Strawberry Pretzel Salad Recipe
You will love the crunchy, salty pretzel base topped with creamy whipped topping, vibrant strawberry jello, and freshly chopped strawberries!
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Servings: 12
Calories: 286kcal
Ingredients
- 2 cups hard pretzels
- ¾ cups melted butter
- 3 1/2 tbsp granulated sugar
- 8 oz cream cheese softened and room temperature
- 8 oz Cool Whip defrosted
- 3/4 cup sugar
- 6 oz strawberry jello
- 2 cups boiling water
- 4 cups strawberries sliced
Instructions
- First, we make the crust:
- Preheat the oven to 350 F. Crush the hard pretzels with a rolling pin and mix with ¾ cup melted butter, and 3 1/2 tbsp granulated sugar.
- Press this mixture into the bottom of a 9x13-inch baking dish, and bake for 10 mins. Let cool completely.
- Make the cream cheese filling:
- Using a hand-held mixer, beat together the cream cheese and sugar in a large bowl until creamy and smooth.
- Using a spatula, fold in the cool whip and refrigerate it for 15 mins.
- Make the strawberry salad:
- Combine the jello with boiling water until dissolved. Cool down completely.
- Assemble the cake:
- Spread the cream cheese filling over the pretzel base and refrigerate for one hour.
- Spoon the sliced strawberries on top of the cooled cream cheese filling.
- Pour the cooled strawberry jello on top and refrigerate overnight.
Notes
- To avoid the pretzel crust from getting soggy, spread the whipped cream cheese filling all the way to the edges.
- Make sure all layers are completely cooled down before adding the next. This way they won’t melt into each other.
Nutrition
Calories: 286kcal | Carbohydrates: 30g | Protein: 3g | Fat: 18g