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Strawberry Pretzel Salad

A nostalgic, sweet and salty layered dessert featuring a crunchy pretzel crust, creamy cream cheese filling, and a fruity strawberry gelatin topping—perfect for potlucks and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pretzel Crust
  • 2 cups crushed pretzels crunchy, salty base
  • 0.75 cup unsalted butter melted
  • 3 tbsp granulated sugar
For the Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed
For the Strawberry Gelatin Layer
  • 2 cups boiling water to dissolve gelatin
  • 6 oz strawberry gelatin 1 package
  • 2 cups fresh strawberries sliced

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Electric mixer

Method
 

  1. Step 1: Preheat oven to 350°F (175°C).
  2. Step 2: In a mixing bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar. Mix until pretzels are evenly coated.
  3. Step 3: Press the mixture firmly into the bottom of a 9x13-inch baking dish to form crust.
  4. Step 4: Bake crust for about 10 minutes. Remove and let cool completely.
  5. Step 5: In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy using an electric mixer.
  6. Step 6: Gently fold in whipped topping until light and airy.
  7. Step 7: Spread cream cheese mixture evenly over cooled pretzel crust, sealing edges well.
  8. Step 8: Refrigerate for about 30 minutes to let cream layer firm up.
  9. Step 9: Dissolve strawberry gelatin in 2 cups boiling water. Stir until completely dissolved and let cool to room temperature without setting.
  10. Step 10: Stir sliced fresh strawberries into cooled gelatin mixture.
  11. Step 11: Carefully pour gelatin and strawberry mixture over chilled cream cheese layer.
  12. Step 12: Refrigerate for at least 3 to 4 hours until gelatin is fully set.
  13. Step 13: Slice into squares and serve chilled.

Notes

Seal edges well to prevent gelatin from soaking the crust. Cool the crust completely before adding cream layer. Use fresh strawberries for best texture. Store leftovers in the refrigerator tightly covered for up to 3 days.