Strawberry Pretzel Salad Recipe
User Reviews
4.9
39 reviews
Excellent
Strawberry Pretzel Salad Recipe
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This sweet dessert "salad" recipe features layers of strawberry jello with fresh berries, cream cheese fluff, and crunchy pretzels. Strawberry Pretzel Dessert is a classic southern treat that's perfect for potlucks and dinner parties!
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Ingredients
- 6 ounces strawberry jello mix
- 2 cups boiling water
- 2 cups crushed pretzel pieces any shape
- ½ cup Finely chopped pecans
- ½ cup melted butter
- ¾ cup granulated sugar + 1 tb, divided
- 8 ounces cream cheese softened
- 8 ounces whipped topping like Cool Whip
- 1 ½ pounds fresh strawberries hulled and sliced thin
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Instructions
- Preheat oven to 350°F. Set out a 9 x 13 inch baking dish and a mixing bowl. Grease the baking dish and set aside. In the bowl, mix the strawberry jello with 2 cups boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
- Meanwhile, crush enough pretzels to fill 2 cups. You can chop them, place them in a zip bag and beat them with a rolling pin, to quickly pulse them in a food processor. Then chop the pecans.
- Place the crushed pretzels, chopped pecans, ¼ cup + 1 tb sugar in the baking dish. Pour the melted butter over the top, then toss well to coat the pretzels. Press the pretzel mixture into a tight even layer and bake for 10 minutes.
- Set out a clean mixing bowl. Use an electric hand mixer to beat the cream cheese with the remaining ½ cup sugar, until light and fluffy. Gently fold in whipped topping until completely smooth and even. Set aside.
- Trim the tops off the strawberries, then thinly slice. Separate out one-third of the strawberry slices and finely dice (to fill in the cracks.) Then mix all the berries together.
- Once the pretzel layer has cooled to room temperature, spread the cream cheese filling over it, in an even layer. Spoon the fresh sliced (and diced) strawberries evenly over the cream layer.
- Pour the cooled strawberry jello mixture over the fresh strawberry layer. YOU DO NOT HAVE TO USE IT ALL. I usually pour about three-quarters of the liquid jello over the berries, so they are all completely coated in jello, but not floating in it. This creates a better berry-to-jello ratio, in my humble opinion. (It’s a matter of personal preference, so use as much of the jello as you like.)
- Refrigerate until the jello is set, usually 2-3 hours. Cut and serve cold.
Notes
- You can skip the pecans if needed, we just like them for extra nutty richness.
- Cover the pan with plastic wrap or transfer leftovers to a container with a lid, and keep in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1pc
Calories
351kcal
(18%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
407mg
(17%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
364IU
(7%)
Vitamin C
33mg
(37%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 351kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 407mg | 17% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 33mg | 37% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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