Description
Strawberry Pretzel Salad is a delightful dessert that combines a sweet and salty crust with creamy cheesecake and fresh strawberries, all topped with a fruity jello layer.
Ingredients
Scale
- 1 6-ounce box strawberry Jell-o
- 2 cups boiling water
- 2 cups crushed pretzels (about 5 cups of twists)
- 3 tablespoons (38g) granulated sugar
- ¾ cup (170g) unsalted butter, melted
- 8 ounces (226g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 8 ounces Cool Whip
- 2 pounds fresh strawberries, hulled and sliced
Instructions
- Place Jello powder in a medium sized bowl. Carefully pour boiling water over the powder, stir until it’s all dissolved. Let sit at room temperature until it is completely cool.
- While the Jello is cooling, make the crust. Stir together the crushed pretzels with sugar and melted butter. Press into the bottom of a 9×13-inch pan. Chill for at least 30 minutes.
- Beat the cream cheese and sugar in a large mixing bowl with an electric mixer until smooth, then mix in the whipped topping.
- Spread cheesecake mixture on top of the crust. Make sure that the cheesecake completely touches all edges of the pan – leave no holes or areas where it’s open, otherwise the jello will soak through when you pour it on. Chill 1 hour.
- Assemble the dessert: place the strawberries in a single layer on top of the cream cheese mixture. Carefully pour the cooled jello mixture evenly over the berries and cheesecake. Chill in the fridge until set, at least 3 hours.
Notes
- Dessert can be made up to 24 hours ahead.
- Enjoy within 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg