Strawberry Pretzel Salad
Strawberry Pretzel Salad is the perfect combination of sweet and salty with delicious fruity flavor. This layered dessert starts with a pretzel crust that’s topped with cheesecake filling, jello and fresh strawberries. It’s the best dessert for parties, holidays or any special occasion.
This strawberry pretzel salad has it all! It’s easy to make, has the most wonderful sweet and salty taste and the contrast of all of the different textures is amazing. You have the crunchy saltiness from the pretzels covered with a creamy, tangy cream cheese filling, and the top layer is strawberry jello with fresh strawberries! This is one of those sweet treats that’s loved by everyone!
You may even remember your grandma making this for special occasions. It’s a vintage recipe that according to Farmers’ Almanac, was first introduced in “The Joys of Jell-O,” first published by General Foods in 1963. Even though it’s more of a dessert, it’s called a salad because of the congealed strawberry Jell-O layer. Jello salads are not really very popular these days, but the strawberry pretzel salad remains an iconic dish, particularly in the South and Midwest where, because of how effortless it is and the large number of servings it produces, it is commonly enjoyed at potlucks, bbqs, holidays and other large gatherings.
Made this for Easter and the whole family absolutely loved this sweet and salty dessert! Thanks so much for the recipe!
— Elvina
Why you will love this recipe
- Delicious nostalgic taste: One bite of this old-fashioned, retro dessert and you’ll be transported back to your childhood!
- The best texture: A combination of the salty, crispy crust with the cold and creamy inside and the fruity Jell-O top is beyond amazing! This is guaranteed to be a hit!
- Serves a crowd: This layered strawberry dessert just makes me think of summer! It’s great for pool parties, barbecues and picnics. It serves 12 people, so there’s plenty to go around!
- Tried and true recipe: Going strong for over 60 years! If you want to make a dessert that you know will be loved by all, this is it!
Ingredients needed
The ingredients needed for this strawberry pretzel salad recipe are all super simple ingredients, which is just another reason why this fruity dessert (or side dish) is so beloved! Here’s everything you need to make it:
Crust
- Pretzels: Use small, salted pretzels (either sticks or twists) so they will be easier to crush.
- Butter: Melted butter adds richness and helps bind the crust ingredients together.
- Granulated sugar: For the perfect amount of sweetness. You can use brown sugar, if preferred.
Filling
- Cream cheese: Use two 8 oz blocks of a good-quality cream cheese. This is an essential ingredient for that signature tangy taste and creamy texture. Philadelphia Cream Cheese is my go-to brand!
- Granulated sugar: Makes the cream cheese layer wonderfully sweet.
- Vanilla extract: Enhances the sweet and tangy flavors.
- Cool Whip: Keeps the cream cheese layer light and fluffy.
Topping
- Boiling water: To make the Jell-O.
- Jell-O: For the strawberry gelatin top layer.
- Strawberries: While I’ve seen this made with frozen strawberries, I prefer the juicy sweetness of fresh strawberries. Additionally, frozen berries can incorporate too much liquid into the jello preventing it from setting properly. They also won’t look as pretty and vibrant since thawed strawberries take on a brownish tint.
How to make this recipe
This crowd pleasing strawberry pretzel dessert is so quick and easy to make! Just be sure to plan ahead for the chill time in the fridge. This takes about 6 hours, but overnight is best. Here’s how everything comes together:
- Crush pretzels: Preheat oven to 350 degrees F. You can crush mini pretzels by placing them in a gallon size zip-top bag and using a rolling pin to crush them into coarse crumbs. You can also pulse the pretzels in a food processor, just be careful not over-process them, as you want there to be varying textures.
- Make the crust: Combine crushed pretzels, melted butter, and sugar in a bowl. Then, evenly press the mixture into the bottom of a 9×13-inch baking dish. Bake 10 minutes and cool completely.
- Make the cream cheese layer: In a large mixing bowl with an electric mixer, beat the cream cheese, sugar and vanilla on medium speed for about 5 minutes, scraping down the sides of the bowl as needed. Use a rubber spatula to fold in the whipped topping into the cream cheese mixture.
