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Slice of strawberry pretzel salad on a white plate with a fork.

Strawberry Pretzel Salad

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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.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Refrigerator time 7 hours
Total Time 7 hours 30 minutes
Servings 12 servings
Calories 460
Author Kim

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. 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!

Nutrition

Serving: 1piece | Calories: 460kcal | Carbohydrates: 54g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 456mg | Potassium: 163mg | Fiber: 1g | Sugar: 39g | Vitamin A: 900IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 1mg