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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Hi, the written instructions do not use the sugar listed in the ingredients. It’s late, I am following the instructions on my phone and instead of adding it to the crust, just thought it was for the whipped topping and cream cheese layer. :(
No big whoop, but just thought I’d mention it. Thanks though, can’t wait to try this!
Sorry for the confusion. There is 3 tablespoons sugar in the crust and ¾ sugar added in step 3 to the cream cheese. It should be just fine if the extra 3tbs was added to the cream cheese layer instead of the pretzel crust, I hope you enjoy it!
Just finished compiling it and heading to work. We cannot wait to enjoy after dinner tonight!! :)
Thanks again!!
Can’t wait to hear what you think of it Monica!
I’m trying to find a good warm weather ( 80F) potluck recipe. We have to travel over a hour and I could use a cooler for the trip but it will sit outside, hopefully in the shade. Do you think this would last or “unset” in the warm weather?
This recipe should be fine Debbie. You’re right though, I would definitely transport it in a cooler and and try to find a shady spot on the table for the best results.
On strawberry pretzel pie you didn’t get amounts of the ingredients used. So its hard to make it if I dont know how much to use for each ingredients.
You will find the ingredients and amounts listed on the recipe card part way down the page Phyllis. Enjoy!
Yummy
Thanks Alejandrina!
This is absolutely one of our favorites!
My family asks for it all of the time ♡♡
We use raspberries and raspberry jello too and we love both variations.
Oooo! A raspberry version would be delicious Lonnie! Thanks for sharing.
Looks good
Enjoy Terricia!
Looks good
Thank you Claudia, enjoy!
Looks delicious
Thank you Lisa!
LOVE This!
Thank you Barbara!
How can I convert this recipe to feed 24?
Hi Carla, we have only made this recipe as listed. But you could make two batches or try doubling the recipe. Let us know how it turns out!
Doubled the recipe. So glad I did! Marvelous, any way you cut it!
So glad you enjoyed it Janice!
When making Strawberry Pretzel Salad my two layers (cream cheese & jello) don’t stick together. What am I doing wrong?
I can’t say for sure as I haven’t had that problem.
I love your salads. I’m making your Greek Salad right now. I need to make the strawberry pretzel desert. Yours is the easiest one I have found.
Thank you.
Thank you Susan!!
I have also always used frozen sweetened sliced strawberries in this recipe. The last few times it just didn’t work. The jello wouldn’t set up. It was soupy. I think you’ve answered my problem. I think there are so fewer berries in the “frozen sweetened berries” and the greater amount of liquid is too much liquid for the jello to set properly. Also, the frozen berries I have found are now sold in a 16 oz container instead of the 10 oz box. I tried to compensate by using less hot water. It still didn’t set.
I will try your method next time with jello and fresh berries. Sounds healthier too! Have you ever tried with sugar free jello? Lower fat cream cheese? Cool Whip Free? Maybe even sugar substitute? Sounds like it could be made for a diabetic! :-) Is truly a delicious dish- often requested for potlucks!
Ooooh a pretzel base!!! I can almost taste the slight salty hit against the sweet strawberries and creamy cheese.
The perfect balance, and it looks beautiful too!!!!
Pinning!
This sounds incredibly delicious. Our family has been making something similar to this for years and we love it. I bet this recipe tastes just as great!
Such a clever idea to use pretzels as a base. I am so ready to eat this yummy salad. Strawberries are almost in season so I am ready:)
It is such a scrumptious combination of sweet and salty!! I hope you enjoy this recipe!
If the pictures look this good I can only imagine it tastes even better! I’ve never heard of this before but this is definitely a dessert my family would love!
I never had this salad before!! It must to be so crunchy the crust… I love the idea!
Holy Toledo that looks delicious!! It’s been too long since I’ve had a pretzel cake! Now you’ve got my hungry! Adding this to my must make soon recipes!
Yum – thank you.