Easy Classic Strawberry Pretzel Salad

Easy Classic Strawberry Pretzel Salad

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Easy Classic Strawberry Pretzel Salad

The ingredient list to strawberry pretzel salad is pretty short. Short = Easy! A salty pretzel crust, tangy cream cheese filling, and sweet strawberry topping. This quick and easy strawberry pretzel salad is a classic holiday side dish. This recipe uses fresh strawberries and is made up of three delicious layers: a pretzel crust, a cream cheese filling, and a strawberry jello topping!

Ingredients

US Customary – Metric

Pretzel Crust

  • 12 tablespoons unsalted butter melted (1 1/2 sticks or 3/4 cups)
  • 1/4 cup packed dark brown sugar
  • 2 cups crushed pretzel sticks crushed in food processor for best results*

Cream Cheese Filling

  • 1 cup powdered sugar sifted
  • 1 (8 oz) block cream cheese softened to room temperature
  • 1 tablespoon vanilla extract
  • 1 (8 oz) tub cool whip thawed in the fridge
  • 1 pint strawberries sliced

Strawberry Jello Topping

  • 1 (6 oz) package strawberry jello mix
  • 1 1/2 cups boiling water
  • Whipped cream if desired

Instructions

Pretzel Crust

  • Preheat oven to 350 degrees F.
  • Grease a 9×13 inch baking pan with cooking spray, then make a parchment paper sling and place into greased pan.** Set aside.
  • In a medium sized bowl, stir together melted butter, sugar, and crushed pretzels.
  • Press firmly in the bottom of the pan.
  • Bake in preheated oven for 10 minutes.
  • Remove from oven and cool completely before topping with the cream cheese filling.

Cream Cheese Filling

  • In a large bowl, beat together sifted powdered sugar, cream cheese, and vanilla until well combined.
  • Beat in cool whip.
  • Spread evenly onto the completely cooled pretzel crust.
  • Top evenly with sliced strawberries.
  • Chill in the fridge for 30-60 minutes while you make and cool the top layer.

Strawberry Jello Topping

  • Place jello mix into a large bowl, then pour hot water over.
  • Stir until completely dissolved then cool at room temperature for 30-60 minutes while your middle layer is chilling.
  • Pour over the chilled middle layer.
  • Cover with saran wrap, then store in the refrigerator until the jello has set, at least a few hours.
  • Use the parchment paper sling to remove the salad from the pan, then cut into pieces.
  • Top with whipped cream, if desired, and serve!