Strawberry Pretzel Salad
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2½ cups salted pretzels measured before crushing
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter melted
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 8 oz Cool Whip thawed
- 1 lb fresh strawberries hulled and sliced
Instructions
Step 1: Prepare the Pretzel Crust
- Preheat your oven to 350°F (175°C).
- Crush pretzels in a zip-top bag using a rolling pin until they resemble coarse crumbs.
- Mix pretzel crumbs, sugar, and melted butter in a bowl until well combined.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish.
- Bake for 8-10 minutes. Let cool completely.
Step 2: Make the Cream Cheese Layer
- In a medium bowl, beat softened cream cheese and sugar until smooth and fluffy.
- Fold in the thawed Cool Whip until fully combined.
- Once the crust has cooled, spread the cream cheese mixture evenly over the pretzel crust.
- Make sure to seal the edges to prevent the Jell-O from seeping down.
- Chill in the fridge while you prepare the top layer.
Step 3: Prepare the Strawberry Layer
- In a large bowl, dissolve the Jell-O in boiling water.
- Let it cool slightly (about 10-15 minutes).
- Stir in the sliced strawberries.
- Gently pour the strawberry Jell-O mixture over the cream cheese layer.
- Carefully return the dish to the fridge and chill for at least 4 hours, or until the Jell-O is fully set.
Notes
- Crust Tips: Press the pretzel crust firmly with the bottom of a measuring cup to avoid crumbling.
- Cream Cheese Must Be Soft: Cold cream cheese will make the filling lumpy.
- Prevent Leaks: Spread the cream layer to the edges to keep Jell-O from seeping through.
- Fresh vs. Frozen Berries: Fresh strawberries work best for texture and clarity in the top layer.
- Jell-O Cooling Tip: Let the Jell-O cool a bit before pouring to avoid melting the creamy layer.