Strawberry Pretzel Salad isn’t really a salad at all; it’s an easy make-ahead dessert recipe.
This dessert starts with a buttery pretzel crust topped with a cheesecake-like layer and fresh strawberries in Jell-o.
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 jello layer is easy and a pretty topping on this recipe. You can use any flavor of red jello (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
This strawberry pretzel salad recipe comes together in 3 easy steps. Be sure to chill between each step so the layers set up.
- Crust: Combine the crust ingredients and press into the bottom of a baking dish (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 jello 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
(that aren’t really salads at all!)
Did you make this Strawberry Pretzel Salad? Leave us a rating and a comment below.
Strawberry Pretzel Salad
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- ¾ cup unsalted butter melted
- 3 tablespoons granulated sugar
Cream Cheese Filling
- 8 ounces 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 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Salad, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
love this recipe
So good, so easy!
Great summertime dessert!
My go to recipe!
Awesome recipe….I made it using fresh strawberries from our garden …everyone loved it especially my husband. Will definitely be making this again soon.
Highly rated
Isn’t it 0.6 oz of strawberry gelatin? Your recipe calls for 6 oz.
Sugar free is 0.6oz, the regular size is 4oz, this uses a family size box which is 6oz.
I haven’t had this dessert for years. So happy to run across the recipe. I can’t wait to make it!
Absolutely delicious
Thank you for the reply. I was talking about the 8oz sliced strawberries in juice.
If using strawberries in juice, I would recommend thawing and draining them first. They might be slightly sweeter but still delicious.
Can you use the frozen strawberries sliced strawberries with sugar? If you can do I need to change anything else in recipe? Thank You
You can use frozen strawberries if you don’t have fresh, Lynn. Just make sure they are thawed. Let us know how it turns out for you!
Thank you for this post! I never had pretzel salad until this past Xmas and I immediately fell in love with it (and I’m 38 lol). After reviewing several different recipes on Pinterest, yours is definitely one of the best and have made it three times already. So thank you again
So glad you enjoyed it, Sean!
Could you use frozen strawberries for this recipe?
You can use frozen strawberries if you can’t find fresh ones (thaw and drain first).
My jello always slides off the cream cheese layer when serving. What am I doing wrong?
The Jello layer might slide off if the cream cheese layer isn’t fully set or if the pretzel crust is too warm when you add the Jello. Make sure each layer gets its chill time in the fridge, and the strawberry pretzel salad should stay stacked properly. I hope that helps!
This recipe is DELICIOUS and super easy to prepare.
I added 1/2 cup of minced pecans to the pretzels/and like always your desserts are fantastic
Yummy! I am so glad you are enjoying the recipes Michael!