Strawberry Pretzel Salad

Ingredients

• 3 cup pretzels (Crushed; the creator crushes them in a freezer bag with a rolling pin.)
• 1 stick butter (Melted or softened enough to mix thoroughly; 1 stick is approximately 4 oz.)
• 3 tbsp white sugar (For the pretzel crust.)
• 1 cup water (Bring to a boil for the gelatin layer.)
• 1 packet strawberry gelatin (Add to the boiling water and stir until fully dissolved.)
• 30 oz strawberries (Sliced.)
• 8 oz cream cheese (One block.)
• 1 cup white sugar (Whip with the cream cheese.)
• 8 oz Cool Whip (Fold into the whipped cream cheese mixture.)

Steps

1. 1

   Place pretzels in a freezer bag and crush them with a rolling pin until finely smashed. Measure out 3 cups of crushed pretzels.

2. 2

   Transfer the crushed pretzels to a bowl. Add the stick of butter and 3 tablespoons of white sugar, then mix with a fork until the butter is fully incorporated. Mash the mixture a little more if needed.

3. 3

   Use the pretzel mixture for either one 13×9-inch pan or two square pans. If using two pans, divide the mixture evenly between them; if using one pan, place all of it in that pan.

4. 4

   Press the pretzel mixture firmly and as evenly as possible across the bottom of the pan or pans.

5. 5

   Bake the crust in an air fryer, or bake it in an oven at 350°F for about 10 minutes. The transcript does not specify an air-fryer temperature.

6. 6

   While the crust bakes, bring 1 cup of water to a boil.

7. 7

   Add one packet of strawberry gelatin to the boiling water and stir until it has fully dissolved.

8. 8

   Slowly add the sliced strawberries to the gelatin mixture, taking care to avoid splashing the hot liquid.

9. 9

   Mix the strawberries and gelatin together, then let the mixture boil for about 1–2 minutes. The creator says they let it boil for a few minutes.

10. 10

    Set the strawberry mixture aside to cool for about 20–30 minutes.

11. 11

    In a bowl, combine the 8-ounce block of cream cheese and 1 cup of white sugar. Whip them together with a fork until combined and fluffy; a mixer may also be used.

12. 12

    Fold the 8-ounce tub of Cool Whip into the whipped cream cheese mixture until evenly incorporated.

13. 13

    If using two pans, divide the cream cheese mixture in half. Spread it evenly over the cooled crust or crusts, taking it all the way to the edges.

14. 14

    Divide the cooled strawberry mixture between the pans, or pour it over the top of the single pan, covering the cream cheese layer.

15. 15

    Cover the pan or pans with lids and refrigerate for at least 3–4 hours before serving.

Notes

The recipe may be made in one 13×9-inch pan or two square pans. The transcript gives an oven temperature and time but does not specify the air-fryer temperature. The strawberry mixture should cool for about 20–30 minutes before assembly, and the finished dessert requires at least 3–4 hours of refrigeration.

Nutrition per serving

• dessert
• no-bake filling
• American
• summer
• strawberry
• make-ahead
• refrigerated