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Strawberry Pretzel Salad

Karina Kari
A layered dessert that combines a buttery pretzel crust, creamy cheesecake filling, and fresh strawberries in a light gelatin topping.
This Strawberry Pretzel Salad is a refreshing, sweet-and-salty treat perfect for potlucks, holidays, or family gatherings.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 × 9x13-inch baking dish
  • 1 × Mixing bowl (medium)
  • 1 × Mixing bowl (large)
  • 1 × Hand mixer or stand mixer
  • 1 × whisk
  • 1 × Measuring cups
  • 1 × Measuring spoons
  • 1 × spatula
  • 1 × Baking spray or brush for greasing

Ingredients
  

  • 2 cups pretzels crushed (not too fine)
  • 3 tablespoons granulated sugar
  • ¾ cup butter melted
  • 1 package 8 ounces cream cheese, softened
  • 1 container 8 ounces whipped topping, thawed
  • ½ cup powdered sugar
  • 1 package 6 ounces strawberry flavored gelatin mix
  • 2 cups boiling water
  • 1 container 16 ounces fresh strawberries, hulled and sliced
  • or 2 packages [10 ounces each] frozen sliced strawberries, thawed and drained

Instructions
 

  • Preheat and Prepare the Dish: Begin by setting your oven to 350°F (175°C) to ensure it’s fully heated by the time you’re ready to bake the crust.
    While the oven warms, lightly grease a 9×13-inch baking dish with nonstick spray or brush it with a thin layer of melted butter.
    This prevents the pretzel crust from sticking and makes slicing the dessert much easier later.
  • Crush and Mix the Pretzels: Place about 2 cups of pretzels into a large zip-top bag and crush them using a rolling pin, meat mallet, or food processor.
    Aim for small, coarse pieces—not a fine powder—since the texture is what gives the crust its satisfying crunch.
    Transfer the crushed pretzels into a mixing bowl, add 3 tablespoons granulated sugar, and pour in 3/4 cup melted butter.
    Stir everything together until the pretzels are evenly coated and the mixture resembles a slightly sticky crumble.
  • Form and Bake the Crust: Pour the pretzel mixture into the greased baking dish.
    Using the back of a spoon, the bottom of a measuring cup, or clean hands, press the mixture down firmly and evenly across the bottom of the dish.
    Packing it tightly ensures a crisp crust that won’t fall apart when sliced.
    Slide the dish into the oven and bake for 15 minutes, then carefully remove and allow it to cool completely at room temperature.
    This cooling step is crucial—adding the creamy layer too early will cause it to melt.
  • Make the Creamy Cheesecake Filling: In a clean medium-sized mixing bowl, add the 8 ounces of softened cream cheese.
    Use a hand mixer or stand mixer to beat it on medium speed until it’s smooth, lump-free, and fluffy.
    Add in 1/2 cup powdered sugar and continue mixing until fully incorporated.
    Finally, gently fold in the 8-ounce container of thawed whipped topping using a spatula.
    The goal is to keep the mixture light and airy, so avoid overmixing.
    The result should be a smooth, velvety filling with a mousse-like texture.
  • Spread the Cream Cheese Layer: Once the pretzel crust is completely cooled, carefully spoon the cream cheese mixture over the crust.
    Spread it out evenly with a spatula, making sure to press the filling all the way to the edges of the dish.
    This step seals the crust and prevents the gelatin layer from seeping down into it.
    Smooth the top as evenly as possible for a neat, layered look.
    Place the dish in the refrigerator while you prepare the final layer to allow it to firm up slightly.
  • Prepare the Strawberry Gelatin Mixture: In a large heatproof bowl, combine 1 package (6 ounces) of strawberry gelatin mix with 2 cups of boiling water.
    Whisk until the gelatin is completely dissolved and no granules remain.
    Stir in the 16 ounces of hulled and sliced fresh strawberries (or the thawed, drained frozen strawberries, if using).
    Place the bowl in the refrigerator and chill until the mixture thickens slightly—aim for a consistency similar to raw egg whites.
    This stage ensures that the gelatin will set evenly on top of the creamy layer without soaking through.
  • Assemble the Final Layer: Remove the baking dish from the refrigerator and carefully pour the thickened strawberry gelatin mixture over the cream cheese layer.
    Pour slowly and evenly to avoid disturbing the creamy filling underneath.
    Gently tilt the dish if needed to spread the gelatin mixture across the surface, covering it completely with the bright red, fruity topping.
  • Chill and Set Completely: Transfer the assembled dish back to the refrigerator and let it chill for several hours, or until the gelatin is fully set and firm to the touch.
    Overnight chilling is even better, as it allows the flavors to meld together and ensures clean, sharp layers when slicing.
  • Slice and Serve: When ready to serve, use a sharp knife to cut the dessert into neat squares or rectangles.
    Wipe the knife clean between slices to keep the layers tidy.
    Lift each piece out with a spatula and enjoy the irresistible combination of crunchy, creamy, and fruity layers.

Notes

  • For the best crust texture, avoid crushing pretzels too finely; coarse pieces give a satisfying crunch.
  • Make sure the cream cheese is fully softened before mixing; this prevents lumps and ensures a smooth, creamy layer.
  • When dissolving gelatin, always use boiling water and stir thoroughly to avoid gritty or uneven texture.
  • Chill each layer sufficiently before adding the next; this keeps the layers distinct and visually appealing.
  • Fresh strawberries add the best flavor and texture, but frozen berries can work in a pinch if thawed and drained properly.
  • Use a sharp knife wiped between cuts to create clean, uniform slices.
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