Christmas Pretzel Salad

4.86 from 7 votes

Looking for a festive fun dessert with a holiday twist? Dive into this Christmas Pretzel Salad, a layered treat that balances salty pretzels with sweet, creamy strawberry goodness, all dressed up in cheerful Christmas colors.

Course Dessert

Cuisine American

Keyword christmas

Prep Time 30

Cook Time 7

Total Time 7 30

Servings

Calories 341kcal

Author Stacie Vaughan

Equipment

Ingredients

Crust

2 cups pretzels crushed
½ cup unsalted butter melted
3 tbsp sugar

Filling

1 package cream cheese 8oz/250g package, softened to room temperature
1 container whipped topping 8oz container, thawed
1 cup sugar
green gel food coloring

Topping

3 cups strawberries washed, trimmed, and sliced
1 package strawberry Jello 6oz package
2 cups boiling water

US Customary - Metric

Instructions

Crust

Preheat the oven to 400℉ and grease the bottom of a 9x13 inch baking dish.
Mix together crushed pretzels, melted butter and sugar in a mixing bowl until well combined.
Press the crust into the bottom of the baking dish and bake in the oven for 8 minutes. Remove from the oven and allow to fully cool.

Filling

Blend the cream cheese and sugar in a large mixing bowl with a hand mixer on medium high speed until smooth.
Fold in the whipped topping until just combined.
Stir in several drops of green gel food coloring until you reach your desired shade of green.
Spread the green cream cheese mixture over the cooled pretzel crust and place the baking dish in the fridge for 1 hour to chill.

Topping

Prepare the jello topping once the cream cheese mixture has set.
Mix together the boiling water with the strawberry jello until fully dissolved. All the jello to cool and slightly set.
Stir the sliced strawberries into the jello mixture and spread over the top of teh cream cheese mixture. Return to the refrigerator and chill for 4 to 6 hours or overnight until the jello layer is fully set and firm. Slice and serve.

Notes

Store leftovers, covered, in the refrigerator for up to 3 days.

Nutrition