PrintStrawberry Pretzel Salad
A retro layered dessert with a salty pretzel crust, cream cheese filling, and strawberry Jell-O topping.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 4 hours 30 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tbsp sugar
- 8 oz cream cheese, softened
- 1 cup sugar
- 8 oz whipped topping
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 16 oz frozen strawberries
Instructions
- Preheat oven to 350°F.
- Mix pretzels, melted butter, and 3 tbsp sugar. Press into a 9×13 pan and bake for 10 minutes. Cool completely.
- Beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread over cooled crust.
- Dissolve Jell-O in boiling water. Add frozen strawberries and stir until slightly thickened. Pour over cream cheese layer.
- Refrigerate for at least 4 hours before serving.
Notes
- For mini versions, use muffin tins lined with cupcake liners.
- Use fresh strawberries in summer for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg