Strawberry Pretzel Salad Dessert (Printable Version)
Sweet strawberries and creamy cheese over salty pretzels make this classic layered dessert a refreshing treat.
# What You'll Need:
→ Crust Layer
01 -
200 g crushed pretzels
02 -
170 g unsalted butter, melted
03 -
38 g granulated sugar
→ Cream Cheese Layer
04 -
225 g cream cheese, softened
05 -
200 g granulated sugar
06 -
225 g whipped topping, thawed
→ Strawberry Layer
07 -
170 g strawberry-flavoured gelatine (1 packet, 6 oz)
08 -
480 ml boiling water
09 -
300 g fresh strawberries, sliced
# Steps To Follow:
01 -
Preheat oven to 175°C. Combine crushed pretzels, melted butter, and granulated sugar in a bowl. Press evenly into the base of a 33 x 23 cm baking dish to form a compact layer. Bake for 10 minutes, then remove from the oven and allow to cool fully.
02 -
In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and homogeneous. Gently fold in the whipped topping until fully incorporated. Evenly spread the mixture over the cooled pretzel crust, ensuring full edge-to-edge coverage. Refrigerate for 30 minutes to set.
03 -
Dissolve strawberry gelatine completely in boiling water, stirring thoroughly. Allow the mixture to cool at room temperature until it begins to thicken slightly, remaining pourable but not set. Stir in the sliced fresh strawberries.
04 -
Gently pour the strawberry and gelatine mixture over the chilled cream cheese layer, spreading evenly. Refrigerate for at least 4 hours, or until the strawberry topping is fully set.
05 -
Cut into uniform squares and serve chilled.
# Notes and Tips:
01 -
Ensure the cream cheese layer is fully set and extends to the dish edges to prevent the strawberry layer from seeping into the crust.