Description
Classic strawberry pretzel salad with crunchy pretzel crust, creamy cheesecake-style filling, and a fresh strawberry Jell-O topping.
Ingredients
6 oz strawberry Jell-O mix
2 cups boiling water
16 oz strawberries, hulled and sliced
2 1/2 cups salted pretzels
3/4 cup unsalted butter
3 tbsp granulated sugar
8 oz cream cheese, softened
1/2 cup granulated sugar
8 oz Cool Whip, thawed
Instructions
1. Add the strawberry Jell-O mix to a bowl. Pour in the boiling water and whisk until completely dissolved. Let it cool to room temperature.
2. Preheat the oven to 350°F. Crush the pretzels into small crumbles.
3. Melt the butter and 3 tablespoons of sugar in a saucepan over medium heat, stirring until the sugar dissolves.
4. Stir in the crushed pretzels until combined.
5. Press the pretzel mixture into a 9×13-inch baking dish in an even layer.
6. Bake for 10 minutes, then cool completely.
7. Beat the cream cheese and 1/2 cup sugar until fluffy.
8. Fold in the Cool Whip until smooth and no white streaks remain.
9. Spread the cream mixture over the cooled pretzel crust, sealing all the edges.
10. Refrigerate for 30 minutes.
11. Scatter the sliced strawberries evenly over the cream layer.
12. Slowly pour the cooled Jell-O over the strawberries.
13. Cover and refrigerate for 2 to 4 hours, or until fully set.
14. Slice into squares and serve cold.
Notes
Seal the cream layer all the way to the edges so the Jell-O does not seep into the crust.
Let the Jell-O cool before pouring it over the cream layer.
Store covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 26g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg