Old-Fashioned Strawberry Pretzel Salad
A nostalgic layered dessert with a buttery pretzel crust, creamy sweet cream cheese filling, and fresh strawberries set in strawberry gelatin. Perfect for potlucks, holidays, and summer gatherings.
- Prep Time: 40 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 48 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
2 cups crushed pretzels
3/4 cup unsalted butter, melted
3 tbsp granulated sugar
Filling:
8 oz cream cheese, softened
8 oz whipped topping, thawed
1 cup granulated sugar
Topping:
3 cups fresh strawberries, washed, trimmed, and sliced
1 (6 oz) package strawberry gelatin
2 cups boiling water
Instructions
- Preheat oven to 400°F (200°C).
- Mix crushed pretzels, melted butter, and sugar in a bowl. Press mixture into bottom of a 9×13-inch baking dish. Bake for 8 minutes, then cool completely.
- In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping until fully combined. Spread evenly over cooled crust, sealing edges completely. Chill for 1 hour.
- Dissolve gelatin in boiling water and let cool to room temperature.
- Arrange sliced strawberries over cream cheese layer. Pour cooled gelatin over strawberries.
- Chill at least 4 hours or overnight until fully set. Slice and serve cold.
Notes
- Swap strawberries for raspberries or peaches for variation.
- Try raspberry or peach gelatin for a twist.
- Top with whipped cream and a fresh berry for garnish.
- If using frozen strawberries, thaw and drain thoroughly before use.
- Sealing the cream cheese layer to the pan edges prevents the jello from making the crust soggy.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 25g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
