strawberry pretzel salad
This delightful dessert combines sweet and salty flavors in a refreshing dish. The crunchy pretzel crust complements the creamy filling and juicy strawberries, making it a perfect treat for gatherings.
Equipment
- 1 9x13-inch baking dish
- multiple mixing bowls
- 1 whisk
- 1 electric mixer (optional)
- 1 set measuring cups and spoons
- 1 spoon or spatula
Ingredients
- 2 cups pretzel sticks, crushed
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
- 2 cups fresh strawberries, sliced Can use frozen strawberries if fresh not available.
- 1 cup water
- 1 cup granulated sugar
- 2 (3 oz) packages strawberry gelatin
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Stir until well combined.
- Press the pretzel mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth, using an electric mixer if desired.
- Fold in the whipped topping until fully combined. Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a saucepan, bring water and granulated sugar to a boil. Once boiling, remove from heat and stir in the strawberry gelatin until dissolved. Let cool for about 10 minutes.
- Once the gelatin mixture is slightly thickened, add the sliced strawberries. Pour the strawberry mixture over the cream cheese layer, covering it entirely.
- Refrigerate for at least 2 hours to set before serving.
Notes
You can use frozen strawberries if fresh ones are not available; just thaw and drain excess liquid.
For added flavor, consider adding a splash of vanilla extract to the cream cheese mixture.
This dessert can be made ahead of time and stored in the refrigerator for up to 3 days.