Description
This Strawberry Pretzel Salad is a delightful blend of flavors and textures, featuring a crunchy pretzel crust, creamy filling, and fresh strawberries. It’s a perfect treat for any occasion!
Ingredients
Scale
- 12 ounces salted pretzels
- ¾ cup unsalted butter melted
- 1 cup granulated sugar divided
- 1 ½ teaspoon pure vanilla extract divided
- 8 ounces cream cheese softened
- 8 ounces cool whip topping thawed
- 1 pound fresh strawberries sliced
- 2 3-ounce boxes strawberry jello
- 2 cups boiling water
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×13-inch baking dish.
- In a food processor, pulse the pretzels into small pieces. Combine with melted butter, ¼ cup sugar, and ½ teaspoon vanilla extract until it resembles wet sand.
- Transfer the pretzel mixture to the baking dish, pressing it down firmly with the bottom of a measuring cup.
- Bake the crust for 8-10 minutes, then cool completely before adding the filling.
- In a large bowl, beat the cream cheese, remaining sugar, and 1 teaspoon vanilla extract until smooth.
- Gently fold in the Cool Whip topping until well blended.
- Spread the cream cheese filling over the cooled pretzel crust and refrigerate for 1 to 2 hours.
- Mix the Jello powder with boiling water in a bowl, whisk until dissolved, then refrigerate until cool for about 30 minutes.
- Add the sliced strawberries over the cream cheese layer, then pour the cooled Jello mixture on top, ensuring it covers the corners.
- Refrigerate overnight until fully set.
- Cut into squares to serve.
Notes
Make sure the pretzel crust is fully cooled before adding the cream cheese layer to prevent melting.
You can substitute strawberries with other berries for a different flavor profile.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 16g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg