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Strawberry Pretzel Salad

A classic layered dessert salad with a buttery salty pretzel crust, a fluffy cream cheese filling, and a jewel-bright strawberry gelatin topping. Perfect for potlucks, family gatherings, and summer cookouts.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 12
Calories: 320
Ingredients Method Notes

Ingredients
  

Pretzel Crust
  • 2 cups crushed pretzels (about 6 oz)
  • ¾ cup unsalted butter, melted
  • 3 tablespoons granulated sugar
Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 8 oz whipped topping (like Cool Whip), thawed
Strawberry Gelatin Topping
  • 6 oz strawberry-flavored gelatin (like Jell-O)
  • 2 cups boiling water
  • 2 cups fresh or frozen strawberries, sliced

Method
 

Preheat and Prep Your Pan
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Make the Pretzel Crust
  1. Combine the crushed pretzels, melted butter, and 3 tablespoons of sugar in a bowl and stir until every crumb is coated and glistening.
  2. Press the mixture firmly and evenly into the bottom of your prepared baking dish to form an even layer.
  3. Bake for 8 to 10 minutes, until the crust smells toasty and feels set to the touch.
  4. Let the crust cool completely before adding the next layer — a warm crust will melt the cream cheese filling and ruin the distinct layers.
Whip Up the Cream Cheese Layer
  1. Using a hand mixer or stand mixer, beat the softened cream cheese and 1 cup of sugar together until completely smooth, fluffy, and lump-free, about 2 minutes.
  2. Gently fold in the thawed whipped topping with a spatula until just combined, keeping it light and airy.
  3. Spread the creamy layer over the completely cooled pretzel crust, making sure to seal all the way to the edges to prevent the gelatin from soaking into the crust.
Prepare the Strawberry Gelatin Topping
  1. Dissolve the strawberry gelatin in 2 cups of boiling water and stir for about 2 minutes until fully dissolved.
  2. Let it cool at room temperature for 15 to 20 minutes until no longer steaming hot but not yet set.
  3. Stir in the sliced strawberries and gently pour the mixture over the cream cheese layer, distributing the berries evenly.
Chill Until Set
  1. Refrigerate the dish for at least 4 hours, or overnight for best results, until the gelatin topping is fully firm and wobbles only slightly when the dish is gently shaken.
  2. Slice into squares and serve cold, revealing the three distinct layers.

Notes

Chill Time: 4 hours or overnight. Make ahead tip: Assemble the night before and let it chill overnight for zero morning effort. Always cool the pretzel crust completely before adding the cream cheese layer. Seal the cream cheese layer all the way to the edges to prevent the crust from becoming soggy. Let gelatin cool to lukewarm before pouring over the cream cheese layer. Chill for at least 4 hours before serving. Storage: Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The crust softens slightly over time but remains delicious. Do not freeze — the gelatin layer becomes watery upon thawing.