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Classic Layered Strawberry Pretzel Salad Recipe

A close-up of a square slice of pretzel salad featuring a dark crust, creamy white layer, and bright strawberry topping.
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This is the best strawberry pretzel salad, a classic layered dessert featuring a crunchy, salty pretzel crust, a sweet and creamy filling, and a bright strawberry Jell-O topping. It is an easy, make-ahead potluck dessert.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup crushed pretzels
  • 1 cup cold butter, cubed
  • 1/2 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 8 ounces frozen whipped topping, thawed
  • 1 package (3 ounces) strawberry gelatin
  • 1 cup boiling water
  • 1 package (10 ounces) frozen strawberries, thawed and drained
  • 1 cup cold water

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Make the crust: In a medium bowl, combine the flour, crushed pretzels, 1/2 cup sugar, and cold butter. Use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 10 to 12 minutes until lightly golden brown. Let the crust cool completely on a wire rack.
  4. Make the cream cheese layer: In a large bowl, beat the softened cream cheese with 1 cup of sugar until smooth. Gently fold in the thawed whipped topping until just combined.
  5. Spread the cream cheese mixture evenly over the cooled pretzel crust.
  6. Make the strawberry topping: In a separate bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved.
  7. Add 1 cup of cold water to the gelatin mixture and stir well. Allow the mixture to cool slightly, about 10 minutes, until it begins to thicken to the consistency of unbeaten egg whites.
  8. Gently fold the thawed and drained strawberries into the slightly thickened gelatin mixture.
  9. Carefully spoon the strawberry mixture over the cream cheese layer, spreading it gently to cover the entire surface.
  10. Chill the pretzel salad in the refrigerator for at least 4 hours, or preferably overnight, until the gelatin is fully set.
  11. Cut into squares and serve this sweet and salty dessert cold.

Notes

  • You can substitute raspberry or blueberry gelatin for a different flavor variation.
  • For the best texture, ensure the pretzel crust is completely cool before adding the cream cheese layer.
  • If you are making this ahead of time, wait to slice it until just before serving to keep the crust crisp.
  • Use finely crushed pretzels for a more uniform crust texture.

Nutrition

Find it online: https://carlacooking.com/pretzel-salad-recipe-easy-layered-dessert/