Strawberries n' Cream 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. My mom has been making this for over 30 years, and it’s still just as loved today!
Ingredients
- 6 Ounce Strawberry Jello Box
- 2 Cups Boiling Water
- 10 Ounces Frozen Strawberry Halves
- 3 Cups Salted Pretzel Sticks Crushed
- 3/4 Cup Unsalted Butter
- 4 Tbsps Granulated Sugar For the Crust
- 8 Ounces Cream Cheese
- 1 Cup Granulated Sugar For the creamy filling
- 12 Ounces Whipped Cream Topping Defrosted
Instructions
- Heat oven to 350-degrees
- Prepare the jello. Mix the jello packet with the two cups of boiling water. Add the frozen strawberries to the jello mixture (do not pre-defrost.) Place the strawberry jello in the refrigerator (about one hour)
- Crush the pretzels (see photos for size reference)
- In a microwave-safe bowl, melt the butter. Mix in the four tablespoons of sugar. Add the crushed pretzels to the butter bowl and coat.
- Pack the pretzels down in a 9x13 baking dish. Bake for ten minutes. Place in the refrigerator to speed up cooling process if the jello is starting to firm.
- Using an electric mixer, combine the cream cheese with one cup of sugar. Beat on a high speed until there are no lumps. Once you get a creamy texture, mix in the whipped topping.
- Once the pretzel crust has completely cooled, spread the cream filling evenly on top of the pretzel layer.
- Pour the semi-firm jello mixture on top of the creamy layer.
- Refrigerate for 2-3 hours.
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