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Strawberry Pretzel Salad

Strawberry Pretzel Salad
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A classic American layered dessert with a salty-sweet pretzel crust, a creamy cream cheese middle, and a bright strawberry gelatin topping. Each forkful delivers crisp, creamy, and fruity textures for a refreshing contrast.

Ingredients

Scale
  • 1 cup crushed pretzels (about 4 oz)
  • 1/4 cup unsalted butter, melted (4 tbsp)
  • 1 tbsp granulated sugar
  • 4 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 4 oz frozen whipped topping (like Cool Whip), thawed
  • 3 oz package strawberry-flavored gelatin (like Jell-O)
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup fresh strawberries, hulled and sliced (or frozen, thawed)

Instructions

  1. Preheat oven to 350°F (177°C). In a medium bowl, combine 1 cup crushed pretzels, 1/4 cup melted butter, and 1 tbsp sugar. Stir until the butter evenly coats the pretzel crumbs and the mixture resembles wet sand.
  2. Press the pretzel mixture firmly into the bottom of an 8×8-inch baking dish, using the bottom of a glass or your fingers to create an even, compact layer. Bake for 10 minutes, until the crust is lightly browned and fragrant. Remove from oven and let cool completely on a wire rack — about 20 minutes.
  3. While the crust cools, prepare the cream cheese layer. In a large bowl, beat 4 oz softened cream cheese with an electric hand mixer on medium speed until smooth and fluffy, about 1 minute. Scrape down the sides of the bowl, then add 1/4 cup sugar and continue beating until fully incorporated and no graininess remains.
  4. Using a rubber spatula, gently fold 4 oz of thawed whipped topping into the cream cheese mixture until the color is uniform and the mixture is light. Do not stir vigorously or you will deflate the whipped topping; fold in a sweeping motion until just combined.
  5. Spread the cream cheese mixture evenly over the cooled pretzel crust, using a small offset spatula or the back of a spoon to reach the edges and smooth the surface. Be careful not to disturb the crust. Refrigerate while you prepare the gelatin topping — at least 10 minutes.
  6. In a medium heatproof bowl, empty the 3 oz packet of strawberry gelatin. Pour in 1 cup of boiling water and whisk for 2 minutes until the gelatin is completely dissolved. The liquid should be clear and fully red with no granules.
  7. Add 1 cup of cold water to the gelatin mixture and stir. The mixture should now be lukewarm. Set aside at room temperature and allow it to thicken slightly, about 15 minutes, until it has the consistency of raw egg whites but is not fully set.
  8. While the gelatin cools, arrange the sliced strawberries in a single layer over the cream cheese filling. Pour the thickened gelatin carefully and evenly over the strawberries, covering them completely. Do not pour all at once — use a ladle or spoon to avoid disturbing the cream cheese layer.
  9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until the gelatin is fully set and firm to the touch. Do not move or tilt the dish during chilling. Cut into 4 equal squares, wiping the knife clean between cuts for neat edges. Serve cold.

Notes

Store leftover Strawberry Pretzel Salad covered in the refrigerator for up to 3 days. The pretzel crust will soften over time, so it is best within 24 hours. This dessert does not freeze well due to the gelatin structure. For individual servings, bake the crust in 4 small ramekins and adjust chilling time accordingly.

Nutrition

Keywords: strawberry pretzel salad, pretzel dessert, cream cheese strawberry, jello salad, American dessert, potluck dessert, strawberry jello, no bake dessert, layered dessert, easy dessert, strawberry cream cheese, pretzel crust

Find it online: https://inagartencooks.com/strawberry-pretzel-salad/