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Strawberry Pretzel Salad with a salty pretzel crust creamy whipped cream cheese layer and bright strawberry Jell-O topping garnished with fresh strawberries

Strawberry Pretzel Salad

A layered dessert with a baked pretzel crust, sweet whipped cream cheese filling, and a strawberry gelatin topping studded with fresh strawberries. Chilled until set for a sweet and salty treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups crushed pretzels
  • 3/4 cup unsalted butter, melted
  • 3 tbsp granulated sugar
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 cups whipped topping, thawed if frozen
  • 1 package (6 oz) strawberry gelatin
  • 2 cups boiling water
  • 2 cups fresh strawberries, sliced
  • 1/2 cup chopped pecans optional

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl

Method
 

  1. Press the pretzel crumb mixture into a baking dish and bake until golden.
  2. Cool the crust completely before adding the filling.
  3. Beat cream cheese and sugar, fold in whipped topping, then spread over the crust.
  4. Dissolve gelatin in boiling water, stir in strawberries, and cool slightly.
  5. Pour over the cream layer and refrigerate at least 4 hours until set.

Notes

  • Cool the crust fully before adding the cream cheese layer.
  • Seal the cream layer to the edges to prevent a soggy crust.
  • Best enjoyed within the first two days for maximum crunch.
  • Does not freeze well due to texture changes.