Desserts

Strawberry Pretzel Salad


Posted: November 3

Time: 3 hours 30 minutes

Yield: 12 servings

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It's called a salad, but it tastes like no salad you've ever tried before. Strawberry Pretzel Salad is a perpetual party favorite, with a sweet and salty pretzel crust and a creamy filling that's fruity, sweet, and light. Fluffy and topped with fresh strawberries, Strawberry Pretzel Salad is a refreshing side to go with your holiday spread or your next potluck!


Ingredients

1 (6 ounce) package strawberry gelatin dessert mix
2 cups water, boiling
2 1/2 cups salted pretzels, measured before crushing
8 tablespoons unsalted butter
3/4 cup granulated sugar, divided
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package imitation whipped, thawed in the fridge
1 pound fresh strawberries, hulled and sliced

Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Add the strawberry gelatine dessert mix with the boiling water and stir until it is completely dissolved.

Step 3

Set it aside to cool at room temperature.

Step 4

Crush the pretzels in a sturdy resealable bag, using a rolling pin.

Step 5

Using a medium sized saucepan, melt the butter.

Step 6

Add in 1/4 cup of the sugar and stir.

Step 7

Add in the crushed up pretzels.

Step 8

Transfer the pretzel mixture to a 9x13-inch glass dish, pressing the pretzel mix into the bottom.

Step 9

Bake the pretzel crust in the oven for 10 minutes. Pull it out and let it cool.

Step 10

Once the pretzel crust has cooled, use a mixer to beat the cream cheese and the remaining 1/2 cup of the sugar on a medium high speed until it is fluffy and white.

Step 11

Fold in the imitation whipped topping until there are no streaks of cream cheese left.

Step 12

Spread out the mixture over the cooled pretzels, spreading it to the edges of the dish to create a tight seal.

Step 13

Refrigerate for 30 minutes.

Step 14

Remove the stems and slice the strawberries.

Step 15

Stir the strawberries into the gelatin dessert.

Step 16

Spoon the strawberry jello mixture evenly over the cooled cream cheese layer and refrigerate until the gelatin is set, about 2-4 hours.

Step 17

Serve.


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