Strawberry Pretzel Salad
This simple and light Strawberry Pretzel salad with loads of strawberries and decadent filling is a perfect sweet addition to any holiday table or potluck. Going viral on social media and sparking serious debate about whether it is a salad or a dessert, it carries an unbeatable taste and a playful combo of soft and crunchy textures, along with sweet and salty flavors.
Servings: 12 slices
Ingredients
Pretzel Crust
- 8 tablespoons unsalted butter, melted
- 2 cups pretzels, crushed
- 3 tablespoon brown sugar
- ½ teaspoon cinnamon, optional
Filling
- 8 ounces cream cheese, softened
- Cool Whip
- ¾ cup sugar
- 1 teaspoon vanilla extract
Jello Layer
- 4 cups strawberries, hulled and sliced
- 2 cups boiling water
- 6 ounce package strawberry jello
Instructions
- Preheat oven to 350° F.
- Boil 2 cups of water either in the microwave or stove top and add the package of strawberry Jello to dissolve. Set aside to cool to room temperature (this will take some time but do not let it begin to solidify).
- In a large bowl combine the melted butter, crushed pretzels, brown sugar and cinnamon. Stir to coat the pretzels with the butter and press the mixture into a 9x13 baking dish to create the crust. Bake in preheat oven for 10 minutes. Set aside to cool completely.
- When the crust is cool make the filling layer by mixing the softened cream cheese, Cool Whip sugar and vanilla extract. Spread the cream cheese mixture over the crust in an even layer making sure to completely cover the crust.
- Add the sliced strawberries over the cream cheese layer. Once the strawberry Jello is cooled pour over the strawberries. Place the dessert in the refrigerator to set up.
- Once the Jello has set slice into 12 pieces and serve.