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Strawberry Pretzel Salad

Crush pretzels, mix with melted butter and sugar, bake till set. Layer cream cheese mix on top once cool. Pour strawberry jello over fresh berries for last layer. Chill few hours till firm. Makes pretty dessert with sweet, salty and creamy all in one.

Featured in Fresh and Filling Salads.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:38 GMT
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A slice of dessert featuring a layer of cream, topped with strawberry slices and red jelly, resting on a base of crushed pretzels, with fresh strawberries in the background. Pin it
A slice of dessert featuring a layer of cream, topped with strawberry slices and red jelly, resting on a base of crushed pretzels, with fresh strawberries in the background. | zestplate.com

Looking for a showstopper dessert that'll have everyone asking for seconds? This strawberry pretzel salad recipe combines sweet strawberries, creamy cheesecake filling, and a perfectly salty pretzel crust into one incredible treat. Don't let the word "salad" fool you - this classic dish is all about indulgence!

Why You'll Love This Retro Treat

This pretzel strawberry dessert is what happens when sweet meets salty in the most delicious way possible. The buttery pretzel base gives a satisfying crunch, while the smooth cream cheese layer melts in your mouth. Top it all off with fresh strawberries in jewel-toned jello, and you've got a dessert that's as pretty as it is tasty.

What You'll Need

  • Pretzels: 2 cups crushed - the base of our crunchy crust
  • Butter: 3/4 cup melted - helps bind that pretzel magic
  • Sugar: 3 tablespoons for crust, 1 cup for filling
  • Cream Cheese: 2 8-oz blocks, softened - this is your creamy layer
  • Cool Whip: 1 8-oz container, thawed
  • Strawberry Jello: 2 3-oz packages
  • Fresh Strawberries: 2 cups sliced - the crowning glory
  • Boiling Water: 2 cups for the jello

Let's Make It!

Start with the Crust
Crush those pretzels into chunky bits - not too fine, you want some texture! Mix with melted butter and a sprinkle of sugar. Press into your 9x13 pan and bake at 350°F for 10 minutes. Let it cool completely.
Make it Creamy
Beat your softened cream cheese with sugar until it's super smooth. Fold in the Cool Whip gently - this layer needs to be cloud-like! Spread it over your cooled crust, making sure to seal the edges.
Jello Time
Dissolve your jello in boiling water, then let it cool until it's room temp but still liquid. Add those fresh strawberry slices.
Final Layer
Once your jello mixture is cool (but not set), pour it carefully over your cream cheese layer. Pop it in the fridge for at least 4 hours - overnight is even better!

The Name Game

Ever wonder why we call it a "salad" when it's clearly dessert? It's one of those quirky recipe names from the jello-loving era when anything in a mold could be called a salad. But hey, with fruit on top, maybe it counts as a serving of produce - we won't tell!

Pretzel Power

The secret to that perfect crust? Don't pulverize your pretzels into dust - you want some chunks for extra crunch. And make sure to really pack that crust down firmly. Nobody likes a crumbly bottom!

Whipped Topping Tips

While Cool Whip is the traditional choice, you can totally use real whipped cream. Just whip it until it's super stiff and stable. Whatever you choose, make sure that cream layer goes right to the edges of your pan - it's like creating a seal that keeps the jello from sneaking down to the crust.

Make It Perfect

Patience is your friend here! Let each layer cool completely before adding the next. And when you're pouring that final jello layer, go slow and pour over the back of a spoon - it helps prevent the jello from drilling holes in your pretty cream cheese layer.

A glass dish filled with layers of whipped cream, strawberries, and pretzels, garnished with fresh strawberries on top. Pin it
A glass dish filled with layers of whipped cream, strawberries, and pretzels, garnished with fresh strawberries on top. | zestplate.com

Serving Success

This beauty needs to be well-chilled before serving - at least 4 hours, but overnight is even better. Use a sharp knife dipped in hot water between cuts for the cleanest slices. And keep it refrigerated until serving time - nobody likes a melty dessert!

Frequently Asked Questions

→ Got frozen berries?

