Phyllis Pretzel Salad
Phyllis Pretzel Salad is the ultimate sweet-and-salty dessert that’s perfect for holidays, potlucks, or any special gathering! This classic recipe starts with a buttery, crunchy pretzel crust, baked to golden perfection, and layered with a creamy filling made of tangy cream cheese, powdered sugar, and fluffy whipped topping. A vibrant strawberry gelatin layer, loaded with frozen strawberries, crowns the dish, adding a refreshing fruity touch and beautiful color contrast. With just 30 minutes of prep and a few hours of chilling, this no-fuss dessert is as easy to make as it is delicious. Serve this nostalgic strawberry pretzel salad in chilled squares for an irresistible blend of textures and flavors that’ll have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups pretzels
- 0.75 cups unsalted butter
- 3 tablespoons granulated sugar
- 8 ounces cream cheese
- 1 cup powdered sugar
- 8 ounces frozen whipped topping (thawed)
- 6 ounces strawberry gelatin
- 2 cups boiling water
- 16 ounces frozen strawberries
Instructions
Preheat your oven to 350°F (175°C).
Crush the pretzels into small pieces using a food processor or by placing them in a resealable bag and crushing with a rolling pin.
Melt the butter in a small saucepan or microwave. Mix the melted butter with the crushed pretzels and 3 tablespoons of granulated sugar in a medium bowl until combined.
Press the pretzel mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Bake for 10 minutes, then let it cool completely.
In a large bowl, beat the cream cheese and powdered sugar together with a hand mixer until smooth. Fold in the thawed whipped topping until fully combined.
Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring the edges are sealed to prevent leaks from the gelatin layer. Chill in the refrigerator while preparing the next layer.
In a separate bowl, dissolve the strawberry gelatin in boiling water. Stir until completely dissolved, then add the frozen strawberries. Let the mixture sit for 5-10 minutes, or until it thickens slightly.
Pour the slightly thickened gelatin mixture gently over the cream cheese layer. Spread evenly.
Refrigerate the dessert for at least 4 hours, or until the gelatin is fully set.
Once the salad is set, slice into squares and serve cold. Enjoy!
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 374.6 g | 136% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 259.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
