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!
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.
Looking for another refreshing dessert? How about my Lemon Lush recipe?
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
Video
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
Tia says
^^^^ Cooling overnight*** sorry auto correct!
Tia says
I made this dessert the other day and while cooking overnight? The cream cheese mixture settled into the strawberry jello and looked splotchy! I let the Jello to too. Temp cool before pouring so not sure why this happened. Does anyone have any suggestions ?? Thanks
Kristin says
Hmmm, I’ve never had that happen! The only thing I can think of is that the layers weren’t fully set/chilled? The jello must not have been fully set? So weird! I’m sorry that happened! Hopefully it was still good!
Angela Burnett says
The recipe I usually use calls for 2 cups of whipped topping (16oz) 8 oz doesn’t seem like enough to cover the whole dish. Is it a typo?
Kristin says
Nope, not a typo. I use 8oz in mine, but if you wanted to increase, you could! Its combined into the cream cheese, so when combined with the other ingredients, its plenty to cover the dish!
Debbie says
Made this for a work get together today.. everyone absolutely LOVED it!! (It was the only dessert that had no leftovers!!)
Kristin says
Yea! So glad you all enjoyed it! Its a favorite anytime I bring it places!!
Sandi says
Also, so don’t follow the directions on the box of jello? Two cups water instead of four?
Kristin says
Correct, 2 cups boiling water! Enjoy!
Sandi says
I’m making it today for an Easter gathering tomorrow, I am contemplating the chocolate idea, yes or no?
Kristin says
You could definitely do that! A slight drizzle on top?? Adds a nice touch! Enjoy and happy Easter!
Judy says
I accidentally put a half cup sugar in the pretzel mixture will it still work
Kristin says
No problem at all, it will just be a little more sweet than usual, but no worries! Enjoy!
Marcia Hendrie says
If I make this today, Friday will it hold up well until Sunday? Just trying to get things made ahead?
Kristin says
Absolutely! I plan on making it myself today for Easter brunch! Enjoy!
Barb says
Kristen, thank you for sharing your family recipes. Did you use a 9×13 pan? It appears smaller in the photo.
Kristin says
My pleasure!
Yes, I always make this in a 9×13. The pan is smaller because I made (2) 8×8’s instead that day!
Louisa says
Since cool whip has coconut oil in it which I’m allergic to, could dream whip be used instead?
Kristin says
Absolutely! No problem doing that at all!
Mary M Bertuzzi says
I haven’t made this dessert in years, But it is a favorite of everyone. I have to make it for a meeting on Thursday and can’t wait to eat it again.
Kristin says
Its definitely a favorite in my family too! Enjoy!!
June says
I have made this twice and getting ready to make it again tomorrow. My pastor told me I could make this for his family any time I wanted! It is delicious. How do you think it would be with crushed pecans instead of pretzels (I love pecans).
June
Kristin says
Yea! So glad to hear its a hit with you all! As for using pecans, I bet that’s a great idea! Another variation I have tried is using half pretzels, half pecans. It is great as well! Enjoy!
Pat Lyons says
Do you think this could be made a day a head, then frozen ? I want to take it to a luncheon with friends 2 hours from my home.
Kristin says
Sure! Or you could put this in a cooler with ice packs around it as well?? Enjoy!!
Connie says
How do you get the pretzel layer to come out neatly? Mine seems to stick to the pan!
Kristin says
I just use a spatula to flat/press it down evenly!
Kristin says
A favorite in my family!!