Why Make This Recipe
Strawberry Pretzel Salad is a delightful treat that combines sweet and salty flavors in a refreshing dessert. This dish is perfect for gatherings, holidays, or family dinners. Its unique texture and colorful presentation make it a standout, and it’s a fun way to enjoy fresh strawberries.
How to Make Strawberry Pretzel Salad
Ingredients:
- 2 ½ cups crushed pretzels (about half of a 16oz bag of tiny twist pretzels)
- 1 cup butter, melted
- ¼ cup light brown sugar
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup powdered sugar
- 1 (16-ounce) container Cool Whip frozen topping, thawed
- ½ teaspoon almond extract
- 1 (6-ounce) package strawberry Jello powder mix
- 3 cups boiling water
- 4 cups sliced frozen strawberries
Directions:
- Preheat your oven to 400°F and spray a 9×13 casserole dish with cooking spray.
- In a large bowl, stir together crushed pretzels, melted butter, and light brown sugar until the mixture is evenly coated and looks like sand.
- Transfer the pretzel mixture to the prepared dish. Press it firmly into the bottom using your fingers or a measuring cup to form an even crust.
- Bake for 8-10 minutes or until golden. Let it cool completely, speeding the process by placing it in the freezer if desired.
- Using an electric mixer, blend softened cream cheese and powdered sugar in a large bowl until smooth. Fold in the thawed Cool Whip gently with a spatula until fully mixed.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure it reaches all edges to prevent sogginess. Chill in the refrigerator while you prepare the strawberry layer.
- Dissolve the strawberry Jello powder in 3 cups of boiling water, stirring until fully combined. Add sliced frozen strawberries and let the mixture cool for 2-3 minutes.
- Slowly pour the strawberry and Jello mixture over the cheesecake layer, starting from one corner and carefully placing the strawberries to avoid disturbing the cream cheese layer. Spread strawberries evenly.
- Refrigerate for at least 2 hours or overnight until fully set.
- Once chilled and set, cut into squares and serve cold. You can garnish with extra Cool Whip and pretzels for added texture and a pretty look.
How to Serve Strawberry Pretzel Salad
Serve Strawberry Pretzel Salad chilled. It makes a lovely dessert for any occasion. You can place it on a nice serving platter and add some extra Cool Whip and pretzels on top for decoration.
How to Store Strawberry Pretzel Salad
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. This dessert keeps well for about 3 days, but it’s best when enjoyed fresh.
Tips to Make Strawberry Pretzel Salad
- Make sure the cream cheese is fully softened to avoid lumps in your cream cheese layer.
- For a more intense strawberry flavor, you can add a bit of strawberry puree to the cream cheese layer.
- If you want to save time, you can use a store-bought crust instead of making the pretzel base from scratch.
Variation
You can try different kinds of Jello, such as raspberry or peach, to switch up the flavors. You can also add sliced bananas for extra fruitiness.
FAQs
Q: Can I use fresh strawberries instead of frozen?
A: Yes, you can use fresh strawberries, but make sure to slice them and mix them gently to avoid mushing.
Q: Is there a way to make it gluten-free?
A: Yes! You can use gluten-free pretzels instead of regular ones.
Q: Can I make this dessert in advance?
A: Absolutely! It can be made a day before serving for better flavors and a firmer texture.
Strawberry Pretzel Salad
A delightful dessert combining sweet and salty flavors with fresh strawberries, perfect for gatherings and family dinners.
Ingredients
Crust
- 2.5 cups crushed pretzels About half of a 16oz bag of tiny twist pretzels
- 1 cup butter, melted
- 0.25 cup light brown sugar
Filling
- 2 8-ounce blocks cream cheese, softened
- 1 cup powdered sugar
- 1 16-ounce container Cool Whip frozen topping, thawed
- 0.5 teaspoon almond extract
Strawberry Layer
- 1 6-ounce package strawberry Jello powder mix
- 3 cups boiling water
- 4 cups sliced frozen strawberries
Instructions
Preparation
- Preheat your oven to 400°F and spray a 9×13 casserole dish with cooking spray.
- In a large bowl, stir together crushed pretzels, melted butter, and light brown sugar until the mixture is evenly coated and looks like sand.
- Transfer the pretzel mixture to the prepared dish. Press it firmly into the bottom using your fingers or a measuring cup to form an even crust.
- Bake for 8-10 minutes or until golden. Let it cool completely, speeding the process by placing it in the freezer if desired.
Filling Preparation
- Using an electric mixer, blend softened cream cheese and powdered sugar in a large bowl until smooth.
- Fold in the thawed Cool Whip gently with a spatula until fully mixed.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure it reaches all edges to prevent sogginess. Chill in the refrigerator while you prepare the strawberry layer.
Strawberry Layer
- Dissolve the strawberry Jello powder in 3 cups of boiling water, stirring until fully combined.
- Add sliced frozen strawberries and let the mixture cool for 2-3 minutes.
- Slowly pour the strawberry and Jello mixture over the cheesecake layer, starting from one corner and carefully placing the strawberries to avoid disturbing the cream cheese layer. Spread strawberries evenly.
Chill and Serve
- Refrigerate for at least 2 hours or overnight until fully set.
- Once chilled and set, cut into squares and serve cold. You can garnish with extra Cool Whip and pretzels for added texture and a pretty look.
Notes
Make sure the cream cheese is fully softened to avoid lumps in your cream cheese layer. For more intense strawberry flavor, add strawberry puree to the cream cheese layer. If you want to save time, use a store-bought crust instead of making the pretzel base from scratch.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 10gSodium: 300mgFiber: 1gSugar: 17g
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