Strawberry Pretzel Cream Salad
This Strawberry Pretzel Cream Salad features a crunchy pretzel crust, smooth cream cheese filling, and a fresh strawberry gelatin topping, making it a perfect sweet and salty treat for any occasion.
Equipment
- 1 9x13-inch baking dish greased
- 1 mixing bowls
- 1 oven preheated to 350°F
Ingredients
- 3 cups tiny pretzel twists crushed
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
- 1 6-ounce package strawberry gelatin
- 2 cups boiling water
- 16 ounces frozen sliced strawberries
Instructions
- Preheat the oven to 350°F (175°C).
- Combine crushed pretzels, 1/4 cup sugar, and melted butter; press mixture firmly into a greased 9x13-inch baking dish.
- Bake the crust for 10 minutes, then allow it to cool completely.
- In a bowl, beat softened cream cheese and 1 cup sugar until smooth, then stir in vanilla extract.
- Gently fold in the thawed whipped topping until the filling is fluffy.
- Spread the cream cheese filling evenly over the cooled pretzel crust, sealing the edges to prevent leakage. Chill for 20 minutes.
- Dissolve the strawberry gelatin in boiling water, stirring until completely dissolved.
- Add frozen sliced strawberries to the gelatin mixture and let it sit for about 10 minutes until slightly thickened.
- Carefully pour the strawberry gelatin mixture over the cream layer.
- Refrigerate the assembled salad for 2 to 3 hours until fully set.
- Slice and serve chilled.
Notes
- Seal cream layer edges to prevent Jell-O seepage.
- Use finely crushed pretzels for better texture.
- Chilling overnight improves slicing and texture.
- Add fresh strawberry slices on top for garnish.