Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Homemade whipped cream gives a richer, more natural taste and works perfectly. Just be sure to whip it until firm peaks form so the filling holds its shape when sliced.

Do I have to bake the pretzel crust?

Yes, baking helps set the crust and keeps it from becoming soggy when you add the creamy layer. It only takes about 10 minutes and really improves the final result.

Can I make Strawberry Pretzel Salad ahead of time?

This recipe is perfect for making ahead! You can prepare it the night before and let it chill in the fridge until ready to serve. Just wait to slice until right before serving to keep the layers neat.

What if my Jell-O layer seeps into the cream cheese layer?

It’s a common mishap, but sealing the cream cheese filling to the edges of the dish helps a lot. Also, make sure the Jell-O is cooled to room temperature before pouring it on. Even if a little Jell-O sneaks in, the dessert will still taste amazing!

Strawberry Pretzel Salad Recipe

Name: Strawberry Pretzel Salad Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 2 cups finely crushed pretzels; 3 tablespoons granulated sugar; ¾ cup salted butter, melted; 8 ounces cream cheese, at room temperature; 1 cup granulated sugar; 8 ounces Cool Whip; 2 cups boiling water; 1 (6 ounce) package Strawberry Jell-O; 1½ cups cold water; 4 cups sliced strawberries

Description

Strawberry Pretzel Salad is a deliciously layered dessert featuring a salty pretzel crust, a creamy and sweetened cream cheese filling, and a refreshing strawberry Jell-O topping loaded with fresh strawberries. This classic treat perfectly balances sweet, salty, and tangy flavors, making it a popular choice at potlucks and family gatherings.

Ingredients

Units Scale

For the Crust:

2 cups finely crushed pretzels
3 tablespoons granulated sugar
3/4 cup salted butter, melted

For the Filling:

8 ounces cream cheese, at room temperature
1 cup granulated sugar
8 ounces Cool Whip

For the Strawberry Topping:

2 cups boiling water
1 (6 ounce) package Strawberry Jell-O
1 1/2 cups cold water
4 cups sliced strawberries

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Instructions

Prepare the Pretzel Crust: Preheat your oven to 350°F (175°C). Combine the finely crushed pretzels, granulated sugar, and melted salted butter in a mixing bowl. Mix well to ensure the pretzels are fully coated with butter. Press the mixture evenly into the bottom of a 9×13-inch baking dish to form a crust. Bake for 10 minutes, then remove from the oven and allow to cool completely.
Make the Cream Cheese Filling: In a medium-sized bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy. Gently fold in the Cool Whip until fully incorporated. Spread this mixture evenly over the cooled pretzel crust, making sure to seal the edges to prevent the Jell-O layer from seeping through. Place in the refrigerator to chill while you prepare the next step.
Prepare the Strawberry Layer: In a large bowl, dissolve the Strawberry Jell-O in 2 cups of boiling water, stirring until completely dissolved. Add 1½ cups of cold water to the mixture, and let it cool to room temperature. Once cooled, stir in the sliced strawberries.
Assemble the Salad: Carefully pour the cooled strawberry Jell-O mixture over the chilled cream cheese layer. Spread the strawberries evenly. Refrigerate for at least 4 hours or until the Jell-O is fully set.
Serve: Once set, slice and serve chilled. Enjoy your sweet and salty Strawberry Pretzel Salad!

Notes

Make sure the cream cheese layer forms a complete seal along the edges to prevent the Jell-O from leaking into the crust layer.
Allow each layer to fully cool or set before adding the next to maintain distinct layers.
You can prepare this dessert up to a day ahead; just keep it chilled until serving.
For a nutty twist, add chopped pecans to the pretzel crust.

Nutrition

Serving Size: 1 slice (1/12 of recipe)
Calories: 310
Sugar: 25g
Sodium: 330mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 34mg