Strawberry Pretzel Salad
This elegant no-bake dessert features a buttery crushed pretzel crust, a smooth and creamy cheese layer, and a vibrant strawberry gelatin topping that creates the perfect balance of sweet, salty, and fruity flavors. Perfect for potlucks, summer gatherings, or anytime you want an impressive dessert without turning on the oven.
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Servings: 12 servings
Ingredients
- 2½ cups pretzels crushed into bite-sized pieces
- ¾ cup butter melted
- ½ cup sugar for the crust
- 12 ounces cream cheese softened to room temperature
- 1 cup sugar for the cream cheese layer
- 2 teaspoons vanilla extract
- 12 ounces Cool Whip thawed
- 3 to 4 cups fresh strawberries sliced
- 6 ounces strawberry gelatin two 3-ounce packages
- 2 cups water boiled
Instructions
- Crush the Pretzels: Place 2½ cups of pretzels in a food processor or crush them by hand in a zip-top bag until you have bite-sized pieces with some texture remaining, about 1 to 2 minutes.
- Combine Crust Ingredients: In a medium bowl, mix the crushed pretzels with ¾ cup melted butter and ½ cup sugar until well combined and the mixture resembles wet sand.
- Press into Pan: Spread the mixture evenly into a 9x13-inch baking dish, pressing firmly with your hands or the bottom of a measuring cup to create a compact, even layer.
- Chill Briefly: Place the crust in the refrigerator for 10 minutes while you prepare the next layer.
- Beat Cream Cheese: In a large bowl, beat 12 ounces of softened cream cheese with 1 cup sugar and 2 teaspoons vanilla extract until light and fluffy, about 2 to 3 minutes on medium speed.
- Fold in Cool Whip: Gently fold 12 ounces of thawed Cool Whip into the cream cheese mixture using a spatula until no white streaks remain, being careful not to deflate the whipped topping.
- Spread Over Crust: Spread the cream cheese mixture evenly over the cooled pretzel crust, smoothing the top with a spatula to create an even layer.
- Arrange Strawberries: Distribute 3 to 4 cups of sliced fresh strawberries evenly over the cream cheese layer, pressing them gently so they nestle into the creamy base.
- Prepare Gelatin: Pour 6 ounces of strawberry gelatin into a bowl, add 2 cups of boiled water, and stir continuously for about 2 minutes until the gelatin is completely dissolved.
- Cool Gelatin: Allow the gelatin mixture to cool to room temperature for about 10 to 15 minutes, then carefully pour it evenly over the strawberries, ensuring all berries are coated.
- Chill Until Set: Refrigerate the entire dessert for at least 2 to 3 hours, or until the gelatin is completely set and firm to the touch.