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

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

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.