Strawberry Pretzel Salad

4 from 1 vote

A summertime favorite, this Strawberry Pretzel Salad is a sweet and salty, family-friendly dessert. Serve it up at your next gathering and watch it disappear!

Prep Time35

Cook Time10

Additional Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

For the crust:

2 cups crushed pretzels
¾ cup butter melted
3 tablespoons granulated sugar

For the filling:

1 package cream cheese, softened 8 oz.
1 cup granulated sugar
1 container frozen whipped topping, thawed 8 oz.

For the topping:

2 boxes strawberry-flavored gelatin dessert mix 3 oz. each
2 cups boiling water
2 packages frozen strawberries 10 oz. each

Instructions

Preheat the oven to 400F.
Mix the pretzels, butter, and sugar in a medium mixing bowl. Press the mixture evenly into the bottom of a 9x13-inch baking dish.
Bake for 8-10 minutes or until the crust is set. Remove from the oven and allow the crust to cool completely.
In a large mixing bowl, beat the cream cheese and sugar together with a hand mixer until well combined. Fold in the whipped topping until well combined. Spread the mixture completely to the edges and over the cooled crust. Refrigerate for 30-45 minutes.
In a medium mixing bowl, dissolve the gelatin in the boiling water, whisking for at least 2 minutes until well combined. Stir in the still frozen strawberries and allow the mixture to set for about 3-5 minutes to thicken slightly, stirring occasionally. Pour the gelatin mixture evenly over the cream cheese mixture. Cover and refrigerate the salad until the gelatin is fully set, about four hours.

Notes

Try adding an 8-oz. can of crushed pineapple (drained) along with the strawberries.
Sometimes I like to serve this with an extra dollop of whipped cream and a fresh strawberry, either cut in half or a cut and fanned-out strawberry on top. A fresh mint sprig is a nice garnishment as well.

Nutrition