Strawberry Pretzel Salad Cups

$- 1 cup crushed pretzels - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar - 8 oz cream cheese, softened - 1 cup powdered sugar - 1 cup whipped topping (like Cool Whip) - 2 cups fresh strawberries, hulled and sliced - 1 cup strawberry gelatin powder - 2 cups boiling water - 1 cup cold water These ingredients come together to create a sweet and salty treat. The base is made of pretzels, butter, and sugar. This crunchy crust adds a great texture. The cream cheese layer is rich and creamy. It combines cream cheese, powdered sugar, and whipped topping. This layer gives a smooth and sweet taste. The star of the show is the fresh strawberries. They add a bright flavor and color. The strawberry gelatin binds everything together. Mixing boiling water with the gelatin helps it dissolve. Then, adding cold water cools it down. This mixture is poured over the cream cheese layer. Using fresh ingredients makes a big difference. The strawberries should be ripe and sweet. The pretzels need to be crushed well. This helps create the best crust. Make sure to measure each ingredient carefully. This ensures every layer comes out just right. Happy cooking! 1. First, preheat your oven to 350°F (175°C). This step is key for baking the crust. 2. In a mixing bowl, combine 1 cup of crushed pretzels, 1/2 cup of melted butter, and 1/4 cup of granulated sugar. Mix until the pretzels are well coated. 3. Press this mixture firmly into the bottom of a greased muffin tin. Make sure it forms a nice crust in each cup. Bake for 10 minutes. Once done, allow it to cool completely. 1. In a separate bowl, beat 8 oz of softened cream cheese and 1 cup of powdered sugar together until smooth and creamy. This will give your cups a rich taste. 2. Gently fold in 1 cup of whipped topping. Mix until it is well incorporated and fluffy. 1. Once the pretzel crusts have cooled, spoon a layer of the cream cheese mixture into each cup. Smooth it out gently with a spatula. 2. In another bowl, dissolve 1 cup of strawberry gelatin powder in 2 cups of boiling water. Stir until it is fully dissolved. 3. Add 1 cup of cold water and mix well. Once the gelatin has cooled slightly, stir in 2 cups of sliced strawberries. 4. Carefully ladle this strawberry mixture over the cream cheese layer in each cup. 5. Refrigerate the cups for at least 4 hours, or until the gelatin is fully set. 6. To serve, gently run a knife around the edges of the cups. This will help you remove them from the muffin tin. Place them on a serving platter for a delightful display. To make your Strawberry Pretzel Salad Cups shine, cooling times matter. After baking the pretzel crust, let it cool completely. This helps it firm up and hold the layers well. For the cream cheese layer, smooth it out with a spatula. Start in the center and spread outward. This will create a nice, even layer for your strawberries. For a beautiful finish, garnish each cup with extra strawberry slices. You can also add a dollop of whipped topping on top. This gives a fresh and inviting look. When serving, gently run a knife around the edges of the cups. This makes it easy to pop them out of the muffin tin. Place them on a nice platter to impress your guests. Watch out for overmixing the cream cheese. This can make it too runny and hard to layer. Mix just until smooth. Also, don’t skip the setting time for the gelatin. It needs to fully set so that each layer stays intact. If you rush this step, the cups may fall apart. {{image_2}} You can change up the fruit in your cups. Try using blueberries or raspberries. Both fruits bring a new taste and color. You can even mix them together for a fun twist. The gelatin can also switch flavors. You could try peach or cherry for a fresh spin. Each flavor adds a unique twist to your dessert. If you want less sugar, use honey or agave syrup. Both sweeteners blend well with the cream cheese layer. They add a nice touch without being too sweet. You can also find low-sugar substitutes. These options work well if you need a lower sugar treat. Just make sure to adjust the amounts to taste. For gluten-free options, use gluten-free pretzels. They work just as well in the crust. The flavor remains yummy and crunchy. If you want a dairy-free version, use a dairy-free cream cheese. There are many brands available that taste great. Always check the labels to ensure they meet your dietary needs. To keep your Strawberry Pretzel Salad Cups fresh, place them in the fridge. Use an airtight container to avoid moisture loss. If you don’t have a container, cover them tightly with plastic wrap. They stay fresh for up to three days in the fridge. After that, the pretzel crust may lose its crunch. You can freeze these delicious cups if you need to store them longer. To freeze, place the cups in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Seal tightly and label with the date. They can last for up to three months in the freezer. To thaw, take them out and place them in the fridge overnight. This method keeps the texture nice. Avoid thawing them at room temperature, as this can make them soggy. If you plan a party, make the cups a day ahead. This way, they have time to set in the fridge. When you’re ready to serve, gently remove them from the muffin tin. Run a knife around the edges for easy release. For a fun touch, add extra strawberry slices or a dollop of whipped topping on each cup. They look beautiful and taste great! Yes, you can make these cups ahead of time. I suggest preparing them a day before your event. This allows the layers to set well, making them taste even better. Just store them in the fridge until you're ready to serve. The cups last about 3 to 4 days in the fridge. Keep them covered to keep them fresh. After that, the layers may start to separate, and the taste may change. Absolutely! Fresh strawberries work great in this recipe. In fact, I prefer fresh strawberries for their taste and texture. Just make sure to wash and hull them before slicing. If you want a different option, you can use homemade whipped cream. Just whip heavy cream with a little sugar until it holds peaks. This will add a lovely flavor and texture to your cups. Yes, you can make a vegan version! Use vegan cream cheese and a plant-based whipped topping. For the crust, make sure to use vegan butter or coconut oil. This way, everyone can enjoy these tasty treats! You learned how to make Strawberry Pretzel Salad Cups with a tasty, layered approach. We covered every step from the crust to storing tips. Remember to focus on cooling times for those perfect layers. This treat is great for gatherings, with options to switch fruits or sweeteners. Now, you can impress your friends and family with this fun, colorful dessert. Enjoy your sweet creation and feel free to explore your own twists!$

