Strawberry Pretzel Salad
A layered dessert with a buttery, salty pretzel crust, a light, creamy cream cheese filling, and a fresh strawberry gelatin topping, perfect for potlucks, holidays, and family gatherings.
Yield: 12 servings
Calories: 424kcal
Ingredients
- 2 cups crushed pretzels
- ¾ cup butter melted
- 1 cup and 3 tablespoons granulated sugar divided
- 8 oz cream cheese softened
- 8 oz frozen whipped topping thawed
- 6 oz package strawberry gelatin
- 2 cups boiling water
- 1 lb fresh strawberries
Instructions
- Preheat oven to 350 degrees.
- Combine the crushed pretzels, sugar,and melted butter, stirring until well mixed.
- Press the mixture evenly into the bottom of a 9x13 baking dish and bake for 10 minutes. Remove from the oven and allow to cool completely before moving on.
- In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy, then fold in the whipped topping.
- Spread the filling over the cooled crust, taking care to reach the edges of the dish to prevent the crust from becoming soggy.
- Dissolve the strawberry gelatin in boiling water and set aside to cool slightly. Add the sliced fresh strawberries to the gelatin mixture and pour it carefully over the cream cheese layer,distributing the strawberries evenly.
- Cover the dish and refrigerate until fully set. Serve topped with a swirl of whipped cream and a fresh strawberry if desired.