Description
Walking Strawberry Pretzel Salad is a delightful layered dessert featuring a crunchy salty pretzel crust, a creamy sweet cheesecake layer, and a vibrant strawberry gelatin topping studded with fresh fruit. It’s an irresistible balance of textures and flavors—perfect for potlucks, picnics, or any gathering where a make-ahead treat is appreciated.
Ingredients
3 cups crushed salted pretzels
½ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip (or other whipped topping), thawed and divided
1 (3-ounce) package strawberry gelatin
1 cup boiling water
2 cups fresh strawberries, hulled and sliced
1 cup cold water
Instructions
1️⃣ Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking pan. Bake for 10 minutes, then remove and let cool completely.
2️⃣ In a clean mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and half of the whipped topping (about 4 ounces), folding gently until well combined and fluffy. Spread this cream-cheese layer evenly over the cooled pretzel crust. Return to the refrigerator while you prepare the strawberry layer.
3️⃣ In a separate bowl, dissolve the strawberry gelatin in the boiling water, stirring until completely dissolved. Stir in the cold water and allow the mixture to cool for 5 minutes, then gently fold in the sliced strawberries.
4️⃣ Remove the pan from the fridge and carefully pour the cooled gelatin-strawberry mixture over the cream-cheese layer, spreading it evenly. Return to the refrigerator and chill for at least 3–4 hours, or until the gelatin is fully set.
5️⃣ Once set, dollop the remaining whipped topping in small mounds over the strawberry layer, or spread it evenly for a smoother finish. Slice into squares and serve chilled.
Notes
– For extra crunch, pulse the pretzels more coarsely so you get a mix of fine crumbs and larger pieces in the crust.
– Substitute raspberry or cherry gelatin for a different flavor profile, and swap in the corresponding fresh fruit.
– To make ahead, assemble through step 4 and cover tightly; add the final whipped-topping layer just before serving for best texture.
– Leftover salad (if you have any!) will keep, covered, in the refrigerator for up to two days, though the crust may soften slightly over time.