Old-Fashioned Strawberry Pretzel Salad
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Old-fashioned strawberry pretzel salad is a delicious layered dessert made with fresh strawberries, cream cheese, crushed pretzels, strawberry jello, and cool whip. The classic summer dessert is also a wonderful make-ahead dish for the holidays, potlucks, or any occasion.
Although it can be served as a sweet side dish at a potluck dinner, I consider this “jello salad” more of a dessert salad. Similar to how watergate salad, snickers salad, grape salad, and strawberry fluff salad are dessert salads.
Like fruit cocktail cake, this old-fashioned dessert recipe originated in the 1960’s and has been a potluck favorite ever since. Jello salads make the perfect dessert for potlucks because they can be made ahead, keep well, and are great for serving a hungry crowd.
In fact, this strawberry jello pretzel salad is one of my absolute favorite desserts. The buttery pretzel crust combines with the sweet cream cheese layer, jello layer, and fresh berries for the perfect balance of flavors. Sweet, creamy, with just a little saltiness.
Plus, the classic recipe is super simple to make using just a handful of ingredients. The hardest part is waiting for it to chill in the refrigerator so I suggest making it the day before you plan on enjoying it.
Give this easy strawberry pretzel salad recipe a try and I am sure that it will become one of your go-to easy desserts as well!
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
This easy strawberry pretzel salad has 3 layers of deliciousness: a crunchy pretzel crust, no-bake cheesecake filling, and strawberry gelatin topping. Let’s take a look at what you will need to make each layer.
- Crust: crushed pretzels, melted butter, sugar
- Cream Cheese Filling: cream cheese, sugar, whipped topping
- Strawberry Topping: strawberry gelatin, boiling water, and sliced strawberries
Supplies
- 9 x 13 baking dish
- mixing bowls
- measuring cups and spoons
- hand mixer
- spatula
How to make strawberry pretzel salad
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Combine the crushed pretzels, melted butter, and sugar and press into an even layer in the bottom of a 9×13 baking dish. Bake for 8 minutes as directed in the recipe card below and then allow to cool fully.
Step 2: Whip together the cream cheese and sugar. Fold in the whipped topping.
Step 3: Spread the cream cheese mixture evenly over the cooled crust, making sure to cover and “seal in” the pretzel layer completely. Refrigerate for 1 hour.
Step 4: Meanwhile, dissolve jello in boiling water and set aside to cool fully.
Step 5: When the dish is ready to be removed from the fridge place the sliced strawberries over the top of the cream cheese mixture and pour the cooled jello mix over the strawberries. Chill until set (at least 4 hours, overnight is best).
Slice and serve, enjoy your classic strawberry pretzel salad!
Storage
Cover and store in the refrigerator for up to 3 days.
I do not recommend freezing this delicious dessert salad.
Additions and variations
- Swap the fruit. Other berries or fruits such as peaches would taste great in the recipe.
- Use frozen strawberries. I prefer using fresh strawberries but if you can’t find any frozen berries will work in a pinch. Be sure to defrost them and drain them well before using them.
- Swap the jello. Try the recipe with other flavors of gelatin.
- Garnish. Top each piece with a dollop of whipped topping and/or fresh berries for a lovely presentation.
Tips for the best strawberry pretzel salad
- Crush the pretzels first, then measure. You will likely need about 3 cups of pretzels twists to make 2 cups of crushed pretzels. You can crush your pretzels in a food processor or by hand with a freezer baggie and rolling pin.
- Dry your strawberries well after washing. You don’t want to add moisture to the topping which can cause it to become runny.
- Take your time. Make sure that each layer is fully cooled/chilled before adding the next.
- Seal in the pretzel crust layer. Make sure that you spread the cream cheese filling all the way to the edges. This will prevent any of the jello from seeping down into the crust and making it soggy.
Strawberry Pretzel Dessert: FAQ
Absolutely! In fact, I recommend using fresh strawberries for this pretzel salad.
I do not recommend freezing this dessert as jello and cream cheese do not freeze particularly well.
Strawberry pretzel salad is actually best when made a day ahead. Making it ahead gives the layered dessert time to firm up as well as time for the flavors to incorporate.
I highly recommend using whipped topping because it keeps better and doesn’t cause the pretzel layer to become soggy. However, if Cool Whip isn’t available where you live you can use whipped cream instead. Just be aware that it can change the texture of the finished dish.
More Strawberry Dessert Recipes
- Strawberry Jello Pie – easy no-bake dessert!
- Strawberry Jello Poke Cake
- No Bake Strawberry Cheesecake
- Strawberry Icebox Cake
Strawberry Pretzel Salad
Ingredients
For the crust:
- 2 cups crushed pretzels
- ¾ cup unsalted butter melted
- 3 Tablespoons granulated sugar
For the filling:
- 1 8 oz package cream cheese, softened
- 1 8 oz container whipped topping, thawed
- 1 cup granulated sugar
For the topping:
- 3 cups strawberries washed, trimmed and sliced
- 1 6 oz package strawberry jello
- 2 cups boiling water
Instructions
- Preheat the oven to 400°F degrees.
- In a medium bowl, combine the crushed pretzels, melted butter, and sugar. Press into the bottom of a 9×13 baking dish and bake for 8 minutes. Remove and allow to cool fully.
- In a large bowl with an electric mixer, beat the cream cheese and granulated sugar together until smooth. Fold in the whipped topping until just combined. Spread the cream cheese mixture over the cooled pretzel crust and chill in the refrigerator for 1 hour.
- Meanwhile, mix together the boiling water and jello mix until dissolved. Set the jello aside to cool fully.
- Place the sliced strawberries over the top of the cooled cream cheese layer and pour the cooled jello mix over the strawberries. Return to the refrigerator and chill for at least 4 (overnight is best) until fully set and firm.
Notes
- Storage: Store covered in the refrigerator for up to 3 days.
- Crush the pretzels first, then measure. You will likely need about 3 cups of pretzels twists to make 2 cups of crushed pretzels. You can crush your pretzels in a food processor or by hand with a freezer baggie and rolling pin.
- Dry your strawberries well after washing. You don't want to add moisture to the topping which can cause it to become runny.
- Take your time. Make sure that each layer is fully cooled/chilled before adding the next. I recommend making the dessert a day before you plan on serving it.
- Seal in the pretzel crust layer. Make sure that you spread the cream cheese filling all the way to the edges. This will prevent any of the jello from seeping down into the crust and making it soggy.
Nutrition
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