Strawberry Pretzel Salad
User Reviews
5
Strawberry Pretzel Salad
Description
This salad starts with a crust made by combining crushed pretzels, melted salted butter, and sugar, pressed firmly and baked briefly for stability. The filling mixes room-temperature cream cheese with sugar until fluffy, then gently folded with thawed Cool Whip to create a light, creamy layer. This is spread over the cooled pretzel crust and chilled to set.
The topping is made by dissolving strawberry flavored gelatin in boiling water and allowing it to cool to room temperature to avoid melting the cream cheese layer. Sliced fresh strawberries are spread on top of the filling before the gelatin is carefully poured over them. The dessert is refrigerated until the gelatin sets, producing a firm but tender top layer.
The resulting Salad offers a crisp, slightly salty base with a smooth cream middle and a bright, fruity gelatin finish with fresh berries. It's served chilled and holds well in the refrigerator for several days. Crushing pretzels to a coarse texture preserves crunch, and careful cooling of the gelatin mixture prevents blending layers.
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 gelatin dessert Jell-O brand
- 2 cups water boiling
- 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.
Notes
- Follow the recipe’s instructions for preparing the strawberry gelatin instead of the package directions to ensure proper setting.
- Crush pretzels coarsely to keep some crunch in the crust; about 2 cups crushed equals 2½-2⅔ cups whole pretzels.
- Allow the gelatin mixture to cool to room temperature before pouring over strawberries to prevent melting the cream cheese layer.
- Store the assembled salad in an airtight container in the refrigerator for 3 to 4 days; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 358 kcal
% 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.
User Reviews
Overall Rating
5
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