Strawberry Pretzel Salad
A whimsical dessert combining salty pretzel crust, creamy filling, and refreshing strawberry topping—a perfect sweet treat for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups pretzels (coarsely crushed)
- 0.75 cup butter (melted; about 1.5 sticks)
- 3 tbsp granulated sugar
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 8 oz whipped topping
- 1 box (6 oz) strawberry-flavored Jello
- 2 cups boiling water
- 1.5 cups cold water
- 2 lbs fresh strawberries (hulled and halved)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust by combining the pretzels, melted butter, and granulated sugar. Press into a greased 9×13-inch baking dish.
- Bake for about 10 minutes until golden brown.
- Cool the crust completely.
- Make the cream cheese filling by beating the softened cream cheese with 1 cup of sugar, then folding in the whipped topping.
- Spread the filling over the cooled pretzel crust.
- Prepare the Jello by dissolving it in boiling water, then mixing in cold water.
- Add the hulled and halved strawberries to the Jello mixture.
- Pour the Jello mixture over the cream cheese layer.
- Chill in the refrigerator for at least 4 hours (preferably overnight).
- Serve by cutting into squares and enjoying!
Notes
Great for potlucks and summer picnics. Leftovers can be stored in the fridge for about 3-5 days.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 16g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry pretzel salad, summer dessert, easy dessert recipe, nostalgic dessert