Description

Strawberry Pretzel Salad is a delightful layered dessert featuring a salty, buttery pretzel crust topped with a smooth, creamy cream cheese layer, finished with a vibrant strawberry Jell-O and fresh strawberries topping. This no-bake salad combines sweet, salty, and tangy flavors with contrasting textures, making it a crowd-pleasing treat perfect for potlucks and gatherings.

Ingredients

Jell-O Layer

6 ounces (170 g) strawberry Jell-O packets
2 cups (473 ml) boiling water
1 pound (454 g) fresh strawberries, hulled and sliced

Pretzel Crust

2 ½ cups (200 g) salted pretzels, measured before crushing
8 tablespoons (112 g) unsalted butter
¼ cup (50 g) granulated sugar

Cream Cheese Layer

8 ounces (227 g) cream cheese, softened
½ cup (100 g) granulated sugar
8 ounces (227 g) Cool Whip, thawed in the fridge

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Instructions

Prepare Jell-O Mixture: In a medium bowl, mix the strawberry Jell-O packets with boiling water. Stir thoroughly until the Jell-O is completely dissolved. Set the mixture aside and let it cool to room temperature.
Crush Pretzels: Place the salted pretzels in a plastic bag and crush them with a rolling pin or pulse them roughly in a food processor or blender. Measure the pretzels before crushing to ensure accuracy.
Make Pretzel Crust: In a medium pan, melt the unsalted butter over medium heat. Stir in granulated sugar until dissolved. Add the crushed pretzels and mix thoroughly. Press the pretzel mixture evenly into the bottom of a 9-inch springform pan. Bake at 350 °F (177 °C) for 10 minutes. Remove from the oven and allow to cool to room temperature.
Prepare Cream Cheese Layer: Once the pretzel crust has cooled, beat the softened cream cheese and granulated sugar with a hand mixer until fluffy. Gently fold in the thawed Cool Whip until the mixture is smooth and free of streaks.
Assemble Cream Cheese Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust, ensuring coverage to the edges to create a tight seal. Refrigerate for 30 minutes to allow the filling to firm up.
Add Strawberry Topping: Hull and slice the fresh strawberries, then stir them into the cooled Jell-O mixture. Pour and evenly spread this strawberry Jell-O layer over the chilled cream cheese layer.
Chill and Serve: Refrigerate the assembled dessert for 2 to 4 hours, or until the Jell-O layer is fully set. Carefully remove the sides of the springform pan, slice into 8 or 8 slices, and serve chilled for best results.

Notes

Ensure the Jell-O mixture is cooled to room temperature before adding to the cream cheese layer to prevent melting or mixing.
Pressing the pretzel crust firmly and sealing the edges with the cream cheese layer prevents the Jell-O topping from leaking through.
For easier slicing, chill overnight and use a sharp knife warmed in hot water before cutting.
This dessert is best served chilled and consumed within 2 days for optimal freshness.
Substitutions: Use low-fat cream cheese and reduced sugar options for a lighter version.