Description
A quick, no-bake dessert balancing salty pretzel crust, creamy filling, and fresh strawberries, perfect for busy weeknights and holiday cookouts.
Ingredients
Scale
- 3 cups crushed pretzels (about 90g)
- 6 tablespoons unsalted butter, melted (about 85g)
- 3 tablespoons granulated sugar (about 38g)
- 8 ounces full-fat cream cheese, softened (about 225g)
- 1 cup powdered sugar (about 120g)
- 8 ounces whipped topping, thawed (e.g., Cool Whip) (about 225g)
- 4 cups sliced fresh strawberries (about 600g)
- 1 package strawberry gelatin mix (3 ounces / 85g)
- 1 cup boiling water (240ml)
Instructions
- Preheat oven to 350°F (175°C). Crush pretzels into small bits using a rolling pin or food processor.
- Mix crushed pretzels with granulated sugar and melted butter until evenly coated.
- Press mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust.
- Bake crust for 10 minutes until golden and fragrant. Let cool completely before proceeding.
- Beat softened cream cheese with powdered sugar until smooth and creamy using a hand or stand mixer.
- Gently fold in thawed whipped topping until light and fluffy.
- Spread cream cheese mixture evenly over the cooled pretzel crust.
- Dissolve strawberry gelatin mix in boiling water, stirring for about 2 minutes until fully dissolved. Let cool slightly but not set.
- Spread sliced strawberries evenly over the cream cheese layer.
- Pour cooled gelatin mixture gently over the strawberries, covering them evenly.
- Refrigerate the dish for at least 4 hours, preferably overnight, to allow gelatin to set.
- Slice into squares and serve chilled.
Notes
Cool the pretzel crust completely before adding the cream cheese layer to prevent melting and sogginess. Use a light hand when folding whipped topping into cream cheese to keep filling fluffy. Slice strawberries evenly for uniform gelatin setting. Make ahead for best flavor and texture. Toast pretzels lightly before crushing for extra crunch and flavor. Use gluten-free pretzels and gelatin alternatives for gluten-free and vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 230
- Sugar: 18
- Sodium: 250
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: no bake dessert, strawberry pretzel salad, Labor Day dessert, easy dessert, summer dessert, pretzel crust, creamy filling, quick dessert