Strawberry Crinkle Salad (Printable)

Refreshing sweet layered dessert with fresh strawberries, creamy filling, and crispy pretzel crust

# 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 Steps:

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.
02 - Bake the pretzel crust for 10 minutes until lightly golden. Remove from oven and let cool completely before adding the next layer.
03 - Beat together cream cheese and ½ cup sugar until smooth and creamy. Gently fold in the whipped topping until fully incorporated.
04 - Spread the creamy mixture evenly over the cooled pretzel crust, ensuring the edges are sealed completely to prevent gelatin from seeping through. Refrigerate while preparing the strawberry layer.
05 - Dissolve the strawberry gelatin in 2 cups boiling water, stirring until completely dissolved. Allow to cool to room temperature, but do not let it set.
06 - Arrange sliced strawberries evenly over the creamy layer. Pour the cooled gelatin carefully over the strawberries, ensuring even distribution.
07 - Refrigerate the salad until the gelatin is fully set, at least 2 hours. Slice into squares and serve chilled.

# Expert Advice:

01 -
  • That incredible salty-sweet combo keeps everyone coming back for seconds
  • You can make it the day before and it actually tastes better
02 -
  • Seal the creamy layer completely to the edges or your pretzel crust will get soggy
  • Let the gelatin cool to room temperature but do not let it start setting before pouring
03 -
  • Press the pretzel mixture into the pan with the bottom of a measuring cup for an even layer
  • The pretzel crust can be made a day ahead and kept covered at room temperature

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