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–+ servings

Strawberry Pretzel Salad

Alyssa Rivers
Delicious sweet and salty pretzel crust with a cream cheese and strawberry layer. This is perfect for summer!
4.86 from 7 votes
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert, Salad, Side Dish, Snack
Cuisine American
Servings 16 people
Calories 316 kcal

Ingredients
  

  • 2 1/2 cups pretzels crushed
  • 3 Tablespoons brown sugar
  • 3/4 cup butter melted
  • 1 6 ounce box instant strawberry jello
  • 1 16 ounce container of fresh strawberries sliced, or 1 10 ounce package frozen strawberries
  • 1 8 ounce package cream cheese
  • 1 cup sugar
  • 1 8 ounce container of cool whip

Instructions
 

  • Preheat oven to 350 degrees. In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
  • Make the jello according to package directions. Mix in the fresh strawberries. Let refrigerate for an hour or so to let it partially set.
  • Beat the cream cheese and sugar together with a hand mixer until creamy. Fold in the cool whip with a spatula. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
  • Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving.

Notes

Updated on May 9, 2020
Originally Posted on July 19, 2013

Nutrition

Calories: 316kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 43mgSodium: 356mgPotassium: 108mgFiber: 1gSugar: 30gVitamin A: 512IUVitamin C: 18mgCalcium: 44mgIron: 1mg