Thaw em real good. Drain juice off. Pat em real dry. Fresh works better. Still tastes nice.

→ How long to chill?

Four hours least. Best over night. Jello needs set. Worth the wait. Keep it cold good.

→ Need baked bottom?

Makes it stay good. Quick ten minutes. Helps not break. Worth the time. Lets cool first.

→ Make it early?

Day before works. Keep cream for last. Stays good cold. Cover it tight. Fresh is still best.

→ Skip the cool whip?

Real cream works. Whip it thick though. Add bit sugar. Keep it cold. Mix just before.

→ Getting too wet?

Drain fruit good. Pat stuff dry. Less jello maybe. Let layers set. Watch the wet.

→ Taking it places?

Keep it cold packed. Box with sides firm. Drive careful like. Worth ice pack. Maybe backup treat.

→ Need it faster?

Freeze bit helps. Have stuff ready. Quick mix works. Still needs chill time. Worth the wait.

→ Making big batch?

Double works fine. Need bigger pan. More set time. Keep stuff cold. Makes good amount.

→ Want more sweet?

More berry helps. Add sugar slow. Taste as you go. Can't fix too sweet. Balance is key.

→ Bottom not firm?

Bake bit longer. Pack more tight. Cool complete. More butter helps. Press good first.

→ Layers mixing up?

Let each set good. Keep stuff cold. Work gentle like. Take your time. Patient helps lots.

Conclusion

Love this? Try berry parfait next. Or make strawberry cake. Both use fresh fruit good.

Strawberry Pretzel Salad

Found strawberries getting soft in the fridge and pretzels in the pantry. Mixed them up with some cream and jello, took them to the party. Everyone wanted the recipe!

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Fatiha

Category: Salads

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (Slices)

Dietary: Vegetarian

Ingredients

01 6 oz strawberry Jell-O.
02 2 cups boiling water.
03 2 1/2 cups salted pretzels (measured before crushing).
04 1/4 cup granulated sugar.
05 8 Tbsp unsalted butter.
06 8 oz package cream cheese, softened.
07 1/2 cup granulated sugar.
08 8 oz Cool Whip, thawed in the fridge.
09 1 lb fresh strawberries, hulled and sliced.

Instructions

Step 01

Preheat your oven to 350°F (175°C). Begin by dissolving the strawberry Jell-O in 2 cups of boiling water. Stir until it's completely dissolved and then set it aside to cool to room temperature.

Step 02

Place the salted pretzels into a sturdy Ziploc bag and crush them using a rolling pin until you achieve a coarse texture.

Step 03

In a medium saucepan, melt the unsalted butter over medium heat. Stir in 1/4 cup of sugar until it is well combined. Mix in the crushed pretzels until they are evenly coated.

Step 04

Transfer the pretzel mixture to a 13x9-inch glass casserole dish, pressing it evenly across the bottom to form the crust. Bake in the preheated oven for 10 minutes. Remove and allow it to cool to room temperature.

Step 05

Once the pretzel crust has cooled, use an electric hand mixer to beat the cream cheese and 1/2 cup sugar together until fluffy and white.

Step 06

Gently fold the Cool Whip into the cream cheese mixture until no streaks remain. Spread this creamy layer evenly over the cooled pretzels, making sure to go all the way to the edges to create a seal. Refrigerate for 30 minutes.

Step 07

Hull and slice the fresh strawberries, and then stir them into the cooled Jell-O.

Step 08

Pour the strawberry Jell-O mixture over the cream cheese layer, ensuring it is evenly distributed. Refrigerate the salad until the Jell-O is set, about 2 to 4 hours.

Notes

  1. This recipe combines sweet, salty, and creamy elements which make it a favorite dessert at gatherings.
  2. The pretzel crust adds a unique crispy texture that contrasts beautifully with the creamy and fruity layers.

Tools You'll Need

  • Oven.
  • 13x9-inch glass casserole dish.
  • Medium saucepan.
  • Electric hand mixer.
  • Ziploc bag.
  • Rolling pin.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 338
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~