Strawberry Pretzel Salad

Dessert strawberry pretzel salad with a salty pretzel crust, creamy cheesecake-like filling, and a fresh strawberry gelatin topping.

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I’ve discovered one downfall to living in a home where the temperature is kept at over 68 degrees in the winter – dehydration. I have been dried up like a fall leaf ever since I got to my parents and I consider myself someone who drinks a decent amount of water.

Don’t get me wrong I am not complaining about not needing to wear layers all the time (sometimes supplemented with a blanket), but didn’t anticipate the extra water that a couple extra degrees would suck up. Guess I need to pump up the water intake… and water is in Jell-O gelatin right? (Woo look at that transition!)

This “salad” isn’t really a salad at all, making be wonder how it acquired that name because it’s a dessert. During my pre-blogging years this recipe was one of my favorite finds but I have neglected to revisit it since. So when my parents had a couple friends over the other night to play euchre I decided it was finally time.

If you are unfamiliar with this treat, it consists of a pretzel crust, cream cheese filling and a strawberry gelatin topping. I actually used a new grocery store find for the filling – Greek cream cheese which is a blend of Greek yogurt and cream cheese. Talk about a brilliant idea.

You can also try this with other flavors, such as peach or pineapple!

One year ago: Red Velvet Hot Cocoa Mix & Cream Cheese Frosting Marshmallows

Two years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream

Three years ago: Guiltless Fettuccine Alfredo

STRAWBERRY PRETZEL SALAD

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Yield: 12 Servings Prep Time: 5 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups finely crushed pretzels
• 1/2 cup sugar, divided
• 2/3 cup unsalted butter, melted
• 1-1/2 pkg. (12 oz. total) cream cheese*, room temperature
• 2 Tbsp milk
• 1 cup lite whipped topping, thawed
• 2 cups boiling water
• 1 pkg. (8-serving size) strawberry gelatin
• 1-1/2 cups cold water
• 1 qt. (4 cups) sliced strawberries

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13x9-inch baking pan. Bake for 10 minutes then allow to cool.
3. In a large bowl, beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently fold in whipped topping. Spread over cooled crust. Refrigerate until ready to use.
4. Meanwhile, stir boiling water into dry gelatin mix in large bowl for at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened but not completely set (spoon drawn through leaves definite impression).
5. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Notes

* I used Greek cream cheese, which is a blend of Greek yogurt and cream cheese, but you can also use regular cream cheese.

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Post updated 4/25/21, photo above is the original.