Strawberry Pretzel Salad Cups

Delight your taste buds with these Strawberry Pretzel Salad Cups, a fun twist on a classic treat! This easy recipe combines a crunchy pretzel crust, creamy filling, and a vibrant strawberry layer that will impress at any gathering. Perfect for parties or a sweet snack, these cups are simple to make and full of flavor. Click through to explore the full recipe and create your own delicious Strawberry Pretzel Salad Cups today!

Print Recipe Pin Recipe

Ingredients

1 cup crushed pretzels

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

8 oz cream cheese, softened

1 cup powdered sugar

1 cup whipped topping (like Cool Whip)

2 cups fresh strawberries, hulled and sliced

1 cup strawberry gelatin powder

2 cups boiling water

1 cup cold water

Instructions

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until the pretzels are well coated.

Press the pretzel mixture firmly into the bottom of a greased muffin tin to form a crust in each cup. Bake in the preheated oven for 10 minutes. Once done, allow it to cool completely.

In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in the whipped topping until well incorporated.

Once the pretzel crusts are cooled, spoon a layer of the cream cheese mixture into each cup, gently smoothing it out.

In a medium bowl, dissolve the strawberry gelatin powder in 2 cups of boiling water, stirring until fully dissolved. Add the cold water and mix well.

Once the gelatin has cooled slightly, stir in the sliced strawberries. Carefully ladle the strawberry mixture over the cream cheese layer in each cup.

Refrigerate the cups for at least 4 hours, or until the gelatin is fully set.

To serve, remove the cups from the muffin tin by gently running a knife around the edges. Place them on a serving platter for a delightful presentation.

Prep Time: 25 minutes | Total Time: 4 hours 25 minutes | Servings: 12 cups

- Presentation Tips: Garnish with extra slices of strawberries or a dollop of whipped topping on each cup for a fresh look!