Strawberry Pretzel Salad Recipe
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Strawberry Pretzel Salad Recipe
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Perfect for sweet-salty snack lovers, my strawberry pretzel salad is a delightful summer recipe that is sure to become a cookout staple!
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Ingredients
- 2 cups crushed pretzels (160g)
- 1 cup granulated sugar (200g), divided
- ½ cup unsalted butter melted (113g)
- 1 (8-ounce, 226g) package cream cheese room temperature
- 1 (8-ounce, 226g) container frozen whipped topping thawed
- 1 (6-ounces, 176g) package strawberry Jell-O
- 2½ cups boiling water (600mL)
- 1 pound fresh strawberries (450g)
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Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the pretzels and ⅓ cup sugar. Pour the butter over top and stir to combine. Place the mixture in a 9x13-inch baking dish and press with a flat-bottomed glass or measuring cup to make an even layer.
- Bake for 10 to 12 minutes until fragrant. Set on a wire rack for about 45 minutes to cool completely.
- Once the crust is cool, place the cream cheese and ⅔ cup granulated sugar in a large mixing bowl. Beat on high speed with a hand mixer for about 2 minutes until very smooth. Scrape down the sides and bottom of the bowl as needed.
- Fold in the thawed whipped topping. Spread the mixture into an even layer over the cooled crust. Refrigerate for 1 hour to set.
- In a large bowl, combine the Jell-O and the boiling water. Whisk by hand for 1 to 2 minutes until the Jell-O is fully dissolved. Set aside to cool to room temperature for about 1 hour.
- Meanwhile, hull the strawberries and slice them into ¼-inch thick pieces.
- Once the cream cheese filling is set, carefully lay the strawberries over top of it, overlapping them slightly. Slowly pour the cooled Jell-O mixture over the strawberries. Refrigerate for 4 to 6 hours until the Jell-O is firmly set. Slice and serve.
Notes
- How to crush pretzels: Place the pretzels in a sealed zip-top plastic bag and crush them by rolling with a rolling pin or by gently pounding with a mallet. Do not crush them into a powder. Instead, leave some pea-sized pieces to add texture to the crust. You can also pulse them in a food processor until coarsely chopped.
- You can use a stand mixer to make the cream cheese filling. If you would prefer, use a stand mixer instead of a hand mixer. Beat the cream cheese and sugar on medium speed with a paddle or whisk attachment. Remove the bowl from the stand mixer and fold in the cool whip.
- For clean, neat slices of strawberry pretzel salad, run a sharp knife under hot water and wipe it dry before slicing. Wipe off the knife between cuts and run it under hot water occasionally if slicing several pieces.
Nutrition Information
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Calories
258kcal
(13%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
229mg
(10%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
396IU
(8%)
Vitamin C
17mg
(19%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 229mg | 10% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 17mg | 19% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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