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This Strawberry Pretzel Salad layers a crunchy pretzel crust, a fluffy cream-cheese filling, and a jewel-bright strawberry gelatin topping. It’s nostalgic, make-ahead friendly, and always the first empty pan on the dessert table!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This strawberry pretzel salad is a family favorite! I make it several times a year, especially when I have extended family coming! I think that’s why some of them come, just for the salad!” – Linda
“Love this recipe! It’s the perfect sweet treat for any occasion! My kids and husband go crazy for this… YUM!!” – Angela
Why I Love This Salad (Dessert)
I grew up on this retro “salad,” and even though the name says salad, it absolutely eats like dessert. The combo sounds quirky—crushed pretzels, a silky cream-cheese/Cool Whip layer, and a glossy strawberry Jell-O with berries—but one bite and you’re hooked. I serve it all summer on the patio after a cookout, and it fits right in on a Christmas buffet, too. Confession: If you are lucky enough to have leftovers, I love a bowl the next day when the pretzels soften a little… it’s so good.
What to serve it with: Homemade Burgers or Pulled Pork Sandwiches at BBQs, Easter Dinner or Christmas Dinner, or any potluck spread where you want an easy, crowd-pleasing dessert.
🩷 Emily
Ingredients You’ll Need
- Pretzels – Sticks or twists; crush into small pieces (not dust) for the best crunch.
- Butter – Melted; binds the crust so it bakes up crisp.
- Granulated sugar – Sweetens the crust and the cream layer.
- Cream cheese – Softened to room temp so the filling whips smooth.
- Whipped topping (Cool Whip) – Gives the center layer its light, fluffy texture.
- Strawberry gelatin – Regular or sugar-free JELL-O.
- Boiling water – Fully dissolves the gelatin for a clear, even set.
- Strawberries – Fresh is best; frozen works if thawed and well drained.
Ingredient Additions & Substitutions
- Gluten-free: Use a good GF pretzel brand; the rest of the ingredients are typically gluten-free (always check labels).
- Less sugar: Use sugar-free gelatin; reduce sugar in the cream layer to ½–¾ cup or swap in a 1:1 sweetener like allulose/monk fruit; sweeten whipped cream lightly if using homemade.
- Homemade whipped cream: Substitute 3 cups lightly sweetened stabilized whipped cream for Cool Whip (see FAQ for stabilizing).
- Fruit swaps: Try raspberries, blueberries, mixed berries, or mandarin oranges with pineapple.
- Zest it up: Add 1 tsp lemon or orange zest to the cream layer.
- Crunch ideas: Replace part of the pretzels with finely chopped pecans or almonds.
- Chocolate or caramel finish: Drizzle melted chocolate or warm caramel over the chilled top right before serving.
How to Make Our Strawberry Pretzel Salad Recipe
- Pretzel layer – Mix the first three ingredients and press in the bottom of a baking dish. Bake in the oven. Then, let cool completely before adding the next layer.
- Creamy Middle – For the middle layer, use an electric mixer and beat the sugar, cream cheese, and Cool Whip on medium speed in a medium bowl. Spread cream cheese filling over pretzel crust.
- Jell-O layer – Boil cups of water in a large mixing bowl. Mix Jello and boiling water in a large bowl and stir until dissolved. Cool to room temperature. Layer sliced strawberries over cream cheese layer. Pour cooled Jello over strawberries.
- Chill – Refrigerate at least 4 hours before serving.
Recipe Tips
- Crushing pretzels – Crush the pretzels in a food processor or use a plastic bag with a rolling pin. Try to crush them evenly for the best results.
- Thawing strawberries – If using frozen strawberries make sure to thaw them and drain them before adding to the gelatin layer.
- No soggy layers – To avoid soggy pretzels, make sure the cream cheese layer covers the pretzels completely before adding the strawberry jello mixture. That way, the cream cheese filling creates a buffer for the liquid before it sets up.
- Double layers – Typically, I like to double the cream cheese layer, especially if I want to serve a crowd or serve it as more of a dessert than a salad.
