{"id":26069,"date":"2026-07-01T15:55:00","date_gmt":"2026-07-01T15:55:00","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=26069"},"modified":"2026-07-01T15:55:00","modified_gmt":"2026-07-01T15:55:00","slug":"strawberry-pretzel-salad-made-with-fresh-strawberries","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/07\/01\/strawberry-pretzel-salad-made-with-fresh-strawberries\/","title":{"rendered":"Strawberry Pretzel Salad (Made with Fresh Strawberries)"},"content":{"rendered":"
\"\"<\/a>
Alicia Boes<\/figcaption><\/figure>\n

A sweet-and-salty classic that’s perfect for summer gatherings, potlucks, and family dinners. Fresh strawberries give this nostalgic dessert a bright, homemade flavor.<\/strong><\/p>\n

Prep Time:<\/strong>\u00a030 minutes<\/p>\n

Chill Time:<\/strong>\u00a04-6 hours<\/p>\n

Servings:<\/strong>\u00a012<\/p>\n

Ingredients<\/strong><\/p>\n

Pretzel Crust<\/strong><\/p>\n

    \n
  • 2\u00bd cups crushed pretzels<\/li>\n
  • \u00be cup unsalted butter, melted<\/li>\n
  • 4 tablespoons granulated sugar<\/li>\n<\/ul>\n

    Cream Cheese Layer<\/strong><\/p>\n

      \n
    • 8 ounces cream cheese, softened<\/li>\n
    • 1 cup granulated sugar<\/li>\n
    • 8 ounces whipped topping, thawed<\/li>\n<\/ul>\n

      Strawberry Topping<\/strong><\/p>\n

        \n
      • 2 (3-ounce) boxes strawberry gelatin<\/li>\n
      • 2 cups boiling water<\/li>\n
      • 1\u00bd-2 cups cold water (see directions)<\/li>\n
      • 1 pound fresh strawberries, hulled and sliced<\/li>\n<\/ul>\n

        Directions<\/strong><\/p>\n

        \u00a0\u00a0\u00a0\u00a01\u00a0\u00a0\u00a0\u00a0Prepare the crust:<\/strong>\u00a0Preheat oven to 350\u00b0F. Combine crushed pretzels, melted butter, and 3 tablespoons sugar. Press firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes. Cool completely.<\/p>\n

        \u00a0\u00a0\u00a0\u00a02\u00a0\u00a0\u00a0\u00a0Make the cream layer:<\/strong>\u00a0In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Fold in whipped topping until fully combined. Spread evenly over the cooled pretzel crust, making sure to seal the edges to prevent the gelatin from seeping through. Refrigerate while preparing the topping.<\/p>\n

        \u00a0\u00a0\u00a0\u00a03\u00a0\u00a0\u00a0\u00a0Prepare the strawberry layer:<\/strong>\u00a0Dissolve both boxes of strawberry gelatin in 2 cups boiling water, stirring until completely dissolved. Stir in enough cold water to equal a total of 4 cups of liquid (about 2 cups cold water). Allow the gelatin to cool until it begins to thicken slightly but is not set.<\/p>\n

        \u00a0\u00a0\u00a0\u00a04\u00a0\u00a0\u00a0\u00a0Add the strawberries:<\/strong>\u00a0Fold the sliced fresh strawberries into the cooled gelatin mixture. Carefully spoon the mixture over the cream cheese layer.<\/p>\n

        \u00a0\u00a0\u00a0\u00a05\u00a0\u00a0\u00a0\u00a0Chill:<\/strong>\u00a0Refrigerate for at least 4-6 hours, or until the gelatin is completely set.<\/p>\n

        Tips for Success<\/strong><\/p>\n

          \n
        • Be sure the pretzel crust is completely cool before adding the cream cheese layer.<\/li>\n
        • Spread the cream cheese mixture all the way to the edges of the pan to create a seal between the crust and gelatin.<\/li>\n
        • Allow the gelatin to cool before pouring it over the cream layer to keep the layers distinct.<\/li>\n
        • For the best flavor, serve well chilled.<\/li>\n<\/ul>\n

           <\/p>\n","protected":false},"excerpt":{"rendered":"

          A sweet-and-salty classic that’s perfect for summer gatherings, potlucks, and family dinners. Fresh strawberries give this nostalgic dessert a bright, homemade flavor. Prep Time:\u00a030 minutes Chill Time:\u00a04-6 hours Servings:\u00a012 Ingredients Pretzel Crust 2\u00bd cups crushed pretzels \u00be cup unsalted butter, melted 4 tablespoons granulated sugar Cream Cheese Layer 8 ounces cream cheese, softened 1 cup<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[318],"class_list":["post-26069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t