5.0 from 24 votes
Strawberry Pretzel Salad
This delightful Strawberry Pretzel Salad is more of a desert than a salad because it tastes that good! It's a little bit sweet and a little bit salty, but oh, so incredibly delicious, with a pretzel base, a smooth and creamy center, and is finished with a fabulous strawberry jello topping.
Prep Time
20 mins
Cook Time
20 mins
Resting/Chilling Time
5 hrs
Total Time
5 hrs 28 mins
Servings: 12
Calories: 358 kcal
Course:
Dessert , Brunch
Cuisine:
American
Ingredients
Pretzel Crust
- 2 cups pretzels crushed
- ¾ cup butter salted, melted
- 3 tablespoons sugar
Cream Cheese Filling
- 8 ounces cream cheese at room temperature
- ½ cup sugar
- 8 ounces Cool Whip thawed
Strawberry Topping
- 6 ounces strawberry Jell-O
- 2 cups boiling water
- 4 cups strawberries sliced (1 pound)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Lightly spray a 9x13 inch pan with cooking spray, or line the pan with parchment paper.
- Make the crust: Add the crushed pretzels, melted butter and 3 tablespoons of sugar to a medium bowl and mix until combined. Press the pretzel mixture into the prepared pan. Transfer the pan to the oven and bake for 8 minutes. Let it cool completely.
- Prepare the Jell-O: In large bowl add the strawberry Jell-o and boiling water and mix until the Jell-O is dissolved. Set aside to cool to room temperature.
- Make the filling: In the bowl of your mixer add the cream cheese and ½ cup of sugar and mix until well combined and fluffy. Gently fold in the cool whip. Spread the cream cheese mixture over the cooled pretzel crust. Transfer the pan to the refrigerator, and chill for at least one hour.
- Finish the top: Place the sliced strawberries over the cream cheese mixture in the pan, arranging them evenly over the entire surface. Pour the cooled Jell-O over the strawberries.
- Chill and set: Transfer the pan back to the refrigerator and chill until firmly set, at least 4 to 6 hours.
- Cut and serve: Cut into squares and serve.
Cup of Yum
Notes
- Do not make the strawberry Jello according to the package directions. Make sure you follow the recipe directions.
- I like to crush the pretzels in a Ziploc bag and lightly use a rolling pin. Do not crush too finely so that a bit of crunch is retained.
- Two cups of crushed pretzels is equal to approximately 2½-2⅔ cups of uncrushed pretzels.
- Make sure your jello doesn't set, but also that it cools to room temperature so that it can be poured over the strawberries.
- Place the squares in an airtight container for 3-4 days. Freezing is not recommended.
Nutrition Information
Serving
1serving
Calories
358kcal
(18%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
313mg
(13%)
Potassium
143mg
(4%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
647IU
(13%)
Vitamin C
28mg
(31%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 358
% Daily Value*
| Serving | 1serving | |
| Calories | 358kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 313mg | 13% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 28mg | 31% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.