This legendary 3-layer dessert salad combines buttery pretzel crust, creamy cheesecake filling, and fresh strawberry Jell-O topping for the perfect sweet-salty crunch. Always the first to disappear at potlucks!

Ingredients

Pretzel Crust:

  • 2 cups crushed pretzels (about 6 oz)
  • 3/4 cup melted butter
  • 3 tbsp granulated sugar

Creamy Filling:

  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 8 oz Cool Whip (or whipped cream)

Strawberry Layer:

  • 6 oz strawberry Jell-O (2 small boxes)
  • 2 cups boiling water
  • 20 oz frozen strawberries (or 3 cups fresh)

Instructions

  1. Make crust: Mix pretzels, melted butter, and sugar. Press into 9×13″ pan. Bake at 350°F for 10 mins. Cool completely.
  2. Prepare filling: Beat cream cheese and sugar until smooth. Fold in Cool Whip. Spread over cooled crust. Chill 30 mins.
  3. Create Jell-O layer: Dissolve Jell-O in boiling water. Add strawberries. Let cool until slightly thickened (20 mins). Pour over cream layer.
  4. Chill 4+ hours (best overnight) until fully set.

Pro Tips

🍓 Extra fruity? Add sliced bananas between cream & Jell-O layers
🍫 Chocolate twist? Use chocolate pretzels in crust
🧀 Lighter version? Substitute Neufchâtel cheese and sugar-free Jell-O

Cut into squares and serve cold – the perfect make-ahead dessert!