- Flip Twist – A sweet reader suggested actually making this strawberry pretzel salad upside down, with the jello on the bottom, the cream cheese layer, and the salty pretzel crust on top to keep the pretzels nice and crunchy. Great suggestion!
- Time – Give yourself time to make this strawberry pretzel salad. It is an easy recipe that takes a bit of time to allow each layer to set up before adding the next layer.
- Clean slices – Warm a chef’s knife under hot water, wipe dry, and slice in straight down presses.
Frequently Asked Questions
You can, but the dessert will be noticeably saltier. If using salted pretzels, make sure your butter is unsalted and expect a more pronounced sweet-salt contrast.
Yes. Use stabilized whipped cream so the layer holds up: whip 1½ cups heavy cream with 2–3 Tbsp sugar to medium peaks; beat in a cooled, melted 1-tsp gelatin bloom; fold into the cream-cheese mixture.
Usually the pretzels were crushed too finely/coarsely, there wasn’t enough butter, it wasn’t pressed firmly, or it was underbaked. Aim for pea-to-rice-sized crumbs, press firmly into an even layer, and bake until lightly fragrant.
Let the crust cool completely; spread the cream layer all the way to the edges to “seal” it; and pour the gelatin on only when it’s cooled to room temperature. Keep the dessert well-chilled until serving.
The gelatin was still warm or the cream layer wasn’t chilled/firm. Cool the gelatin to room temp and chill the cream layer 15–20 minutes before adding the gelatin.
Yes—thaw completely, drain very well, and pat dry. Excess liquid can keep the top from setting cleanly.
Sure thing! This is a fun opportunity to share the strawberry pretzel salad for showers or get-togethers. Divide the layers evenly into individual serving dishes or glasses you are serving it in.
Make Ahead & Storage
- Make ahead: Assemble up to 24 hours in advance for best texture.
- Store: Cover tightly and refrigerate 2–3 days. The crust softens over time, but the flavors are still delicious.
- Freezing: Not recommended—gelatin weeps after thawing.
More Strawberry Recipes
This Strawberry Pretzel Salad hits every note—sweet, salty, creamy, fruity—and it never lasts long. If you try it, I’d love to hear how it went and what fun twists you added. Please leave a star rating and a comment so other readers can find and love it, too! 🍓❤️
Strawberry Pretzel Salad
Video
Ingredients
- 2 cups pretzel sticks, crushed
- ¾ cup butter, melted
- 3 tablespoons sugar
- 8 ounces cream cheese , softened
- 1 cup sugar
- 8 ounces Cool Whip
- 6 ounces strawberry gelatin, unprepared
- 2 cups boiling water
- 3 cups fresh strawberries
Instructions
- Mix the first three ingredients and press in the bottom of a 9 x 13 pan. Bake at 375 degrees for 8 minutes. Let cool completely.
- While the crust is baking, wash and slice fresh strawberries.
- Beat sugar, cream cheese, and Cool Whip in a medium-sized bowl.
- Spread cream cheese filling over pretzel crust. Be sure to cover all edges of the pan to keep the jello from seeping into the pretzel crust.
- Mix Jello and boiling water until dissolved. Cool to room temperature.
- Carefully spoon and arrange the strawberries first over the the cream cheese cool whip filling. Pour Jello over the strawberries. Refrigerate at least 4 hours before serving.
Notes
- Raspberry Version: Fresh raspberries and raspberry gelatin can be used instead of strawberries and strawberry gelatin.
- Crunch insurance: Make sure the cream layer touches all sides to prevent soggy crust.
- Frozen berries: Thaw and drain very well before adding.
- Gluten-free: Use GF pretzels; verify labels on other ingredients.
- Less sugar: Sugar-free gelatin + ½–¾ cup sugar (or 1:1 substitute) in the cream layer.
- Extra creamy: Double the cream layer or serve “upside-down” with pretzel crumble on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is amazing!! I wasn’t expecting it to be soooo yummy! 😋
So glad you liked it! Happy holidays!