Strawberry Pretzel Salad
User Reviews
5
Strawberry Pretzel Salad
Description
This dessert starts with crushed pretzels mixed with melted butter and sugar pressed into a baking dish and baked until set. A smooth layer combining cream cheese, sugar, and whipped topping is spread over the cooled crust to provide a rich, creamy middle. The top layer is strawberry gelatin mixed with thawed sweetened strawberries, chilled until firm.
The pretzel crust adds a salty crunch that contrasts with the sweet and creamy filling and fruit topping. Chilling between steps and allowing the gelatin to cool to room temperature before adding keeps the pretzels crisp. Garnishes of whipped topping and whole pretzels can finish the look and add texture.
This salad can be made several hours ahead and refrigerated for up to three days. Variations include swapping raspberries and raspberry Jell-O or adding pecans to the crust. Crushing pretzels finely and spreading the cream cheese filling fully to the edges prevents sogginess in the crust.
Ingredients
For the pretzels:
- 2 cups pretzels about 8 ounces, see note 1, crushed
- 3/4 cup butter melted (1 1/2 sticks)
- 3 tablespoons granulated sugar
For the filling:
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 2 cups whipped topping thawed (from one 8-ounce container, see note 2)
For the topping:
- 2 (3 ounce) packages strawberry gelatin
- 2 cups water boiling
- 32 ounces strawberry thawed, frozen, sweetened
- whipped topping for garnish, optional
- pretzels Uncrushed, for garnish, optional
Instructions
- Preheat oven to 350 degrees. In a medium bowl, add crushed pretzels, butter, and sugar. Toss well to combine.
- Press into an un-greased 9-inch by 13-inch baking dish. Bake 10 minutes. Remove from oven and cool to room temperature.
- Meanwhile, in a medium bowl, beat cream cheese and sugar until smooth. Stir in whipped topping until combined.
- Spread over pretzel crust and refrigerate until chilled (at least 30 minutes).
- In a large bowl, dissolve gelatin in boiling water. Stir in strawberries and chill until partially set. Carefully spoon over filling. Chill until firm, 4 to 6 hours.
- Garnish with additional whipped topping and pretzels if desired.
Notes
- Crush pretzels using a rolling pin or food processor until finely broken.
- Use whipped topping for stability and longer refrigerated life compared to whipped cream.
- Spread cream cheese filling to edges to keep pretzels from becoming soggy.
- Chill between every step and allow gelatin to cool before adding strawberries.
- Best made several hours ahead and keeps up to three days refrigerated.
- Try using frozen raspberries and raspberry gelatin for a different berry flavor.
- Adding chopped pecans to the crust adds extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 21mg | 7% |
| Sodium | 439mg | 18% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 44mg | 49% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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