Description
Create a delightful retro dessert with this Strawberry Pretzel Salad recipe. It features a salty pretzel crust, a creamy cream cheese filling, and a sweet strawberry gelatin topping. This layered treat is perfect for potlucks and gatherings, offering a nostalgic sweet-and-salty flavor combination.
Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 2 tablespoons sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 (3 ounce) package strawberry gelatin
- 2 cups boiling water
- 1 cup cold water
- 1 cup sliced strawberries (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a bowl, mix together the crushed pretzels, melted butter, and sugar. Press this mixture evenly into the bottom of a 9×13 inch baking dish.
- Bake the pretzel crust for 8 to 10 minutes. Let it cool completely.
- In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Gently fold in the whipped topping until well combined.
- Spread this cream cheese mixture evenly over the cooled pretzel crust.
- In a bowl, dissolve the strawberry gelatin in the boiling water. Stir in the cold water.
- Add the sliced strawberries to the gelatin mixture, if using.
- Chill the gelatin mixture until it is slightly thickened, about 30 to 45 minutes.
- Pour the thickened gelatin mixture carefully over the cream cheese layer.
- Refrigerate the dessert for at least 4 hours, or until the gelatin is firm.
Notes
- For an easier crushing method, place pretzels in a zip-top bag and crush with a rolling pin.
- Ensure the cream cheese is fully softened for a smooth filling.
- If you prefer a stronger strawberry flavor, you can use two 3-ounce packages of strawberry gelatin.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-350
- Sugar: Approx. 25-30g
- Sodium: Approx. 200-250mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Less than 1g
- Protein: Approx. 3-5g
- Cholesterol: Approx. 25-30mg