Strawberry Pretzel Salad Delight (Printable)

A layered dish featuring pretzel crust, creamy filling, and fresh strawberries with gelatin topping.

# What You'll Need:

→ Pretzel Crust

01 - 2 cups crushed salted pretzels
02 - 3/4 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Cream Cheese Layer

04 - 8 oz cream cheese, softened
05 - 3/4 cup granulated sugar
06 - 1 cup cold heavy whipping cream
07 - 1 tsp vanilla extract

→ Strawberry Layer

08 - 6 oz strawberry-flavored gelatin (Jell-O)
09 - 2 cups boiling water
10 - 2 cups sliced fresh strawberries

# Directions:

01 - Preheat the oven to 350°F.
02 - Combine crushed pretzels, melted butter, and 1/4 cup sugar in a medium bowl and mix thoroughly.
03 - Press the mixture firmly into the bottom of a 9x13-inch baking dish to create an even layer.
04 - Bake the crust for 10 minutes, then remove and allow to cool completely.
05 - Beat softened cream cheese until smooth, then blend in 3/4 cup sugar until combined.
06 - Whip cold heavy cream with vanilla extract until stiff peaks form, then gently fold into the cream cheese mixture until smooth.
07 - Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing edges to prevent leakage, then refrigerate for at least 30 minutes.
08 - Dissolve strawberry gelatin in 2 cups boiling water and let it cool to room temperature without setting.
09 - Evenly arrange sliced strawberries over the chilled cream cheese layer.
10 - Carefully pour cooled gelatin over the strawberries and refrigerate for a minimum of 3 hours until fully set.
11 - Slice into portions and serve chilled.

# Helpful Hints:

01 -
  • It's actually easier to make than it looks, and people always think you spent way more time than you did.
  • The three layers stay perfectly distinct—no mushy middle, no weird mixing—because you understand exactly when to chill and when to pour.
  • You can make it the day before, which means zero stress when guests arrive.
02 -
  • If your Jell-O seeps through and the crust gets soggy, it usually means the cream cheese layer wasn't sealed properly at the edges—make sure you push it all the way to the sides.
  • Hot or even warm Jell-O poured over the cream cheese layer will melt it slightly and create a weird middle zone; patience here is everything.
03 -
  • The cream cheese layer is your insurance policy—seal those edges all the way to prevent the Jell-O from turning your crust into mush.
  • Don't skip cooling the Jell-O to room temperature; it's the difference between a perfect set and a watery disappointment.
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