Strawberry pretzel salad is an easy dessert with a buttery pretzel crust and a no-bake cheesecake layer topped with fresh strawberries and Jell-O. A delicious make-ahead dessert!
2cupsfinely crushed pretzels(measure after crushed)
¼cupsugar
¾cupunsalted butter, melted
For the filling:
12ouncescream cheese, at room temperature
¼cupsugar
2Tablespoonsmilk
8oz.Cool Whip
For the topping:
6oz.strawberry Jell-O
2cupsboiling water
1 ½cupscold water
1lbfresh strawberries, sliced
Instructions
In a large bowl, stir together the boiling water and gelatin mix. Stir for 2 minutes, or until completely melted and the gelatin is completely dissolved. Immediately add the cold water and stir. Set aside to come to room temperature while making the crust and filling layers.
For the crust:
Preheat oven to 350°F. Position the rack to the middle of the oven.
In a medium bowl, mix together the pretzel crumbs, sugar and butter. Press into the bottom of a 9x13-inch pan. Bake for 10 minutes. Remove from the oven, set aside to cool completely.
For the filling:
Once the crust is cooled to room temperature, make the filling. In a large mixing bowl, cream together the cream cheese, sugar and milk until smooth. Fold in the whipped cream, then spread the filling evenly over the cooled crust. Refrigerate 1 hour.
For the topping:
After 1 hour, place the sliced strawberries evenly over top the cream cheese layer. Pour cooled jello mixture over the strawberries. Do not fill to the top or it can spill when transferring to fridge in next step. It is possible you may not use all of the jello liquid.
Very carefully transfer dish to refrigerator and chill 4 to 6 hours before serving. (Wait to cover with plastic wrap or foil until the jello is somewhat set.)
Notes
Do not fill jello to the top of pan as this can cause spillage when transferring to fridge. You may not use all of the jello liquid, and that is fine.
Do not cover dessert until jello layer has hardened.
This recipe can be halved and made in a 9x9-inch pan.