Strawberry Pretzel Salad

Strawberry Pretzel Salad is one of those potluck favorites that always disappears fast. You get a salty pretzel crust, a creamy middle, and a bright strawberry topping that feels just right for sharing.

This recipe brings together sweet, salty, creamy, and fruity in every bite. It is easy to make ahead, serves a crowd, and looks beautiful on the table without much fuss.

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Prep Time 20

Cook Time 10

Chilling Time 4

Total Time 4 30

Course Dessert

Cuisine American

Servings 12 people

Equipment

1 9x13 inch baking dish
1 Mixing Bowls
1 Electric Mixer

Ingredients

2 cups pretzels crushed
0.5 cup butter melted
0.5 cup sugar for the crust

8 oz cream cheese softened
0.5 cup sugar for the cream layer
8 oz whipped topping thawed

6 oz strawberry gelatin
2 cups boiling water
2 cups cold water
2 cups fresh strawberries sliced

Instructions

Preheat your oven to 350°F. Stir the crushed pretzels with melted butter and sugar, then press the mixture into a 9x13-inch baking dish. Bake for about 10 minutes, then cool completely.
Beat the cream cheese and sugar until smooth, then fold in the whipped topping. Spread this mixture over the cooled crust, making sure it reaches the edges to help seal the layers.
In a bowl, dissolve the gelatin in boiling water, then stir in cold water. Add the sliced strawberries and let the mixture sit until it begins to thicken slightly.
Spoon the strawberry mixture over the cream layer carefully. Chill the dish until fully set, then slice and serve cold.

Notes

Store leftovers covered in the refrigerator for up to 3 days. This dessert is best served chilled, so there is no need to reheat it. If making ahead, keep it refrigerated until just before serving.