Strawberry Pretzel Salad is an old-fashioned treat everyone will enjoy! A perfect blend of salty and sweet. Featuring a buttery pretzel crust, followed by a light cream cheese layer, and mouthwatering strawberry Jell-O topping filled with more strawberries! This pretzel salad is a Southern, no-bake dessert that has been popular at potlucks, picnics, gatherings, and more!
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Jump to:
- Why is it called Pretzel Salad?
- Ingredients for Strawberry Pretzel Salad
- How to make Strawberry Pretzel Salad
- What kind of Pretzels are best for Pretzel Salad?
- Tips for the best no-bake dessert
- Fresh versus Frozen Strawberries
- How to Make Pretzel Salad Ahead of Time
- Storage Instructions
- Recipe Variations
- FAQ’s
- More Strawberry Recipes to try:
- Strawberry Pretzel Jello Salad
Why is it called Pretzel Salad?
This recipe is far from your typical salad! In fact, it most definitely is NOT a salad at all. The name is one that has been passed down for many generations, therefore, I wasn’t about to go and change it! More dessert than salad, this recipe comes from a category of desserts called “dessert salads”. Similar to Ambrosia Salad, Watergate Salad, and more! Also try my Lemon Pretzel Salad for a yummy variation!
Ingredients for Strawberry Pretzel Salad
See printable recipe card at bottom of post for full ingredient amounts and instructions
- Strawberry Jello
- Boiling Water
- Pretzels– salted
- Sugar
- Unsalted Butter
- Cream Cheese– softened
- Whipped Topping
- Strawberries– fresh is best
How to make Strawberry Pretzel Salad
Strawberry pretzel salad is basically a pretzel crust with a no-bake cheesecake filling topped with strawberries and fruit-flavored gelatin. Simple to make using these few instructions.
- Crust- Combine crushed pretzels with melted butter and ¼ cup sugar. Press into bottom of 9×13 pan. Bake for 10 minutes in oven.
- Filling- Combine cream cheese, ½ cup sugar, and whipped topping. Spread mixture evenly over pretzels. Refrigerate.
- Strawberry Topping- Combine the Jell-O with boiling water and strawberry slices. Pour carefully over cream cheese mixture and refrigerate until set.
What kind of Pretzels are best for Pretzel Salad?
Small, salted pretzels are the best to use due to the fact they crush easily and add that salty addition to the crust. Plus, they are easier to measure as compared to large pretzels that often fill up an entire measuring cup in just a few pretzels.
Tips for the best no-bake dessert
- Be sure to use room temperature cream cheese and fully thaw the cool whip prior to assembling this dessert.
- Spread the cream cheese layer evenly to each and every side to create a perfect seal from layer to layer. This prevents the Jell-O from mixing into the cream cheese layers.
- Allow the Jell-O to fully cool down before pouring on top of the cream cheese layer.
- Follow the recipe instructions below versus the package directions as they will be slightly different.
Fresh versus Frozen Strawberries
In this recipe, I prefer using fresh strawberries as the texture holds up well and is a nice addition to the Jell-O layer. However, frozen berries work great too as they help “set” the Jell-O a bit prior to pouring onto the cream cheese layer. Either way, you can’t go wrong.
If using fresh slices, simply let the jello cool to room temperature before adding the strawberries and pouring the jello over the cream cheese filling.
How to Make Pretzel Salad Ahead of Time
Pretzel Salad needs a minimum of 2-3 hours, preferably longer to chill in the refrigerator. This dish is best when made at least ½ day ahead of when serving, however, it is best to not make this more than one day in advance as the pretzels will get soggy as not as crisp.
Unfortunately, this sweet treat does NOT freeze well.
Storage Instructions
When storing prior to enjoying OR as leftovers, simply cover pan and keep in refrigerator until ready to enjoy. Leftover pieces of this dessert will last up to 4-5 days in the refrigerator. Because of the jello layer on top, I do not recommend freezing this recipe.
Recipe Variations
The strawberry, cream cheese, and pretzel combination is the classic, go-to way to make this tasty dessert, however, you can also branch out and use different fruits and Jell-O flavors to change things up. Try Raspberry Jell-O and raspberries for a tasty change.
If you are serving to a crowd, stick to making this in a 9×13 baking pan. If you are serving to a smaller crowd, another fun idea is to serve these in individual containers. From small jars, ramekins, and more…it offers a fun alternative to the large pan.
FAQ’s
Can I use something different for the crust? Absolutely! Pretzels are the classic way to make the crust, however, Ritz crackers (crushed), graham crackers, or Vanilla Wafers all work great too!
What is the best way to crush the pretzels? Place them in a Ziplock bag and roll them with a rolling pin (or pound with a meat mallet) until well crushed. Or, pulse in a food processor until finely crushed.
Can I use homemade whipped cream? Cool Whip is more stable and will hold its shape better when mixed with the cream cheese, therefore, I don’t recommend using homemade.
More Strawberry Recipes to try:
Strawberry Lemon Shortbread Bars– moist, dense, tangy, and sweet, these Strawberry Lemon Shortbread Bars are a tasty fruit treat that’s perfect for summertime!
