Strawberry Pretzel Salad
A delightful dessert salad that combines a crunchy pretzel crust, creamy cheese layer, and fresh strawberry topping.
Equipment
- mixing bowl
- electric mixer
- 9x13 inch baking dish
- Refrigerator
Ingredients
Crust Ingredients
- 2 cups Pretzel sticks, crushed Provides a salty crunch.
- 1/2 cup Unsalted butter, melted Binds the crust together.
- 1/4 cup Granulated sugar Adds sweetness to the crust.
Cream Cheese Layer Ingredients
- 8 oz Cream cheese, softened Base for the creamy layer.
- 1 cup Powdered sugar Sweetens the cream cheese layer.
- 1 cup Whipped topping Adds lightness to the cream cheese layer.
Strawberry Layer Ingredients
- 1 package (6 oz) Strawberry gelatin Provides flavor and color.
- 2 cups Boiling water Used to dissolve the gelatin.
- 2 cups Fresh strawberries, sliced Adds freshness and flavor.
- 1 cup Cold water Used to cool the gelatin mixture.
Instructions
- In a mixing bowl, combine the crushed pretzel sticks, melted butter, and granulated sugar. Mix until well combined.
- Press the pretzel mixture into the bottom of a 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for about 10 minutes. Remove from the oven and let it cool completely.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to mix until well combined.
- Gently fold in the whipped topping until the mixture is smooth and creamy. Spread this mixture evenly over the cooled pretzel crust.
- In a mixing bowl, combine the strawberry gelatin with boiling water. Stir until the gelatin is completely dissolved.
- Stir in the cold water and sliced strawberries. Allow the mixture to cool slightly before pouring it over the cream cheese layer.
- Refrigerate the entire dish for at least 4 hours, or until the gelatin is set.
- Once set, cut into squares and serve chilled.
Notes
Enjoy your Strawberry Pretzel Salad, a perfect blend of sweet and salty flavors!