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–+ servings
serving of Strawberry Pretzel Salad with a pretzel crust, cream cheese layer, and topped with fresh strawberries and gelatin.

Strawberry Pretzel Salad

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This Strawberry Pretzel Salad combines a crunchy pretzel crust, a creamy filling, and a refreshing strawberry topping for a perfect sweet and salty dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 9
Course: Dessert, Side
Cuisine: American
Calories: 507
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups small salted pretzels crushed about 110g for the crust
  • ¼ cup brown sugar about 45g adds sweetness to the crust
  • ½ cup salted butter melted about 113g binds the crust
  • 8 oz cream cheese room temperature about 227g for the creamy layer
  • ¼ cup powdered sugar about 25g for sweetness in the cream cheese layer
  • 1 teaspoon vanilla extract adds flavor
  • 1 ½ cups heavy cream about 12 oz whipped for the filling
  • 6 oz strawberry flavored gelatin for the topping
  • 2 cups boiling water about 16 oz to dissolve the gelatin
  • 1 lb fresh strawberries sliced about 450g for the topping

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Pulse the pretzels and brown sugar together in a food processor until well combined but still chunky.
  3. Add the melted butter to the pretzel mixture and pulse a few more times until evenly moistened.
  4. Press the pretzel mixture firmly into the bottom of an 8×8 parchment-lined baking dish. Bake for 10 minutes, or until golden brown. Remove from the oven and let it cool completely.
  5. Beat the cream cheese, powdered sugar, and vanilla extract in a mixing bowl with a hand mixer until smooth.
  6. Pour the heavy cream into the cream cheese mixture and beat until fully combined and smooth. Spread the mixture evenly over the cooled pretzel crust. Refrigerate for at least 1 hour.
  7. Stir the strawberry gelatin powder into the boiling water until fully dissolved. Allow it to cool and thicken to the consistency of raw egg whites, about 30 minutes.
  8. Gently fold in the sliced strawberries into the thickened gelatin. Pour the strawberry mixture evenly over the cream cheese layer. Return the dish to the refrigerator and chill for 2 to 4 hours, or until the Jello has set.
  9. Slice and serve chilled.

Nutrition

Serving: 1servingCalories: 507kcalCarbohydrates: 47gProtein: 6gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 97mgSodium: 484mgPotassium: 205mgFiber: 2gSugar: 28gVitamin A: 980IUVitamin C: 85mgCalcium: 45mgIron: 1mg

Notes

The strawberry topping should thicken to the consistency of raw egg whites before mixing with the strawberries to prevent them from sinking.

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