Strawberry Pretzel Salad

Crunchy, creamy, sweet and salty all come together in this fabulous strawberry pretzel salad.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 187

Preheat oven to 350F.
Mix the crushed pretzels, melted butter, and sugar together. Press the mixture onto the bottom of a 9x13" glass baking dish. Bake for 10 minutes and let cool completely.
2 cups (120g) crushed salted pretzels, 1/2 cup (114g) unsalted butter, melted, 1/4 cup (50g) granulated sugar
Beat together the cream cheese and sugar until smooth. Fold in the Cool Whip until combined. Carefully spread on top of the baked pretzels. Make sure to seal all the edges so the jello doesn't seep to the bottom and make the pretzels soggy. Chill for 30 minutes.
8 oz (250g pkg) cream cheese, 1/2 cup (100g) granulated sugar, 8 oz container Cool Whip
Dissolve the jello powder in the hot water. Stir in the cold water and pour over the sliced strawberries. Gently stir the strawberries to coat. Carefully spoon the strawberry mixture on top of the cream filling. Refrigerate for 2-4 hours or until the jello is set.
6 oz (170g) strawberry Jello powder, 1 cup (250ml) boiling water, 1 cup (250ml) cold water, 1 lb (454g) strawberries

Leftovers can be covered and stored in the fridge for up to 3 days.