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Strawberry Pecan Pretzel Salad Recipe

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3.8 from 59 reviews

  • Author: Chef
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Strawberry Pecan Pretzel Salad is a delightful layered dessert combining a buttery pretzel and toasted pecan crust, a smooth and sweet cream cheese layer, topped with fresh strawberries suspended in a sweet strawberry Jell-O gelatin. This refreshing dessert offers a mix of crunchy, creamy, and fruity textures perfect for holidays, potlucks, and summer gatherings.

Ingredients

Pretzel–Pecan Crust

  • 1½ cups crushed pretzels
  • ½ cup finely chopped pecans
  • ¾ cup unsalted butter, melted
  • 3 tablespoons granulated sugar

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 8 oz whipped topping (Cool Whip), thawed

Strawberry Layer

  • 6 oz strawberry gelatin (Jell-O)
  • 2 cups boiling water
  • 16 oz fresh strawberries, sliced

Instructions

  1. Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine crushed pretzels, finely chopped pecans, melted unsalted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Bake the crust for 10 minutes and then allow it to cool completely to set before adding the next layers.
  2. Prepare the cream layer: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Gently fold in the thawed whipped topping until fully incorporated. Spread this cream cheese mixture evenly over the cooled pretzel-pecan crust, ensuring the cream layer is sealed completely to the edges to prevent the gelatin topping from soaking into the crust.
  3. Prepare the strawberry topping: Dissolve the strawberry gelatin powder into 2 cups of boiling water, stirring well until completely dissolved. Allow the gelatin mixture to cool to room temperature, making sure it does not start to set. Once cooled, stir in the fresh sliced strawberries, distributing them evenly throughout the gelatin.
  4. Assemble the salad: Carefully pour the strawberry gelatin and sliced strawberries mixture over the cream cheese layer, spreading it evenly.
  5. Chill the dessert: Place the assembled dish in the refrigerator and chill for at least 4 hours or until the gelatin topping is fully set.
  6. Serve: Once fully chilled and set, slice the salad into portions and serve cold to enjoy a refreshing combination of textures and flavors.

Notes

  • Lightly toast the pecans before adding to the crust for a richer, deeper nutty flavor.
  • Ensure the cream cheese layer is sealed to the edges to prevent the gelatin mixture from seeping into the crust, which can make it soggy.
  • Frozen strawberries can be used instead of fresh, but they should be thawed and well drained to avoid excess moisture in the gelatin layer.
  • Store the finished dessert refrigerated for up to 3 days for best freshness and texture.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenmartha.com/strawberry-pecan-pretzel-salad-recipe/