Next, I whip together the cream cheese and powdered sugar in a separate bowl until it’s smooth and creamy. Then, I gently fold in the whipped topping, creating that beautiful, light layer that balances out the crunch of the pretzel crust. Once the pretzel base is cool, I spread this creamy mixture over the crust, and make sure to reach all the edges so it’s evenly distributed. The creamy filling is a beautiful contrast to the salty pretzels—trust me, it’s so tempting at this point to sneak a bite!
For the strawberry layer, I fill a bowl with the hulled and sliced strawberries. In another bowl, I whisk together the boiling water and the strawberry gelatin until it’s fully dissolved. Next, I add the sliced strawberries to the gelatin mixture, letting them soak up all that sweet goodness. Once it cools down, I pour this delightful strawberry concoction over the creamy layer in the baking dish, making sure the strawberries are spread evenly.
Finally, I let my creation chill in the refrigerator for about 4 hours or overnight if I can resist! This letting it set is key, as it ensures all the layers meld together beautifully and taste just right. I can’t tell you how excited I get seeing it come together!
Pro Tips for Best Results
One of my first successes with this recipe came after I tested different brands of whipped topping. I found that using a high-quality whipped topping really elevates the creamy layer, making it feel more luxurious. So, don’t skimp on that ingredient!
Additionally, I’ve experimented with the amount of sugar in the strawberry layer. If you prefer a sweeter dessert, feel free to add an extra tablespoon or two of sugar to the strawberries, especially if they aren’t in season. Fresh summer strawberries are naturally sweet, but sometimes you need a little extra help.
Lastly, I like to prepare the pretzel crust a day ahead of time. It gives it a chance to cool properly and harden, so it doesn’t become soggy when the filling is added. I promise it’s worth the extra time!
Common Mistakes to Avoid
One mistake I made the first time I made this Strawberry Pretzel Salad was not letting the pretzel crust cool completely before adding the cream cheese layer. The result was a gooey mess that didn’t hold its shape. Make sure you allow enough time for it to cool! (See the next page below to continue…)