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Red White and Blue Pretzel Salad

Red white and blue pretzel salad with a buttery crushed-pretzel crust, creamy cheesecake-style layer, and glossy strawberry/blueberry gelatin topping. Chilled slices set into neat layers that hold their shape for summer holidays and cookouts.
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Prep Time 20 minutes
Cook Time 10 minutes
refrigerate 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Crust
  • 2 cup crushed pretzels
  • 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
  • 1 can (3 oz) strawberry gelatin
  • 1 can (3 oz) berry blue gelatin
  • 2 cup boiling water
  • 1 cup strawberries sliced
  • 1 cup blueberries

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and make the pretzel crust
  1. Preheat the oven to 350°F (175°C).
  2. Mix crushed pretzels, melted unsalted butter, and granulated sugar until evenly combined.
  3. Press the mixture into a 9x13-inch baking dish. Pack it firmly so the crust holds after chilling.
  4. Bake for 10 minutes at 350°F (175°C).
  5. Cool the crust completely before adding the next layer.
Add the cream cheese layer
  1. Beat cream cheese and granulated sugar until smooth.
  2. Fold in whipped topping until the mixture is uniform.
  3. Spread the cream cheese layer evenly over the cooled pretzel crust.
Add the berry gelatin layer and chill
  1. Dissolve strawberry gelatin and berry blue gelatin in 2 cups boiling water.
  2. Allow the gelatin mixture to cool slightly before pouring.
  3. Stir in sliced strawberries and blueberries.
  4. Carefully pour the berry gelatin over the cream cheese layer to keep it from mixing.
  5. Refrigerate for at least 4 hours to set.
  6. Slice and serve chilled.

Notes

For clean slices, chill until fully set (at least 4 hours, preferably overnight). Keep covered in the refrigerator up to 3 days; freezer is not recommended because gelatin and dairy layers can weep. Dietary swap: use a reduced-fat cream cheese if you want a lighter cheesecake-style layer while keeping the pretzel crust and gelatin topping the same.