Strawberry Pretzel Salad
This delicious Strawberry Pretzel Salad has a buttery pretzel crust, a cream cheese layer that's light and fluffy, and topped with a strawberry jello with fresh sliced strawberries throughout it.
Servings: 12 servings
Ingredients
Crust
- 2 cups crushed mini pretzel twists
- 1/4 cup granulated sugar
- 3/4 cup butter melted
Cheesecake Layer
- 8 ounces cream cheese room temperature
- 3.4 ounce box instant pudding mix cheesecake flavor
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy whipping cream divided
Jello Topping
- 1 lb fresh strawberries sliced (about 2 1/2 cups)
- 6 ounces strawberry jello Two 3 ounce boxes
- 1 cup boiling water
- 1 cup cold water
Instructions
Crust
- Preheat the oven to 350 degrees F. Lightly grease a 9x13 baking pan with nonstick cooking spray.
- Add the 2 cups crushed mini pretzel twists and 1/4 cup granulated sugar to a medium mixing bowl. Stir until combined.
- Pour the melted 3/4 cup butter on top of the pretzels and stir until the butter coats the pieces.
- Pour the crust mixture into the bottom of the prepared 9x13 pan. Firmly and evenly press the crust into the bottom of the pan.
- Place in the preheated oven and bake for 15 minutes.
Cheesecake
- In a large mixing bowl, add in the 8 ounces cream cheese. Beat using a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.
- Add in the 3.4 ounce box instant pudding mix, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract. Beat on medium until incorporated. Scrape down the sides of the bowl.
- Add in 1/2 cup of the heavy whipping cream and beat until completely combined. Scrape down the sides of the bowl.
- Add in another 1/2 cup of heavy whipping cream and beat until combined. Scrape down the sides of the bowl.
- Add in the remaining 3/4 cup of heavy whipping cream and beat until the mixture becomes thick and creamy, about 2 minutes.
- Spread the cheesecake mixture on top of the pretzel crust with an angled spatula. Make sure to spread all the way to the edges so there are no holes that the jello can seep through to get to the pretzel crust.
- Place in the fridge to chill for 30 minutes.
Jello Topping
- Once the cheesecake mixture has chilled, add the 6 ounces strawberry jello and 1 cup boiling water to a medium bowl. Stir until the sugar is completely dissolved.
- Add the 1 cup cold water to the mixture and stir. Check the temperature and if it’s room temperature, stir in the sliced 1 lb fresh strawberries.
- Pour the room temperature jello slowly on top of the back of a spoon to prevent the jello from forming a hole or disturbing the cheesecake layer making the jello a milky color.
- Carefully place in the fridge for at least 4 hours but I recommend overnight to set up completely.
Notes
Instant Pudding Mix: You can use any flavor instant pudding mix you prefer. I like the cheesecake flavor for this recipe.
Storage: Store covered with plastic wrap in the refrigerator for up to 5 days.
Nutrition
Calories: 445kcal | Carbohydrates: 40g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 316mg | Potassium: 137mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1123IU | Vitamin C: 23mg | Calcium: 54mg | Iron: 1mg
