Description
Judy's Strawberry Pretzel Salad is a classic layered dessert featuring a salty pretzel crust, creamy cream cheese layer, and sweet strawberry gelatin topping. Perfect for summer gatherings, this no-bake dessert combines textures and flavors beautifully.
Ingredients
Crust:
2 cups crushed pretzels
3/4 cup unsalted butter, melted
3 tbsp granulated sugar
Cream Cheese Layer:
8 oz cream cheese, softened
1 cup granulated sugar
8 oz whipped topping (Cool Whip), thawed
Strawberry Layer:
6 oz strawberry gelatin (Jell-O)
2 cups boiling water
16 oz frozen sliced strawberries (or fresh, sliced)
1 cup cold water
Instructions
Preheat oven to 350°F (175°C).
Make the crust: Combine crushed pretzels, melted butter, and sugar. Press into a 9x13-inch baking dish. Bake for 10 minutes. Cool completely.
Prepare cream layer: Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread evenly over cooled crust. Chill for 30 minutes.
Make strawberry layer: Dissolve gelatin in boiling water. Stir in frozen strawberries and cold water. Chill until slightly thickened, about 10-15 minutes.
Assemble: Pour gelatin mixture over cream layer. Chill in fridge for at least 4 hours or until fully set.
Serve cold, cut into squares.
Notes
Make sure cream layer completely seals the crust edges to prevent gelatin from seeping through.
You can substitute raspberries and raspberry gelatin for variation.
Use fresh strawberries if preferred—just chill the gelatin longer.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 290 mg