Strawberry Pretzel Salad Layers (Print Version)
# Ingredients:
→ Crust
01 -
2 cups finely crushed pretzels
02 -
3 tablespoons granulated sugar
03 -
¾ cup salted butter, melted
→ Filling
04 -
8 ounces cream cheese, at room temperature
05 -
1 cup granulated sugar
06 -
8 ounces Cool Whip
→ Strawberry Topping
07 -
2 cups boiling water
08 -
6-ounce package Strawberry Jell-O
09 -
1½ cups cold water
10 -
4 cups sliced strawberries
# Instructions:
01 -
Preheat oven to 400°F (200°C). In a medium bowl, combine pretzel crumbs and sugar. Add melted butter and stir until evenly moistened. Press into the bottom of a 9x13-inch baking pan. Bake for 10 minutes and let cool completely.
02 -
Using an electric mixer, beat cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Gently fold in Cool Whip with a rubber spatula. Spread evenly over the cooled crust and refrigerate.
03 -
Dissolve the Strawberry Jell-O in boiling water in a large bowl, stirring for at least 2 minutes. Add cold water and refrigerate for 1½ hours, or until slightly thickened. Stir in sliced strawberries and pour mixture over the cream cheese layer. Refrigerate for at least 3 hours, or until the topping is set.
04 -
Cut into squares and serve. Store leftovers, covered, in the refrigerator for up to 3 days.
# Notes:
01 -
Use small pretzel twists or sticks for easier measurement and crushing.
02 -
Ensure each layer is cooled completely before adding the next to maintain texture and structure.
03 -
Spread the cream cheese layer fully to avoid gaps that allow the Jell-O to seep through.
04 -
For stability, use Cool Whip or a similar stabilized whipped topping instead of fresh whipped cream.
05 -
This dessert can be made ahead; prepare it the day before serving to allow proper time to set.