American Flag Straberry Dessert Pretzel Salad
This Strawberry Pretzel Salad is a nostalgic crowd favorite and the perfect dessert for potlucks, summer parties, or holiday gatherings. With its salty-sweet crunch and creamy strawberry topping, it’s always the first dish to disappear. The American Flag design on top makes it perfect for Memorial Day or the 4th of July.
Ingredients
- 6 Ounces Strawberry Jello 1 box
- 2 Cups Boiling Water
- 10 Ounces Frozen Strawberry Halves
- 4 Cups Salted Pretzel Sticks Crushed
- 3/4 Cup Unsalted Butter Melted
- 1/3 Cup Granulated Sugar For the crust
- 8 Ounces Cream Cheese Softened
- 1 Cup Granulated Sugar For the creamy filling
- 12 Ounces Whipped Cream Topping Try the homemade version in recipe notes!
American Flag Toppings
- 12 Ounces Whipped Cream Topping Or homemade
- 1 Cup Fresh Blueberries
Instructions
- Preheat oven to 350°F.
- Prepare the Jell-O: In a large bowl, dissolve the strawberry Jell-O in 2 cups of boiling water. Stir in the frozen strawberry halves (no need to thaw). Place the bowl in the refrigerator to chill for about 20-30 minutes, until it begins to firm up slightly. (check frequently as you do not want it to completely set)
- Make the crust: Crush the pretzels (see photos for texture reference).In a microwave-safe bowl, melt the butter. Stir in the 1/3 cup of sugar, then add the crushed pretzels and mix until fully coated.Press the pretzel mixture evenly into the bottom of a 9x13-inch baking dish.Bake for 10-12 minutes, then remove and let cool completely. You can place it in the fridge to speed up the cooling process if your Jell-O is starting to firm.
- Make the creamy filling: Using a hand mixer or stand mixer, beat the cream cheese with 1 cup of sugar on high speed until smooth and no lumps remain.Fold in the whipped topping until the mixture is creamy and well combined.
- Assemble the layers: Once the pretzel crust is completely cooled, spread the cream cheese mixture evenly over it, making sure to seal the edges.Gently pour the semi-set Jell-O and strawberry mixture over the creamy layer.
- Refrigerate the dessert for 1-3 hours, or until fully set.
- Decorate: Before serving, use whipped cream topping and blueberries to design an American flag on top for a festive, patriotic finish!
Notes
Homemade Whipped Cream
In a stand mixer or using a hand mixer, beat the heavy cream on high speed for about 3 minutes, or until it begins to thicken. Add 1/4 cup of sugar and the vanilla extract. Continue beating until soft peaks form and the whipped cream is light, fluffy, and holds its shape.
In a stand mixer or using a hand mixer, beat the heavy cream on high speed for about 3 minutes, or until it begins to thicken. Add 1/4 cup of sugar and the vanilla extract. Continue beating until soft peaks form and the whipped cream is light, fluffy, and holds its shape.
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