Dessert: United States – Strawberry Pretzel Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 8 min

Additional 4 hrs 15 min

Total 4 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 1 / 2 cups (600 ml) crushed salted pretzels
1 / 2 cup (120 ml) unsalted butter, melted
1 / 4 cup (60 ml) granulated sugar
8 oz (225 g) cream cheese, softened
1 / 2 cup (120 ml) granulated sugar
1 tsp (5 ml) vanilla extract
8 oz (225 g) whipped topping, thawed
6 oz (170 g) strawberry flavored gelatin (two 3-oz (85 g) boxes)
2 cups (480 ml) boiling water
1 1 / 2 cups (360 ml) cold water
1 lb (450 g) fresh strawberries, hulled and sliced

Show original ingredient measurements

2 1 / 2 cups crushed salted pretzels
1 / 2 cup unsalted butter, melted
1 / 4 cup granulated sugar
8 oz / 225 g cream cheese, softened
1 / 2 cup granulated sugar
1 tsp vanilla extract
8 oz / 225 g whipped topping, thawed
6 oz / 170 g strawberry flavored gelatin (two 3-oz boxes)
2 cups boiling water
1 1 / 2 cups cold water
1 lb / 450 g fresh strawberries, hulled and sliced

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 350°F. In a bowl, combine crushed pretzels, melted butter, and 1/4 cup (60 ml) sugar until evenly moistened. Press firmly into the bottom of a 9x13-inch baking dish. Bake for 8–10 minutes, then cool completely.
In a mixing bowl, beat cream cheese, 1/2 cup (120 ml) sugar, and vanilla until smooth and fluffy. Fold in the whipped topping until well combined.
Spread the cream mixture evenly over the cooled crust, making sure to seal all the way to the edges to prevent the gelatin from seeping into the crust. Refrigerate 20–30 minutes.
In a large bowl, dissolve the strawberry gelatin in 2 cups (480 ml) boiling water, stirring for 2 minutes. Stir in 1 1/2 cups (360 ml) cold water. Let cool to room temperature, then chill until slightly thickened and syrupy (about 15–25 minutes), stirring occasionally.
Stir the sliced strawberries into the gelatin. Gently spoon the mixture over the cream layer. Refrigerate until fully set, at least 4 hours or overnight.
Slice and serve. If desired, garnish with additional whipped topping and a few crushed pretzels for crunch.

Preheat the oven to 350°F. In a bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar until evenly moistened. Press firmly into the bottom of a 9x13-inch baking dish. Bake for 8–10 minutes, then cool completely.
In a mixing bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth and fluffy. Fold in the whipped topping until well combined.
Spread the cream mixture evenly over the cooled crust, making sure to seal all the way to the edges to prevent the gelatin from seeping into the crust. Refrigerate 20–30 minutes.
In a large bowl, dissolve the strawberry gelatin in 2 cups boiling water, stirring for 2 minutes. Stir in 1 1/2 cups cold water. Let cool to room temperature, then chill until slightly thickened and syrupy (about 15–25 minutes), stirring occasionally.
Stir the sliced strawberries into the gelatin. Gently spoon the mixture over the cream layer. Refrigerate until fully set, at least 4 hours or overnight.
Slice and serve. If desired, garnish with additional whipped topping and a few crushed pretzels for crunch.