Strawberry Pretzel Salad

Sweet and salty, this Strawberry Pretzel Salad is as pretty as it is delicious. Serve it as a side dish or a dessert - either way, it’s always a hit!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 10

Refrigeration Time 4

Total Time 4 30

Servings servings

Calories 338kcal

Author Deborah Harroun

Ingredients

5 1/2 oz pretzels about 3 1/2 cups of pretzels
1/2 cup butter melted
1/2 cup plus 3 tablespoons sugar divided
1 8 oz package cream cheese, at room temperature
1 8 oz container frozen whipped topping, thawed
1 6 oz package strawberry Jello
2 cups boiling water
1 pound fresh strawberries trimmed and sliced

Instructions

Preheat the oven to 400ºF.
Place the pretzels in a large ziplock bag. Using your hands or a rolling pin, gently break up the pretzels. You don’t want to completely pulverize them, but you do want them to be in small pieces.
In a bowl, stir together the crushed pretzels with the melted butter and 3 tablespoons of the sugar. Press the mixture into a 9x13-inch baking dish. Bake in the preheated oven until set, 8-10 minutes. Remove from the oven and let it cool for at least 10 minutes.
In a large bowl, combine the cream cheese with the remaining 1/2 cup of sugar. Beat with an electric mixer until smooth. Fold in the whipped topping, then smooth the mixture over the pretzel crust. Transfer to the refrigerator for at least 30 minutes for the cream cheese layer to set up.
Combine the jello with the boiling water and stir until the jello is dissolved. Let the mixture set up and cool off for about 10 minutes. Stir in the sliced strawberries. Carefully pour the jello mixture over the top of the cream cheese layer.
Refrigerate until the set, at least 4 hours.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition