A delightful dessert featuring a unique combination of salty pretzels, creamy filling, and sweet strawberries.

Scale

2 cups crushed pretzels

½ cup melted butter or margarine

⅓ cup granulated sugar

8 oz cream cheese (or vegan cream cheese)

1 cup granulated sugar

8 oz Cool Whip (or homemade whipped cream)

2 cups fresh strawberries, sliced

1 package strawberry Jello

1 cup boiling water

Preheat oven to 350°F (175°C). Combine crushed pretzels, melted butter, and ⅓ cup sugar in a bowl.
Spread the pretzel mixture in a greased 9×13 baking dish and bake for 10 minutes until lightly golden. Allow to cool completely.
Beat cream cheese and 1 cup sugar until smooth. Fold in Cool Whip and spread over the cooled crust.
Dissolve Jello in boiling water, then add sliced strawberries and let cool to room temperature.
Pour the strawberry mixture over the cream cheese layer.
Refrigerate for at least 4 hours, or overnight, to set fully.

For a healthier twist, substitute cream cheese with Greek yogurt and use fruit jelly instead of Jello.

Keywords: strawberry, dessert, salad, pretzel salad, easy dessert, no-bake dessert, summer dessert