Strawberry Pretzel Salad
Light, creamy, and sweet-tart, this no-bake Strawberry Pretzel Salad is a nostalgic dessert perfect for potlucks and weeknight treats.
Ingredients
Crust
- 2 cups pretzels, crushed
- 1/2 cup butter, melted
- 1/4 cup sugar
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
Jello Layer
- 2 cups strawberries, sliced
- 1 cup strawberry jello
- 2 cups boiling water
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine crushed pretzels, melted butter, and sugar. Press the mixture into the bottom of a greased 9x13 inch dish.
- Bake for 10 minutes. Let the crust cool completely.
- In another bowl, beat the cream cheese and powdered sugar until smooth. Fold in the whipped topping, then spread over the cooled pretzel crust.
- In a separate bowl, dissolve the strawberry jello in boiling water. Add the sliced strawberries and mix well.
- Once the jello mixture has cooled, pour it over the cream cheese layer. Refrigerate for at least 4 hours or until set.
- Serve chilled.
Notes
Cool the crust completely before spreading the cream cheese layer to prevent melting and sliding. Store tightly covered in the fridge; it will keep well for about 3–4 days.