Strawberry Crinkle Salad (Printable version)
Layers of fresh strawberries, creamy cheese filling, and crispy pretzel crust make this chilled sweet salad perfect for warm weather gatherings.
# Ingredient list:
→ Pretzel Crust
01 - 2 cups salted pretzels, crushed
02 - ½ cup unsalted butter, melted
03 - ¼ cup granulated sugar
→ Creamy Layer
04 - 8 oz package cream cheese, softened
05 - ½ cup granulated sugar
06 - 8 oz container whipped topping, thawed
→ Strawberry Layer
07 - 6 oz package strawberry gelatin
08 - 2 cups boiling water
09 - 1 lb fresh strawberries, hulled and sliced
# Directions:
01 - Preheat oven to 350°F. In a medium bowl, combine crushed pretzels, melted butter, and ¼ cup sugar. Press mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then let cool completely.
02 - In a mixing bowl, beat together cream cheese and ½ cup sugar until smooth. Gently fold in the whipped topping. Spread this creamy layer evenly over the cooled pretzel crust, making sure to seal the edges to prevent the jelly from seeping through. Refrigerate while preparing the next layer.
03 - In a separate bowl, dissolve the strawberry gelatin in 2 cups boiling water. Allow to cool to room temperature but do not let it set.
04 - Arrange sliced strawberries evenly over the creamy layer. Pour the cooled gelatin carefully over the strawberries. Refrigerate the salad until the gelatin is fully set, at least 2 hours. Slice and serve chilled.
# Expert Tips:
01 -
- The pretzel crust stays perfectly crunchy even underneath the creamy layers
- It tastes like nostalgia but looks impressive enough for any gathering
02 -
- The cream cheese layer must touch all edges of the pan or your crust will get soggy from the jello
- Pour the gelatin while its still liquid but not hot, or it melts the cream cheese layer
03 -
- Use a food processor for the pretzels to get uniform crumbs without turning them into dust
- If your crust still feels warm, wait longer or the whipped topping will melt into it