A classic all-time favorite summer recipe! Everyone loves this tried and true delicious dessert!
Strawberry Pretzel Dessert
I’ve had a very, very busy couple of months. My days and weekends have been packed with things I love doing and people I love spending time with!
We are weeks away from school being out for the summer and I am days away from celebrating my two-year anniversary of being self-employed. So while I feel exhausted from the busyness and look forward to a summer break, I am equally grateful for the privilege of being involved in things that allow me to be able to do God’s work both in the community and at home!
God is so, so good. I give Him the glory for the great things He has done for me!
Summer is around the corner! One of my favorite things about summer is the food, like this Strawberry Pretzel Salad! Which by the way, the Internet gave this recipe it’s name. I have no idea why it’s called a salad!
You might like some of my other favorite summer desserts like Frozen S’mores, No Bake Lemon Blueberry Cheesecake, Rhubarb Crisp, Banana Split Dessert, Orange Creamsicle Dream Bars, Strawberry Lasagna, and Lemon Poppy Seed Cupcakes, too!
What You’ll Need:
- 1 (6 oz) Strawberry Jello
- 2 cups Water, Boiling
- 2 1/2 cups Pretzels
- 1/4 + 1/2 cup Sugar
- 1/2 cup Butter
- 1 (8 oz) Cream Cheese, Softened
- 1 (8 oz) Cool Whip, Thawed
- 1 lb Strawberries, Fresh
How to Make Strawberry Pretzel Salad
- Preheat oven to 350 degrees. Whisk 1 (6 oz) strawberry Jello with 2 cups boiling water and stir until dissolved. Set aside to cool to room temperature.
- Crush 2 1/2 cups pretzels in a Ziplock bag.
- In a medium sauce pan, melt 1/2 cup butter over low heat, then stir in 1/4 cup sugar. Mix in 2 1/2 cups crushed pretzels.
- Transfer to a 9 x 13 pan and press evenly into the bottom of the pan. Bake for 10 minutes, then cool to room temperature.
- Once cooled, beat together 1 (8 oz) softened cream cheese and 1/2 cup sugar in a medium bowl until fluffy. Fold in 1 (8 oz) thawed Cool Whip. Spread mixture evenly over the pretzels, making sure to push it all the way up to the edges of the pan so the Jello doesn’t run through. Refrigerate for 30 minutes.
- Hull and slice 1 lb strawberries, then stir into the room temperature Jello. Pour and spread evenly over the cream cheese layer.
- Refrigerate until set.
You Might Also Like:
More Strawberry Recipes:
- Strawberry Lasagna
- Strawberry Jello Pudding Poke Cake
- Strawberry Rhubarb Overnight Oats
- Easy Strawberry Cream Cheese Strudel
- Strawberry Pear Jello Bars
- No Churn Strawberry Ice Cream
- Donut Strawberry Shortcake
- Strawberry Shortcake Bars
- Strawberry Rhubarb Dump Cake
- Strawberry Syrup
- Strawberry Freezer Jam
- Strawberry Scones
- Strawberry Cheesecake Overnight Oats
- Strawberry Smoothie Bowl
- Strawberry Shortcake
- Strawberry Lemonade
- Best Strawberry Muffins
- Strawberry Fluff Salad
- Strawberry Rhubarb Streusel Cheesecake Bars
Strawberry Pretzel Salad
Strawberry Pretzel Salad, a classic all-time favorite summer recipe! Everyone loves this tried and true delicious dessert!
Ingredients
- 1 (6 oz) Strawberry Jello
- 2 cups Water, Boiling
- 2 1/2 cups Pretzels
- 1/4 + 1/2 cup Sugar
- 1/2 cup Butter
- 1 (8 oz) Cream Cheese, Softened
- 1 (8 oz) Cool Whip, Thawed
- 1 lb Strawberries, Fresh
Instructions
- Preheat oven to 350 degrees. Whisk Jello with boiling water and stir until dissolved. Set aside to cool to room temperature.
- Crush pretzels in a Ziplock bag.
- In a medium sauce pan, melt butter over low heat, then stir in 1/4 cup sugar. Mix in crushed pretzels.
- Transfer to a 9 x 13 pan and press evenly into the bottom of the pan. Bake for 10 minutes, then cool to room temperature.
- Once cooled, beat together softened cream cheese and 1/2 cup sugar in a medium bowl until fluffy. Fold in thawed Cool Whip. Spread mixture evenly over the pretzels, making sure to push it all the way up to the edges of the pan so the Jello doesn't run through. Refrigerate for 30 minutes.
- Hull and slice strawberries, then stir into the room temperature Jello. Pour and spread evenly over the cream cheese layer.
- Refrigerate until set.
Notes
Recipe Credit: Natasha's Kitchen
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