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Abdul Rehman

Strawberry Pretzel Salad: Classic Layered Dessert Recipe

A classic three-layer dessert with a salty buttery pretzel crust, a light cream cheese and whipped topping filling, and a ruby-red strawberry gelatin layer on top. It makes ahead beautifully, feeds twelve, and travels well for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course: Dessert
Cuisine: American
Calories: 398
Ingredients Method

Ingredients
  

  • 2 cups 170g / 6 oz pretzels, finely crushed
  • ¾ cup 170g unsalted butter, melted
  • 3 tablespoons 38g granulated sugar
  • 8 oz 225g full-fat cream cheese, softened
  • 1 cup 200g granulated sugar
  • 8 oz 225g whipped topping (Cool Whip), thawed
  • 2 packages 3 oz / 85g each strawberry-flavored gelatin (use halal-certified gelatin for a halal version)
  • 2 cups 480ml boiling water
  • 2 packages 10 oz / 283g each frozen sliced strawberries in syrup, thawed

Method
 

  1. Preheat oven to 350°F (175°C). Crush pretzels to fine crumbs. Mix with melted butter and 3 tablespoons of sugar until evenly coated.
  2. Press firmly into a 9x13-inch (23x33 cm) baking dish. Bake 10 minutes until set and lightly golden. Cool completely, at least 30 minutes.
  3. Beat softened cream cheese and 1 cup of sugar with a hand mixer on medium for 2 to 3 minutes until smooth. Fold in whipped topping gently with a spatula.
  4. Spread cream cheese mixture over the cooled crust. Cover every edge and corner completely. Refrigerate.
  5. Dissolve both gelatin packets in 2 cups boiling water, stirring 2 minutes. Add strawberries and syrup. Cool at room temperature 25 to 35 minutes until lukewarm.
  6. Pour cooled gelatin over the cream cheese layer. Refrigerate at least 4 hours until fully set. Overnight gives the best results.
  7. Run a knife around the edges, cut into 12 portions, and serve cold.