This post may contain affiliate sales links. Please read my disclosure policy.
Strawberry Pretzel Salad is no salad at all, but a delicious dessert made with easy store-bought ingredients like Jell-O, Cool Whip, pretzels and strawberries. Always a hit at potlucks and picnics. Want another fresh strawberry dessert? Try my Strawberry Pie (with Jello!). It’s to die for!
What is Strawberry Pretzel Salad?
Strawberry pretzel salad is actually a DESSERT! It is made in layers starting with a crust made with crushed pretzels, a creamy layer made with a mixture of cream cheese, sugar, and whipped cream, and a layer of strawberry gelatin and fresh strawberries. The pretzel crust provides a salty and crunchy base, while the creamy layer adds a rich and smooth texture, and the strawberry layer adds a sweet and fruity flavor. It’s the perfect side for summer picnics and potlucks!
Variations
There are many variations you can try with this classic dessert, so feel free to experiment with different fruits, Jell-O flavors, and toppings to create your own unique version of strawberry pretzel salad. Here are a few common flavors:
- Raspberry pretzel salad: Replace the strawberries with fresh raspberries or a mixture of berries.
- Blueberry pretzel salad: Use fresh blueberries instead of strawberries and try adding lemon zest to the cream cheese layer for a burst of flavor.
- Peach pretzel salad: Replace the strawberries with diced fresh peaches and add a sprinkle of cinnamon to the cream cheese layer.
- Pineapple pretzel salad: Use crushed pineapple instead of strawberries and add shredded coconut to the cream cheese layer.
- Chocolate pretzel salad: Add a layer of chocolate ganache between the pretzel crust and cream cheese layer for a decadent twist on this classic dessert.
- Cheesecake pretzel salad: Swap the cream cheese layer for a no-bake cheesecake filling, and add a layer of fresh fruit or fruit compote on top.
- Nutella pretzel salad: Mix Nutella into the cream cheese layer for a chocolatey twist, and top with sliced bananas or chopped hazelnuts.
How to Make Strawberry Pretzel Salad
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is what you can expect when making this recipe:
Prep the Jell-O Layer
Add package of Jell-O to a small bowl. Pour in 2 cups of boiling water, whisking until completely dissolved. Cool to room temperature.
Make the Pretzel Layer
Place pretzels in a zip bag. Using a mallet or rolling pin crush into small crumbles.
Add butter and sugar to a small sauce pot and cook on medium heat to melt butter, stirring occasionally to completely dissolve sugar. Remove from heat, then add pretzel crumbs, stirring to combine.
Bake + Cool
Pour pretzel mixture into a 9×13 baking dish, pressing down to create an even layer on bottom of dish.
Bake for 10 minutes. Cool to room temperature.
Make the Cream Cheese/Whipped Cream Layer
In a mixing bowl, using a hand mixer or stand mixer beat the cream cheese and sugar until fluffy, about 2 minutes…scraping sides of bowl as needed.
With a spoon or spatula, fold the Cool Whip into the cream cheese mixture until no white streaks remain.
Spread Over Cooled Pretzel Layer
Evenly spread cream cheese/Cool Whip mixture over cooled pretzels being sure to create a seal all around baking dish so the Jell-O doesn’t seep through and you have nice clean layers.
Refrigerate for 30 minutes.
Can I use homemade whipped cream instead of Cool Whip?
Fresh homemade whipped cream can be used instead, but is not recommended as it tends to make the pretzels soggy. Cool Whip is more stable and the better choice for this recipe.
Assemble
Evenly disperse sliced strawberries overtop cream cheese layer.
Evenly pour Jell-O overtop strawberries. This should completely fill the dish, but if your dish is not deep enough, you may need to omit some of the Jell-O mixture to avoid overflowing. This will not affect the final outcome.
Cover dish with plastic wrap and refrigerate for 2-4 hours or until Jell-O is set.
Note: I like to place the baking dish on a baking sheet first to make for easier transfer since the Jell-O is not set and fills the dish to the tippy top.
Cut + Serve
Serve cold in square portions and store in the refrigerator.
Storing Strawberry Pretzel Salad
If you have leftovers, cover dish with plastic wrap or foil to prevent it from drying out in the fridge. Find a level spot for it in the fridge. We don’t want everything to slide to one end.
Can I make this in advance?
Yes! You can make this 1-2 days before you want to serve it.
Can I freeze Strawberry Pretzel Salad?
No, I wouldn’t recommend freezing it. The pretzel crust will become soggy and the texture of the cream cheese layer will change and be grainy.
More Potluck Sides to Try!
I hope you love this salad aka dessert! It’s a good one and always one that disappears quickly at potlucks and get togethers. Be sure to print, save, bookmark and share this recipe. The printable recipe card is below. Have a fabulous day, friends! 🙂
Strawberry Pretzel Salad
Ingredients
for Jell-O layer
- 2 cups boiling water
- 6 oz strawberry Jell-O mix
- 16 oz strawberries fresh or frozen (hulled & sliced)
for pretzel layer
- 2 1/2 cups salted pretzels (measured before crushing)
- 3/4 cup butter unsalted
- 3 tbsp granulated sugar
for cream cheese/whipped cream layer
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 8 oz Cool Whip* thawed in refrigerator
Instructions
for Jell-O layer
- Add package of Jell-O to a small bowl. Pour in 2 cups of boiling water, whisking until completely dissolved. Cool to room temperature.
for pretzel layer
- Preheat oven to 350° F. Place pretzels in a zip bag. Using a mallet or rolling pin crush into small crumbles.
- Add butter and sugar to a small sauce pot and cook on medium heat to melt butter, stirring occasionally to completely dissolve sugar. Remove from heat, then add pretzel crumbs, stirring to combine.
- Pour pretzel mixture into a 9×13 baking dish, pressing down to create an even layer on bottom of dish.
- Bake for 10 minutes. Cool to room temperature.
for cream cheese/whipped cream layer
- In a mixing bowl, using a hand mixer or stand mixer beat the cream cheese and sugar until fluffy, about 2 minutes…scraping sides of bowl as needed.
- With a spoon or spatula, fold the Cool Whip into the cream cheese mixture until no white streaks remain.
- Evenly spread cream cheese/Cool Whip mixture over cooled pretzels being sure to create a seal all around baking dish so the Jell-O doesn't seep through and you have nice clean layers.
- Refrigerate for 30 minutes.
put it all together
- Evenly disperse sliced strawberries overtop cream cheese layer.
- Evenly pour Jell-O overtop strawberries. This should completely fill the dish, but if your dish is not deep enough, you may need to omit some of the Jell-O mixture to avoid overflowing. This will not affect the final outcome.
- Cover dish with plastic wrap and refrigerate for 2-4 hours or until Jell-O is set.**
- Serve cold in square portions and store in the refrigerator.
Cannot wait to try !!!
I don’t see @ what temperature the pretzel crust should be baked. C
Hi Lynn, Bake it at 350° F for 10 minutes. 🙂
Everyone loved it. I like this recipe better than a previous one that used the frozen strawberries in syrup. I prefer using the fresh strawberries!
Thanks for responding about the baking instructions!😊