Strawberry Pretzel Salad
This Strawberry Pretzel Salad is a cool refreshing dessert with a salty pretzel crust, layered with whipped cream cheese, and fresh strawberries in jello.
This sweet and salty pretzel jello salad is so easy to make, a family favorite, and perfect for those summer barbecues and gatherings!
It’s called a “salad” but technically it’s a layered dessert. A classic no-bake cheesecake type layer topped with fresh berries and jello.
Strawberry pretzel salad is a type of jello salad. You know the kind of jello salad that was popular back in the 1960s and 1970s. It’s one of those retro desserts like watergate salad.
Why You’ll Love This
It’s an easy dessert to feed a crowd! This strawberry pretzel salad is perfect for parties, gatherings, and holidays.
Ingredients Needed
- Salted Pretzels – Use small salted pretzels such as mini twist pretzels or sticks. You will be crushing them to tiny bits.
- Unsalted butter – This helps hold the pretzel crust together, like a classic graham cracker crust.
- Granulated sugar – Adds a touch of sweetness to the crust.
- Strawberry Jello – You will need two 3-ounce boxes, or if you can find the 6-ounce box.
- Water – This will be used to make the jello layer.
- Cream cheese – Cream cheese adds a nice bit of tangy flavor.
- Cool Whip – Folded into the cream cheese adds a light fluffy texture.
- Vanilla extract – Brings out the other flavors of the ingredients.
- Fresh Strawberries – You can also use frozen strawberries. Be sure to thaw them and drain them well.
Tips
- Measure the pretzels after crushing.
- Protect the crust of the pretzel salad by sealing the edges of the cream cheese layer all the way to the edge.
- Dissolve the jello with only 2 cups of hot water. Do not use the package instructions, it will be too much liquid.
- Allow the jello to cool completely, and pour gently to prevent the cream layer from cracking.
Variations
- Switch up the flavors using peaches, raspberries, pineapple, or mandarins.
- Try adding finely chopped pecans to the crust to add a nutty flavor to this strawberry pretzel dessert
How to Make Strawberry Pretzel Salad
Preheat the oven to 350 degrees F.
Place the pretzels in a resealable bag and use a rolling pin to crush them into small pieces, not a fine crumb.
In a small bowl mix the crushed pretzels, 1/4 cup of granulated sugar, and the melted butter. Spread the mixture evenly into a 9×13 pan. Bake for 10 minutes, and remove the baking dish to a wire rack to cool completely.
After the crust has cooled completely, use an electric mixer to beat the cream cheese, 1/2 cup sugar, and vanilla extract together until light and fluffy.
Gently fold in the whipped topping (Cool Whip) until smooth and combined. You should not see any cream cheese streaks.
Spread the cream cheese mixture all the way to the edges of the pretzel layer, sealing the edges. A tight seal will prevent the jello from seeping through. Refrigerate for 1 hour to set.
While the cream layer is setting up in the fridge, in a large bowl or measuring cup mix the boiling water with the jello, and set it aside to cool to room temperature.
Once the cream cheese layer has set up spread the sliced strawberries evenly over the top. Or you can stir the strawberries into the jello liquid.
Gently pour the jello over the strawberries. Cover and refrigerate for at least 4-6 hours up to overnight.
I don’t recommend making homemade whipped cream for this recipe. Cool Whip sets up more firmly and doesn’t leak any liquid.
This strawberry pretzel salad recipe is best made ahead. It needs a minimum of 4 hours to set up which makes it the perfect make ahead dessert. Simply make it the night before and let it set up overnight.
Cover tightly and store in the refrigerator for up to 4 days.
We don’t recommend freezing this dessert. Dairy tends to separate during freezing.
More Delicious Recipes
- Fresh Strawberry Pie
- Strawberry Shortcake Recipe From Scratch
- Fresh Strawberry Cupcakes
- Smooth and Creamy Cheesecake
- Blueberry Pie
Strawberry Pretzel Salad Recipe
Ingredients
Crust
- 2 1/2 cups Salty pretzels crushed, measured after crushing
- 1/2 cup Unsalted butter melted
- 3 tbsp Granulated sugar
Cream Cheese Layer
- 8 oz Cream Cheese softened
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
- 8 oz Cool Whip thawed
Strawberry Layer
- 6 oz Strawberry jello
- 2 cups Water boiling
- 1 lb Strawberries hulled and sliced
Instructions
- Preheat the oven to 350 degrees F.
- Place the pretzels in a resealable bag and use a rolling pin to crush them into small pieces, not a fine crumb.
- In a small bowl mix the crushed pretzels, 1/4 cup of granulated sugar, and the melted butter. Spread the mixture evenly into a 9×13 pan. Bake for 10 minutes, and remove the baking dish to a wire rack to cool completely.
- After the crust has cooled completely, use an electric mixer to beat the cream cheese, 1/2 cup sugar, and vanilla extract together until light and fluffy. Gently fold in the whipped topping (Cool Whip) until smooth and combined. You should not see any cream cheese streaks.
- Spread the cream cheese mixture all the way to the edges of the pretzel layer, sealing the edges. A tight seal will prevent the jello from seeping through. Refrigerate for 1 hour to set.
- While the cream layer is setting up in the fridge, in a large bowl or measuring cup mix the boiling water with the jello, and set it aside to cool to room temperature.
- Once the cream cheese layer has set up spread the sliced strawberries evenly over the top. Or you can stir the strawberries into the jello liquid.
- Gently pour the jello over the strawberries.
- Cover and refrigerate for at least 4-6 hours up to overnight.
Third time I have made this wonderful salad. We love it
as a salad, for breakfast, or dessert. Great anytime.
We’re so glad you love the recipe! Thank you.
All I can say is, WOW!! This was a major hit with my friends and family. Super delicious and very easy recipe to follow! Must try!!