Strawberry pretzel salad isn’t really a salad at all; it’s an easy make-ahead dessert recipe. This dessert has a salty-sweet pretzel crust, fluffy cream cheese filling, and a fresh strawberry Jell-O topping. Crisp, creamy, and crowd-pleasing in every bite.
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Strawberry Pretzel Salad Ingredients
- Pretzels: Use either mini pretzel twists or pretzel sticks and crush them with a rolling pin.
- Cream Cheese: Use a block of cream cheese, not the spreadable tub. Full fat cream cheese sets the best.
- Whipped Topping: I use whipped topping (such as Cool Whip) in this recipe to keep it easy; however, you can use whipped cream if you’d prefer.
- Fresh Strawberries: For the best flavor and prettiest dessert, use fresh sliced strawberries. If using frozen strawberries, add them to the hot Jell-O once it’s mixed (no need to thaw first).
- Strawberry Gelatin: The strawberry Jell-O layer is easy and a pretty topping on this recipe. You can use any flavor of red Jell-O (like raspberry). Ensure you use the larger 6-serving-sized box.
Variations
This recipe can be made with other varieties of fruit and Jell-O. Try the following:
- raspberries and raspberry Jell-O
- canned mandarin oranges or peaches and orange Jell-O
How to Make Strawberry Pretzel Salad
- Crust: Combine the crust ingredients and press into the bottom of a baking dish (full recipe below).
- Creamy Filling: Beat cream cheese and sugar, and stir in whipped topping. Spread over the pretzel layer and refrigerate until firm.
- Strawberry Topping: Combine strawberry Jell-O and water with strawberries and pour over the creamy layer.
- Refrigerate overnight: When ready to enjoy, cut into squares and serve!
Tips for a Perfect Dessert
- Cool layers: Allow each layer to cool/chill before adding the next layer.
- Protect the crust: Spread the cream cheese layer all the way to the edge to prevent the pretzel crust from becoming soggy.
- Cool Jello: Allow the Jell-O to cool to room temperature before pouring on the fresh strawberries so the heat doesn’t wilt them.
To Make Pretzel Salad Ahead of Time
- Strawberry pretzel salad is best when made at least half a day in advance (making it a great dessert or potluck dish).
- It needs a minimum of 4 hours to set up, or preferably longer. It will keep for up to 3 days in the refrigerator.
- This dessert does not freeze well.
More Sweet Salads
Did you make this Strawberry Pretzel Salad? Leave a comment and rating below.
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- ¾ cup unsalted butter melted
- 3 tablespoons granulated sugar
Cream Cheese Filling
- 1 (8 ounces) block cream cheese softened
- ¾ cup granulated sugar
- 8 ounces whipped topping such a Cool Whip, thawed
Strawberry Topping
- 6 ounces Strawberry Jell-O
- 2 cups boiling water
- 4 cups sliced fresh strawberries
Instructions
- Preheat the oven to 375°F.
- Combine crushed pretzels, melted butter, and sugar in a bowl and press into the bottom of a 9×13 pan. Bake for 10 minutes. Remove from the oven and cool completely.
- In a medium bowl, combine cream cheese and sugar with an electric mixer on medium speed until fluffy. Gently fold in Cool Whip with a spatula. Spread the cream cheese mixture evenly over the pretzel crust and refrigerate for at least 1 hour.
- While the cream cheese mixture is cooling, whisk Jell-O and 2 cups of boiling water until the Jell-O is completely dissolved. Allow mixture to sit at room temperature until completely cooled.
- Place the sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop.
- Refrigerate until firmly set, at least 4-6 hours or overnight. Cut into squares and serve.
Video
Notes
Do not follow the instructions on the Jell-o box. Ensure the Jell-o is the larger 6 oz size box.
The pretzels are crushed first and then measured. Use a food processor or a rolling pin to crush the pretzels.
Nutrition Information
Calories: 244 | Carbohydrates: 34g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 274mg | Potassium: 94mg | Fiber: 1g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 28.2mg | Calcium: 15mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Salad, Side Dish
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Can i make this on Friday and serve on Sunday, or will it not taste as good?
As mentioned in the post, it will keep for up to 3 days in the refrigerator. So that should work well. I would love to hear how it turns out for you!
Delicious! Everyone raved and everyone had seconds. A bit of a challenge to serve, because most of the crust was super stuck to the bottom of the glass dish. There weren’t many pretty slices, because big chunks of pretzel had to be chipped up and served on the side or as a topping. Still super yummy, but the presentation was disappointing. Next time I’ll grease the pan or line with parchment. Thanks for another foolproof recipe!
Made this recipe one time for a work event and now I’m tasked with bringing it to every work event by request. Everyone LOVES it!! I know the recipe by heart at this point. LOL! This recipe is absolutely perfect in every way AND delicious! Thank you for sharing!
I am so happy to hear you love this recipe so much Chrissie! Thank you for sharing!
Out of all of the recipes floating around online. This is always my go to. Soooo yummy!
I am so glad you love this recipe Teresa!
Can frozen strawberries be substituted for fresh?
Hi Jill, this is addressed in the post “If using frozen strawberries, add them to the hot Jell-O once it’s mixed (no need to thaw first).” Enjoy!
This is delicious! Thank you. Holly, I saw another recipe like this, but uses whole, frozen, strawberries, and place of the fresh sliced. What are your thoughts on using frozen sliced?
Hi Liz, I’m so glad that you love this recipe! This is addressed in the post “If using frozen strawberries, add them to the hot Jell-O once it’s mixed (no need to thaw first).” Enjoy!
Holly,I would like to try and make a layered Jello.Do you have any recipes?
Hi Ann, I have this version of layered Jello. I hope this helps!
Fantastic! Not a difficult recipe but you must be patient. A food processor makes crushing the pretzels easy. Ensuring your filling layer completely covers the pretzel crust and edges is critical to avoiding a soggy crust. I use pineapple juice, instead of water, for the Jello layer. Fresh strawberries are for sure the best choice!
can you make crust and refrigerat the night before mixing the rest of the ingredients
You definitely could! I would love to hear how it turns out for you.