Description
This Strawberry Pretzel Salad features a deliciously crunchy pretzel crust, a creamy cheese layer, and fresh strawberries. It’s an easy and flavorful dish, ideal for potlucks or as a light dessert. Perfect for anyone seeking a quick and tasty homemade treat!
Ingredients
Scale
- ¾ cup butter, melted
- ¼ cup light brown sugar (or granulated sugar)
- 8 oz. crushed pretzels (about 8 ounces)
- 8 oz cream cheese, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 8 oz. container frozen whipped topping, thawed (or 3 cups homemade whipped cream)
- 6 oz. strawberry jello
- 2 cups boiling water
- 1 lb fresh strawberries, thinly sliced
Instructions
- In a large bowl, whisk the strawberry Jello with 2 cups of boiling water until completely dissolved. Set aside to cool to room temperature.
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Mix melted butter, light brown sugar, and crushed pretzels in a bowl until combined, then press the mixture into the bottom of the prepared baking dish.
- Bake the pretzel crust in the preheated oven for about 10 minutes. Allow it to cool.
- In another bowl, blend soft cream cheese, vanilla, and powdered sugar until smooth. Fold in the thawed whipped topping until well-mixed.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Once the Jello mixture is at room temperature, layer the sliced strawberries on top of the cream cheese layer, then pour the Jello over the strawberries.
- Refrigerate for at least 4 hours or until set before serving.
Notes
For a lighter version, use reduced-fat cream cheese and whipped topping.
You can substitute fresh strawberries with other berries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg