Strawberry Pretzel Salad

Products Used

By Angie Barrett

Prep Time:

15m

Yield:

8 servings

Plan for:

4+ hours chill time

It's barbecue time! This easy Strawberry Pretzel Salad is the ideal dessert recipe to bring. Featuring a deliciously sweet and salty pretzel crust, a creamy filling made with cream cheese and non-dairy whipped topping, and a tangy strawberry gelatin topping, this dessert has the perfect balance of flavors and textures. Your taste buds will thank you for the amazing combination of sweet, salty, creamy, and crunchy in every bite. As an added bonus? This is a no-bake dessert recipe. No need to heat up the oven.

Rating:

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Products Used

Ingredients

1 package (6 oz) strawberry gelatin mix
2 cup boiling water
6 cups mini pretzels, crushed
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 cup unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon vanilla extract
8 ounces non-dairy whipped topping, thawed
16 ounces fresh strawberries, washed, hulled and sliced

Directions

Combine strawberry gelatin mix and boiling water in a bowl.
Whisk until dissolved and set to the side to cool to room temperature.
Combine crushed pretzels, 1 tablespoon sugar, and melted butter in a large bowl. Mix well.
Press pretzel mixture into a single layer in bottom of a 9 X 13-inch pan.
Stick crust into fridge to chill while making filling.
Combine cream cheese, 1/2 cup sugar, and vanilla with an electric mixer. Mix until combined and smooth.
Fold in thawed non-dairy whipped topping.
Spread filling mixture evenly over chilled pretzel crust, making sure to reach the edges of the dish to create a seal. No pretzels should be showing on the edges.
Chill in fridge for 30 minutes.
Remove from fridge and sprinkle strawberry slices evenly over top of filling.
Slowly and evenly pour gelatin mixture over strawberries.
Cover with plastic wrap and chill in fridge for at least 4 hours or until gelatin has set. Store refrigerated.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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