Strawberry Pretzel Salad Dessert for Easy Potlucks
Strawberry pretzel salad dessert is a practical make-ahead option for potlucks and family gatherings, with a salty pretzel crust, a tangy cream cheese filling, and a sweet strawberry gelatin topping that holds up well on a buffet table.
Equipment
- 9×13-inch (23×33 cm) glass or metal baking dish
- Medium Bowl
- Mixing bowl
- Hand mixer
- Rubber spatula
- Large heatproof bowl or measuring jug
- Whisk
- Cooling rack
- Zip-top bag + rolling pin or food processor
Ingredients
For the pretzel crust
- 2 1/2 cups salted pretzels, finely crushed measured before crushing (about 125 g)
- 3/4 cup unsalted butter melted (170 g)
- 1/4 cup granulated sugar (50 g)
For the cream cheese layer
- 1 package cream cheese softened (8 oz / 225 g)
- 3/4 cup granulated sugar (150 g)
- 1 container frozen whipped topping thawed (8 oz / 225 g)
For the strawberry topping
- 2 packages strawberry-flavored gelatin dessert mix 3 oz / 85 g each
- 2 cups water boiling (480 ml)
- 2 cups water cold (480 ml)
- 4 cups strawberries sliced, fresh or thawed from frozen (about 500 g)
Optional for serving
- additional whipped topping or lightly sweetened whipped cream for serving
- extra pretzels or fresh strawberry halves for garnish
Instructions
- Heat oven to 350°F / 175°C. Set out a 9×13-inch (23×33 cm) glass or metal baking dish; no greasing needed.
- Measure 2 1/2 cups pretzels, then crush in a zip-top bag with a rolling pin (or pulse in a food processor) into fine crumbs with a few small pieces.
- In a medium bowl, mix crushed pretzels with melted butter and 1/4 cup sugar until glossy and evenly coated.
- Press crust mixture firmly into the bottom of the dish. Bake 8–10 minutes until lightly deeper golden and toasty. Cool completely on a rack, about 30–40 minutes.
- Beat softened cream cheese with 3/4 cup sugar until perfectly smooth, 2–3 minutes, scraping the bowl as needed.
- Gently fold in the thawed whipped topping until no streaks remain.
- Dollop and carefully spread the cream cheese mixture over the fully cooled crust, sealing all the way to the edges so no pretzels show.
- Refrigerate 30–45 minutes (or up to a couple hours) until the cream layer is cool and slightly firm.
- In a large heatproof bowl or measuring jug, add strawberry gelatin mix. Pour in boiling water and whisk until fully dissolved and clear.
- Stir in cold water. Let stand 15–20 minutes, stirring occasionally, until cool to the touch but still fully liquid.
- Stir sliced strawberries into the cooled gelatin (if using frozen strawberries, thaw and drain well first).
- Spoon the strawberry-gelatin mixture gently over the chilled cream layer, moving around the pan to avoid disturbing the filling.
- Refrigerate uncovered at least 4 hours (or overnight) until fully set and firm in the center.
- Slice into squares with a sharp knife (wipe between cuts). Top with extra whipped topping and garnish with pretzels or strawberry halves if desired.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 3.5gFat: 17gSaturated Fat: 10gCholesterol: 45mgSodium: 360mgPotassium: 140mgFiber: 1.2gSugar: 28gVitamin A: 500IUVitamin C: 25mgCalcium: 60mgIron: 1.2mg
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