strawberry pretzel salad
Strawberry Pretzel Salad is a deliciously unique dessert that blends the salty crunch of pretzels with a sweet creamy filling and fresh strawberries. This layered dish is perfect for potlucks or family gatherings, offering a delightful contrast of flavors and textures.
Equipment
- 1 9x13 inch baking dish
- multiple mixing bowls
- 1 whisk
- 1 set measuring cups and spoons
- 1 spoon or spatula
- 1 oven
Ingredients
- 2 cups pretzels, crushed
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar for pretzel crust
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping such as Cool Whip
- 2 cups fresh strawberries, sliced
- 1 cup strawberry gelatin
- 2 cups boiling water
- 1 cup cold water
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix well until the pretzels are evenly coated.
- Press the pretzel mixture firmly into the bottom of a 9x13 inch baking dish to form a crust. Bake in the preheated oven for 10 minutes. Allow to cool completely.
- In another bowl, whisk together softened cream cheese and powdered sugar until creamy and smooth. Gently fold in the whipped topping until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a separate bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Stir well until fully dissolved. Then add 1 cup of cold water and mix.
- Allow the gelatin to cool slightly before adding the sliced strawberries. Pour this mixture over the cream cheese layer in the baking dish.
- Refrigerate the salad for at least 4 hours, or until set.
- Before serving, cut into squares and enjoy!
Notes
For a variation, you can use other fruits like raspberries or blueberries. Ensure the cream cheese is softened to avoid lumps in the filling. This dessert can be prepared a day in advance for the best set and flavor.