This strawberry pretzel salad is an old-fashioned dessert that never goes out of style! From the sweet and salty pretzel crust to the layers of cream cheese and strawberry jelly, it’s a creamy and delicious dessert dish that’s perfect for any meal or party!
2½ pretzel cups (crushed)
1½ sugar cups (divided)
¾ cup butter (melted)
12 ounces of cream cheese
2 teaspoons vanilla
12 ounces of fresh whip
3-4 cups of fresh strawberries (sliced)
6 ounces of strawberry gelatin (2 packages)
2 cups of water (boiled)
Preheat the oven to 350 degrees.
In a medium bowl, combine crushed pretzels, 3⁄4 cup sugar and melted butter. Press into the bottom of the 9×13 baking pan. Bake for 10 minutes. Cool completely.
(TIP: Crush the pretzels by placing them in a ziploc bag and using a rolling pin, wooden spoon or your hands to crush them.)
In a medium bowl, add the 2 cups of boiled water to the gelatin and stir until the gelatin is completely dissolved. Add the sliced strawberries. Chill in the refrigerator until the gelatin is partially set (about 1 hour).
In a large bowl, beat the cream cheese, the remaining cup of sugar 3⁄4 and the vanilla until well combined. Stir in the cold shake.
Spread the cream cheese mixture over the crust of the pretzel, making sure it completely covers the crust and touches the sides of the pan (this will help “block” the gelatin from getting into the crust and making it soggy). ) Place it in the refrigerator until it cools.
Carefully pour or spoon the strawberry jelly into the cream cheese mixture. Cover and refrigerate until the gelatin and dish are firm. (3 to 4 hours is best)