Quick answer: bake a crust of crushed pretzels, butter and sugar. Cover it edge to edge with cream cheese beaten with sugar and folded with whipped cream, chill, then pour on cooled strawberry gelatin with sliced strawberries. Chill until set.

Ingredients (9 x 13 inch pan)

Crust

  • 2 cups crushed pretzels (about 6 oz / 170 g before crushing)
  • ¾ cup (170 g) butter, melted
  • 3 tbsp sugar

Cream layer

  • 8 oz (225 g) cream cheese, softened
  • ¾ cup (150 g) sugar
  • 1½ cups (360 ml) cold heavy cream, whipped to stiff peaks, or an 8 oz tub of whipped topping

Strawberry layer

  • 1 large (6 oz / 170 g) box strawberry gelatin
  • 2 cups (480 ml) boiling water
  • 1 lb (450 g) strawberries, sliced (fresh or frozen)

How to make it

  1. Mix the crust ingredients, press into the pan and bake at 350°F (175°C) for 10 minutes. Cool completely.
  2. Dissolve the gelatin in the boiling water. Cool to room temperature; with frozen berries, stir them in now to speed this up.
  3. Beat the cream cheese and sugar until smooth and fold in the whipped cream.
  4. Spread over the crust, sealing it to all four sides of the pan. Chill for 30 minutes.
  5. Arrange fresh strawberries on top and pour the cooled, syrupy gelatin over them.
  6. Chill for at least 4 hours, until set.

Real whipped cream or whipped topping?

Both work. Real cream tastes fresher; whip it to stiff peaks so the layer is firm, or use stabilized whipped cream if the dessert will travel. See Cool Whip vs whipped cream for how they differ.

Variations

  • Raspberry or peach: swap the gelatin flavor and fruit.
  • Individual cups: layer in small jars for a party.
  • Lighter: use less sugar in the cream layer; the gelatin is sweet.

Other potluck classics with whipped cream: fluff salad, Watergate salad, ambrosia salad and icebox cake.

Frequently asked questions

What is strawberry pretzel salad?

A layered American potluck dessert: a baked pretzel crust, a cream cheese and whipped cream filling, and strawberries set in gelatin.

How do I keep the pretzel crust from getting soggy?

Cool the crust completely, spread the cream layer right to the edges of the pan to seal it, and let the gelatin cool before pouring it on.

Can I use real whipped cream instead of Cool Whip?

Yes. Whip 1½ cups of cold heavy cream to stiff peaks to replace an 8 oz tub of whipped topping.

How far ahead can I make it?

Up to a day. The crust is crispest within 24 hours.

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