Strawberry Pretzel Salad Recipe
This no bake strawberry pretzel dessert salad is a sweet and salty family favorite perfect for all types of get-togethers. The crunchy pretzel crust is topped with cream cheese filling and strawberry Jello, making for an easy classic summer dessert.
Servings: 12 people
Calories: 341kcal
Ingredients
Pretzel Crust
- 2½ cups pretzels (about 2 cups crushed)
- ½ cup butter melted
- ¼ cup sugar
Cream Cheese Layer
- 16 ounces cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip thawed
Strawberry Jello Layer
- 2 cups boiling water
- 1 6-ounce box strawberry Jello
- 1 pound strawberries sliced
Additional Toppings
- strawberries
- whipped topping
Instructions
Pretzel Crust
- Preheat oven to 350 degrees F.
- Place pretzels in a freezer bag and crush with a rolling pin. Transfer to a large bowl, then combine the crushed pretzels, melted butter, and sugar. Mix well.
- Press into the bottom of a 9" x 13" baking dish, then bake 10 minutes in the preheated oven.
- Remove from the oven and let cool completely to room temperature.
Cream Cheese Layer
- In a large mixing bowl, combine the room temperature cream cheese, powdered sugar and vanilla extract. With a handheld mixer, beat until light and fluffy. Fold in the thawed Cool Whip using a rubber spatula until well combined.
- Using an offset spatula, spread the cream cheese mixture over the cooled pretzel layer. Make sure to spread the cream cheese filling all the way to the edges of the pan as it will help hold the Jello in place. Cool in the fridge for about 30 minutes.
Strawberry Topping
- Boil 2 cups of water then remove from heat. Put the Jello powder into a large bowl and stir in the boiling water until fully dissolved. Let the mixture cool completely to room temperature.
- Meanwhile, arrange the strawberry slices evenly over the cream cheese layer. Once the Jello has cooled completely, pour it over the strawberries. Place the pretzel salad dessert in the fridge and cool until the Jello is set, or about 2-4 hours.
- Once the pretzel salad has set completely, slice into 12-15 squares. Serve cold, topped with whipped cream and fresh strawberries, if desired. Enjoy!
Video
Notes
Storing instructions: wrap in plastic wrap and store in the fridge for up to 3 days.
Make-ahead tips: the entire recipe can be made early in the day or even the night before and stored in the fridge until you are ready to serve.
Nutrition
Calories: 341kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 401mg | Potassium: 168mg | Fiber: 1g | Sugar: 16g | Vitamin A: 782IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg