Description

Strawberry Pretzel Salad is a retro dessert that never goes out of style. With its crunchy pretzel crust, creamy sweet filling, and refreshing strawberry Jell-O topping, this layered treat is a favorite at family gatherings, cookouts, and holidays. The contrast of salty, sweet, creamy, and fruity makes every bite irresistible. It’s also simple to prepare and can be made ahead, making it a convenient dessert for any occasion.

Ingredients

For the Pretzel Crust

2 cups crushed pretzels
¾ cup unsalted butter, melted
3 tablespoons granulated sugar

For the Cream Cheese Filling

8 ounces cream cheese, softened
¾ cup granulated sugar
8 ounces whipped topping (such as Cool Whip), thawed

For the Strawberry Topping

6 ounces Strawberry Jell-O
2 cups boiling water
4 cups fresh strawberries, sliced

Instructions

Preheat oven to 375°F.
Mix crushed pretzels, melted butter, and sugar together, then press firmly into a 9×13 baking pan.
Bake for 10 minutes, then remove from the oven and let the crust cool completely.
In a bowl, beat softened cream cheese and sugar until smooth and fluffy.
Gently fold in the whipped topping until fully combined.
Spread the cream cheese mixture evenly over the cooled pretzel crust. Refrigerate for at least 1 hour.
Dissolve Strawberry Jell-O in 2 cups of boiling water and let it cool to room temperature.
Arrange sliced strawberries over the chilled cream cheese layer.
Pour the cooled Jell-O mixture evenly over the strawberries.
Refrigerate for 4–6 hours, or overnight, until the Jell-O is firm.
Cut into squares and serve chilled.

Notes

Always allow the Jell-O to set completely before serving.
Serve chilled for the best texture and refreshing flavor.
Store leftovers covered tightly in the refrigerator for up to 3 days.
Do not freeze, as the cream cheese and Jell-O layers will separate.
Best made the day before serving to ensure it’s fully set.