Description
Strawberry Pretzel Salad is a delightful dessert combining a salty pretzel crust, creamy cheesecake layer, and a sweet strawberry gelatin topping with fresh strawberries. This refreshing, no-bake salad is perfect for gatherings and offers a unique blend of flavors and textures.
Ingredients
Pretzel Crust
- 2 full cups crushed pretzels (about 4 cups full pretzels)
- 12 tablespoons unsalted butter (melted)
- 3 tablespoons granulated sugar
Cheesecake Layer
- 1 (8-ounce) package cream cheese (brick-style, softened to room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container frozen whipped topping (thawed; such as Cool Whip, full-fat for best texture)
Jell-O Topping
- 1 (6-ounce) package strawberry gelatin (such as Jell-O)
- 2 cups sliced strawberries
- 2 cups boiling water (for gelatin)
Instructions
- Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper for easy removal later.
- Make Pretzel Crust: Crush about 4 cups of pretzels in a large plastic bag using a rolling pin until you have coarse crumbs. Measure out 2 full cups of these crumbs. Melt 12 tablespoons of unsalted butter in the microwave and let it cool to room temperature. In a large bowl, mix the crushed pretzels, cooled melted butter, and 3 tablespoons of granulated sugar until combined. Press this mixture evenly and firmly into the bottom of the prepared pan using the base of a flat measuring cup or your hands. Bake the crust for 8 minutes, then allow it to cool completely.
- Beat Cream: In a large bowl, beat the softened cream cheese using a hand mixer until smooth, about 1 to 2 minutes. Add 1 cup of granulated sugar and 1 teaspoon of vanilla extract, beating for an additional minute to incorporate. Gently fold in the thawed whipped topping with a spatula until the mixture is well combined and smooth.
- Chill Filling: Spread the cream cheese mixture evenly over the cooled pretzel crust. Be sure to spread it all the way to the edges to create a seal that prevents the gelatin from seeping through. Place the pan in the refrigerator to chill for 1 hour.
- Make Jell-O Topping: Bring 2 cups of water to a boil. In a large bowl, stir the strawberry gelatin powder and pour the boiling water over it. Whisk briskly until the gelatin is fully dissolved. Chill the mixture in the refrigerator for about 15 minutes, or until it is cool but not set. Thinly slice 2 cups of strawberries and stir them into the cooled gelatin mixture. Using a slotted spoon, gently transfer the strawberries onto the chilled cream cheese layer, distributing them evenly. Carefully pour the gelatin mixture over the strawberries, pouring close to them to maintain distinct layers.
- Chill: Cover the pan tightly with plastic wrap and refrigerate for about 4 hours, or until the Jell-O topping is completely set. When ready to serve, use a sharp knife dipped in hot water and dried to cut into bars. The first cuts may be tricky, but it becomes easier as you go.
Notes
- For best results, use full-fat whipped topping to maintain the right creamy texture.
- Make sure the cream cheese is fully softened before beating to avoid lumps.
- Cooling the gelatin mixture is critical before adding strawberries and pouring over the cream layer to prevent melting or mixing of layers.
- The dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
