pretzel Salad
A delightful dessert that combines a crunchy pretzel crust with a creamy cream cheese filling and a fresh strawberry topping, perfect for potlucks and special gatherings.
Ingredients
For the Pretzel Crust
- 2 cups crushed pretzels Use finely crushed pretzels for a better crust texture.
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Cheese Layer
- 8 oz cream cheese, softened Allow to sit at room temperature for easier mixing.
- 1 cup powdered sugar
- 1 cup whipped topping
For the Strawberry Topping
- 1 cup fresh strawberries, sliced Ensure strawberries are fresh and chilled.
- 1 cup strawberry gelatin
- 2 cups boiling water Needed to dissolve the gelatin.
- 1 cup cold water
Instructions
Prepare the Pretzel Crust
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine crushed pretzels, melted butter, and granulated sugar until well mixed.
- Press the pretzel mixture into the bottom of a greased 9x13-inch baking dish to form an even layer.
- Bake for 10 minutes or until lightly golden. Allow to cool.
Make the Cream Cheese Layer
- In another bowl, combine softened cream cheese and powdered sugar, mixing until smooth and creamy.
- Gently fold in whipped topping.
- Spread this mixture over the cooled pretzel crust, smoothing it into an even layer.
Prepare the Strawberry Topping
- Pour boiling water over the strawberry gelatin in a bowl, stirring until fully dissolved.
- Add cold water and mix well.
- Allow the gelatin to cool for about 15-20 minutes.
- Once slightly thickened, fold in the sliced strawberries, then pour it over the cream cheese layer.
Chill and Serve
- Refrigerate the salad for at least 2-3 hours or until fully set.
- Slice and serve chilled.
Notes
This dessert keeps well in the refrigerator for 3-5 days. It is best enjoyed fresh and should not be frozen due to the texture of the cream cheese layer.