Strawberry Pretzel Salad
This delightful dessert features a crunchy pretzel crust, a creamy layer of sweetened cream cheese, and a vibrant strawberry jello topping. It’s a perfect balance of salty and sweet, making it an impressive treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups pretzels, crushed
- 3 tablespoons granulated sugar
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container whipped topping, thawed
- 1 (16-ounce) package frozen strawberries, thawed
- 2 cups boiling water
- 1 (6-ounce) package strawberry gelatin
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Press the mixture evenly into the bottom of the prepared baking dish. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- In another mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping until well combined. Spread the cream cheese mixture over the cooled pretzel crust, ensuring it covers completely.
- In a separate bowl, dissolve the strawberry gelatin in boiling water. Stir until completely dissolved. Add the thawed frozen strawberries to the gelatin mixture and stir to combine.
- Carefully pour the strawberry gelatin mixture over the cream cheese layer in the baking dish. Refrigerate the dessert for at least 4 hours, or until set.
- Slice into squares and serve chilled.
Nutrition
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg