Strawberry Pretzel Salad Recipe
Don’t worry about the name—old fashioned Strawberry Pretzel Salad is definitely more dessert than diet food. This sweet and salty strawberry wonder is also one of the best Jell-o recipes around. It loves to be made ahead, and is an absolute winner at potlucks and parties.
Servings 12 servings
For the pretzels:
- 2 cups crushed pretzels (about 8 ounces)
- 3/4 cup butter melted (1 1/2 sticks)
- 3 tablespoons granulated sugar
For the filling:
- 1 (8 ounce) package cream cheese softened
- 1 cup granulated sugar
- 2 cups whipped topping thawed (from one 8-ounce container, see notes)
For the topping:
- 2 (3 ounce) packages strawberry gelatin
- 2 cups boiling water
- 2 (16 ounce) packages frozen sweetened strawberries thawed
- Whipped topping for garnish, optional
- Pretzels Uncrushed, for garnish, optional
Preheat oven to 350 degrees. In a medium bowl, add crushed pretzels, butter, and sugar. Toss well to combine.
Press into an un-greased 9-inch by 13-inch baking dish. Bake 10 minutes. Remove from oven and cool to room temperature.
Meanwhile, in a medium bowl, beat cream cheese and sugar until smooth. Stir in whipped topping until combined.
Spread over pretzel crust and refrigerate until chilled (at least 30 minutes).
In a large bowl, dissolve gelatin in boiling water. Stir in strawberries and chill until partially set. Carefully spoon over filling. Chill until firm, 4 to 6 hours.
Garnish with additional whipped topping and pretzels if desired.
- The salad can be made ahead and kept in the refrigerator for 2-3 days. The pretzels will stay crunchy in the refrigerator. When you serve the salad, as it sits at room temperature for two to three hours, the pretzels will start to soften. But, in the refrigerator they will stay crunchy.
- 12 thin (stick) pretzels will yield about 1/2 cup crushed pretzels.
- To crush pretzels, place in a zipper-top plastic bag and crush with a rolling pin or mallet. Or, place in a food processor and pulse until crushed.
- One 8-ounce container of whipped topping contains about 3 cups. This recipe calls for 2 cups whipped topping. You can use the last cup for garnish, if desired.