Strawberry Pretzel Salad
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If you’re looking for something unique, easy to make, and incredibly delicious, this Strawberry Pretzel Salad recipe is just the thing! It’s refreshing and packed with fresh strawberries, sweet cream cheese, and crunchy pretzels. Whether it’s your first time making the dish or you’re reviving fond memories of summers past, this sweet-and-salty flavor combination is usually the first dish gone at picnics and parties.
This Strawberry dessert with pretzels is a Southern classic that’s perfect anytime, especially during summer. It’s made with a sweet and crunchy pretzel crust, a layer of smooth cream cheese filling, and fresh strawberries and gelatin. Combining sweet, salty, creamy, and strawberry flavors creates a sweet treat that’s hard to resist.
Strawberry Pretzel Salad Ingredients and Substitutions
Pretzels – I used mini twists and measured those before crushing. It will be about 6 and a half cups.
Sugar – white granulated sugar is used in the crust and the cream cheese layer.
Butter – I use salted butter in most of my recipes. You can use unsalted butter without any changes, as plenty of salt is in the pretzels.
Strawberry gelatin mix – you can use a brand name or generic.
Cream cheese – this is just used for the filling; you can use regular, Neufchatel cheese, or non-fat.
Whipped topping – frozen, non-dairy whipped topping or homemade stabilized whipped cream.
Strawberries – I usually use fresh strawberries that have been washed and hulled. You can use frozen sliced strawberries with no issues. You don’t even have to thaw them.
How to Make Strawberry Pretzel Salad
1. Preheat your oven to 350℉.
2. Lightly spray the bottom of a 9 X 13 pan with baking spray.
3. Combine the pretzel crumbs and sugar in a medium bowl.
4. Add the melted butter and stir until the butter is evenly mixed in.
5. Press the crust mixture firmly into the bottom of the prepared baking pan.
6. Bake the crust in the preheated oven for 8 minutes.
7. Allow the crust to cool completely.
While the crust is cooling, we’ll prepare the jello layer:
8. Combine the jello mix with 2 cups of hot water and stir for about 2 minutes until well combined.
9. Add the cold water to the gelatin and stir to combine.
10. Set the jello aside to cool.
11. Combine the softened cream cheese and remaining granulated white sugar in a separate bowl. Mix until smooth and creamy.
12. Add the whipped topping to the cream cheese mixture and gently fold it in.
13. Once the crust has completely cooled, dollop spoons of the cream cheese mixture evenly over the crust.
14. Smooth the cream cheese over the entire crust, sealing it in.
15. Place the sliced strawberries evenly over the cream cheese. Don’t worry about being perfect, many of them will float away and many will float to the top.
16. Gently pour the cooled jello over the strawberries.
17. Put the Strawberry Pretzel Salad into the refrigerator.
18. Refrigerate until the jello is set, which usually takes 4 to 6 hours.
Pro Tips
Remember to spray the bottom of your pan to prevent the pretzel crust from sticking.
When crushing the pretzels, leave some slightly larger pieces; you don’t want all fine crumbs like a graham cracker crust.
Using 16 ounces of cream cheese ensures complete crust coverage with no gaps for the jello mixture to seep through, creating well-defined layers.
It’s normal for the strawberries to slide off the cream cheese layer; you cannot do much to prevent it.
When pouring the jello, pour it over the back of a spoon or directly over a strawberry piece to avoid creating holes in the cream cheese layer. Be careful not to let any jello spill into the crust.
Storing Strawberry Pretzel Salad
Strawberry Pretzel Salad should be stored in the refrigerator to keep it fresh. Cover the dish with plastic wrap or a lid and make sure it’s tightly sealed to prevent air from getting in. The cream cheese filling and gelatin topping can spoil quickly and will melt if left at room temperature for too long, so it’s important to refrigerate any leftovers promptly.
When you’re ready to eat the leftover Strawberry Pretzel Salad, you may need to let it sit at room temperature for a few minutes to soften the pretzel crust before serving.
Stored properly in the refrigerator, leftover Strawberry Pretzel Salad should stay fresh for up to three days. Any longer than that, the feel and flavor may deteriorate. If you need clarification on whether the dessert is still good, use your best judgment and check for signs of spoilage such as an off odor, mold growth, or discoloration. Also, check for shrinkage on your jello; just because it’s safe to eat doesn’t mean it will taste good.
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More Cold Desserts
Strawberry Pretzel Salad
Ingredients
- 2 1/2 cups pretzel crumbs about 6 ½ cups mini pretzel twists
- 1 1/2 cups plus 3 tablespoons white granulated sugar
- 3/4 cup melted butter
- 6 ounces strawberry jello mix
- 2 cups hot water
- 1 cup cold water
- 16 ounces cream cheese softened
- 8 ounces of whipped topping
- 2 1/4 cups thinly sliced strawberries about 16 ounces fresh strawberries
Instructions
- Preheat the oven to 350℉.
- Lightly spray the bottom of a 9 X 13 pan with baking spray.
- Combine the pretzel crumbs and sugar.
- Add the melted butter and stir until the butter is evenly mixed in.
- Press the crust mixture firmly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 8 minutes.
- Allow the crust to cool completely.
- While the crust is cooling, make the jello layer.
- Combine the gelatin mix with 2 cups of hot water and stir until combined about 2 minutes.
- Add the cold water to the gelatin and stir to combine.
- Set the jello aside to cool.
- Add the softened cream cheese and remaining granulated white sugar in a separate bowl and mix until smooth and creamy.
- Add the whipped topping to the cream cheese mixture and fold it in.
- Once the crust is completely cooled, dollop spoonfuls of the cream cheese mixture evenly over the crust.
- Smooth the cream cheese over the entire crust and up to the edge of the pan to seal the crust in.
- Place the sliced strawberries evenly over the cream cheese.
- Gently pour the cooled jello over the strawberries.
- Place the Strawberry Pretzel Salad into the refrigerator.
- Refrigerate until the jello is set. 4 to 6 hours.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.