No leafy greens here — strawberry pretzel salad is a full-on dessert with layers of cheesecake, strawberry jello, & pretzels. The perfect summer dessert!
Course Dessert
Cuisine American
Keyword how do I make Strawberry Pretzel Salad, how to make Strawberry Pretzel Salad, Strawberry Pretzel Salad, Strawberry Pretzel Salad recipe
Prep Time 8 hourshours
Cook Time 10 minutesminutes
Total Time 8 hourshours10 minutesminutes
Servings 16servings
Calories 312kcal
Author Kathleen
Ingredients
CRUST:
2cups crushed pretzels
3/4cup (1 1/2 Sticks) buttermelted
3tablespoons granulated sugar
CREAMY FILLING:
1 (8-ounce) blockcream cheesesoftened to room temperature
1cup granulated sugar
1(8-ounce) cartoncool whipthawed
STRAWBERRY TOPPING:
1(6-ounce) boxstrawberry flavored Jell-O
2 cups boiling water
1 cup cold water
4cups sliced fresh strawberries
Instructions
Preheat oven to 400 degrees.
In a medium bowl, mix together pretzels, melted butter and 3 tablespoons of sugar until evenly combined. Evenly press mixture into a 9 X 13-inch glass baking dish. Bake for 10 minutes, then allow cooling completely.
In a large mixing bowl, using a handheld electric mixer, cream together the cream cheese and 1 cup of sugar on medium speed, until smooth and fluffy, about 2-3 minutes. Gently fold in the Cool Whip. Spread mixture evenly over the completely cooled pretzel crust. Cool in the fridge for at least 60 minutes.
In a large mixing bowl, add Jell-O and pour boiling water over it. Stir until the Jell-O is completely dissolved, at least 2 full minutes. Mix in the cold water. Refrigerate for 90 minutes or until the mixture has slightly thickened. Mix in the sliced strawberries, then pour into the baking dish, over the cream cheese layer. Refrigerate until firmly set, 4-6 hours, or better overnight.