Layered Strawberry Pretzel Salad Dessert
Layered Strawberry Pretzel Salad Dessert with a pretzel crust, layer of creamy no bake cheesecake topped with strawberries and Jell-O. Most of you have probably had a pretzel salad dessert but if you haven’t, you must make today!
Layered Strawberry Pretzel Salad Dessert is great for BBQ’s, family gatherings, work pot lucks or just a treat for the family on the weekend. It is really tasty and one of those dishes that pleases everyone. Maybe not everyone… I had a coworker that hated strawberries. Hated them! She’s the oddball in this equation though.
The most difficult part of making this dessert is having patience has the layers cool. Patience is not my thing! Bake your pretzel crust, let cool. Then, whip up the cream cheese layer and again, let cool. Make sure the cream cheese layer butts up tot he side of the casserole dish to avoid Jell-O leakage. You can see I had a spot that leaked through a tad so my pretzel crust has a bit of red tint to it. Still tastes great. When you do the Jell-O layer, have it cool and set just a bit before pouring over the cream cheese layer. This will also help you get those perfect layers. Place in fridge until Jell-O is completely set up and serve with a dollop of whipped topping.
What type of gathering can you see yourself making this Layered Strawberry Pretzel Salad Dessert?
Layered Strawberry Pretzel Salad Dessert |
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- 2 packets Jell-O strawberry flavored gelatin
- 1 cup boiling water
- 1 cup cold water
- 4 cups sliced frozen strawberries
- 2 cup crushed pretzels
- 3/4 cup unsalted butter, melted
- 1 cup + 3 tablespoons sugar
- 8 ounce cream cheese
- 8 ounce container whipped topping
- extra whipped topping for garnish
- Pre heat oven to 350 degrees.
- Crush your pretzels, 3 tablespoons sugar and melt the butter. Squish together on the bottom of a casserole dish. I used a 9 x 11 with a tight squeeze.
- Bake for 7-10 minutes. Remove from oven and let cool.
- Boil 1 cup of water. Add your strawberry packets and let dissolve. Add in 1 cup cold water and mix. Set to the side.
- In a medium bowl, use a hand mixer to thoroughly mix the cream cheese. Add in one cup sugar and mix. Add in 8 ounces of whipped topping and fold in.
- Once the crust layer is cooled, add your cream cheese layer. Make sure to spread cream cheese layer evenly and butt up to all the sides of dish.
- When the Jell-O has cooled, add in your sliced strawberries. Mix and add the layer to your casserole dish.
- Place in fridge until completely set.
- Serve with a dollop of whipped topping on top.
I find if you fully cover the pretzels with the cream cheese mix and allow jello to bea little more than 1/2 set, the pretzels do not get soggy fast at all 🙂I absolutely LOVE making this and everyone eats it within the same day of being made THEN Im being asked when it will be made again and to make it in a bigger container
I got eye rolls from my son last summer when I made this but within 24 hours I had to make it again because we wanted more!! It’s one of those things that you cannot have just a bite of. Plus the pretzels get soggy after a few hours~that’s my story and I’m sticking to it!!
Haha. It is addicting! The pretzels do tend to get soggy but it never lasts long enough to get to that point, does it?