Strawberry Pretzel Salad

Strawberry Pretzel Salad

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 dessert is so easy to make, a family favorite, and perfect for those summer barbecues and gatherings!

A dish full of strawberry pretzel salad.

Strawberry Pretzel Salad Recipe

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.

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.
A slice of strawberry pretzel salad on a black plate.

Can I Substitute Cool Whip?

I don’t recommend making homemade whipped cream for this recipe. Cool Whip sets up more firmly and doesn’t leak any liquid.

Can You Freeze Strawberry Pretzel Salad?

We don’t recommend freezing this dessert. Dairy tends to separate during freezing. This will keep in the refrigerator, covered tightly for up to 4 days.

Tips

  • Measure the pretzels after crushing.
  • Protect the crust 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.

How to Make Strawberry Pretzel Salad

Preheat the oven to 350 degrees F.

Crushed pretzels in a zip lock bag.

Place the pretzels in a resealable bag and use a rolling pin to crush them into small pieces, not a fine crumb.

Pretzel crust pressed into a glass 9x13 baking dish.

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.

Pretzel crust in a 9x13 baking dish with a bowl of a whipped cream filling next to it.

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.

Whipped cream and cream cheese topping on top of a pretzel crust.

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.

Jello mixed up in a large measuring cup.

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.

Fresh strawberry slices laying on top of a whipped cream and cream cheese topping.

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.

Strawberry pretzel salad made in a 9x13 pan, ready to go into the refrigerator to set up.

Gently pour the jello over the strawberries. Cover and refrigerate for at least 4-6 hours up to overnight.

A couple slices of strawberry pretzel salad on black plates.

Variations

  • Switch up the flavors using peaches, raspberries, pineapple, or mandarins.

More Delicious Recipes

Strawberry Pretzel Salad

Strawberry Pretzel Salad Recipe

Strawberry Pretzel Salad is a cool refreshing dessert with a salty pretzel crust, layered with whipped cream cheese, and fresh strawberries in jello.
4.50 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pretzel, salad, strawberry
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 6 hours
Servings: 12
Calories: 337kcal
Author: DSTR

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.

Notes

You may also use frozen strawberries. Be sure to thaw and drain them well.

Nutrition

Calories: 337kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 349mg | Potassium: 144mg | Fiber: 1g | Sugar: 30g | Vitamin A: 528IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 1mg

Share With Your Friends And Family!

Leave a Reply

Your email address will not be published.