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Red White and Blue Pretzel Salad

Red White and Blue Pretzel Salad layers a buttery, baked pretzel crust with a creamy cheesecake-style filling and a set berry gelatin topping. Each bite delivers sweet-and-salty contrast with chilled, sliceable texture.
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Prep Time 20 minutes
Cook Time 10 minutes
(refrigerate) 5 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Crust
  • 2 cup pretzels Crushed into fine crumbs.
  • 0.75 cup unsalted butter Melted.
  • 3 tbsp granulated sugar
Cream Cheese Layer
  • 8 oz cream cheese Softened.
  • 1 cup granulated sugar
  • 8 oz whipped topping Thawed.
Berry Layer
  • 2 cup strawberries Sliced.
  • 1.5 cup blueberries
  • 1 package (3 oz) berry-flavored gelatin
  • 2 cup boiling water Use for dissolving gelatin.

Equipment

  • 1 sheet pan

Method
 

Bake the pretzel crust
  1. Preheat oven to 350°F (175°C).
  2. Mix crushed pretzels, melted unsalted butter, and granulated sugar until evenly combined.
  3. Press the pretzel mixture into a 9x13-inch baking dish to form an even crust.
  4. Bake for 10 minutes at 350°F (175°C), until set and lightly fragrant.
  5. Cool the crust completely, so the next layer won’t melt.
Make the cream cheese layer
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Fold in the whipped topping until no streaks remain.
  3. Spread the cream cheese mixture over the cooled pretzel crust.
  4. Refrigerate until ready for the berry layer.
Add the berry gelatin layer
  1. Dissolve the berry-flavored gelatin in the boiling water until fully clear.
  2. Cool the gelatin for 15 minutes, until slightly thickened but still pourable.
  3. Arrange the strawberries and blueberries over the cream layer.
  4. Carefully pour the gelatin mixture over the berries, covering them evenly.
  5. Refrigerate for at least 4 hours to set completely.
  6. Slice and serve chilled.

Notes

For the cleanest slices, chill the dessert until the gelatin is firm (at least 4 hours), then lift portions with a thin spatula. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the gelatin layer can weep. For a lighter option, use reduced-fat cream cheese and a lower-sugar whipped topping if available.