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Strawberry Pretzel “Salad” Cups

Strawberry Pretzel Salad Cups: A Sweet Summer Treat!

Strawberry Pretzel “Salad” Cups are delightful no-bake desserts that blend sweet cream cheese and salty pretzel crust for a refreshing summer treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pretzel Crust
  • 2 cups mini pretzels coarsely crushed
  • ½ cup butter melted
  • ¼ cup brown sugar
For the Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 8 oz whipped topping
For the Strawberry Topping
  • 2 cups fresh strawberries sliced
  • ½ cup strawberry jelly warmed
Optional Garnish
  • ¼ cup fresh mint leaves
  • ½ cup extra pretzel pieces

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking dish
  • spatula
  • saucepan

Method
 

Prepare the Pretzel Crust
  1. Preheat your oven to 350°F (175°C). Crush the mini pretzels coarsely and mix with melted butter and brown sugar. Spread in a greased baking dish and bake for 8-10 minutes. Let cool before adding the cream cheese layer.
Mix the Cream Cheese Layer
  1. Beat the softened cream cheese with powdered sugar until smooth. Fold in whipped topping and spread over the cooled pretzel crust.
Prepare the Strawberry Topping
  1. Wash and slice the fresh strawberries. Heat strawberry jelly until warm, then stir in strawberries. Arrange the topping over the cream cheese layer.
Chill and Set
  1. Cover and chill in the refrigerator for at least 2-3 hours to allow layers to set.
Serve and Garnish
  1. Remove dessert from fridge, sprinkle with extra pretzels and garnish with mint leaves before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 160mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Ensure the pretzel crust is completely cooled before adding the cream cheese layer to avoid sogginess. Serve in individual cups for a festive touch.

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