Classic Strawberry Pretzel Salad (Print Version)
Crisp pretzel crust, creamy filling, and vibrant strawberries create a delicious contrast of flavors.
# Ingredients:
→ Pretzel Crust
01 -
2 cups crushed pretzel pieces
02 -
1/2 cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cream Cheese Layer
04 -
8 ounces cream cheese, softened
05 -
1 cup powdered sugar
06 -
8 ounces whipped topping
→ Strawberry Topping
07 -
6 ounces strawberry gelatin
08 -
2 cups boiling water
09 -
1 cup cold water
10 -
1 pound fresh strawberries, hulled and halved
# Steps:
01 -
Combine crushed pretzel pieces, melted butter, and granulated sugar in a bowl until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9 x 13 inch baking dish to form an even layer.
02 -
Bake the pretzel crust in a preheated oven at 350°F for 8 to 10 minutes, or until lightly golden. Allow the crust to cool completely on a wire rack.
03 -
In a mixing bowl, beat softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in the whipped topping until well incorporated.
04 -
Spread the cream cheese mixture evenly over the completely cooled pretzel crust. Refrigerate the pan to chill while preparing the strawberry topping.
05 -
Whisk strawberry gelatin into boiling water in a large mixing bowl until fully dissolved. Stir in cold water and refrigerate the gelatin mixture for about 15 minutes, or until slightly thickened but not set.
06 -
Fold the fresh halved strawberries into the slightly thickened gelatin mixture.
07 -
Pour the strawberry gelatin mixture evenly over the chilled cream cheese layer. Smooth the top for an even finish.
08 -
Refrigerate the assembled dessert for at least 4 hours, or until fully set. Slice into squares and serve chilled.
# Notes:
01 -
Ensure the cream cheese layer completely covers the crust to prevent the gelatin from seeping through and creating a soggy base.