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
Strawberry Pretzel Salad has a salty pretzel crust topped with a cream cheese layer and finally fresh strawberries in Jell-O.
Pretzel Crust
Cream Cheese Filling
Strawberry Topping
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.
The pretzels are crushed first and then measured. Use a food processor or a rolling pin to crush the pretzels.
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
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.
