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Strawberry Pretzel Salad Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 271
Ingredients Method Notes

Ingredients
  

  • 2 cups crushed pretzels
  • 1 cup granulated sugar, divided
  • 3/4 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 8 oz frozen whipped topping, thawed
  • 6 oz package strawberry Jell-O
  • 2 cups boiling water
  • 16 oz frozen whole strawberries, slightly thawed

Method
 

  1. Preheat oven to 350°F (175°C). Combine crushed pretzels, 1/4 cup sugar, and melted butter. Press into a 9×13 baking dish and bake 10 minutes. Cool completely.
  2. Beat cream cheese and remaining 3/4 cup sugar until smooth, then fold in thawed whipped topping.
  3. Spread cream cheese mixture over the cooled crust, sealing to the edges, and refrigerate.
  4. Dissolve Jell-O in boiling water, stir in frozen strawberries, and let thicken until syrupy. Spoon evenly over the cream layer.
  5. Cover and refrigerate at least 4 hours until set. Slice into squares and serve cold.

Notes

The pretzel crust will start to soften after the first day, so if you want the crunchiest texture serve it within 12 hours of making. Chilling the cream layer while you prep the strawberry topping helps firm it up so the two layers do not blend. The total time does not include chilling, which takes at least 4 hours.