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Ingredients
Scale
- 1 1/2 cups crushed pretzels
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping
- 3 ounces strawberry gelatin
- 1 cup boiling water
- 10 ounces frozen strawberries, thawed and lightly mashed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Press mixture into the bottom of a 9×13 inch baking dish.
- Bake for 8-10 minutes. Let cool completely.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth. Gently fold in whipped topping.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a small bowl, dissolve strawberry gelatin in boiling water. Stir in mashed strawberries.
- Chill the gelatin mixture until slightly thickened, about 30-45 minutes.
- Pour the thickened gelatin mixture over the cream cheese layer.
- Chill the salad until firm, at least 3-4 hours, or preferably overnight.
Notes
- For a saltier crust, use unsalted pretzels and add a pinch of salt to the crust mixture.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Allowing the gelatin to thicken slightly before pouring prevents it from mixing too much with the cream cheese layer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg