I am sure at least once in your life that you have had a Strawberry Pretzel Dessert. You know, that one that someone brings to the picnic and is always the first to be devoured.
I can understand why. That salty, crunchy crust is made out of crushed pretzels. Then topped with a sweet layer of cream cheese. And of course, the iconic topping made from a mixture of strawberry Jello and sliced fresh strawberries.
Who could resist that combination!
Some people call this recipe Strawberry Salad. I prefer to call it what it is, a dessert. I guess I could make myself feel better by calling it a salad but let’s be real. It’s a Strawberry Pretzel Dessert.
So this year, instead of having to rely on someone else this year, learn how easy it is to make it yourself.
Although it takes a lot of ‘wait’ time, this recipe is super easy to make. Crush your pretzels by placing them in a zip-lock bag and using a rolling-pin or use a food processor. Affiliate link: Hamilton Beach Duo Food Processor.
When making the cream cheese filling, be sure that your cream cheese is at room temperature. This will prevent any clumps from forming and it will be easier to mix with the sugar.
And finally, when making the Jello-strawberry mixture, let the mixture set until it has formed to an egg-white consistency. This will allow you to be able to spread the mixture on top of the cream cheese before it completely sets.
Here’s to summertime desserts!
Check out the printable recipe below and all of our recipes and let me know what you think!
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Strawberry Pretzel Dessert Squares
- 2 1/2 cups pretzels crushed
- 3 Tablespoons sugar
- 3/4 cup butter melted
- 1 box instant strawberry Jello 6 ounces
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 pound fresh strawberries sliced
- 1 8 ounce package cream cheese room temperature
- 3/4 cup sugar
- 1 container of cool whip 8 ounces
- Preheat oven to 350 degrees.
- In a mixing bowl, combine crushed pretzels, sugar, and melted butter.
- Lightly grease a 9x13 pan and push the pretzel crust tightly into the bottom of the pan.
- Bake for 9 minutes and remove from oven and let cool completely.
- Place the Jello powder in a large bowl and add the boiling water. Stir until the gelatin is completely dissolved (approximately 2 minutes). Stir in the cold water.
- Mix the fresh strawberries into the Jello liquid. Place it in the refrigerator for 1 ½ hours to let it partially set.
- Beat the cream cheese and sugar together until creamy. Fold in the cool whip.
- Spread the mixture over the top of the pretzel crust completely to the edges so the Jello cannot reach the pretzel crust layer.
- Pour the Jello mixture over the cream cheese and sugar layer and refrigerate until Jello has completely set (approximately 3 hours).
- Cut into squares and serve. Keep leftovers in refrigerator.