A delightful layered dessert combining a crunchy pretzel crust, creamy cheesecake filling, and a sweet, fresh strawberry topping — a crowd favorite at potlucks and family gatherings.
Origin Judy’s Strawberry Pretzel Salad
This popular American dessert dates back to the mid-20th century and is often a staple at holiday parties and summer picnics. It’s beloved for its perfect balance of salty, sweet, creamy, and fruity flavors.
What I Love About This Recipe
The combination of crunchy pretzel crust with creamy filling and bright strawberry topping is irresistible. It’s easy to make ahead, refreshing, and always disappears quickly!
Also Read : Colcannon Balls
Judy’s Strawberry Pretzel Salad
4
servings30
minutes40
minutes280
kcalIngredients
2 cups crushed pretzels
¾ cup granulated sugar (divided)
1 cup unsalted butter, melted
8 oz cream cheese, softened
2 cups powdered sugar
2 cups heavy whipping cream, whipped to stiff peaks
1 (6 oz) package strawberry gelatin (Jell-O)
2 cups boiling water
4 cups fresh strawberries, sliced
Directions
- Preheat oven to 350°F (175°C).
- Mix crushed pretzels, ½ cup sugar, and melted butter in a bowl until combined. Press mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes and then cool completely.
- In a large bowl, beat softened cream cheese with remaining ¼ cup sugar until smooth. Fold in whipped cream gently until fully combined. Spread this mixture evenly over the cooled pretzel crust.
- Dissolve strawberry gelatin in boiling water, stirring well. Let it cool to room temperature but not set.
- Arrange sliced strawberries evenly over the cream cheese layer. Pour cooled gelatin over the strawberries. Refrigerate for at least 4 hours, or until fully set.
Notes
- For extra crunch, sprinkle chopped pretzels on top before serving.
- Substitute fresh strawberries with frozen (thawed) if needed.
- Make sure gelatin is cooled before pouring to prevent melting the cream layer.
