Strawberry Pretzel Salad (Sweet & Salty!)

5 from 1 vote

This strawberry pretzel salad is a sweet-and-salty classic that never goes out of style. With a crunchy pretzel base, creamy filling, and fresh strawberry topping, it’s the perfect make-ahead dessert that sounds unusual, but is honestly one of the best layered desserts you’ll try!

Prep: 20

Cook: 8

Setting Time: 4

Total: 4 28

Servings: slices

Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

▢ ¾ cup (170 g) strawberry Jell-O powder - 6oz.
▢ 2 cups (480 g) boiling water
▢ 4½ cups (270 g) whole pretzels
▢ 4½ tbsps (56 g) white granulated sugar - for pretzel layer
▢ ¾ cup (170 g) unsalted butter - melted
▢ 1⅓ cups (300 g) cream cheese - room temperature
▢ ¾ cup (150 g) white granulated sugar - for cream layer
▢ 3¼ cups (300 g) whipped topping - like Cool Whip or Whip'n Ice
▢ 3⅓ cups (500 g) fresh strawberries - hulled and halved

Instructions

Preheat your oven to 400°F (200°C) conventional (see note 1 if using a convection oven) and begin preparing the Jell-O layer (Jelly). In a heatproof bowl, combine the strawberry Jell-O powder with boiling water and stir until completely dissolved. Set aside to cool to room temperature (see note 2).
Place the pretzels into a food processor and pulse until broken into small pieces. Avoid over-processing. You want a mix of small chunks and some fine crumbs (see video for visual).
Transfer the crushed pretzels to a bowl, add the melted butter and sugar, and mix until evenly coated.
Transfer the mixture to a 9×13-inch baking dish and press firmly into an even layer. Bake for 8–10 minutes, then remove from the oven and allow to cool completely to room temperature (about an hour).
Once cool, begin the cream layer. In a large bowl, add cream cheese and sugar and using a hand or stand mixer on medium-high speed, whip until light and fluffy.
Add the whipped topping and gently fold using a spatula until fully combined and no streaks remain. Do not overmix.
Spread the cream mixture evenly over the cooled pretzel layer, making sure to spread it all the way to the edges to create a tight seal (see note 3). Refrigerate for 30 minutes to allow the layer to firm up.
Hull and slice the fresh strawberries and arrange them evenly over the chilled cream layer.
Carefully pour the cooled Jell-O evenly over the strawberries.
Refrigerate for 3–4 hours, or until the Jell-O is fully set. Slice and serve.

Video

Notes

Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode, then you will need to decrease the baking temperature to 350℉ (180℃).

Note 2. Make sure the Jell-O has cooled to room temperature before pouring. If it is still warm, it can melt the cream layer and cause the layers to mix.

Note 3. Make sure the cream layer is spread right to the edges of the dish with no gaps. This prevents the Jell-O from seeping down and softening the pretzel base.

Nutrition

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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