Strawberry Pretzel Salad
A beloved three-layer dessert featuring a buttery crushed pretzel crust, a fluffy whipped cream cheese middle, and a gorgeous strawberry jello top layer studded with fresh berries. Sweet, salty, creamy, and crunchy — the retro dessert that never goes out of style.
- Total Time2 hours 35 minutes
- Yield12 servings 1x
Ingredients
Units
Scale
- 2 1/2 cups crushed pretzels (about 5 cups whole pretzels before crushing)
- 1 1/2 cups sugar, divided (3/4 cup for crust, 3/4 cup for cream cheese layer)
- 3/4 cup butter, melted
- 12 oz cream cheese
- 2 teaspoons vanilla
- 12 oz Cool Whip
- 6 oz (2 packages) strawberry gelatin
- 2 cups boiling water
- 3 to 4 cups fresh strawberries, sliced
Instructions
- Build the Pretzel Crust: Preheat oven to 350°F. Lightly butter the bottom of a 9×13-inch pan. Crush pretzels in a zip-top bag using a rolling pin. Combine crushed pretzels, ¾ cup sugar, and melted butter in a medium bowl. Press firmly into the bottom of the prepared pan.
- Bake and Cool: Bake the pretzel crust for 10 minutes. Remove from the oven and allow to cool completely before proceeding.
- Make the Cream Cheese Layer: In a large mixing bowl, beat cream cheese, the remaining ¾ cup sugar, and vanilla until smooth. Gently fold in the Cool Whip until the mixture is uniform and fluffy.
- Seal the Cream Cheese Layer: Spread the cream cheese mixture over the cooled pretzel crust, making sure it extends all the way to every edge. This creates a barrier that prevents the jello from seeping into the crust.
- Prepare the Strawberry Jello: Dissolve both packages of strawberry gelatin in 2 cups of boiling water. Stir until completely dissolved, then add the sliced strawberries. Refrigerate for about 15 minutes until the jello just begins to thicken but has not yet set.
- Layer and Chill: Carefully pour the slightly thickened strawberry jello over the cream cheese layer. Cover and refrigerate for at least 2 hours or until the jello is fully set.
- Slice and Serve: Cut into squares and serve cold.
Notes
The most important step is sealing the cream cheese layer all the way to the edges of the pan — this prevents the jello from making the pretzel crust soggy. Allow the crust to cool completely before adding the cream cheese layer. Wait until the jello is just starting to thicken before pouring it over the cream cheese. Refrigerate for a minimum of 2 hours. This dessert is best served the same day for maximum pretzel crunch.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Side Dish
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 32
- Sodium: 380
- Saturated Fat: 12
- Protein: 4
