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Classic Strawberry Pretzel Salad: Sweet, Salty, and Creamy Layers

Close-up of a square slice of pretzel salad featuring a crumbly crust, creamy filling, and bright red strawberry gelatin topping.
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This classic Strawberry Pretzel Salad delivers a perfect balance of sweet and salty flavors with three distinct layers: a crunchy pretzel crust, a smooth cream cheese filling, and a bright strawberry Jell-O topping. It is an easy, make-ahead dessert ideal for potlucks and holiday gatherings.

Ingredients

  • For the Pretzel Crust: 2 ½ cups coarsely crushed pretzels, ¾ cup unsalted butter (melted), â…” cup packed brown sugar, 2 tablespoons all-purpose flour
  • For the Cream Cheese Filling: 8 ounces cream cheese (softened), 1 cup powdered sugar, 8 ounces Cool Whip (or whipped topping, thawed)
  • For the Strawberry Topping: 1 package (3 ounces) strawberry gelatin, 1 cup boiling water, 1 package (10 ounces) frozen strawberries (thawed, juice reserved)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the crust: In a medium bowl, combine the crushed pretzels, melted butter, brown sugar, and flour. Mix until the mixture resembles wet sand.
  3. Press the pretzel mixture evenly into the bottom of the prepared baking dish. Bake for 10 to 12 minutes until lightly golden. Remove from the oven and let the crust cool completely on a wire rack.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until fully combined. Gently fold in the thawed Cool Whip until the mixture is uniform and fluffy.
  5. Spread the cream cheese filling evenly over the cooled pretzel crust. Chill the crust and filling in the refrigerator for at least 30 minutes while you prepare the topping.
  6. Prepare the topping: In a separate bowl, dissolve the strawberry gelatin completely in 1 cup of boiling water. Stir for 2 minutes.
  7. Stir in the thawed strawberries and any reserved juice into the gelatin mixture. Let this mixture cool to room temperature, stirring occasionally, until it thickens slightly but is not fully set (about 30 to 45 minutes).
  8. Pour the slightly thickened strawberry mixture over the chilled cream cheese layer.
  9. Return the dish to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, until the gelatin is completely firm.
  10. Cut into squares and serve cold.

Notes

  • You can substitute strawberry Jello with raspberry or cherry for different flavor variations.
  • For a crunchier crust, add ½ cup chopped pecans or walnuts to the pretzel mixture before baking.
  • This is a great make-ahead dessert; prepare it the day before your event for best results.

Nutrition

Find it online: https://cookincorner.com/pretzel-salad-recipe-classic-sweet-salty/