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Strawberry-Pretzel Salad Cups

Sweet, salty, creamy, and fruity layers come together in these easy, no-bake Strawberry-Pretzel Salad Cups. Perfect for potlucks and warm days!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 cup crushed pretzels for the salty, crunchy crust
  • 1/2 cup melted butter to bind the pretzel crust
  • 1/4 cup sugar adds sweetness to the crust
  • 8 oz cream cheese softened, for the creamy middle layer
  • 1 cup powdered sugar sweetens the cream cheese layer
  • 1 cup whipped topping lightens the cream cheese filling
  • 2 cups fresh strawberries sliced, fresh fruit topping
  • 1 cup strawberry gelatin mix for the fruity, jiggly layer
  • 2 cups boiling water to dissolve the gelatin
  • 1 cup cold water to set the gelatin

Instructions

Prepare the Pretzel Crust

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of your baking dish or individual cup molds. Bake for about 10 minutes or until the crust is slightly golden and fragrant. Set aside to cool completely.

Make the Cream Cheese Layer

  • In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and continue beating to combine. Gently fold in the whipped topping to create a light and fluffy filling. Spread this mixture evenly over the cooled pretzel crust, smoothing the top with a spatula. Refrigerate while you prepare the gelatin layer.

Prepare the Strawberry Gelatin

  • In a separate bowl, dissolve the strawberry gelatin mix in 2 cups of boiling water. Stir thoroughly until all the gelatin is dissolved. Add 1 cup of cold water and stir again. Let the mixture cool to room temperature, but do not let it set.

Assemble the Salad Cups

  • Once the gelatin has cooled, arrange the sliced strawberries evenly over the cream cheese layer. Carefully pour the gelatin mixture over the strawberries, ensuring they are well covered and the gelatin layer is even. Refrigerate the assembled salad cups for at least 4 hours or until the gelatin is fully set.

Serve and Enjoy

  • After the gelatin has set, your Strawberry-Pretzel Salad Cups are ready to serve. For individual servings, prepare in small clear cups or jars to showcase the layers. Garnish with extra fresh strawberries or a dollop of whipped topping if desired.

Equipment

  • Medium Bowl
  • Large Bowl
  • Baking dish or individual cup molds
  • Oven

Notes

  • Ensure cream cheese is softened at room temperature to avoid lumps in the filling.
  • Press the pretzel crust firmly and evenly to prevent crumbling when serving.
  • Allow the gelatin mixture to cool before pouring to avoid melting the cream cheese layer.
  • Chill for at least 4 hours or overnight for best texture and flavor.
  • Use fresh, ripe strawberries for the brightest taste and color.