Strawberry Pretzel Salad: A Sweet & Salty Summer Delight

Strawberry Pretzel Salad combines salty pretzels and sweet strawberries, creating a nostalgic dessert perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Chill Time 3

Total Time 3 40

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

2 cups small salted pretzels crushed
¾ cup unsalted butter melted
¼ cup sugar

For the Cream Cheese Layer

8 ounces cream cheese softened
½ cup sugar
8 ounces whipped topping Cool Whip recommended

For the Strawberry Topping

1 package strawberry Jell-O
2 cups boiling water
2 cups strawberries fresh or frozen, sliced

Equipment

9x13 inch baking pan
mixing bowls
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, pour in the strawberry Jell-O powder and add 2 cups of boiling water. Stir until dissolved and set aside to cool.
Melt ¾ cup of unsalted butter in a saucepan, then mix with 2 cups of crushed pretzels and ¼ cup of sugar. Transfer to a greased baking pan and bake for 10 minutes, then cool.
Beat together 8 ounces of cream cheese and ½ cup of sugar until smooth. Fold in 8 ounces of whipped topping and spread over cooled pretzel crust.
Fold sliced strawberries into the cooled Jell-O mixture and pour over the cream cheese layer.
Cover and refrigerate for at least 2-3 hours or until set.
Cut into squares or serve in cups and enjoy your Strawberry Pretzel Salad.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 0.5mg

Notes

Refrigerate for at least 2-3 hours to ensure layers set perfectly. Store leftovers in the refrigerator for up to 4-5 days.

Tried this recipe?

Let us know how it was!