Strawberry pretzel salad is the ultimate crowd-pleaser. The buttery pretzel crust gives it a salty crunch, the cream cheese filling adds richness, and the strawberry topping delivers a refreshing, fruity finish. It’s easy to prepare ahead of time, travels well, and holds its shape beautifully when sliced. Each layer complements the next, making this retro dish a modern classic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust: crushed pretzels granulated sugar unsalted butter (melted)
For the filling: cream cheese (softened) granulated sugar whipped topping (such as Cool Whip)
For the topping: strawberry gelatin (Jell-O) boiling water cold water fresh strawberries (sliced)
Directions
Preheat oven: Preheat your oven to 350°F (175°C).
Make the crust: In a bowl, combine crushed pretzels, sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then cool completely.
Prepare the filling: In a large bowl, beat softened cream cheese and sugar until smooth. Fold in whipped topping until well blended. Spread this mixture evenly over the cooled crust, making sure to seal all edges to prevent the gelatin from seeping through.
Chill the filling: Refrigerate for at least 30 minutes to set the cream cheese layer.
Make the topping: In a separate bowl, dissolve strawberry gelatin in boiling water. Stir in cold water and let cool to room temperature (do not let it set).
Add strawberries: Stir sliced strawberries into the cooled gelatin mixture.
Assemble the salad: Carefully pour the strawberry mixture over the cream cheese layer. Spread evenly.
Chill until set: Refrigerate for at least 4 hours, or until the gelatin is fully set.
Serve: Slice into squares and serve chilled.
Servings and timing
This recipe makes about 12–15 servings. Prep time: 25 minutes Cook time: 10 minutes Chill time: 4–5 hours Total time: 5 hours
Variations
Berry Mix: Use a combination of raspberries, blueberries, or blackberries instead of just strawberries.
Pineapple Twist: Add crushed pineapple (drained) to the strawberry layer for extra tropical flavor.
Fresh Whipped Cream: Substitute homemade whipped cream for whipped topping for a less processed option.
Low-Sugar Option: Use sugar-free gelatin and reduced-fat cream cheese or whipped topping.
Individual Servings: Assemble in small jars or ramekins for easy-to-serve single portions.
Storage/Reheating
Store strawberry pretzel salad covered in the refrigerator for up to 3 days.
Do not freeze, as the texture of the gelatin and whipped layers will change.
No reheating is required—this dessert is best served cold.
FAQs
Why is it called a salad?
The name comes from vintage American recipes where “salad” referred to layered or molded dishes, sweet or savory, often served chilled.
Can I make strawberry pretzel salad ahead of time?
Yes, it’s best made at least 4 hours ahead, and even better when chilled overnight.
How do I keep the pretzel crust from getting soggy?
Make sure the cream cheese layer is spread all the way to the edges of the dish to create a barrier between the crust and gelatin.
Can I use frozen strawberries?
Yes, but thaw them completely and drain any excess liquid before adding to the gelatin.
Can I substitute whipped topping with real whipped cream?
Yes, just use stabilized whipped cream to maintain the structure of the filling.
Why did my Jell-O seep into the cream layer?
This usually happens if the cream layer wasn’t fully sealed or if the Jell-O was too warm when poured over. Let the Jell-O cool before adding.
Is this dessert gluten-free?
Not as written—pretzels usually contain gluten. Use gluten-free pretzels for a gluten-free version.
What type of pretzels should I use?
Small salted pretzels work best. Sticks or twists can be crushed easily and provide that classic salty contrast.
Can I use a different flavor of Jell-O?
Absolutely! Raspberry or cherry Jell-O are popular alternatives that pair well with strawberries or other berries.
How long does it last in the fridge?
It will keep well for 2–3 days, though the crust may soften slightly over time.
Conclusion
Strawberry pretzel salad is a deliciously nostalgic dessert with layers of texture and flavor that everyone loves. It’s simple to make, visually appealing, and delivers the perfect mix of sweet, salty, creamy, and fruity. Whether you’re serving it for a holiday or just because, this irresistible classic is sure to be a hit.
Strawberry pretzel salad is a layered dessert with a salty-sweet pretzel crust, creamy cheesecake-style filling, and a fruity strawberry Jell-O topping with fresh strawberries. Perfect for potlucks, holidays, or summer gatherings.
Author:Catherine
Prep Time:25 minutes
Cook Time:10 minutes
Total Time:5 hours
Yield:12–15 servings
Category:Dessert
Method:No-Bake (with baked crust)
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups crushed pretzels
3/4 cup granulated sugar (divided)
3/4 cup unsalted butter, melted
8 oz cream cheese, softened
8 oz whipped topping (such as Cool Whip)
1 package (6 oz) strawberry gelatin (Jell-O)
2 cups boiling water
1 cup cold water
2 cups fresh strawberries, sliced
Instructions
Preheat oven to 350°F (175°C).
In a bowl, combine crushed pretzels, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9×13-inch baking dish.
Bake the crust for 10 minutes. Remove and let it cool completely.
In a large bowl, beat cream cheese and remaining 1/2 cup sugar until smooth.
Fold in whipped topping until well combined.
Spread the cream cheese mixture evenly over the cooled crust, sealing all edges to prevent Jell-O from leaking through. Refrigerate for at least 30 minutes.
In another bowl, dissolve the strawberry gelatin in 2 cups boiling water. Stir in 1 cup cold water and let cool to room temperature.
Add sliced strawberries to the cooled gelatin mixture.
Carefully pour the strawberry mixture over the cream cheese layer. Spread evenly.
Refrigerate for at least 4 hours, or until the gelatin is fully set.
Slice and serve chilled.
Notes
Ensure cream cheese layer is sealed to the edges to prevent soggy crust.Let the gelatin cool before pouring to avoid mixing layers.Use fresh strawberries for best texture, or thawed frozen berries if needed.Substitute whipped topping with stabilized whipped cream if preferred.Use gluten-free pretzels for a gluten-free version.
