Strawberry Pretzel Salad with Fresh Strawberries
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4.7
14 reviews
Excellent
Strawberry Pretzel Salad with Fresh Strawberries
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The perfect combination of salty, creamy, and sweet, this Strawberry Pretzel Salad with fresh strawberries is the perfect dessert for a summer picnic.Yield: 1 (9x13) pan
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Ingredients
For The Strawberry Layer
- 2 (3 oz) packages strawberry jello (just the powder)
- 2 c water boiling
- ½ c water cold
- 4 c (20 oz) strawberry sliced (fresh or frozen
For The Pretzel Crust
- 3 c pretzels well-crushed, crushed
- 3/4 c butter melted, salted
- 1 Tbsp sugar
For The Cream Cheese Layer
- 12 oz cream cheese room temperature
- 1 c Cool Whip
- ¼ c sugar
Instructions
- Preheat oven to 400F.
Start The Strawberry Jello
- Mix the 2 jello packets with boiling water until dissolved. Add cold water and strawberries.
- Let mixture gel until it reaches the consistency of jam – jiggly and holding together, but not set firm. (About 2 hours.)
Bake The Pretzel Crust
- In a medium bowl, mix broken pretzel pieces and crumbs with melted butter and 1 Tbsp sugar.
- Press mixture into the bottom of a greased 9x13 baking pan.
- Bake for 8 minutes. Remove from oven, and let cool completely.
Whip The Cream Cheese Layer
- Beat cream cheese, cool whip, and sugar together until smooth. Set aside until ready to make the salad.
Putting It All Together
- Gently spread the cream cheese mixture over the cooled crust. (This is most easily done by dropping the cheese mixture my Tbsp over the crust so that it is nearly covered with the dollops. Then, take a flexible spatula, and gently smooth the layer with continuous movements – that is, lifting the spatula away from the mixture as little as possible.)
- Spoon nearly-gelled jello mixture over the cream cheese layer, making sure to evenly distribute the strawberries.
- Cover and refrigerate 2-4 hours before serving.
Notes
- This recipe was updated Spring 2020.
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User Reviews
Overall Rating
4.7
14 reviews
Excellent
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