Strawberry Pretzel Salad Layers (Printable Version)

Layered dessert with salty pretzel crust, creamy filling, and fresh strawberry topping for summer occasions.

# What You'll Need:

→ Pretzel Crust

01 - 2 cups salted pretzels, crushed
02 - 3/4 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Cream Cheese Layer

04 - 8 ounces cream cheese, softened
05 - 3/4 cup granulated sugar
06 - 1 cup heavy whipping cream, cold
07 - 1 teaspoon vanilla extract

→ Strawberry Layer

08 - 6 ounces strawberry-flavored gelatin (Jell-O)
09 - 2 cups boiling water
10 - 2 cups sliced fresh strawberries

# How to Make It:

01 - Preheat oven to 350°F. In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar. Press mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust.
02 - Bake crust for 10 minutes. Remove from oven and allow to cool completely.
03 - In a large bowl, beat cream cheese until smooth. Add 3/4 cup sugar and mix until combined.
04 - In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold whipped cream into cream cheese mixture until smooth.
05 - Spread cream cheese mixture evenly over cooled pretzel crust, sealing edges to prevent gelatin seepage. Refrigerate for at least 30 minutes.
06 - Dissolve strawberry gelatin in 2 cups boiling water. Let cool to room temperature without setting.
07 - Arrange sliced strawberries evenly over chilled cream cheese layer.
08 - Carefully pour cooled gelatin over strawberries. Refrigerate for at least 3 hours until fully set.
09 - Slice and serve chilled.

# Expert Tips:

01 -
  • It looks fancy enough to impress but tastes like a delicious accident that turned out perfectly.
  • The pretzel layer stays crispy no matter how long it sits, which means no soggy regrets.
  • You can make it the day before, which means less stress and more time to actually enjoy your guests.
02 -
  • If your cream cheese layer isn't sealed properly, the gelatin will weep through and soak your pretzel crust into mush—take the time to spread that filling all the way to the edges.
  • Don't skip the cooling time for either the crust or the gelatin; shortcuts here are what turn this dessert into a watery mess.
  • Room temperature gelatin matters more than you'd think; if it's too warm it can melt your cream cheese, and if it's too cool it won't pour smoothly.
03 -
  • Use a sharp knife dipped in hot water and wiped clean between each cut to get neat, clean slices instead of the gelatin tearing.
  • If you accidentally let the gelatin set too much before pouring it, gently microwave it for 10-20 seconds to loosen it back up without fully melting it.
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