Description

This Strawberry Pretzel Salad stands out with its sweet, salty, and creamy layers. The combination of fresh strawberries, cream cheese, and a crunchy pretzel crust makes it a perfect, easy dessert for any gathering.

Ingredients

Scale

2 cups small salted pretzels (crushed)
¼ cup brown sugar
½ cup salted butter (melted)
8 oz cream cheese (room temperature)
¼ cup powdered sugar
1 tsp vanilla extract
1 ½ cups heavy cream (12 oz)
6 oz strawberry flavored gelatin
2 cups boiling water
1 lb fresh strawberries (sliced)

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Instructions

Preheat the oven to 350°F.
In a food processor, pulse pretzels and brown sugar together until combined but still chunky.
Add melted butter and pulse a few more times until the mixture is evenly moistened.
Press the crust mixture firmly and evenly into the bottom of a parchment-lined 8×8 baking dish. Bake for 10 minutes until golden brown. Remove and let cool completely.
In a mixing bowl, use a hand mixer to beat the room-temperature cream cheese, powdered sugar, and vanilla together.
Pour the heavy cream into the cream cheese mixture and beat until smooth and fully combined. Spread this mixture evenly over the cooled pretzel crust. Refrigerate for at least 1 hour.
In a medium bowl, stir the strawberry gelatin powder into the boiling water until fully dissolved. Refrigerate for about 30 minutes until it thickens to the consistency of raw egg whites.
Gently fold sliced strawberries into the thickened strawberry gelatin. Pour this mixture evenly over the chilled cream cheese layer. Return the dish to the refrigerator and chill for 2 to 4 hours or until the Jello is fully set.
Slice and serve chilled. Enjoy!

Notes

The crust should be completely cooled before adding the cream cheese layer for best results.
For a tropical twist, try using different flavored gelatin and fresh fruits.
Make ahead of time; this dessert keeps well in the fridge for a couple of days.

Nutrition

Serving Size: 1 piece
Calories: 300
Sugar: 20g
Sodium: 250mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg