Name: Strawberry Pretzel Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 cups of pretzels, crushed; 3/4 cup of unsalted butter, melted; 3 tablespoons of granulated sugar; 8 ounces of cream cheese, softened; 1 cup of powdered sugar; 1 teaspoon of vanilla extract; 1 cup of whipped topping; 2 cups of sliced strawberries; 1 (6-ounce) package of strawberry gelatin; 2 cups of boiling water; Ice cubes

Strawberry Pretzel Salad Recipe

Elisabeth Ice Modified: July 31, 2024

Photos of Strawberry Pretzel Salad Recipe

How To Make Strawberry Pretzel Salad

Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!

Preparation: 20 minutes

Cooking: 10 minutes

Total: 30 minutes

Serves:

Ingredients

2 cups of pretzels, crushed
3/4 cup of unsalted butter, melted
3 tablespoons of granulated sugar
8 ounces of cream cheese, softened
1 cup of powdered sugar
1 teaspoon of vanilla extract
1 cup of whipped topping
2 cups of sliced strawberries
1 (6-ounce) package of strawberry gelatin
2 cups of boiling water
Ice cubes

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, combine the crushed pretzels, melted butter, and granulated sugar. Press the mixture into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then set aside to cool.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping.
Spread the cream cheese mixture evenly over the cooled crust.
Arrange sliced strawberries on top of the cream cheese layer.
In another bowl, dissolve the strawberry gelatin in boiling water. Add a few ice cubes to cool it down faster. Stir until the gelatin is completely dissolved.
Pour the gelatin mixture over the strawberries, making sure it covers them completely.
Refrigerate the strawberry pretzel salad for at least 2 hours, or until set.
Cut into squares and serve chilled.