Is strawberry pretzel salad really a salad?

No, Strawberry Pretzel Salad is not a traditional salad. It is an old-fashioned layered dessert made with a salty pretzel crust, cream cheese filling, and strawberry Jell-O topping. The name “salad” comes from classic American dessert salads that were often served at potlucks and family gatherings.

How do you keep strawberry pretzel salad from getting soggy?

The best way to keep the pretzel crust from getting soggy is to let the crust cool completely, then spread the cream cheese layer all the way to the edges of the dish. This creates a seal between the crust and the strawberry Jell-O topping.

Can I make strawberry pretzel salad ahead of time?

Yes, this is a great make-ahead dessert. It needs at least 4 hours to chill and set, but you can also make it the day before serving. The slices will be cleaner once the strawberry layer is fully set.

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but fresh strawberries will give you the best texture. Frozen berries become softer after thawing, so the topping may not look as neat. Thaw them first, drain off all the liquid, and don’t add the thawed juices to the strawberry Jell-O because too much liquid can keep it from setting properly. If the strawberries are not sliced, cut them into smaller pieces before adding them.

Can you freeze strawberry pretzel salad?

No, I don’t recommend freezing it. The Jell-O and cream cheese layers can separate and become watery after thawing, and the pretzel crust can lose its crunch.

Strawberry Pretzel Salad

Name: Strawberry Pretzel Salad
Prep time: 20 min
Cook time: 10 min
Total time: 4 h
Yield: 16
Cuisine: American
Ingredients: ¾ cup butter-melted; ¼ cup light brown sugar (or granulated sugar); 8 oz. crushed pretzels (about 8 ounces); 8 oz cream cheese-softened; 1 teaspoon vanilla; 1 cup powdered sugar; 8 oz. container frozen whipped topping – thawed (or 3 cups homemade whipped cream-see notes); 6 oz. strawberry jello; 2 cups boiling water; 1 lb fresh strawberries-thinly sliced

Description

This Strawberry Pretzel Salad is a classic sweet and salty dessert with a crunchy pretzel crust, creamy cheesecake layer, and fresh strawberries in strawberry Jell-O. It’s easy to make ahead and perfect for potlucks, holidays, and summer parties.

Ingredients

Pretzel Crust:

3/4 cup butter-melted
1/4 cup light brown sugar (or granulated sugar)
8 oz. crushed pretzels (about 8 ounces)

Cream Cheese Layer:

8 oz cream cheese-softened
1 teaspoon vanilla
1 cup powdered sugar
8 oz. container frozen whipped topping - thawed (or 3 cups homemade whipped cream-see notes)

Strawberry Layer:

6 oz. strawberry jello
2 cups boiling water
1 lb fresh strawberries-thinly sliced

Instructions

Prepare the Jello:

In a large bowl, whisk strawberry Jello with 2 cups boiling water until completely dissolved. Set aside to cool to room temperature.
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.

Make the pretzel crust:

Crush the pretzels in a food processor, or place them in a zip-top bag and crush with a rolling pin. In a medium bowl, stir together crushed pretzels, melted butter, and brown sugar until evenly combined.
Press the pretzel mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool completely.

Make the cream cheese layer:

In a large bowl, beat softened cream cheese, vanilla, and powdered sugar until smooth and creamy. Fold in thawed whipped topping until fully combined.
Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to spread it all the way to the edges of the dish to seal the crust. Chill while the Jello cools.

Strawberry Jello Topping:

Stir sliced strawberries into the cooled Jello.
Gently pour the strawberry Jello mixture over the cream cheese layer.
Refrigerate for at least 4 hours, or until completely set.
Store covered in the refrigerator for up to 5 days

Notes

Homemade whipped cream option:

To replace the frozen whipped topping, beat 1 1/2 cups heavy whipping cream until soft peaks form. Add 1 teaspoon vanilla and 1/2 cup powdered sugar, then continue beating until very stiff peaks form. Use in place of the 8 oz. whipped topping.

Pretzels:

For the best crust, crush the pretzels finely in a food processor or blender, or place them in a zip-top bag and crush with a rolling pin. A finer crumb helps the crust hold together, but a few small pieces add a nice crunch.

Jello layer:

Let the Jello cool to room temperature before pouring it over the cream cheese layer. It should still be liquid, not set. If it is too hot, it can melt the cream cheese layer.

Strawberries:

Slice the strawberries thinly so they distribute evenly, and the dessert cuts more cleanly.

Nutrition

Serving Size: 1 slice
Calories: 296
Fat: 16
Carbohydrates: 36
Protein: 4