Strawberry Crinkle Sweet Salad (Printable)

Layered strawberry dessert with 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 - 1 (8 oz) package cream cheese, softened
05 - ½ cup granulated sugar
06 - 1 (8 oz) container whipped topping (such as Cool Whip), thawed

→ Strawberry Layer

07 - 1 (6 oz) package strawberry gelatin (Jell-O)
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 Advice:

01 -
  • The pretzel crust stays miraculously crispy even after days in the refrigerator, thanks to that clever cream cheese barrier
  • It's one of those make-ahead desserts that actually improves after sitting overnight, letting all the flavors meld together
02 -
  • The gelatin must be completely cooled to room temperature before pouring it over the creamy layer, or it will melt right through
  • Sealing the edges of the cream cheese layer against the sides of the dish is what keeps your crust crispy, so don't skip this step
03 -
  • Use a food processor to crush pretzels quickly and evenly, but don't turn them into fine dust, some texture is good
  • If you're making this for a picnic, transport it in a cooler with ice packs because the gelatin layer doesn't like warm weather

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