Memorial Day Strawberry Pretzel Salad

# What You'll Need:

→ Pretzel Crust

01 - 2 cups salted pretzels, crushed

02 - ¾ cup unsalted butter, melted

03 - ¼ cup granulated sugar

→ Cream Cheese Layer

04 - 8 oz cream cheese, softened

05 - 1 cup granulated sugar

06 - 8 oz whipped topping (e.g., Cool Whip), thawed

→ Strawberry Layer

07 - 2 cups fresh strawberries, sliced

08 - 1 package (6 oz) strawberry-flavored gelatin (Jell-O)

09 - 2 cups boiling water

# How To Make:

01 - Preheat oven to 350°F (175°C).

02 - In a mixing bowl, combine crushed pretzels, melted butter, and ¼ cup sugar. Mix well. Press mixture evenly into the bottom of a 9x13-inch (23x33 cm) baking dish.

03 - Bake crust for 10 minutes. Remove from oven and let cool completely.

04 - Beat softened cream cheese and 1 cup sugar together until smooth. Fold in whipped topping. Spread mixture evenly over cooled crust, ensuring you reach all edges to seal the crust.

05 - Chill the baking dish in the refrigerator for 30 minutes to set the layer.

06 - In a large bowl, dissolve strawberry gelatin in 2 cups boiling water. Allow to cool until slightly thickened but not set, about 20–30 minutes.

07 - Arrange sliced strawberries over the cream cheese layer. Gently pour cooled gelatin over the strawberries.

08 - Refrigerate for at least 4 hours, or until fully set.

09 - Slice and serve chilled.

# Expert Advice:

01 -

It’s that rare treat where sweet, salty, tangy, and crunchy all find their perfect moment together.
The layered look is always a showstopper and guests never believe just how easy it is to make.

02 -

If the cream cheese layer isn’t fully sealed at the edges, the gelatin will seep to the bottom and make the crust soggy—I learned this the sticky way.
Letting the gelatin cool until just thickened, not set, prevents it from melting the creamy middle and keeps the layers crisp and clear.

03 -