Strawberry Pretzel Salad Delight (Printable Version)

Layers of pretzel crust, creamy filling, and fresh strawberries come together for a vibrant dessert.

# What You Need:

→ Pretzel Crust

01 - 2 cups crushed salted pretzels
02 - 3/4 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Cream Cheese Layer

04 - 8 ounces cream cheese, softened
05 - 3/4 cup granulated sugar
06 - 1 cup cold heavy whipping cream
07 - 1 teaspoon vanilla extract

→ Strawberry Layer

08 - 6 ounces strawberry-flavored gelatin (Jell-O)
09 - 2 cups boiling water
10 - 2 cups sliced fresh strawberries

# Steps:

01 - Preheat oven to 350°F (175°C).
02 - In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar. Mix thoroughly.
03 - Press mixture firmly into the bottom of a 9x13-inch (23x33 cm) baking dish to create an even crust.
04 - Bake for 10 minutes, then remove from oven and allow to cool completely.
05 - In a large bowl, beat the cream cheese until smooth. Gradually add 3/4 cup sugar, mixing until incorporated.
06 - In a separate bowl, whip the cold heavy cream with vanilla extract until stiff peaks form.
07 - Gently fold whipped cream into the cream cheese mixture until smooth and homogeneous.
08 - Evenly spread the cream cheese mixture over the cooled pretzel crust, sealing edges to prevent leakage. Refrigerate at least 30 minutes.
09 - Dissolve strawberry gelatin in 2 cups boiling water. Allow to cool to room temperature without setting.
10 - Distribute sliced strawberries uniformly over the chilled cream cheese layer.
11 - Slowly pour the cooled gelatin over the strawberries. Refrigerate for a minimum of 3 hours until fully set.
12 - Slice into portions and serve chilled.

# Expert Advice:

01 -
  • It tastes like three desserts pretending to be one, and nobody will believe how simple it actually is.
  • The pretzel crust stays crispy even after chilling, which is a small miracle that never gets old.
  • You can make it a day ahead and it only gets better as the flavors meld together.
02 -
  • The cream cheese layer absolutely must reach the edges of the dish—even a tiny gap lets the Jell-O seep through and turn your pretzel crust into mush.
  • Don't rush the gelatin cooling step; if it's too warm when you pour it, it will melt through the cream cheese layer like it doesn't exist.
  • The cold cream cheese layer is your friend—it sets quickly and holds everything in place, so don't skip that 30-minute chill.
03 -
  • Use a long serrated knife dipped in warm water and wiped clean between each cut—it keeps your edges neat and your presentation perfect.
  • If you're serving this at a potluck, transport it in the baking dish and slice it there; it travels better whole and looks more impressive when people see where it came from.
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