Old-Fashioned Strawberry Pretzel Salad – Sweet, Salty
This dessert starts with a buttery crushed pretzel crust that is baked until crisp. A sweetened cream cheese layer is spread on top, followed by a chilled strawberry gelatin layer filled with fresh Strawberry slices. After setting in the refrigerator, the dessert is sliced into beautiful layered squares that showcase its signature red, white, and golden layers.
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons sugar
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup whipped topping (or whipped cream)
- 1 cup sugar
Strawberry Layer
- 1 package (6 oz) strawberry gelatin
- 2 cups boiling water
- 2 cups cold water
- 2 cups sliced fresh Strawberry
Instructions
- Mix crushed pretzels, melted butter, and sugar. Press into a baking dish and bake at 350°F (175°C) for 10 minutes. Cool completely.
- Beat cream cheese and sugar until smooth. Fold in whipped topping and spread over cooled crust.
- Dissolve strawberry gelatin in boiling water, then add cold water. Chill until slightly thickened.
- Add sliced strawberries to gelatin, then pour over cream layer carefully.
- Refrigerate for at least 4 hours until fully set.
- Cut into squares and serve chilled.
Notes
- Allow crust to cool completely before adding cream layer.
- Use full-fat cream cheese for best texture.
- Do not pour warm gelatin over cream layer.
- Fresh strawberries give the best flavor.
- Pretzels should be finely crushed for even crust.
- Whipped topping makes the filling lighter.
- Chill time is essential for clean slices.
- Glass dish shows beautiful layers best.