Strawberry Pretzel Salad

Strawberry Pretzel Salad is a classic layered dessert with a salty pretzel crust, creamy cheesecake-style filling, and a sweet strawberry topping. The mix of crunchy, creamy, and fruity textures makes it irresistible.

Pretzels, sugar, butter, cream cheese, whipped topping, gelatin, water, strawberries

Servings: 12
Prep time: 30 minutes
Cook Time: 15 minutes, total
Down time: 4 1/2 hours total
Storage: refrigerate

You will need the following items to make this recipe

Measuring cups and spoons, large bowl, silicone spoon, 9×13 inch baking dish, electric or stand mixer, small saucepan, whisk, cutting board, knife

● 2 cups crushed pretzels (pretzel twists tend to work better than the sticks)
● ¾ cup butter, melted
● 1 cup and 3 tablespoons granulated sugar, divided
● 8 oz cream cheese, softened
● 8 ounce frozen whipped topping, thawed
● 6 oz package strawberry gelatin
● 2 cups boiling water
● 1 lb fresh strawberries

Preheat the oven to 400 degrees.

Crush the pretzels in a ziplock bag using a meat mallet, then measure them out to 2 cups. They need to be no larger than ¼ inch.

Mix the pretzels, 3 tablespoons of sugar and melted butter together in a large bowl, then press into the bottom of an ungreased 9×13 inch baking dish.

Bake for 8-10 minutes, then remove from the oven and transfer to a wire rack to cool completely (about 45 minutes).

Once the crust has cooled, beat the cream cheese and 1 cup of sugar together using an electric or stand mixer, until creamy.

Fold in the whipped topping, then pour over the cooled crust.

Spread it out evenly making sure you get it completely to all sides so the liquid doesn’t seep in the next steps.

Refrigerate for 3 minutes.

Mix the gelatin with 2 cups of boiling water for 3 minutes and chill in the refrigerator for 10-15 minutes until no longer hot, but not starting to set.

Cut the stems off the strawberries, and cut into slices.

Add them into the cooled gelatin, then pour over the cream cheese mixture in the baking dish.

Make sure to spread the strawberries around if needed.

Cover and chill for 3 hours, until the gelatin has fully set.

To serve this beauty, I recommend slicing it into generous squares using a sharp knife—pro tip: wipe the blade between cuts to keep those gorgeous layers looking crisp and clean.

For that perfect beautiful finish, top each square with a fluffy dollop of extra whipped cream and a fresh strawberry slice. It’s the absolute star of any backyard BBQ, potluck, or holiday spread. Just be prepared to share the recipe, because everyone will ask for it!”