Strawberry Pretzel Salad Recipe
User Reviews
5
Strawberry Pretzel Salad Recipe
Description
Strawberry Pretzel Salad begins with a crust made by mixing crushed salted pretzels, melted butter, and sugar pressed into a casserole dish and baked until set. This base offers a crunchy and salty foundation. A cream cheese layer mixed with sugar and whipped topping is spread over the cooled pretzel crust, sealing it and providing a creamy, cheesecake-like texture.
The topping consists of dissolved strawberry gelatin combined with boiling water and frozen strawberries, poured over the cream cheese layer once slightly thickened. Chilling until firm sets a shiny, fruity layer with embedded berries, complementing the creamy and salty layers beneath.
This dessert presents a balance of sweet and salty flavors with contrasting textures that can be sliced and served chilled. Frozen strawberries work best for the topping, though raspberries, blackberries, or peaches can be substituted. Garnishing with fresh strawberries is optional to add color and freshness.
Storage is recommended in the refrigerator for up to three days; freezing is not advised as texture may degrade. Crushing pretzels into small pieces without pulverizing retains the ideal crust texture, while using whipped topping instead of cream helps keep the crust firm and avoids sogginess.
Ingredients
- 2 cups pretzels crushed
- 3/4 /4 cup butter melted
- 2 tablespoons sugar
- 1 (8-ounce package) cream cheese
- 1 ounce package whipped topping frozen
- 3/4 /4 cup sugar
- 1 ½ cups water boiling
- 2 (3-ounce) packages strawberry gelatin dessert Jell-O brand
- 2 (10-ounce) packages strawberry frozen
Instructions
- Preheat oven to 400˚.
- Mix crushed pretzels with melted butter and 2 tablespoons sugar. Press pretzel mixture into the bottom of 9 x 13-inch casserole dish and bake until set, about 8-10 minutes. Remove from the oven and allow to cool completely.
- Mix cream cheese, 3/4 cup sugar, and whipped topping in a large bowl until smooth. Spread over the cooled crust, making sure to spread completely to the edges. (Spreading to the edges of the crust makes a seal before the strawberry layer is added.)
- Dissolve the Jell-O in boiling water and mix in frozen strawberries. Allow to set until the jello and strawberry mixture has slightly thickened and set and then pour over the cream cheese mixture. Chill until firm and serve.
Notes
- Store the salad well-covered in the refrigerator for up to 3 days to maintain texture and flavor.
- Freezing this dessert is not recommended as it negatively affects the texture.
- Use small whole salted pretzels crushed to small pieces for a crunchy crust without pulverizing.
- The cheesecake-like layer uses whipped topping instead of cream to keep the crust crisp and holds better overnight.
- Frozen strawberries work best in the gelatin topping; fresh can be used for garnish.
- Other fruits like raspberries, blackberries, or peaches can substitute the strawberries if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 209kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 271mg | 11% |
| Potassium | 21mg | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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