Strawberry Crinkle Salad (Print View)

Fresh strawberries meet creamy layers and crunchy pretzel crust in this sweet-and-salty dessert.

# What You'll Need:

→ 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

# How To Make It:

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 Hints:

01 -
  • The salty pretzel crust cuts through the sweet creamy layers for that perfect sweet salty balance everyone craves
  • You can assemble it the night before and wake up to a showstopping dessert that tastes even better
02 -
  • The most common mistake is letting the gelatin get too cool before pouring it creates weird lumpy layers
  • Sealing the edges of the cream cheese layer is absolutely crucial or the gelatin will sneak underneath and ruin your crust
03 -
  • Crush pretzels in a food processor for a uniform fine texture or put them in a zip top bag and crush with a rolling pin for a chunkier rustic crust
  • Let your gelatin cool while you prepare the strawberries to hit that perfect room temperature sweet spot

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