Here’s a classic, sweet-and-salty Strawberry Pretzel Salad—a crowd-pleasing layered dessert with a buttery pretzel crust, creamy filling, and fresh strawberries. 🍓🥧
🍓 Strawberry Pretzel Salad
Ingredients (9×13-inch pan)
Crust:
- 2 cups crushed pretzels
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup granulated sugar
Cream Cheese Layer:
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (or Cool Whip)
Strawberry Layer:
- 2 cups fresh strawberries, hulled and sliced
- 1 package (3 oz / 85 g) strawberry gelatin
- 1 cup boiling water
Instructions
1️⃣ Make the Crust
- Preheat oven to 350°F (175°C).
- Mix crushed pretzels, sugar, and melted butter.
- Press mixture firmly into the bottom of a greased 9×13-inch pan.
- Bake 8–10 minutes, then cool completely.
2️⃣ Make the Cream Cheese Layer
- Beat cream cheese and powdered sugar until smooth.
- Fold in whipped topping.
- Spread evenly over cooled pretzel crust.
3️⃣ Prepare Strawberry Gelatin
- Dissolve strawberry gelatin in 1 cup boiling water.
- Let cool slightly (do not let it set).
4️⃣ Assemble Strawberry Layer
- Arrange sliced strawberries over cream cheese layer.
- Carefully pour cooled gelatin over strawberries, ensuring they are mostly covered.
5️⃣ Chill
- Refrigerate at least 4 hours, or until gelatin is fully set.
6️⃣ Serve
- Slice into squares and enjoy the sweet, salty, and creamy combination!
💡 Tips
- Prevent soggy crust: Press crust firmly and bake well; cool completely before layering.
- Extra strawberries: You can use fresh or frozen (thawed) berries.
- Make ahead: Dessert can be prepared a day in advance for convenience.
If you want, I can also give a shortcut version using pre-made crushed pretzels and instant pudding—faster but still delicious. Do you want that version?
