Description

This classic Strawberry Pretzel Salad features a crunchy salty pretzel crust baked to perfection, topped with a creamy sweet cream cheese layer, and finished off with a vibrant strawberry and Jell-O topping. The combination of textures and flavors creates a delightful dessert that is refreshing and indulgent, perfect for summer gatherings and potlucks.

Ingredients

Scale

Strawberry Jell-O Layer

6 ounce (170 g) strawberry Jell-O packets
2 cups (473 ml) boiling water
1 pound (454 g) fresh strawberries, hulled and sliced

Pretzel Crust

2 ½ cups (200 g) salted pretzels (measured before crushing)
8 tablespoons (112 g) unsalted butter
¼ cup (50 g) granulated sugar

Cream Cheese Layer

8 ounce (227 g) package cream cheese, softened
½ cup (100 g) granulated sugar
8 ounce (227 g) Cool Whip, thawed in the fridge

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Instructions

Dissolve Jell-O: In a medium bowl, mix the strawberry Jell-O with boiling water. Stir thoroughly until the Jell-O is completely dissolved. Set the mixture aside and let it cool to room temperature.
Prepare Pretzels: Place the salted pretzels in a plastic bag and crush them using a rolling pin or pulse roughly in a food processor until finely crushed.
Make Pretzel Crust: In a medium pan over stovetop heat, melt the unsalted butter and stir in the granulated sugar until dissolved. Add the crushed pretzels and mix well. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350 °F (177 °C) for 10 minutes. Remove and let cool to room temperature.
Prepare Cream Cheese Layer: When the pretzel crust is cooled, beat the softened cream cheese and granulated sugar with a hand mixer until fluffy and smooth. Gently fold in the thawed Cool Whip until the mixture has no streaks and is evenly blended.
Assemble Cream Cheese Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust, spreading all the way to the edges to form a tight seal. Refrigerate this layer for 30 minutes to allow it to set.
Add Strawberry Topping: Hull and slice the fresh strawberries. Stir them into the cooled strawberry Jell-O mixture. Pour this mixture evenly over the chilled cream cheese layer.
Chill to Set: Refrigerate the fully assembled dessert for 2 to 4 hours, or until the Jell-O topping is fully set. Carefully remove the sides of the springform pan, slice into 8 or 8 slices, and serve chilled.

Notes

Ensure the Jell-O mixture is fully cooled before adding the strawberries to prevent them from cooking or softening too much.
Press the cream cheese layer all the way to the edges of the crust to create a seal, which helps keep the Jell-O topping from leaking underneath.
You can prepare this dessert a day ahead; just keep it refrigerated until serving.
Use salted pretzels for the signature sweet and salty flavor contrast, do not substitute with unsalted pretzels unless you add additional salt.
If you prefer, you can substitute Cool Whip with homemade whipped cream for a fresher taste.