Easy Strawberry Pretzel Salad
This easy Strawberry Pretzel Salad is a classic layered dessert with a buttery pretzel crust, creamy cheesecake filling, and fresh strawberry topping. Perfect for potlucks, holidays, and summer gatherings.
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Servings: 12 servings
Calories: 374kcal
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- ¾ cup melted butter
- 3 Tbsp granulated sugar
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping, like Cool Whip
Strawberry Layer
- 6 oz strawberry gelatin, Jello
- 2 cups boiling water
- 2 cups fresh strawberries, sliced
Directions
Make the Pretzel Crust
- Preheat oven to 350°F.
- In a medium bowl, mix crushed pretzels, melted butter, and sugar until combined.
- Press firmly into the bottom of a 9x13-inch baking dish.
- Bake for 10 minutes, then let cool completely.
Prepare the Cream Layer
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Fold in whipped topping until light and fluffy.
- Spread evenly over the cooled crust, making sure to seal the edges completely.
Make the Strawberry Layer
- In a bowl, dissolve strawberry gelatin in boiling water.
- Let cool to room temperature.
- Stir in sliced strawberries.
- Once the mixture starts to slightly thicken (but is not fully set), carefully pour over the cream layer.
Chill
- Refrigerate for at least 4 hours, or until fully set.
- Slice and serve chilled.
Notes
- Make sure the crust is completely cooled before adding the cream layer
- Spread the cream layer all the way to the edges to prevent the gelatin from leaking through
- Do not pour hot gelatin over the cream layer
- For best results, chill overnight before serving
Nutrition Facts
Serving: 1 serving | Calories: 374 kcal | Carbohydrates: 44 g | Protein: 4 g | Fat: 21 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Cholesterol: 19 mg | Sodium: 439 mg | Potassium: 118 mg | Fiber: 1 g | Sugar: 32 g | Vitamin A: 778 IU | Vitamin C: 14 mg | Calcium: 44 mg | Iron: 1 mg
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