Strawberry Pretzel Salad
This Strawberry Pretzel Salad is a delightful combination of sweet and salty flavors, featuring a crunchy pretzel crust, creamy filling, and luscious strawberry topping. It's a popular dessert that’s perfect for gatherings and potlucks.
Equipment
- 1 9x13-inch baking dish
- 2 mixing bowls
- 1 electric mixer
- 1 measuring cups and spoons
- 1 spoon or spatula
Ingredients
- 2 cups pretzel pieces
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar For the pretzel crust.
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
- 1 cup boiling water For dissolving gelatin.
- 2 packages strawberry gelatin (3 oz each)
- 2 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pretzel pieces with the melted butter and granulated sugar. Mix until well combined.
- Press the pretzel mixture firmly into the bottom of the 9x13-inch baking dish to form the crust. Bake in the preheated oven for 10 minutes, then remove and let cool completely.
- In another mixing bowl, use an electric mixer to beat the softened cream cheese with the powdered sugar until smooth and creamy. Fold in the whipped topping until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a separate bowl, dissolve the strawberry gelatin in boiling water, stirring until completely dissolved. Allow it to cool slightly.
- Once the gelatin has cooled, stir in the sliced strawberries, then pour the mixture over the cream cheese layer.
- Refrigerate the dish for at least 2 hours, or until the gelatin is set.
- Once chilled and set, cut into squares and serve.
Notes
You can substitute other fruits, like raspberries or blueberries, in place of the strawberries for a different flavor.
For a sweeter crust, consider increasing the sugar in the pretzel mixture slightly.
Make sure the crust has completely cooled before adding the cream cheese layer to ensure the layers don’t mix.