Easy Creamy Strawberry Pretzel Salad Dessert
A refreshing and easy-to-make summer dessert featuring a crunchy pretzel crust, creamy cream cheese layer, and sweet strawberry topping. Perfect for gatherings and casual get-togethers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups crushed pretzels (about 5 to 6 cups whole pretzels crushed)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping (like Cool Whip, thawed)
- 4 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the pretzels into fine crumbs using a rolling pin or food processor.
- In a large bowl, combine crushed pretzels, 3/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Stir until evenly coated and crumbly.
- Press the crust mixture firmly into the bottom of a 9×13-inch baking pan to create an even layer.
- Bake the crust for 10 minutes until golden brown and toasty. Let it cool completely (about 20-30 minutes).
- In a medium bowl, beat the softened cream cheese until smooth and fluffy. Gradually add 1 cup powdered sugar and mix until combined.
- Gently fold in 2 cups whipped topping until just combined, keeping the mixture light and airy.
- Spread the creamy layer evenly over the cooled pretzel crust. Refrigerate for at least 20 minutes to set slightly.
- In a small saucepan, combine 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 1 cup water. Stir over medium heat until thickened and clear, about 5 minutes.
- Remove from heat and stir in the sliced strawberries. Let the mixture cool completely to room temperature.
- Pour the cooled strawberry topping over the creamy layer and spread gently and evenly.
- Refrigerate the dessert for at least 4 hours, preferably overnight, to let layers set and flavors meld.
Notes
Cool the pretzel crust completely before adding the creamy layer to avoid sogginess. Soften cream cheese to room temperature for smooth mixing. Stir strawberry glaze constantly and remove from heat once thick and glossy. Fold whipped topping gently to keep the creamy layer light. Refrigerate at least 4 hours or overnight for best results. Frozen strawberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 300
- Fat: 15
- Carbohydrates: 35
Keywords: strawberry pretzel salad, summer dessert, creamy dessert, pretzel crust, easy dessert, no bake dessert, crowd-pleaser