Strawberry Pretzel Salad hits every craving at once sweet, salty, creamy, crunchy. The buttery pretzel crust stays perfectly crisp under a cloud of cream cheese filling, topped with juicy strawberries suspended in bright red gelatin. I first tasted this at a church potluck years ago and couldn't stop going back for seconds. It's surprisingly easy to put together, and the layers look so impressive when you slice into them.
If you love easy layered desserts, you might also enjoy this Easy Chocolate Molasses Cookies recipe or these Easy Lemon Curd Cookies recipe , Easy creamy cheesecake bars recipe that disappear just as fast at gatherings.
Why You'll Love This Strawberry Pretzel Salad
The texture combination is unbeatable. Every forkful gives you something different-salty crunch from the pretzels, velvety smoothness from the cream cheese, and the soft, fruity wobble of Strawberry Pretzel Salad gelatin.
It feeds a crowd without much effort. One 9x13 pan serves 12 people, and most of the work is just mixing and layering. The oven does the rest.
You can make it ahead. This dessert actually needs to chill for hours, so it's perfect for busy party prep. Make it the night before and pull it straight from the fridge when guests arrive.
It looks fancy but uses simple ingredients. Pretzels, cream cheese, Cool Whip, Strawberry Pretzel Salad Jell-O, and fresh berries. Nothing complicated, yet it always gets compliments.
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Strawberry Pretzel Salad Ingredients
Here's everything you need to make this sweet and salty dessert.
See Recipe Card Below This Post For Ingredients Quantities
Pretzel Crust
- Crushed pretzels: Forms the salty, crunchy base. You can crush them fine for a firmer crust or leave them chunky for more texture.
- Butter: Binds the pretzel crumbs together and adds richness. Make sure it's fully melted for easy mixing.
- Granulated sugar: Sweetens the crust and helps it bake up golden and crisp.
Cream Cheese & Strawberry Layers
- Cream cheese: Creates the smooth, tangy middle layer. Soften it at room temperature so it blends easily without lumps.
- Granulated sugar: Sweetens the cream cheese mixture and balances the saltiness of the pretzels.
- Cool Whip: Adds lightness and makes the cream cheese layer fluffy. Thaw it in the fridge, not on the counter, for the best texture.
- Strawberry gelatin: The classic Jell-O flavor that holds the strawberries in place and adds a bright, fruity finish.
- Hot water: Dissolves the gelatin powder completely. Let it cool slightly before adding the strawberries so they don't turn mushy.
- Fresh or frozen sliced strawberries: The star of the top layer. Fresh berries give the best flavor, but frozen works great if you're making this off-season.
How To make Strawberry Pretzel Salad
Preheat & Crush Pretzels: Preheat your oven to 350°F (175°C). Crush the pretzels using a rolling pin in a ziplock bag or pulse them in a food processor until you have 2 ½ cups. Keep them as chunky or fine as you like.
Prepare Pretzel Crust: In a medium bowl, mix the crushed pretzels, melted butter, and 3 tablespoons of sugar until everything is coated and sandy. Press the mixture evenly into the bottom of a lightly greased 9x13-inch baking dish, packing it down firmly so it holds together.
Bake Crust: Bake for 10 minutes until the edges turn golden and the butter sizzles. Remove from the oven and let it cool for about 20 minutes. Don't skip the cooling step or the cream cheese layer will melt.
Make Cream Cheese Layer: In a large bowl, blend the softened cream cheese and ½ cup sugar with a hand mixer until smooth and fluffy, about 2 minutes. Fold in the thawed Cool Whip with a spatula until evenly combined and no streaks remain.
Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to reach all the edges so the gelatin doesn't seep through. Pop it in the fridge to stay cold while you prep the Strawberry Pretzel Salad layer.
Prepare Strawberry Gelatin Layer: Dissolve the Strawberry Pretzel Salad gelatin in 2 cups of hot water, stirring until no powder remains. Let it cool for 10 minutes so it's warm but not hot. Gently stir in the sliced strawberries.
Assemble Strawberry Layer: Pour the Strawberry Pretzel Salad mixture over the cream cheese layer, spreading it gently if needed. Cover the dish with a lid or plastic wrap and refrigerate for at least 4 hours, or overnight, until the gelatin is completely set and jiggly.
Serve & Enjoy: Once set, slice into 12 squares and serve cold. The layers should stay distinct and beautiful with every cut.
Substitutions & Variations
Use graham crackers instead of pretzels. If you want a sweeter base without the salty contrast, swap in crushed graham crackers.
Try different fruit. Raspberries, blueberries, or a mix of berries work beautifully in place of strawberries. Just match the gelatin flavor to your fruit.
