This deliciousness just came into my life last year. I had never heard of it until my little sister brought me a piece. When she told me what it was called I was a little nervous to try it because honestly something with jello, cream cheese, cool whip, and pretzels just didn’t sound all that appetizing. but it was freaking amazing! I’m not really sure why they call it Strawberry and Pretzel Salad. It looks like a Strawberry and Pretzel Cake to me. The combination of the salty pretzels pieces and the sweetness of the cream cheese and cool whip layer is out of this world. I find it hard to keep from eating the whole thing myself.
When making this dessert it is important that you plan ahead. The pretzel layer will need to cool for at least an hour before spreading on the cream cheese/cool whip layer. The cream cheese/cool whip layer will need to harden up a bit in the fridge before adding the strawberries and jello. Once the jello powder is dissolved in the water you really need to let it set up halfway in fridge before pouring over the cream cheese layer.. You do not want to pour it over the cream cheese layer while it is still liquid. I did that once and when I went to put the casserole dish in the fridge the jello spilled all over the floor. If you let it set up halfway, that won’t happen. I really hope you enjoy this recipe!
Tips: I put the pretzels in a freezer bag and used a rolling pin to crush them.
Strawberry and Pretzel Salad
Strawberry and pretzel salad is an amazing dessert that is perfect for the Summer! It is always a hit and even the leftovers are great!
- 8 oz block of cream cheese softened
- 8 oz of cool whip thawed
- 6 oz box of strawberry jello
- 2 cups of boiling water
- 2 cups of cold water
- 3 cups of crushed pretzels
- 2 cups of fresh sliced strawberries
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 5 tbsp butter
- 1 teaspoon vanilla extract
Preheat oven to 350
In a pot over medium heat melt the butter and brown sugar and stir until well combined.
Remove pot from heat and add the crushed pretzels. stir to coat the pretzels.
Transfer the pretzel mixture to a greased 9×13 casserole dish and press to get an even flat layer.
Bake for 15 min.
Set the casserole dish aside and let pretzels cool. when cool place in fridge to chill for about 30 min before spreading on the cream cheese mixture.
In a mixing bowl beat the cream cheese, cool whip and vanilla with an electric mixer.
While mixing the cream cheese mixture slowly add the white sugar and continue mixing until everything is well incorporated.
Spread cream cheese mixture over the pretzels. Create a seal with the cream cheese mixture so that the jello will not be able to seep through to the pretzels.
Spread the sliced strawberries over the cream cheese layer and place in fridge to chill.
In a large bowl stir the strawberry gelatin and boiling water until it is dissolved. Then add cold water and stir. Place in fridge.
When gelatin is partially set pour it over the cream cheese and sliced strawberries.
Allow to set for 2 hours or overnight.