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I’ve made this Strawberry Pretzel Salad so many times and it’s perfect every time! It’s a delicious mix of sweet and salty, creamy and crunchy, and it’s always a crowd favorite at potlucks, BBQs, and holiday gatherings.
This easy strawberry pretzel salad is a layered dessert made with a salty pretzel crust, a sweet cream cheese center, and a fruity Jell-O topping packed with strawberries. It’s simple to make, and after a few hours in the fridge, you’ve got a gorgeous no fuss treat that everyone will ask for again.
If you have extra strawberries, you might want to try this Strawberry Dump Cake or these Strawberry Cheesecake Brownies. Of course Chocolate Covered Strawberries are easy to make too, but these Neapolitan Cupcakes give you chocolate, strawberry, and vanilla flavors, all in one bite!
Ingredients You Will Need
- pretzel twists- Adds a salty crunch that balances out the sweetness
- cream cheese, softened- Creamy and tangy base for the middle layer
- frozen whipped topping, thawed- Lightens the filling and adds a fluffy texture
- vanilla- Adds warmth and depth to the flavor. Try this homemade vanilla recipe!
- sliced strawberries- Fresh and juicy fruit topping
- strawberry Jell-O mix- Classic fruity gelatin layer
You’ll find the full list of ingredients and step-by-step instructions in the printable recipe card below.
Variations
- Try different fruits: Add whatever may be in season, such as blueberries, raspberries, or mixed berries work great.
- Swap the Jell-O flavor: Try different flavors like Raspberry, cherry, or even peach Jell-O are fun options.
- Make individual desserts: Use small mason jars for individual servings that are perfect for a dessert table.
How to Make Strawberry Pretzel Salad
Preheat the oven to 375 degrees F. Spray a 13×9 baking dish with nonstick spray and set aside.
- Use a food processor to chop pretzels until you have crushed pieces.
- Add crushed pretzels to a medium bowl with melted butter and sugar. Stir together.
- Press the crust mixture firmly into the bottom of the baking dish. Bake for 10 minutes, then remove and let cool completely.
- While the crust is cooling, in a stand mixer, combine the softened cream cheese, sugar, and vanilla. Mix until smooth and creamy, then fold in the thawed whipped topping.
- Spread the cream cheese mixture over the cooled pretzel crust, making sure to spread it all the way to the edges for a complete layer
- Place in the fridge and chill for at least 30 minutes.
- While the cream cheese layer chills, in a medium saucepan on medium to high heat, bring 2 cups of water to a boil. When it’s done, remove from heat. In a medium bowl, pour the boiling water over the strawberry gelatin, whisking until dissolved. Let it cool to room temperature.
- Remove the dish from the fridge and layer the sliced strawberries over the cream cheese filling.
- Carefully pour the cooled Jell-O over the strawberries.
- Chill in the fridge for about 3–4 hours, or until the Jell-O is fully set. Slice and serve with whipped topping, extra strawberries, and pretzels if desired.
Expert Tips
- Seal the edges well: To have distinct layers, make sure the cream cheese layer goes all the way to the sides to prevent the Jell-o layer from leaking into the crust.
- Cool the Jell-O before pouring: If it’s too warm, it can melt the cream cheese layer and will make a soupy mess.
- Crush the pretzels finely: This helps the crust hold together better and when you are serving, it will make cleaner cuts.
- Use real whipped cream if preferred: You can substitute homemade whipped cream if you prefer it over whipped topping.
- Crushing Pretzels: If you don’t have a food processor, put the pretzels in a Ziploc bag and crush with a rolling pin.
Recipe Faq’s
Yes! It’s perfect for making the day before. Just keep it chilled in the refrigerator until you are ready to serve.
Cover the baking dish and keep it in the fridge. It’s best enjoyed within 2 days, because the crust can get soggy.
Absolutely. Just make sure it’s whipped to stiff peaks before folding it into the cream cheese layer.
More Easy Dessert Recipes
Desserts
Chocolate Peanut Butter Cake
Holidays
Halloween Rice Krispie Treats
Breakfast
Homemade Cinnamon Rolls
Desserts
Caramel Popcorn
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Strawberry Pretzel Salad
Equipment
- 9×13 Baking Dish
- Saucepan
- Mixing Bowl
Ingredients
For the Crust
- 2 1/2 cups pretzels, crushed
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Cheese Layer
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 8 ounces frozen whipped topping, thawed
- 1 teaspoon vanilla extract
For the Strawberry Layer
- 16 ounces strawberries, sliced
- 6 ounce strawberry Jell-O mix
- 2 cups water
Instructions
- Preheat the oven to 375 degrees F. Spray a 13×9 baking dish with nonstick spray and set aside.
- Use a food processor to crush pretzels until you have crushed pieces, then add crushed pretzels to a medium bowl with melted butter and sugar. Stir together.
- Press the crust mixture firmly into the bottom of the baking dish. Bake for 10 minutes, then remove and let cool completely.
- While the crust is cooling, in a stand mixer, combine the softened cream cheese, sugar, and vanilla. Mix until smooth and creamy, then fold in the thawed whipped topping.
- Spread the cream cheese mixture over the cooled pretzel crust, making sure to spread it all the way to the edges for a complete layer. Place in the fridge and chill for at least 30 minutes.
- While the cream cheese layer chills, in a medium saucepan on medium to high heat, bring 2 cups of water to a boil. When it's done, remove from heat. In a medium bowl, pour the boiling water over the strawberry gelatin, whisking until dissolved. Let it cool to room temperature.
- Remove the dish from the fridge and layer the sliced strawberries over the cream cheese filling. Carefully pour the cooled Jell-O over the strawberries.
- Chill the salad in the fridge for about 3–4 hours, or until the Jell-O is fully set. Slice and serve with whipped topping, extra strawberries, and pretzels if desired.
Notes
- Seal the edges well: To have distinct layers, make sure the cream cheese layer goes all the way to the sides to prevent the Jello layer from leaking into the crust.
- Cool the Jell-O before pouring: If it’s too warm, it can melt the cream cheese layer and will make a soupy mess.
- Crush the pretzels finely: This helps the crust hold together better and when you are serving, it will make cleaner cuts.
- Use real whipped cream if preferred: You can substitute homemade whipped cream if you prefer it over whipped topping.
- Crushing Pretzels: If you don’t have a food processor, put the pretzels in a Ziploc bag and crush with a rolling pin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You wouldn’t think pretzels would go with Jello, but wow, this is delicious. Have to try, It’ll become one of your favorites.
I love this recipe! It’s one of my favorite party dishes.