Strawberry Pretzel Salad
Strawberry Pretzel Salad is a summertime dessert made with salty-buttery pretzels, cream cheese, Jello, and fresh strawberries.
Servings 12 servings
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 1 1/2 lb fresh strawberries hulled and sliced
- 1 lemon juiced and zested
- 3 cups salted pretzels measure before crushing
- 1/4 cup white granulated sugar
- 8 tablespoons unsalted butter
- 8 oz cream cheese softened to room temperature
- 8 oz mascarpone cheese softened to room temperature
- 1/2 cup white granulated sugar
- 8 oz cool whip thawed in the fridge
Crush the pretzels by placing them in a Ziploc bag, and using a rolling pin.
Place a medium saucepan over medium heat and add the butter and sugar. Stir until the butter is melted and the sugar fully dissolved.
Mix in the crushed pretzels and transfer the mixture into a 13x9 glass casserole dish. Press into an even layer and bake for 10 min, then cool to room temp.
When the pretzel crust has cooled, using an electric hand mixer, in a large mixing bowl beat cream cheese with mascarpone and 1/2 cup sugar on med/high speed until fluffy and combined.
Using a spatula, fold in the Cool Whip until no streaks remain.
Spread the creamy mixture on top of the cooled pretzels, making sure to spread to the edges of the dish, this is important, otherwise, the Jello mixture will get to the crust and make it mushy.
Refrigerate for 30-60 mins.
Stir the sliced strawberries into the room-temperature jello. Add lemon juice and zest, stir to combine.
Pour and spread strawberry jello mixture evenly on top of the creamy layer and refrigerate until jello is set (2-4 hours).
Slice and serve topped with whipped cream and fresh strawberries.
Calories: 415kcal | Carbohydrates: 52g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 501mg | Potassium: 181mg | Fiber: 2g | Sugar: 32g | Vitamin A: 642IU | Vitamin C: 33mg | Calcium: 91mg | Iron: 1mg