Strawberry Pretzel Salad
Strawberry Pretzel Salad is a delightful dessert that combines the salty crunch of pretzels with the sweetness of strawberries and a creamy filling.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 electric mixer optional
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula
Ingredients
- 2 cups crushed pretzels
- 1/2 cup unsalted butter Melted.
- 1/4 cup granulated sugar Can be increased to 1/3 cup for a sweeter crust.
- 8 oz cream cheese Softened.
- 1 cup powdered sugar
- 1/2 cup whipped topping Like Cool Whip.
- 1 package (6 oz) strawberry gelatin
- 2 cups boiling water
- 2 cups fresh strawberries Sliced.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar until well mixed.
- Press the pretzel mixture firmly into the bottom of a 9x13 inch baking dish to form a crust. Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool.
- In another bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gently fold in the whipped topping until evenly combined.
- Spread the cream cheese mixture over the cooled pretzel crust in an even layer.
- In a separate bowl, dissolve the strawberry gelatin in 2 cups of boiling water, stirring until fully dissolved. Add the sliced strawberries to the gelatin mixture once it cools slightly.
- Gently pour the strawberry mixture over the cream cheese layer.
- Refrigerate the entire dish for at least 2 hours, or until the gelatin is fully set. Cut into squares and serve chilled.
Notes
Feel free to substitute other fruits in place of strawberries, such as blueberries or raspberries, for a different flavor.
For a slightly sweeter crust, you can increase the sugar in the pretzel mixture to 1/3 cup.
Make sure the cream cheese is softened to room temperature for easier mixing.