Description
This no-bake Strawberry Pretzel Dessert Salad is a nostalgic, sweet-and-salty treat layered with a crunchy pretzel crust, creamy whipped cheesecake center, and a glistening strawberry Jell-O topping. It’s the perfect make-ahead dessert for summer parties, potlucks, BBQs, or holiday gatherings.
Ingredients
For the Pretzel Crust:
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2 cups crushed pretzels
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3/4 cup unsalted butter, melted
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1/4 cup granulated sugar
For the Cream Cheese Layer:
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8 oz cream cheese, softened
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1/2 cup granulated sugar
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1 tub (8 oz) whipped topping (or homemade whipped cream)
For the Strawberry Topping:
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1 box (6 oz) strawberry gelatin (Jell-O)
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2 cups boiling water
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2 1/2 cups fresh strawberries, diced
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Extra whole mini pretzels for topping (optional)
Instructions
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Preheat oven to 350°F (175°C).
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In a mixing bowl, combine crushed pretzels, melted butter, and ¼ cup sugar. Press into the bottom of a 9×13 inch glass baking dish to form an even layer.
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Bake for 10 minutes, then cool completely.
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In another bowl, beat softened cream cheese with ½ cup sugar until smooth. Fold in the whipped topping until well combined.
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Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing all edges to prevent leaks. Chill for 15–20 minutes.
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While chilling, dissolve the strawberry gelatin in boiling water. Allow it to cool to room temperature (do not let it set). Stir in diced strawberries.
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Gently pour the strawberry mixture over the cream cheese layer.
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Refrigerate for at least 4 hours, or until fully set.
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Before serving, top with whole mini pretzels for a crunchy garnish.
Notes
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Make sure the cream cheese layer is sealed well against the edges to prevent the Jell-O from seeping into the crust.
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Can be made a day in advance.
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Use frozen strawberries if fresh ones are not in season (thaw and drain well).
- Prep Time: 25 minutes
- chill time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
