Description

Strawberry Pretzel Salad may have “salad” in the name, but don’t be fooled—it’s actually a delicious retro no-bake dessert that’s perfect for potlucks and holiday gatherings. With a crunchy, salty pretzel crust, a smooth and creamy cream cheese filling, and a sweet strawberry Jell-O topping with fresh strawberries, every bite is the perfect mix of texture and flavor.

Ingredients

For the Prezel Crust:

2 cups pretzels (about 200g)

3/4 cup melted butter (170g)

3 tablespoons granulated sugar

For the Creamy Filling

250g heavy cream, cold

700g cream cheese, full fat, softened

60g granulated sugar (or 80g powdered sugar)

1 teaspoon vanilla extract

1 teaspoon lemon zest

(Optional) 1 1/2 teaspoons unflavored gelatin + 2 tablespoons warm water (if you want extra firmness)

For the Strawberry Topping

2 packages strawberry Jell-O (170g total or 3 oz x 2)

2 cups boiling water (or as indicated on the Jell-O package)

250g fresh strawberries, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 175°C (350°F).
Process pretzels and melted butter in a food processor
Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) dish.
Bake for 10 minutes. Let it cool completely.
In a clean bowl, whip the heavy cream until soft peaks form.
In the same bowl, beat the cream cheese until smooth and creamy.
Add sugar, vanilla extract, and lemon zest. Beat until just combined.
(Optional) If you want a firmer texture, dissolve gelatin in warm water and mix into the cream cheese mixture.
Spread evenly over the cooled crust. Chill in the fridge for 30 minutes.
Dissolve the strawberry Jell-O in boiling water as instructed on the package.
Let the Jell-O cool to room temperature (do not let it set yet).
Stir in the chopped strawberries.
Carefully pour the mixture over the cream layer.
Refrigerate for at least 8 hours or until fully set.

Prep Time: 30 minutes
Chill Time: 8 hours
Category: Dessert
Method: No Bake
Cuisine: American