Description
Pretzel Salad is a refreshing dessert salad that perfectly balances salty, sweet, creamy, and crunchy textures. Featuring a crunchy buttery pretzel crust, a luscious cream cheese and vanilla pudding filling, and a colorful fresh fruit topping, it’s perfect for potlucks, family dinners, or anytime you want a vibrant, crowd-pleasing treat.
Ingredients
Scale
Pretzel Crust
- 2 cups crushed salted pretzels
- 6 tablespoons melted unsalted butter
- 1/4 cup granulated sugar
Cream Cheese Filling
- 8 oz softened cream cheese (full-fat)
- 1 cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
Fruit Topping
- 1 cup sliced strawberries
- 1/2 cup halved blueberries
- Additional fresh fruit such as kiwi or peaches, sliced, about 1 cup total
Instructions
- Prepare the Pretzel Crust: Crush pretzels finely using a food processor or by placing them in a zip bag and crushing. Combine crushed pretzels with melted unsalted butter and 1/4 cup sugar. Press this mixture evenly into the bottom of a serving dish to form a firm, crunchy crust. Bake at 350°F (175°C) for about 10 minutes to set and deepen flavors, then let cool completely before adding filling.
- Make the Cream Cheese Filling: While the crust cools, beat softened cream cheese with 1 cup sugar until smooth and creamy. In a separate bowl, whisk instant vanilla pudding mix with 2 cups cold milk until slightly thickened. Fold the pudding mixture into the cream cheese, then gently incorporate 1 cup whipped topping to create a light, fluffy layer.
- Assemble the Salad: Spread the creamy filling evenly over the cooled pretzel crust. Use a spatula to smooth the top for an even surface.
- Add the Fresh Fruit Topping: Arrange slices of strawberries, halved blueberries, and other fresh fruits like kiwi or peaches on top in a colorful pattern, adding freshness and natural sweetness.
- Chill and Serve: Refrigerate the assembled salad for at least 2 hours to allow the layers to set nicely. Cut into squares and serve chilled as a vibrant dessert or side dish.
Notes
- Crush pretzels finely: use a food processor or place in a zip bag and crush well to ensure the crust binds properly.
- Allow the pretzel crust to cool completely before adding the filling to prevent melting and sogginess.
- Use full-fat cream cheese for the best creamy texture and flavor in the filling.
- Taste the cream cheese mixture before assembling and adjust sugar to your preference.
- This salad can be prepared a day in advance to let flavors meld and the crust soften perfectly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/12 of recipe)
- Calories: 280
- Sugar: 22g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pretzel salad, dessert salad, cream cheese dessert, fruit salad, potluck dessert, easy dessert, layered salad, sweet and salty dessert