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Strawberry Pretzel Salad Dessert Squares

A close-up of one square of Strawberry Pretzel Salad Dessert Squares showing the pretzel crust, cream cheese layer, and bright red strawberry topping.
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Make the classic Strawberry Pretzel Salad in easy-to-serve dessert squares with a salty pretzel crust, creamy filling, and sweet strawberry gelatin topping.

Ingredients

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  • 1 1/2 cups crushed pretzels
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • 1 package (3 ounces) strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 cups frozen sliced strawberries, thawed and drained

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Combine the crushed pretzels, melted butter, and 1/4 cup granulated sugar in a bowl. Press this mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
  4. Prepare the cream cheese layer: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until combined.
  5. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  6. Spread the cream cheese mixture evenly over the cooled pretzel crust. Chill the pan in the refrigerator for at least 30 minutes while you prepare the topping.
  7. Prepare the gelatin: Dissolve the strawberry gelatin powder in 1 cup of boiling water. Stir until completely dissolved. Add 1/2 cup of cold water and stir. Let the mixture cool to room temperature, about 20 minutes. Do not let it set.
  8. Gently fold the drained, thawed strawberries into the cooled, liquid gelatin mixture.
  9. Pour the strawberry gelatin and strawberry mixture evenly over the chilled cream cheese layer.
  10. Refrigerate the dessert for at least 4 hours, or preferably overnight, until the gelatin is fully set.
  11. Use the parchment paper overhang to lift the entire dessert from the pan. Cut into 16 squares before serving.

Notes

  • Drain the thawed strawberries very well; excess liquid will prevent the gelatin from setting properly.
  • For cleaner slices, run your knife under hot water and wipe it dry between each cut.
  • You can use a 9×13 inch pan for thinner bars, but adjust baking time for the crust slightly.

Nutrition

Find it online: https://recipesfleet.com/strawberry-pretzel-salad-dessert-squares/