Memorial Day Strawberry Pretzel Salad (Printable)

Sweet-salty pretzel crust, creamy cheesecake layer and fresh strawberries set in gelatin—perfect for summer.

# What You'll Need:

→ Pretzel crust

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

→ Cream cheese layer

04 - 8 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 8 ounces frozen whipped topping, thawed

→ Strawberry layer

07 - 2 cups fresh strawberries, sliced
08 - 1 package (6 ounces) strawberry-flavored gelatin
09 - 2 cups boiling water

# Step-by-Step:

01 - Preheat oven to 350°F.
02 - Combine crushed pretzels, melted butter and 1/4 cup granulated sugar in a bowl, stirring until evenly moistened.
03 - Press the mixture firmly and evenly into the bottom of a 9x13-inch baking dish and bake for 10 minutes; remove and cool completely.
04 - Beat the softened cream cheese with 1 cup granulated sugar until smooth, then gently fold in the thawed whipped topping until homogenous.
05 - Spread the cream cheese mixture evenly over the cooled crust, sealing edges to prevent seepage, then refrigerate for 30 minutes to set.
06 - Dissolve the strawberry gelatin in 2 cups boiling water, stirring until fully dissolved; allow the mixture to cool and thicken slightly, about 20–30 minutes.
07 - Arrange the sliced strawberries in an even layer atop the chilled cream layer, then slowly pour the cooled, slightly thickened gelatin over the fruit to cover.
08 - Refrigerate the assembled dish for at least 4 hours, or until the gelatin is fully set.
09 - Slice into 12 portions and serve well chilled.

# Expert Advice:

01 -
  • The combination of the creamy, salty, and fruity layers is so out-of-this-world it feels like a family secret you’ll want to share with everyone.
  • It’s ridiculously forgiving—making it a go-to even if you have little helpers, distractions, or need to prep ahead.
02 -
  • Once I didn’t let the crust cool all the way, and the cream cheese layer got runny—now I give it extra time to avoid a slippery mess.
  • Covering every inch of the crust with the cheese layer keeps the pretzels crisp and the gelatin from seeping underneath.
03 -
  • Lining the bottom of the dish with parchment lets you lift the dessert out effortlessly for perfect squares every time.
  • A touch of lemon zest in the cream cheese layer makes the whole dessert taste even brighter—try it just once and you’ll never go back.
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