I’ve looked forward to eating Strawberry Pretzel Salad every summer for as long as I can remember. Anytime my mom would ask what I wanted to eat during the hot summer months, I usually responded by requesting “that pretzel dessert.” Of course she knew what I meant. I mean how many desserts include crushed pretzels in the ingredients, right?
Strawberry pretzel salad is quite different from other classic summer desserts. It’s got a sweet, crunchy pretzel layer on the bottom, topped with an almost cheesecake-like layer made with cream cheese and cool whip, and finished off with a layer of strawberry jello. I don’t know what it is about this combination of flavors, but it’s ah-mazing! If you’d ever had this dessert, you know what I’m talking about…
Put together, these layers make for a creamy, sweet, and refreshing summer classic dessert. Add some blueberries to the jello layer, and you’ve got a perfect 4th of July dessert!
Strawberry Pretzel Salad
Makes 15-18 servings
- 6 oz. package strawberry jello
- 2 cups water
- Optional: 2 cups sliced fresh strawberries or blueberries
- 2 cups roughly chopped pretzel sticks
- 1/2 stick unsalted butter, melted
- 2 tablespoons brown sugar
- 8 oz. cream cheese, at room temperature
- 12 oz. cool whip
- 1 cup sugar
- Bring the water to a boil in a small saucepan over high heat.
- Stir in the jello until completely dissolved.
- If adding sliced strawberries or blueberries, mix them in now.
- Refrigerate the jello until it begins to thicken (do not let it set completely!).
- Preheat the oven to 350 degrees.
- In a 9×13 pan, mix together the crushed pretzel sticks, melted butter and brown sugar. Pat down with the bottom of a spoon to cover the bottom of the pan with the pretzel layer.
- Bake at 350 degrees for 7-8 mins, then refrigerate after cooling slightly while you make the other layers.
- In a medium bowl, whisk together the cream cheese, cool whip and sugar until combined.
- Refrigerate until ready to assemble the layers.
- When all of the layers are ready, take the pan with the cooled pretzel crust out of the refrigerator.
- Spread the chilled cheesecake layer over the pretzel layer.
- Pour the jello over the cheesecake layer.
- Refrigerate until set (preferably over night), and enjoy!
Original recipe by La Casa de Sweets