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Plate with Strawberry Pretzel Salad with a fork and a fresh strawberry.
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5 from 25 votes

Strawberry Pretzel Salad

Strawberry Pretzel Salad is a long time family favorite! The crunchy pretzel crust is layered with a smooth cream cheese filling, and a fresh strawberry gelatin layer on top. 
Prep Time20 minutes
Cook Time8 minutes
Refrigeration4 hours
Total Time4 hours 28 minutes
Course: Dessert
Cuisine: American
Keyword: Jello Salad, Strawberry Pretzel
Servings: 15
Calories: 297kcal
Author: Emily Walker

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.
    Baking dish with pressed pretzel crust.
  • While the crust is baking, wash and slice fresh strawberries.
    Cutting board with sliced strawberries and a knife.
  • Beat sugar, cream cheese, and Cool Whip in a medium-sized bowl.
    Bowl with whipped cool whip and cream cheese. Mixing beaters on the side.
  • 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.
    White cream cheese layer in a dish.
  • Mix Jello and boiling water until dissolved. Add strawberries.
    Strawberries in a bowl of strawberry jello. Wooden spoon on the side.
  • 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.
    Strawberries and unset strawberry jello in a dish.

Video

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

Calories: 297kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 290mg | Potassium: 94mg | Fiber: 1g | Sugar: 30g | Vitamin A: 517IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 1mg