Strawberry Pretzel Salad Delight
Layers of salty pretzel crust, creamy cheesecake fluff, and fresh strawberries in ruby gelatin make a nostalgic crowd-pleaser. It’s sweet, tangy, and perfectly crunchy-creamy.
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Servings:
Ingredients
Main Ingredients
- 2.4 cup salted pretzels, finely crushed measure after crushing
- 0.7 cup unsalted butter, melted
- 0.25 cup granulated sugar for the crust
- 9 oz cream cheese, softened room temperature
- 0.9 cup powdered sugar
- 9 oz whipped topping, thawed
- 5.5 oz strawberry gelatin mix
- 1.9 cup boiling water
- 1.9 cup cold water
- 3.5 cup fresh strawberries, sliced hulled and sliced
Instructions
Preparation Steps
- Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Combine crushed pretzels, melted butter, and granulated sugar until evenly moistened.
- Press mixture firmly into the dish. Bake 10 minutes, then cool completely on a rack.
- Beat cream cheese with powdered sugar until smooth and fluffy.
- Fold in whipped topping. Spread over cooled crust, sealing tightly to the edges. Chill 15 minutes.
- Dissolve strawberry gelatin in boiling water, stirring until clear. Stir in cold water and chill until slightly thickened.
- Stir sliced strawberries into the syrupy gelatin. Spoon gently over the cream layer and smooth the top.
- Refrigerate until fully set, about 4 hours. Slice into squares and serve chilled.
Notes
Try raspberry gelatin with mixed berries, or add 1/2 cup finely chopped pecans to the crust for extra crunch. For clean layers, seal the cream layer to the pan edges and pour the gelatin slowly; chill leftovers covered up to 3 days.
This recipe is an original creation inspired by classic Strawberry Pretzel Salad Delight flavors. All ingredient ratios and instructions are independently developed.