Strawberry Crinkle Salad (Printable)
Sweet strawberries meet creamy filling and salty pretzel crust in this layered dessert.
# 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, thawed
→ Strawberry Layer
07 - 1 (6 oz) package strawberry gelatin
08 - 2 cups boiling water
09 - 1 lb fresh strawberries, hulled and sliced
# How to Make It:
01 - Preheat oven to 350°F.
02 - Combine crushed pretzels, melted butter, and ¼ cup sugar in a medium bowl. Press mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then let cool completely.
03 - Beat cream cheese and ½ cup sugar until smooth. Gently fold in whipped topping. Spread evenly over cooled pretzel crust, sealing edges completely to prevent gelatin seepage. Refrigerate while preparing next layer.
04 - Dissolve strawberry gelatin in 2 cups boiling water. Allow to cool to room temperature without setting.
05 - Arrange sliced strawberries evenly over creamy layer. Pour cooled gelatin carefully over strawberries.
06 - Refrigerate until gelatin is fully set, at least 2 hours. Slice and serve chilled.
# Expert Advice:
01 -
- The contrast between creamy, crunchy, and fruity keeps every bite interesting
- It looks impressive but comes together with minimal hands on time
- Make ahead friendly so you can actually enjoy your own party
02 -
- Seal the creamy layer completely against the edges of the dish or your gelatin will escape underneath
- Let the gelatin cool to room temperature before pouring, but do not let it start setting up
- This salad is best served the same day, the pretzels will start to soften overnight
03 -
- Crush pretzels in a food processor for the most consistent texture
- Room temperature cream cheese blends much smoother than cold
- Chill your beaters before whipping the cream cheese mixture for faster results