Strawberry or Raspberry Pretzel Salad
This is always a favorite!
Strawberry or Raspberry Pretzel Salad
Makes: A 9×13 pan
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Ingredients
Crust:
- 2 ½ cups pretzels (crushed)
- ¾ cup butter (melted)
- 3 Tbsp white sugar
Creamy Layer:
- 8 oz cream cheese (softened)
- 1 cup white sugar
- 3 cups stabilized whipped cream (see note below)
Jello Layer:
- 6 oz strawberry jello (or raspberry jello (2 3oz pkgs))
- 2 cups water (boiling)
- 3 cups strawberries (sliced – or raspberries)
Instructions:
Crust:
- Preheat the oven to 400°. Grease a 9×13 baking pan.
- Crush the pretzels. (It's easiest to do this by putting them in a ziploc bag and crushing with a rolling pin or your fingers.)
- Stir together the crushed pretzels, melted butter, and 3 Tbsp white sugar.
- Mix well then press the mixture into the bottom of the prepared pan.
- Bake for 8-10 minutes or until set. Set aside to cool.
Creamy Layer:
- Whip & stabilize the cream if it hasn't been whipped yet.
- In a large mixing bowl, cream together the softened cream cheese and 1 cup of white sugar.
- Fold into the whipped cream.
- Spread mixture on the fully cooled crust. *To avoid a soggy crust, just be sure the creamy layer reaches all around the edges of the pan.
- Set in the fridge for at least 15 minutes.
Jello Layer:
- Dissolve Jello in boiling water. Allow to cool until mixture is about the consistency of egg whites.
- Wash and slice the strawberries or wash and half the raspberries.
- Stir the fruit into the Jello and spread over the cream cheese layer.
- Refrigerate until set.
Notes:
Make Ahead: You can easily prepare the crust ahead of time as well as the cream layer. The salad would last for a day or two assembled too.
*Here is a link for stabilizing whipped cream.