Strawberry Pretzel Salad

This easy Strawberry Pretzel Salad is a sweet, salty, make-ahead dessert with a buttery pretzel crust, creamy filling, and fresh strawberry Jello topping.

Prep Time20

Cook Time10

Chill Time5 30

Total Time6

Course: Dessert

Cuisine: American

Keyword: strawberry pretzel salad

Servings:

Equipment

9x13 Glass Baking Dish
Mixing Bowls
Hand mixer

Ingredients

For the Pretzel Crust

2½ cups very finely crushed pretzels
3 tbsp granulated sugar
¾ cup unsalted butter melted

For the Creamy Filling

8 oz. cream cheese softened
1 cup granulated sugar
8 oz. Cool Whip topping thawed (see notes)

For the Jello Topping

6 oz. box strawberry jello
2 cups boiling water
1 lb. fresh strawberries hulled and sliced thin

Instructions

Make the Crust

Preheat oven to 350℉. Coat a 9x13 glass baking dish with nonstick spray.
In a medium bowl, mix together the pretzels, sugar, and melted butter until thoroughly coated. Press evenly into the bottom of the prepared baking dish. Bake for 10 minutes, or until mixture is lightly toasted. Set aside to cool completely.

Make the Filling

In a medium bowl, beat the cream cheese and sugar with a handheld mixer. Fold in the whipped topping until thoroughly combined. Spread evenly over the cooled pretzel layer, making sure it goes completely to the edges so the jello layer doesn't leak through. Chill for at least 30 minutes.

Make the Jello Layer

In a medium bowl, whisk together the strawberry jello powder with 2 cups boiling water. Stir until completely dissolved. Set aside to cool to room temperature (or chill in the fridge for about 1 hour to partially solidify, but not too much longer or it will set too much and you won't be able to pour it.) Once cooled, stir in the sliced strawberries.
Pour the mixture over the chilled cream cheese and spread to an even layer.

Chill Completely

Refrigerate until completely chilled and set, at least 4 hours. Slice and serve!

Video

Notes

Fresh strawberries are my preference because they keep the topping bright and avoid extra liquid, but frozen sliced strawberries can work if they're thawed and well drained. Too much liquid can soften the jello layer.

Swap the Cool Whip with real whipped cream. If preferred, you can use whipped cream in place of the whipped topping. Beat 1 cup cold heavy whipping cream, ¼ cup powdered sugar, and 1 tsp vanilla to stiff peaks, then fold it into the cream cheese mixture.

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