Strawberry Quick Bread– a great way to use up those fresh summer strawberries! This bread comes together in no time, is packed with juicy berries, and is a family favorite!
Strawberry White Chocolate Pie– creamy, delicious, and perfectly sweet! Next time that sweet tooth craving hits, this is just the pie to try!
Strawberry Coffee Cake– combining fresh strawberries and crumb topping in this coffee cake, this recipe is sure to please!
Easy Strawberry Coconut Daiquiri’s- using only 5 ingredients, this Strawberry Coconut Daiquiri comes together in no time and is quite the refreshing cocktail!
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Strawberry Pretzel Jello Salad
Ingredients
- 6 oz Strawberry Jello
- 2 cups Boiling water
- 2 cups Pretzels, crushed
- ¼ cup Sugar
- 8 tablespoon Unsalted Butter
- 8 oz Cream Cheese, softened
- ½ cup Sugar
- 8 oz Whipped Topping, thawed
- 1 lb Strawberries, sliced
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the jello package and boiling water. Stir until completely dissolved and allow to cool to room temperature.
- In a medium saucepan, melt the butter and add in ¼ cup sugar. Mix in crushed pretzels.
- Transfer pretzel mixture to a 9 x 13 baking pan and use a fork to press mixture evenly on bottom of pan.
- Place pan in oven for about 10 minutes. Remove from oven and allow to cool to room temperature.
- While pretzel layer is cooling, mix together the cream cheese and ½ cup sugar using a hand held mixer until combined.
- Fold in the whipped topping.
- Spread mixture evenly over cooled pretzels making sure to cover entire pan side to side.
- Refrigerate pan for 30 minutes.
- Mix sliced strawberries into room temperature jello mixture.
- Pour jello over cream cheese layer evenly and place in refrigerator for about 2-3 hours, or until set up.
- Serve and enjoy!!
Nutrition
Cher says
i make it without the strawberries, as i dont like fruit in my jello. its still really good.
Kristin says
Great idea too!! Yum!!
PAM GARDNER says
Can I make this with frozen thawed strawberries?
Kristin says
Absolutely! Just drain any excess liquid so there isn’t additional moisture! Enjoy!
Marie says
This looks great! Kristen, how many .3 oz packages of jello will we be needing? I’m wondering if the 12 oz of jello is AFTER the jello has been officially set. Maybe it’s a silly question, I just don’t work with jello very often. 🤦🏻♀️ Thanks!
Kristin says
If using the 3 ounce packages, you will need 2 boxes to equal 6 ounces total for the jello portion! Hope you enjoy!!
Martha Farley says
My daughter is allergic to coconut and some other things in cool whip. I have been making this salad with homemade whipped cream that I sweeten with 1-2 Tbs. Of powdered sugar. I have done this for 7-8 years. It is wonderful. Just whip your cream until it stands in peaks when you remove the beaters. Never had a problem. It is soooo good!
Kristin says
What a wonderful idea! Thanks for sharing!
Liz says
My pretzel mixture never hardens and whip mixture just pulled up the crushed pretzels so I couldn’t spread it. I had to throw it all away :(. This is my 4th attempt at making this over the years and it somehow never has never worked for me! Not sure what I am doing wrong??
Kristin says
Are you letting the pretzel mixture cool completely? Are you baking the pretzel mixture immediately or could it be sitting out a bit first, prior to oven? Are you using softened/room temperature cream cheese so the mixture is easily spreadable by the time the whipped topping is added?
DM says
My family always makes this in a bundt pan, which makes for a beautiful presentation, and also eliminates the problem you mention of the cream cheese layer being difficult to spread on the pretzel layer, since in the bundt pan you assemble in reverse order. Make the strawberries in jello first. Then spread the cream cheese layer on that, and then wait until serving to put on the pretzel layer (so pretzels don’t get soggy). Then flip the bundt to unmold. Voila, beautiful and delicious (if you like sweet).
Kristin says
That’s an awesome idea too, yum! I will need to try that, thanks!
JZ says
How are you baking the pretzel crust if it is now on top? Do you still bake in a pan and then somehow piece it into the bundt pan?
Kristin says
You would still need to bake it as the crust and then when serving, you can flip the piece over so the pretzel is on top I would think!
Sheryl Rose says
Delicious and easy. Prep of strawberies not included in prep time . Neither is heating up the oven!
Kristin says
Glad you enjoyed! I will take a look into the prep times and adjust the time accordingly. Thanks!!
Marie says
This looks so delicious!
Is the 12 oz of jello the jello powder still in the package? Or is it the amount of jello we are supposed to have after we’ve prepared it? Just wondering how many packages of jello I need to buy, here..
Kristin says
You will use a 6 ounce package of jello.
Pamela says
Made this and I couldn’t get it out of the pan, what am I doing wrong I even sprayed it with baking spray.
Kristin says
Hmmm, that is a good question. If you’re using a non-stick and even spraying, it shouldn’t stick as the layer creates a crust, but isn’t firm enough to stick. Could it be over baked by chance?
Pat says
Thought someone else would ask this question, but I don’t see it. Do you measure the pretzels after crushing or before?
Thanks.
Kristin says
After crushing, measure the pretzels!! Hope you enjoy!