Strawberry Pretzel Salad

5 from 1 vote

This Strawberry Pretzel Salad is a classic! This is such an easy recipe and so perfect for family get togethers.

Prep Time10

Cook Time8

Rest Time2 45

Total Time3 3

Servings: servings

2 cups crushed pretzels see note 1 (about 4 1/2 cups before crushing or 181 grams)
3/4 cup unsalted butter melted (169.5 grams)
3 tablespoons granulated sugar

8 ounces cream cheese room temperature (227 grams)
1 cup granulated sugar (198 grams)
8 ounces whipped topping thawed Cool Whip or homemade stabilized whipped cream (226.5 grams)

Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, stir the pretzels, melted butter, and sugar together until well combined.
2 cups crushed pretzels, 3/4 cup unsalted butter, 3 tablespoons granulated sugar
Press into the bottom of a 9 by 13 inch baking dish using the bottom of a drinking glass or a measuring cup. Bake for 8 minutes. Remove from the oven and allow to fully cool.
In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and cream cheese together until smooth. Gently fold in the whipped topping (see Note 2).
8 ounces cream cheese, 1 cup granulated sugar, 8 ounces whipped topping
Carefully spread the cream cheese mixture over the cooled pretzel crust. Spread the mixture all the way to the edges of the baking dish. This will prevent the next layer from leaking around it. Refrigerate for 45 minutes.
Combine the Jell-O and the boiling water in a medium-sized bowl until the Jell-O is dissolved completely. Stir in the frozen strawberries. Pour over the chilled cream cheese layer. Refrigerate for 2 hours before slicing and enjoying.
6 ounces strawberry flavored Jell-O, 2 cups boiling water, 20 ounces frozen sliced strawberries

You will want to measure the pretzels after crushing. You need to end up with two cups crushed, not start with two cups whole and crush them. I suggest putting them in a ziplock bag with the air removed and crushing them with a rolling pin. Using a food processor will make too small of crumbs.
If you use Cool Whip for this recipe, you will want to thaw it in the refrigerator overnight before folding it into the cream cheese and sugar mixture.
It is important to only use 2 cups of water total for this recipe. If you follow the instructions on the Jell-O box, you will end up with too much water.