Strawberry Pretzel Salad
This sweet-and-salty “salad” throwback is always a potluck favorite. Strawberry Pretzel Salad with its buttery pretzel crust, creamy middle layer, and fruity topping, it hits every sweet-creamy-salty note. Whether you call it a jello salad or a jello dessert, it always disappears fast at any family gathering.
This dessert is all about the layers! It’s got a base of crunchy crushed pretzels on the bottom, smooth and sweet cream cheese in the middle, and a bright strawberry Jello layer on top with fresh berries. It slices up beautifully and holds together just enough to serve like a dream.
Perfect for Summer BBQs or Potlucks
This is the ultimate summer dessert. Cool and refreshing on the table when everything is looking wilted and warm. Of course if you have an insulated carrying bag it will be even more inviting on the table!
Bring this “salad” to summer BBQs, potlucks, or holiday dinners and watch it go fast.
What You Need To Make This Strawberry Pretzel Salad
Take a quick look through the ingredients before you shop so you have everything on hand—especially the Jello and berries.
- pretzel twists
- unsalted butter
- sugar (Looking for a sugar swap? These are the best options)
- cream cheese
- frozen whipped topping
- vanilla
- strawberries
- strawberry Jello mix
- water
You can swap in sugar-free Jello or low-fat or sugar free whipped topping with great results. Store-brand ingredients work just fine here, too.
Change It up And Make It Patriotic
You can switch out the jello layer for blueberry jello and make this salad patriotic for the Fourth of July or Memorial Day. OR just make the Mixed Berry Pretzel Salad which is already red, white and blue.
Or make the Raspberry Pretzel Salad for a fun twist on this classic strawberry flavor!
Storage
This salad is best made the same day you want to eat it. BUT if you need to you can make up to two days in advance. The crust will start to soften but still be good when you make it two days in advance.
Be sure to cover this dish tightly once you’ve made it. This will keep it fresh and tasty in the fridge.
Strawberry Pretzel Salad
Ingredients
For the crust:
- 1 pkg pretzel twists (enough for 2 ½ cups crushed)
- ¾ cup unsalted butter, melted
- ¼ cup sugar
For the cream cheese layer:
- 8 oz cream cheese, softened
- ¾ cup sugar
- 8 oz frozen whipped topping, thawed
- 1 tsp vanilla extract
For the strawberry layer:
- 16 oz sliced strawberries
- 6 oz strawberry Jello mix
- 2 cups water
Optional toppings:
- Additional strawberries
- Additional pretzels
- Additional whipped topping
Instructions
Prepare the crust:
- Preheat oven to 375°F (190°C)
- Spray a 13×9-inch baking dish with nonstick spray and set aside
- Use a food processor to crush pretzels into coarse crumbs (about 2 ½ cups)
- In a medium bowl, mix crushed pretzels with melted butter and sugar
- Press the mixture firmly into the bottom of the prepared dish
- Bake for 10 minutes, then allow to cool completely
Make the cream cheese layer:
- In a stand mixer, beat softened cream cheese, sugar, and vanilla until smooth
- Fold in the whipped topping until fully combined
- Spread evenly over the cooled pretzel crust, sealing to the edges
- Chill for at least 30 minutes
Make the strawberry layer:
- In a saucepan, bring 2 cups of water to a boil
- Remove from heat and stir in strawberry Jello mix until dissolved
- Allow the Jello to cool to room temperature
Assemble the salad:
- Remove the chilled baking dish from the fridge
- Slice strawberries and layer them evenly over the cream cheese mixture
- Pour cooled Jello gently over the berries
- Chill for 3–4 hours or until fully set
To serve:
- Top with whipped topping, additional berries, and pretzels if desired
Video
Notes
- Store covered in the fridge for up to 2 days