- Layer cream cheese mixture over crust: Gently spread evenly over the cooled crust. Cover and refrigerate for one hour.
- Make the strawberry jello layer: After the cream cheese layer has been refrigerated for one hour, whisk together the Jell-O and boiling water for 2 minutes or until the Jell-O has fully dissolved. Cool to room temperature. Stir in the sliced frozen strawberries and allow the mixture to rest for 2 minutes.
- Add Jell-O layer: Spoon or pour the jello mixture directly onto the cream cheese filling layer and spread to form an even layer.
- Chill and serve: Cover and refrigerate for at least 6 hours, or overnight to fully set. Slice and enjoy!
Helpful tips
This layered strawberry Jell-O recipe is super easy to make, but here are some tips, so it turns out perfect every time!
- Substituting Cool Whip: Cool Whip works best because it stays light and airy and doesn’t soften the pretzels too much. Substitute with a more natural version like “True Whip”, if preferred. We do not recommend whipped cream because it will not yield the best texture or have as much sweetness.
- Prep your ingredients: Be sure to use softened cream cheese and don’t forget to thaw the Cool Whip in the refrigerator.
- Seal the crust: Spread the cream cheese layer all the way to the edge to prevent the pretzel crust from becoming soggy.
- Chill time: It’s important to chill in the freezer after adding the cream cheese layer. Ensuring this layer is super cold, makes it easier to spread the Jell-O layer without mixing the two! It’s really key to creating that neat line between the layers.
- Clean slices: To keep your slices clean as you’re serving, pull the knife up after each cut and wipe it off.
- Garnishing: Wait to add any garnish like whipped cream, fresh strawberries or extra pretzels until right before serving, so they stay nice and fresh!
Frequently asked questions
Pretzel salad is made up of 3 components – the crust, the filling and the topping. Although, the ingredients can vary slightly, most recipes contain the same basic ingredients. You make the crust with small pretzels, melted butter and sugar. Make the filling with cream cheese, sugar, whipped topping and vanilla. Lastly, make the topping with Jell-O and fresh berries, usually strawberries, but sometimes raspberries.
It’s necessary to crush the pretzels finely enough, so the crust will hold together and not fall apart. It works best to do this in a food processor. If they are not finely crushed, the crust won’t stay together well. We also recommend using new pretzels that are not stale.
Strawberry fluff is another retro dessert that is not quite the same as strawberry pretzel dessert. Similarly, it is made using strawberry jello, whipped topping and fresh strawberries. However, it does not have layers or a crust. You simply mix all of the ingredients together, and then serve chilled.
Variations
Want to customize this recipe? Here some simple ways to make this strawberry pretzel salad your own:
- Use different fruit: Change up the fruit and try raspberry pretzel salad with raspberry jello and fresh raspberries. Or make a tropical version and use crushed pineapple in syrup and pineapple-flavored Jell-O.
- Individual desserts: Like my banana pudding cups and cheesecake cups, you can make this dessert into individual portions by layering the ingredients in small glasses, jars or ramekins. Use containers that hold around 5.5 ounces, or just under ¾ cup, and it will make 10 servings.
- Different crust: Even though the buttery pretzel crust is what makes this dessert so unique, you could use a graham cracker crust, if preferred. For a graham cracker crust that fits a 9×13-inch pan, combine 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/2 cup melted unsalted butter. Press into the bottom of a 9 x 13 x 2-inch pan. Bake for 10 minutes at 350ºF. Cool before proceeding with the recipe.
Storage and make-ahead recommendations
- Make ahead: You can make this easy strawberry pretzel dessert about 24 hours in advance. Cover the dish with plastic wrap and store in the fridge until serving time.
- Leftovers: Store leftovers covered in the refrigerator for 2-3 days. We do not recommend freezing the dessert, as the taste and texture will not be as pleasant.
