Strawberry Pretzel Salad

We’re going to need to whisk together the Strawberry Jello Mix and the boiling water together until the Jell-O mix is dissolved. Now just sit this to the side to let it come to room temperature.

Don’t stick it into the fridge because we don’t want this to turn into Jell-O quite yet.

We’re making an easy pretzel crust for this dessert with some crushed pretzels, butter and a bit of sugar (click here for ingredient amounts).

To crush the mini pretzels, I just pop them into a large Ziplock bag.

Then roll them / beat them with a rolling pin.

Just mix those items together and then press them into a 9×13 baking dish.

Pop that into the fridge to chill while we work on the filling. Yes, we’re chilling this crust. There is no need to bake it or even turn the oven on.

To make the creamy layer, you’ll need to start with room temperature cream cheese to ensure it’s easy to mix. Beat the cream cheese until it’s smooth and free of any lumps. Then, gradually add in sugar and vanilla extract, and continue to mix until the mixture is smooth and creamy.

Once the cream cheese mixture is ready, it’s time to fold in a whipped cream topping. The whipped cream adds lightness and airiness to the filling, making it fluffy and light. Make sure to fold it in gently, so you don’t deflate the whipped cream.

Spread the cream cheese mixture over the chilled salty pretzel crust. Make sure to spread the cream cheese filling all the way to the edge to create a seal. You don’t want any of the Jell-O mixture to get down into those pretzels when we add it later.

Pop that into the refrigerator for about 30 minutes.

Now its time to get our strawberries ready.

You’re going to want to go ahead and wash the berries, remove the tops and slice those.

Add the sliced strawberries in a single layer over the cream cheese mixture, pressing them gently into the mixture to ensure they stay in place.

Finally, pour the Jell-O mixture evenly over the strawberries.

Once you’ve put together your Strawberry Pretzel Salad, place it in the fridge for at least four hours to set. This will allow the Jell-O to firm up and the flavors to meld together, resulting in a perfect balance of sweet and salty.

Using a spatula or spoon, scoop out the desired amount onto a plate or bowl.

The dessert is best served chilled, so if it has been sitting out for a while, pop it back in the fridge for a few minutes to ensure it’s at the perfect temperature.

I love to top it with whipped cream / whipped topping (or extra cool whip) and garnish it with a pretzel and sliced strawberry!

Store any leftovers in an airtight container in the fridge. The Strawberry Pretzel Salad can last up to three days in the fridge, but it’s so delicious that it’s unlikely to stick around for that long!