Why You’ll Love Strawberry Pretzel Salad Recipe
This retro dessert blends crunchy, salty pretzels with a smooth, creamy center and a fruity strawberry layer for the ultimate texture and flavor contrast. It’s easy to make ahead, travels well, and always gets rave reviews from family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
CRUST:
2 cups crushed pretzels
3/4 cup (1 1/2 sticks) melted butter
3 tablespoons granulated sugar
CREAMY FILLING:
1 (8‑ounce) block cream cheese, softened to room temperature
1 cup granulated sugar
1 (8‑ounce) carton Cool Whip, thawed
STRAWBERRY TOPPING:
1 (6‑ounce) box strawberry flavored Jell‑O
2 cups boiling water
1 cup cold water
4 cups sliced fresh strawberries
Directions
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Preheat oven: Heat to 400°F.
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Make crust: In a medium bowl, mix crushed pretzels, melted butter, and sugar until evenly combined. Press firmly into the bottom of a 9×13‑inch glass baking dish. Bake for 10 minutes, then let cool completely.
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Prepare filling: In a large bowl, beat the cream cheese and sugar with a handheld mixer until smooth and fluffy. Gently fold in the Cool Whip. Spread evenly over the cooled pretzel crust and chill in the refrigerator for at least 60 minutes.
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Prepare strawberry layer: In a large bowl, add the Jell‑O and pour boiling water over it. Stir until completely dissolved (about 2 minutes). Add cold water and refrigerate until the mixture slightly thickens. Fold in the sliced strawberries.
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Assemble: Gently pour the strawberry mixture over the creamy layer. Refrigerate until fully set, about 4–6 hours or overnight.
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Serve: Slice into squares and enjoy chilled.
Servings and timing
Servings: 16 squares
Prep time: Includes chilling time
Cook time: 10 minutes
Total time: About 8 hours 10 minutes (mostly chilling)
Variations
• Pineapple twist: Fold in 1 cup well‑drained crushed pineapple with the strawberries for a tropical variation.
• Homemade whipped cream: Substitute homemade whipped cream for Cool Whip for a fresher filling (best served the same day).
• Alternate fruits: Try raspberries with raspberry Jell‑O or mandarin oranges with orange Jell‑O for fun flavor swaps.
Storage/Reheating
• Refrigerator: Store covered in the refrigerator for 3–4 days; the crust stays crisp when sealed properly.
• Freezing: Not recommended, as the Jell‑O layer changes texture when frozen.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes! Homemade whipped cream can be used, but it tends to soften faster than Cool Whip. Fold it gently into the cream cheese layer for the best texture.
How do I keep the crust from getting soggy?
Make sure the creamy layer reaches all the way to the edges of the crust — this seals it so the Jell‑O mixture won’t seep underneath.
Can I use frozen strawberries?
Yes, just thaw and drain them first so excess liquid doesn’t prevent the gelatin from setting.
Can this dessert be made ahead?
Absolutely! In fact, chilling overnight gives the cleanest slices and best flavor.
Why does the Jell‑O layer run?
If the Jell‑O is too thin when poured, it can run. Let it thicken slightly in the fridge (like loose egg whites) before adding the fruit and pouring over the filling.
What if my crust tastes too salty?
The salty–sweet contrast is part of the charm, but reducing the pretzel amount slightly or adding a touch more sugar can mellow it if preferred.
Can I use a different crust?
Yes, you can use graham cracker or cookie crusts, though they’ll change the flavor profile and will be sweeter without the salty contrast.
How do I slice clean pieces?
Use a knife warmed under hot water and wiped dry between cuts for neat, clean squares.
Is this really a salad?
Despite the name, this dish is a dessert — its “salad” title comes from the retro gelatin‑based recipe tradition.
Can I use flavored gelatin other than strawberry?
Yes — feel free to experiment with flavors like raspberry or orange for a fun twist on the classic.
Conclusion
Strawberry Pretzel Salad is a timeless retro dessert that delivers a unique combination of salty and sweet in every bite. With layers of crunchy crust, fluffy creamy filling, and vibrant strawberry topping, it’s a make‑ahead favorite for summer gatherings, holiday meals, or anytime you want a nostalgic treat that disappears fast.
Strawberry Pretzel Salad
Strawberry Pretzel Salad is a classic Southern dessert with a salty-sweet pretzel crust, creamy cheesecake-like filling, and a strawberry Jell-O topping with fresh strawberries. It’s perfect for potlucks, BBQs, and holidays.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake, Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 (8-ounce) container frozen whipped topping, thawed
- 2 (3-ounce) packages strawberry Jell-O
- 2 cups boiling water
- 2 (10-ounce) packages frozen strawberries, sliced (or 4 cups fresh strawberries, sliced)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar. Press into the bottom of a 9×13-inch baking dish. Bake for 10 minutes. Remove and let cool completely.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Fold in the whipped topping until well combined. Spread the mixture evenly over the cooled crust, making sure to seal the edges to prevent the Jell-O from seeping through. Chill in the fridge for at least 30 minutes.
- In a separate bowl, dissolve the strawberry Jell-O in 2 cups boiling water. Stir in the sliced strawberries. Let the mixture cool to room temperature but not set. Carefully pour over the cream cheese layer.
- Refrigerate for at least 4-6 hours, or until the Jell-O layer is fully set. Slice and serve cold.
Notes
- Make sure the cream cheese layer is sealed to the edges of the pan to prevent the Jell-O from leaking into the crust.
- Chill each layer as directed for best results.
- You can use fresh or frozen strawberries. If using frozen, thaw them first.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