More layered dessert recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Strawberry Pretzel Salad
Ingredients
For the crust
- 2 cups crushed pretzels
- ¾ cup butter, melted
- 4 tablespoons granulated sugar
For the filling
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container Cool Whip, thawed
For the topping
- 2 cups boiling water
- 1 (6 ounce) package strawberry flavored Jell-O
- 1 pound (4 cups) fresh strawberries, hulled and sliced
Instructions
- Preheat oven to 350 degrees F.
- You can crush pretzels by placing them in a gallon size zip-top bag and using a rolling pin to crush them into coarse crumbs. You can also pulse the pretzels in a food processor, just be careful not over-process them, as you want there to be varying textures.
- Combine crushed pretzels, melted butter, and sugar in a bowl. Then, evenly press the mixture into the bottom of a 9×13-inch baking dish. Bake 10 minutes and cool completely.
- In a large mixing bowl with an electric mixer, beat the cream cheese, sugar and vanilla on medium speed for about 5 minutes, scraping down the sides of the bowl as needed. Use a rubber spatula to fold in the Cool Whip into the cream cheese mixture. Gently spread evenly over the cooled crust. Cover and refrigerate for one hour.
- After the cream cheese layer has been refrigerated for one hour, whisk together the Jell-O and boiling water for 2 minutes or until the Jell-O has fully dissolved. Cool until it is close to room temperature (don't let it cool too long or it could set). Stir in the sliced frozen strawberries and allow the mixture to rest for 2 minutes. Spoon the Jell-O mixture directly onto the cream cheese filling layer and spread to form an even layer.
- Cover and refrigerate for at least 6 hours, or overnight to fully set. Slice and enjoy!
Notes
- Make ahead: You can make this easy strawberry pretzel dessert about 24 hours in advance. Cover the dish with plastic wrap and store in the fridge until serving time.
- Leftovers: Store leftovers covered in the refrigerator for 2-3 days. We do not recommend freezing the dessert, as the taste and texture will not be as pleasant.
Did you make this recipe?
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I made this for Easter and it was so good!
Made this for Easter and the whole family absolutely loved this sweet and salty dessert! Thanks so much for the recipe!
Sweet and salty go hand and hand! Especially for a dessert. This recipe was simple to make! Thank you
This is a delicious dessert/salad. One that our family enjoys on most holiday dinners and so easy to make. We never tire of it.
This is a family favorite. We make this every year for our annual pool party! Thanks for the great recipe!
Yum! Made this for a birthday party and it was thoroughly enjoyed. There weren’t even any leftovers. I will definitely make this again!
This is a favorite! It is of course not the most nutritious side dish, nor is it really a “salad” (in terms of what we typically consider that to be). But – it’s so tasty, it can be made ahead of time, it feeds a crowd, and people love it. It is a fun, and popular dish to make for potlucks!
This recipe is a hit! I’ve made it about 6 times now and have it requested constantly! I make sure to have enough cooling time between layers and have found using name brand cream cheese holds together a lot better. I do chill my mixing bowl for the cream cheese mixture as well.
Made this for 4th of July and it was perfect!
This dessert was fantastic! I had been looking forward to making it for quite some time, expecting it to be wonderful, and it did not disappoint! It was easy to make, and I loved the mixture of sweet and salty. It is a very pretty dessert as well.
I didn’t have strawberries, so I used raspberries. It turned out delicious. I will make it again with strawberries to compare.
We tried a graham cracker crust and it was awesome!
Delicious & refreshing. The salty pretzel base, cream cheese and sweet strawberries were perfect combo for taste buds.
Delicious & refreshing! Loved it!
I’ve made this fruity jello dessert numerous times and it is always gone in a flash. Our favorite combination is mixed berries, combining strawberries and blackberries, which we pick from the backyard. I always use fresh berries or ones that I freeze, but not sweetened.
The recipe is easy to follow and it turned out well.
I have the THM Just Geletin. Would you use the same amount if that brand?
From the little bit of research that I’ve done, It looks like it should measure the same. Good luck!