Description

This Strawberry Pretzel Salad is my absolute go-to dessert for parties, potlucks, and gatherings! I love how it consistently delights everyone with its unique combination of salty, crunchy pretzels, creamy, tangy filling, and sweet, jiggly strawberry topping. It’s a guaranteed hit

Ingredients

Scale

CRUST:

2 cups crushed pretzels (about 8 ounces)
¾ cup butter, melted
3 tablespoons sugar

FILLING:

2 cups whipped topping (store-bought or homemade)
1 package (8 ounces) cream cheese, softened
1 cup sugar

TOPPING:

2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels

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Instructions

1. Preheat Oven and Make the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Stir until the crumbs are evenly moistened.

Press the mixture firmly and evenly into the bottom of an ungreased 13×9-inch baking dish.

2. Bake the Crust: Bake for 10 minutes. This crucial step ensures a crispy crust that won’t get soggy.

3. Cool the Crust Completely:

Remove the crust from the oven and let it cool completely on a wire rack. Do not rush this step! A hot crust will melt the filling.

4. Make the Cream Cheese Filling:

While the crust cools, prepare the filling. In a small bowl (or the bowl of your mixer), beat the whipped topping, softened cream cheese, and 1 cup of sugar until completely smooth.

5. Spread Filling Over Cooled Crust:

Once the crust is completely cool, spread the cream cheese mixture evenly over the pretzel crust.

6. Chill the Filling Layer:

Refrigerate the dish until the cream cheese layer is chilled and slightly firm. This usually takes about 30 minutes to an hour.

7. Prepare the Strawberry Topping:

In a large bowl, dissolve the strawberry gelatin completely in the boiling water, stirring for at least 2 minutes.

Stir in the thawed (and slightly drained) frozen sweetened strawberries.

8. Chill the Gelatin Mixture Partially: Refrigerate the gelatin mixture until it is partially set. It should be the consistency of unbeaten egg whites – thick enough to spoon, but not fully solid. This takes about 30-60 minutes, depending on your fridge.

9. Add Strawberry Topping to Pie:

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

10. Chill Until Firm: Refrigerate the Strawberry Pretzel Salad, covered, until the gelatin is completely firm, usually 4-6 hours, or preferably overnight.

11. Serve:

Cut into squares.

Serve chilled. If desired, top with additional whipped topping and reserved crushed pretzels just before serving. Enjoy the rave reviews!