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Strawberry pretzel salad with a pretzel crust, cream cheese layer, strawberry jello, and whole strawberries.

Strawberry Pretzel Salad with Cream Cheese Layers

Make-ahead strawberry pretzel salad with a salted pretzel crust, cream cheese filling, and strawberry Jell-O topping. Serves 12, 300 calories each.
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Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 4 hours 30 minutes
Total Time 4 hours 58 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method

Ingredients
  

Crust
  • 2 cups salted pretzels crushed (approximately 120 g)
  • 3/4 cup butter melted (170 g)
  • 3 tablespoons granulated sugar 38 g
Filling
  • 8 ounces cream cheese softened (227 g)
  • 1 cup granulated sugar 200 g
  • 8 ounce frozen whipped topping thawed (227 g)
Topping
  • 6 ounce strawberry Jell-O 170 g
  • 2 cups boiling water 480 ml
  • 2 cups fresh strawberries thinly sliced (about 300 g)

Method
 

Crust
  1. Heat oven to 400°F (205°C).
  2. Whisk strawberry Jell-O with boiling water in a bowl until fully dissolved. Stir in sliced strawberries. Refrigerate.
Filling
  1. Combine crushed pretzels, melted butter, and 3 tablespoons granulated sugar in a medium bowl. Firmly press mixture into an ungreased 13 x 9-inch baking dish. Bake 8 minutes. Let cool on a wire rack.
Topping
  1. Using an electric mixer on medium speed, beat softened cream cheese and 1 cup granulated sugar in a medium bowl until smooth. Gently fold in thawed whipped topping. Spread evenly over cooled crust. Cover and chill until cold, at least 30 minutes.
  2. Spoon gelatin mixture carefully over filling. Chill 4 to 6 hours, or until set.