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Strawberry Pretzel Salad

Classic pretzel salad made with fresh sliced strawberries. Pretzel crust topped with a creamy whipped cream cheese layer and topped with strawberry Jell-o and fresh strawberries!
Print Recipe
Prep time 3 hours
Cook time 15 minutes
Total time 3 hours 15 minutes
Servings 6

Ingredients
  

  • 2 cups crushed pretzels
  • 4 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1 8 oz package cream cheese, softened
  • 1 8 oz container whipped topping (in freezer aisle)
  • 3/4 cup powdered sugar
  • 1 6 oz box strawberry JELL-O
  • 2 cups boiling water
  • 1 pint fresh strawberries sliced (or 1 bag frozen sliced strawberries, thawed)
  • 1 8 oz can crushed pineapple

Instructions
 

  • Preheat oven to 375°F.
  • Combine the crushed pretzels, melted butter and 3 tablespoons sugar. Spread out evenly on a baking sheet. Bake for about 10 minutes or until golden brown. Allow to cool. Divide the pretzels mixture among the mini trifle dishes, and flatten out in a single layer.
  • In a medium bowl, beat together the cream cheese, whipped topping and 3/4 cup powdered sugar until completely smooth. Divide among the mini trifle dishes (on top of the pretzel layer) and spread out with the back of a spoon.
  • In a medium bowl, dissolve the JELL-O and boiling water. Allow to slightly cool. Stir in the sliced strawberries and crushed pineapple. Divide among the mini trifle dishes (on top of the cream layer) and spread out evenly. Allow to chill in the fridge, covered with plastic wrap, until set, about 3 hours. Garnish with a dollop of whipped topping. Enjoy!