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Strawberry Pretzel Salad Recipe
Perfect for sweet-salty snack lovers, my strawberry pretzel salad is a delightful summer recipe that is sure to become a cookout staple!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
7 hrs
Total Time
7 hrs 20 mins
Servings: 16 servings
Calories: 258 kcal
Course:
Dessert
Cuisine:
American
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)
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.
Cup of Yum
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
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
% 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.