Description
This Strawberry Pretzel Salad is a delightful no-bake dessert featuring a salty and crunchy pretzel crust baked to perfection, a creamy sweetened cream cheese layer, and a fruity strawberry Jell-O topping studded with fresh sliced strawberries. Perfectly balanced with sweet, salty, and tart flavors, this salad is a refreshing treat for gatherings or special occasions.
Ingredients
Scale
Strawberry Jell-O Mixture
- 6 ounce (170 g) strawberry Jell-O packets
- 2 cups (473 ml) boiling water
- 1 pound (454 g) fresh strawberries, hulled and sliced
Pretzel Crust
- 2 ½ cups (200 g) salted pretzels, measured before crushing
- 8 tablespoons (112 g) unsalted butter
- ¼ cup (50 g) granulated sugar
Cream Cheese Layer
- 8 ounce (227 g) package cream cheese, softened
- ½ cup (100 g) granulated sugar
- 8 ounce (227 g) Cool Whip, thawed in the fridge
Instructions
- Prepare the Jell-O mixture: In a medium bowl, mix the strawberry Jell-O packets with 2 cups of boiling water. Stir thoroughly until the Jell-O is completely dissolved. Set the mixture aside and allow it to cool to room temperature.
- Crush the pretzels: Place the salted pretzels in a plastic bag and crush them using a rolling pin or pulse them roughly in a food processor or blender. Use 2 ½ cups measured before crushing.
- Make and bake the pretzel crust: In a medium pan, melt 8 tablespoons of unsalted butter. Stir in ¼ cup granulated sugar until dissolved. Add the crushed pretzels and mix until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust at 350 °F (177 °C) for 10 minutes. Remove from oven and cool to room temperature.
- Prepare the cream cheese filling: Once the pretzel crust is cooled, beat 8 ounces of softened cream cheese with ½ cup granulated sugar using a hand mixer until fluffy. Gently fold in 8 ounces of thawed Cool Whip until the mixture is smooth with no streaks.
- Assemble the cream cheese layer: Evenly spread the cream cheese mixture over the cooled pretzel crust, reaching all edges to seal. Refrigerate this layer for 30 minutes to allow it to set firmly.
- Add strawberries to the Jell-O: Hull and slice 1 pound of fresh strawberries, then stir them into the room temperature Jell-O mixture. Pour the strawberry mixture evenly over the chilled cream cheese layer.
- Chill to set: Refrigerate the assembled salad for 2 to 4 hours or until the Jell-O layer is fully set. Once set, carefully remove the sides of the springform pan, slice the salad into 8 to 8 slices, and serve chilled.
Notes
- Make sure the Jell-O mixture is completely cooled before pouring over the cream cheese layer to prevent mixing.
- Press the pretzel crust firmly to ensure it holds together after baking.
- Use fresh, ripe strawberries for the best flavor and texture.
- Allow enough refrigeration time for the Jell-O to fully set for optimal slicing.
- You can substitute whipped topping with homemade whipped cream if preferred.
