Strawberry Pretzel Salad {Strawberry Pretzel Dessert}

Strawberry Pretzel Salad- The Gifted Gabber

4.88 from 31 votes

This strawberry pretzel dessert (sometimes called a strawberry pretzel salad) is perfect for springtime brunch, Easter lunch, and summer time meals too! Packed full of seasonal strawberries, a creamy layer of cream cheese, and a crunch pretzel crust, this dessert is perfect for entertaining.

Prep Time20

Cook Time10

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: dessert, lemon strawberry, pretzel dessert, pretzel salad, side dish

Servings: servings

Calories: 242kcal

Cost: $10

Ingredients

For Pretzel Crust

2.5 cups Pretzels crushed
3 tbsp Granulated sugar
1.5 tbsp Cinnamon
3/4 cup Butter melted

For Cream Cheese Layer

1 block Cream cheese softened
1 cup Granulated sugar
1 tub Cool Whip thawed

For Strawberry Layer

1.5 cups Water boiling
6 oz Strawberry Jello
1.5 cups Water cold
2 cups Strawberries fresh and sliced; can also use 10 oz frozen strawberries (thawed)

Instructions

To Make Pretzel Crust

Preheat oven to 375 degrees.
Melt the butter.
Crush the pretzels.
In a medium bowl, mix the butter, the pretzels, and the white sugar.
Press into a greased 9x13 inch baking pan.
Bake for 8-10 minutes.
Remove pan from oven and allow the pretzel crust to cool.

To Make Cream Cheese Layer

In a mixing bowl, mix the cream cheese and sugar until creamy. Gently add in the Cool Whip.
Spread filling over pretzel crust, very gently.
Refrigerate.

To Make Strawberry Layer

In another bowl, mix the gelatin with the boiling water until the gelatin is dissolved.
Let the gelatin cool for about 10 minutes.
Mix the frozen or fresh strawberries into the Jello until the mixture thickens.
Gently pour over the cream cheese filling.
Refrigerate for several hours until topping appears set and firm.
Garnish with Cool Whip, chopped pecans, or crushed pretzels just before serving.

Nutrition