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Strawberry Pretzel Salad

Strawberry Pretzel Salad

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Prep Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

Pretzel Crust:

  • 2 cups crushed salted pretzels
  • 3 tbsp light brown sugar
  • 6 tbsp unsalted butter melted

Creamy Filling:

  • 8 oz cream cheese softened
  • 1 cup plain Greek yogurt 2% or whole milk
  • 1/2 cup honey or maple syrup
  • 1 tsp vanilla extract

Strawberry Topping:

  • 2 cups fresh strawberries hulled and sliced
  • 2 tsp lemon juice
  • 1 –2 tbsp sugar to taste
  • Optional: 1 tsp cornstarch mixed with 1 tbsp water if a thicker topping is desired

Instructions
 

  • Make the crust: In a medium bowl, mix crushed pretzels, brown sugar, and melted butter. Press into an 8x8 pan (or similar). Chill for 30 minutes.
  • Whip the filling: Beat cream cheese until smooth. Add Greek yogurt, honey, and vanilla. Beat until creamy and well combined.
  • Make strawberry topping: Toss strawberries with lemon juice and sugar. Let sit 10 minutes to macerate. If using cornstarch, simmer mixture briefly on the stove to thicken.
  • Assemble: Spread the cream layer over the chilled crust. Spoon strawberries on top.
  • Chill: Refrigerate at least 2 hours before serving for clean slices.

Notes

  • Want a sweeter filling? Add a little powdered sugar to taste.
  • Try vanilla Greek yogurt for extra flavor (and skip the honey).
  • Use frozen berries if fresh are out of season—just thaw and drain well.