Description

This Strawberry Pretzel Delight (often called a “salad,” but let’s be honest, it’s dessert!) is a potluck superstar! I love how it combines sweet, salty, creamy, crunchy, and jiggly all in one dish. It’s an unusual combination

Ingredients

Scale

For the Crust:

4 cups miniature pretzels (about 8 ounces) – For a mix of fine crumbs and slightly larger pieces
½ cup butter, melted – To bind the crust and add richness
3 tablespoons sugar – For a touch of sweetness

For the Filling:

2 cups whipped topping (store-bought or homemade) – For airy lightness
1 package (8 ounces) cream cheese, softened – For creamy tanginess
1 cup sugar – For sweetness

For the Topping:

2 packages (3 ounces each) strawberry gelatin – For that classic jiggly texture
2 cups boiling water – To dissolve the gelatin
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed – For intense strawberry flavor and a slightly softened texture
Optional: Additional whipped topping and pretzels

These are the quantities from the original recipe, with added notes on the purpose of each ingredient in terms of texture and flavor.

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Instructions

1. Preheat and Prep:

Preheat the oven to 350°F (175°C).

2. Crush the Pretzels: Place the pretzels in a large resealable plastic bag.

Use a rolling pin to crush them. You want a mix of fine crumbs and some slightly larger pieces for the best texture. (Alternatively, use a food processor, but be careful not to over-process them into a powder.)

3. Combine Crust Ingredients:

In a bowl, combine the crushed pretzels, melted butter, and sugar.

Stir until well combined. The mixture should be evenly moistened.

4. Press Crust into Dish: Press the pretzel mixture firmly into the bottom of an ungreased 13×9-inch baking dish.

5. Bake the Crust: Bake the crust for 10 minutes. This step is crucial for creating a crisp, sturdy base that won’t get soggy.

6. Cool the Crust:

Cool the crust completely on a wire rack. A cool crust is essential for preventing the filling from melting.

7. Make the Cream Cheese Filling: In a small bowl, beat the whipped topping, softened cream cheese, and sugar together until smooth. This creates a light, airy, and tangy filling.

8. Spread Filling over Crust: Spread the cream cheese filling evenly over the cooled pretzel crust.

9. Chill: Refrigerate the crust and filling until chilled, about 30 minutes. This helps the filling to firm up.

10. Prepare the Strawberry Topping:

In a large bowl, add the boiling water to the strawberry gelatin.

Stir for 2 minutes, or until the gelatin is completely dissolved.

Stir in the thawed and drained sweetened sliced strawberries.

11. Chill Strawberry Topping: Refrigerate the strawberry mixture, uncovered, until partially set, about 30 minutes. It should be thick and syrupy, but not completely firm. This prevents it from soaking into the cream cheese layer.

12. Add Strawberry Topping:

Carefully spoon the partially set strawberry mixture over the chilled cream cheese layer. Spread it evenly.

13. Chill Completely: Refrigerate the assembled Strawberry Pretzel Delight, covered, until completely firm, 4-6 hours, or preferably overnight.

14. Serve:

To serve, cut into squares.

Serve chilled.

If desired, top with additional whipped topping and reserved pretzel mixture. Enjoy!