Memorial Day Strawberry Pretzel Salad

# What You Need:

→ Pretzel Crust

01 - 2 cups salted pretzels, crushed

02 - ¾ cup unsalted butter, melted

03 - ¼ cup granulated sugar

→ Cream Cheese Layer

04 - 8 oz (225 g) cream cheese, softened

05 - 1 cup granulated sugar

06 - 8 oz (225 g) whipped topping (e.g., Cool Whip), thawed

→ Strawberry Layer

07 - 2 cups fresh strawberries, sliced

08 - 1 (6 oz / 170 g) package strawberry-flavored gelatin (Jell-O)

09 - 2 cups boiling water

# Directions:

01 - Preheat oven to 350°F (175°C).

02 - In a mixing bowl, combine crushed pretzels, melted butter, and ¼ cup sugar. Mix well. Press mixture evenly into the bottom of a 9x13-inch (23x33 cm) baking dish.

03 - Bake crust for 10 minutes. Remove from oven and let cool completely.

04 - Beat softened cream cheese and 1 cup sugar together until smooth. Fold in whipped topping. Spread mixture evenly over cooled crust, ensuring you reach all edges to seal the crust.

05 - Chill the baking dish in the refrigerator for 30 minutes to set the layer.

06 - In a large bowl, dissolve strawberry gelatin in 2 cups boiling water. Allow to cool until slightly thickened but not set, about 20–30 minutes.

07 - Arrange sliced strawberries over the cream cheese layer. Gently pour cooled gelatin over the strawberries.

08 - Refrigerate for at least 4 hours, or until fully set.

09 - Slice and serve chilled.

# Expert Advice:

01 -

Your friends will ask you how you got the crust so perfectly sweet and salty—it’s the pretzels, but they don’t have to know that yet.
This is one of those desserts where no crumb is ever left; you get to walk away feeling like a dessert superhero.

02 -

Don’t pour the gelatin on too soon or it’ll tunnel under the cream cheese—learned that after my first attempt became a marbled mess.
Making sure the cream cheese layer fully covers the crust means no soggy pretzels hiding underneath.

03 -