Classic Southern Loaded Strawberry Pretzel Salad
A nostalgic Southern dessert featuring a salty pretzel crust, creamy cream cheese layer, and fresh strawberry gelatin topping. Perfect for potlucks and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Southern
Ingredients
- 2 cups crushed pretzels (preferably Snyder’s)
- 3 tablespoons granulated sugar (for crust)
- 1/2 cup unsalted butter, melted (1 stick)
- 8 ounces cream cheese, softened (full-fat recommended)
- 1/2 cup granulated sugar (for creamy layer)
- 1 cup whipped topping (like Cool Whip, thawed)
- 3 cups fresh strawberries, hulled and sliced
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- Optional: 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine crushed pretzels, 3 tablespoons sugar, and melted butter. Stir until evenly moistened.
- Press the crust mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake the crust for 10 minutes until toasty and golden around the edges. Let cool completely.
- In a large bowl, beat softened cream cheese until smooth. Add 1/2 cup sugar and beat until fluffy.
- Fold in whipped topping gently to keep the mixture light.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Dissolve strawberry gelatin in boiling water. Stir well and let cool to room temperature but not set.
- Mix sliced strawberries with the cooled gelatin. Add lemon juice if desired.
- Pour the strawberry and gelatin mixture over the cream cheese layer and spread evenly.
- Refrigerate for at least 4 hours or overnight until set.
Notes
[‘Cool the crust completely before adding the cream cheese layer to prevent melting.’, ‘Crush pretzels to a mix of fine crumbs and small pieces for best texture.’, ‘Let gelatin cool before pouring to avoid melting the cream cheese layer.’, ‘Chill the salad for at least 4 hours or overnight for clean slicing.’, ‘For gluten-free, use gluten-free pretzels or almond flour for crust.’, ‘For dairy-free, substitute cream cheese and whipped topping with coconut-based alternatives.’]
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 280
- Sugar: 22
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: strawberry pretzel salad, Southern dessert, pretzel crust, creamy dessert, potluck dessert, easy dessert