Strawberry Pretzel Salad
A delightful dessert that combines sweet and salty flavors with a crunchy pretzel crust, creamy filling, and fresh strawberry topping, perfect for gatherings or picnics.
Ingredients
Crust
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cream Cheese Layer
- 1 package 8 oz cream cheese, softened Ensure it's at room temperature
- 1 cup powdered sugar Adjust to taste
- 1 container 8 oz whipped topping Or homemade whipped cream
Topping
- 2 cups strawberry pie filling
- 1 cup fresh strawberries, sliced Use fresh for best taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, combine crushed pretzels, melted butter, and granulated sugar. Stir until fully coated.
- Press the mixture firmly into the bottom of a 9x13 inch baking dish.
- Bake for about 10 minutes until firm and lightly golden. Let cool completely.
Cream Cheese Layer
- In a separate bowl, combine softened cream cheese and powdered sugar. Beat until smooth.
- Gently fold in whipped topping until fully mixed.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
Final Assembly
- In a bowl, mix strawberry pie filling and sliced strawberries.
- Spread the strawberry mixture over the cream cheese layer.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Notes
Serve chilled. Consider garnishing with additional strawberries or whipped topping. Store leftovers covered in the refrigerator for 3-5 days.