Make it with real whipped cream. Skip the Cool Whip and fold in freshly whipped heavy cream for a lighter, less sweet filling.
Go sugar-free. Use sugar-free gelatin and a sugar substitute in the crust and cream cheese layer if you're watching sugar intake.
Add a little citrus. Stir a teaspoon of lemon zest into the cream cheese layer for a bright, tangy twist.
Equipment For Strawberry Pretzel Salad
Here's what makes this recipe come together smoothly.
9x13-inch baking dish with lid: The perfect size for layering and serving a crowd. A lid makes storage easy.
Medium and large mixing bowls: One for the pretzel crust, one for the cream cheese mixture.
Hand blender or electric mixer: Whips the cream cheese and sugar into a fluffy, lump-free filling.
Spatula: For folding in the Cool Whip gently and spreading layers evenly.
Ziplock bag or food processor: Either crushes pretzels quickly. A ziplock bag and rolling pin is the low-tech option that works just as well.
Rolling pin (optional): If you're crushing pretzels in a bag, this speeds up the process and gives you control over the texture.
Storage & Make-Ahead Tips
Refrigerate leftovers in an airtight container for up to 3 days. The pretzel crust will soften slightly over time, but the dessert still tastes great.
Make it a day ahead. This dessert actually benefits from sitting overnight in the fridge. The flavors meld and the gelatin sets perfectly firm.
Don't freeze it. The cream cheese and Cool Whip layers don't freeze well and can become watery when thawed. This is best enjoyed fresh and cold from the fridge.
Keep it covered. If you're storing it in the baking dish, press plastic wrap directly on the surface or use the lid to prevent the top from drying out.
expert tips
Let the crust cool completely before adding the cream cheese layer. If it's even slightly warm, the filling will melt and seep into the pretzels.
Seal the edges with the cream cheese layer. Spread it all the way to the sides of the pan so the gelatin doesn't sink through and make the crust soggy.
Don't skip the chill time. Four hours is the minimum for the gelatin to set properly. Overnight is even better.
Use room-temperature cream cheese. Cold cream cheese won't blend smoothly and you'll end up with lumps.
Crush pretzels to your preference. Finer crumbs make a firmer crust, while chunkier pieces add more crunch and texture.
Cool the gelatin before adding strawberries. If it's too hot, the berries will cook slightly and lose their shape.
FAQ
What is a strawberry pretzel salad?
It's a classic layered dessert with a sweet and salty pretzel crust, a creamy filling made from cream cheese and Cool Whip, and a strawberry gelatin topping. Despite the name, it's definitely a dessert, not a Strawberry Pretzel Salad . It's been a staple at potlucks and family gatherings since the 1960s.
What are the 4 ingredients in chicken salad?
This question isn't related to strawberry pretzel salad, but typically chicken salad contains cooked chicken, mayonnaise, celery, and salt and pepper. Some versions add grapes, nuts, or herbs.
What is in chicken salad chick strawberry salad?
Chicken Salad Chick's strawberry salad usually includes fresh greens, strawberries, nuts, and a sweet dressing. It's a fruit-topped green Strawberry Pretzel Salad , completely different from this old fashioned strawberry pretzel salad, which is a layered dessert.
How far ahead can I make strawberry pretzel salad?
You can make it up to 24 hours in advance. In fact, it's better when it sits overnight because the gelatin sets firmly and the flavors have time to blend. Just keep it covered in the fridge until you're ready to serve. The pretzel crust may soften slightly after a day, but it still tastes wonderful.
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Strawberry Pretzel Salad
Ingredients
Method
- Place pretzels into a large ziplock bag and crush with a rolling pin or pulse in a food processor until crushed. prep
- Combine crushed pretzels, melted butter, and 3 tablespoons sugar in a medium bowl. mix
- Press pretzel mixture evenly into the bottom of a lightly greased 9x13-inch baking dish. assemble
- Bake crust for 10 minutes, then remove and let cool about 20 minutes. bake
- In a large bowl, beat cream cheese and ½ cup sugar until smooth and fully combined. mix
- Fold in thawed Cool Whip gently using a spatula until fully incorporated. mix
- Spread cream cheese mixture evenly over cooled pretzel crust, covering all edges. assemble
- Dissolve strawberry gelatin in hot water and let cool for 10 minutes. prep
- Stir in sliced strawberries carefully, then pour mixture over cream cheese layer. assemble
- Cover dish with lid and refrigerate at least 4 hours until fully set. finish
- Slice and serve once set, enjoying the sweet, salty, and fruity layers. finish
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