Easy Patriotic Strawberry Pretzel Salad Dessert
A sweet, crunchy, and creamy dessert with a salty pretzel crust, fluffy cream cheese layer, and juicy strawberry topping, perfect for 4th of July and summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups crushed pretzels (about 5 ounces)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 (10-ounce) package frozen sliced strawberries, thawed and drained
- 1 cup granulated sugar
- 1 (6-ounce) package strawberry gelatin
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Crush pretzels finely using a food processor or rolling pin.
- In a bowl, combine crushed pretzels, 3 tablespoons sugar, and melted butter. Mix until coated.
- Press pretzel mixture firmly into bottom of 9×13-inch baking dish to form an even layer.
- Bake crust for 8-10 minutes until golden and toasty. Let cool completely before adding cream cheese layer.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
- Spread cream cheese mixture evenly over cooled pretzel crust. Refrigerate for about 20 minutes.
- Dissolve strawberry gelatin powder in 1 cup boiling water, stirring until no granules remain.
- Add thawed, drained strawberries and 1 cup sugar to gelatin mixture. Stir gently to combine and let cool slightly.
- Pour strawberry gelatin mixture over chilled cream cheese layer and spread evenly.
- Refrigerate entire dish for at least 3-4 hours or overnight to set.
- Before serving, run a thin knife around edges to loosen dessert and slice with a sharp knife dipped in hot water.
Notes
Let cream cheese soften for at least 30 minutes before mixing. Chill mixing bowl and beaters for whipping cream. Press pretzel crust firmly to avoid crumbling. Drain thawed strawberries well to prevent watery topping. Pour gelatin when warm but not hot to avoid melting cream cheese layer. Chill dessert at least 3-4 hours or overnight for best results. Dip knife in hot water and wipe between cuts for clean slices.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 280
- Sugar: 23
- Fat: 15
- Carbohydrates: 33
- Protein: 3
Keywords: strawberry pretzel salad, patriotic dessert, 4th of July dessert, summer dessert, easy dessert, pretzel crust, cream cheese dessert