Strawberry Pretzel Salad is a delightful dessert that beautifully balances sweet and salty flavors, making it a favorite for summer picnics and family gatherings. This no-bake strawberry dessert is not just a treat for the taste buds but also a feast for the eyes, with its vibrant red strawberries contrasting against the creamy filling and crunchy pretzel crust.
Ingredients
Scale:
2 cups crushed pretzels
3/4 cup unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
1 cup homemade whipped cream or whipped topping
1 package (6 oz) strawberry gelatin
2 cups boiling water
2 cups fresh strawberries, sliced
1 cup cold water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until well combined.
Press the pretzel mixture evenly into the bottom of a 9x13-inch baking dish to form the crust.
Bake the crust in the preheated oven for about 10 minutes, or until golden brown. Remove from the oven and let cool completely on a wire rack.
While the crust cools, prepare the cream cheese layer. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
Gently fold in the homemade whipped cream until fully incorporated. Spread this mixture evenly over the cooled pretzel crust.
In another bowl, dissolve the strawberry gelatin in 2 cups of boiling water, stirring well until completely dissolved.
Add the cold water to the gelatin mixture, then fold in the sliced strawberries.
Once slightly cooled, pour the gelatin mixture over the cream cheese layer, spreading it gently for even coverage.
Refrigerate for at least 4 hours or until the gelatin is set.
Before serving, add extra whipped cream on top for decoration, if desired.
