Description
Sweet and salty Strawberry Pretzel Salad merges creamy cheesecake-like layers with fresh strawberries and a crunchy pretzel crust. Summer dessert enthusiasts will adore this classic southern treat that balances tangy and sugary flavors in every delightful bite.
Ingredients
Scale
Strawberry Pretzel Salad Ingredients:
Crust:
- 2 1/2 cups Salted Pretzels
- 1/4 cup Granulated Sugar
- 8 tablespoons (1 stick/113 grams) Unsalted Butter
Creamy Layer:
- 8 ounces (226 grams) Cream Cheese, softened
- 1/2 cup Granulated Sugar
- 8 ounces (226 grams) Cool Whip, thawed
- 1 pound (454 grams) Fresh Strawberries, hulled and sliced
Jell-O Layer:
- 6 ounces (170 grams) Strawberry Jell-O
- 2 cups Boiling Water
Instructions
- Crush pretzels into fine crumbs and combine with melted butter and sugar, creating a crumbly mixture that will form the foundational crust.
- Press the pretzel mixture firmly into the bottom of a rectangular baking dish, ensuring an even and compact layer that will provide a crisp, salty base.
- Bake the pretzel crust until it turns golden brown and becomes slightly hardened, then remove from oven and allow to cool completely at room temperature.
- Whip cream cheese with sugar until smooth and fluffy, creating a creamy, spreadable consistency that will serve as the middle layer.
- Gently fold whipped cream into the cream cheese mixture, incorporating air and creating a light, airy texture that complements the crunchy pretzel base.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to seal the edges to prevent the jelly layer from seeping underneath.
- Dissolve strawberry Jell-O powder in boiling water, stirring until completely integrated and no granules remain.
- Add fresh, sliced strawberries to the liquid Jell-O, distributing them evenly throughout the gelatin mixture.
- Carefully pour the strawberry Jell-O and fruit layer over the cream cheese layer, ensuring a smooth and even distribution.
- Refrigerate the dessert for several hours or overnight, allowing the layers to set completely and the flavors to meld together.
- Before serving, slice into squares and enjoy the perfect balance of salty, sweet, and creamy textures.
Notes
- Crush pretzels finely to create a consistent, crunchy base that holds together well when baked.
- Use melted butter and press the pretzel mixture firmly into the pan to ensure a compact, crisp crust that won’t become soggy.
- Choose salted pretzels for a delightful sweet-and-salty flavor contrast in the dessert.
- Cool the pretzel crust completely before adding the cream cheese layer to prevent melting and maintain distinct layer textures.
- For a gluten-free version, swap regular pretzels with gluten-free pretzel alternatives or almond flour-based crust.
- Soften cream cheese at room temperature to achieve a smooth, lump-free middle layer that spreads easily.
- Drain strawberries thoroughly to prevent excess liquid from making the dessert watery.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg