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

# How To Make It:

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 -

The salty-sweet crust is like a secret weapon that turns every bite into a little surprise.
It comes together with pantry basics and always disappears fast at parties, so you know its a crowd-pleaser.

02 -

If the cream cheese layer doesn’t completely seal the edges, the gelatin sneaks underneath and makes the crust soggy—I learned that the messy way.
Letting the gelatin cool until it’s just barely thickened is the trick to keeping the fruit and layers from mixing together.

03 -