This Strawberry Pretzel Salad is a delightful combination of crunchy and creamy, sweet and salty flavors, perfect for any family gathering or summer party! With a creamy cheesecake-like layer and a tangy strawberry jello topping, it’s no wonder this dessert salad is a family favorite!
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This strawberry pretzel salad recipe has been a beloved dish at potluck dinners and family gatherings for decades. Its unique blend of textures and flavors makes it a standout side dish or dessert, loved by both kids and adults alike.
The recipe combines a salty-sweet pretzel crust with a tangy cream cheese filling and a sweet strawberry jello topping. The buttery pretzel crust adds a delightful crunch, while the cream cheese layer provides a smooth and creamy contrast. Fresh strawberries and strawberry gelatin create a vibrant and flavorful top layer, making this dessert both visually appealing and delicious.
It’s not completely no-bake because you do need to bake the pretzel crust to set it and melt the sugar, but it’s just 10 minutes and then the rest of the magic happens in the fridge.
For more delicious dessert recipes using strawberries, check out my Strawberry Cheesecake Ice Cream, Easy No-Bake Strawberry Tiramisu, Award-Winning Strawberry Cream Cheese Pie, Strawberry Peach Crumble, and Strawberry Pretzel Icebox Pie!
Why We Love This Recipe
- The combination of salty pretzel crust and sweet strawberry topping creates a perfect balance of flavors, making it a unique and irresistible treat.
- It’s a versatile dish that can be served as a side dish or dessert, making it perfect for any occasion, from summer gatherings to holiday dinners.
- The distinct layers not only make it look beautiful but also ensure a delightful variety of textures in every bite.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Strawberry Gelatin – Provides the sweet and fruity top layer.
- Boiling Water – Dissolves the gelatin.
- Crushed Salted Pretzels – Forms the salty and crunchy base.
- Granulated Sugar – Sweetens the pretzel crust and cream cheese layer.
- Salted Butter – Binds the pretzel crust together.
- Cream Cheese – Creates the tangy and creamy filling.
- Heavy Cream – Adds richness and volume to the cream cheese layer.
- Fresh Strawberries – Adds freshness and texture to the jello layer.
How to Make Strawberry Pretzel Dessert Salad
- Prepare the gelatin. Dissolve the strawberry gelatin in boiling water. Set aside to cool to room temperature.
- Make pretzel mixture. Preheat the oven to 350°F. Crush the pretzels in a ziplock bag. Combine crushed pretzels, sugar, and melted butter in a large bowl. Stir well.
- Bake pretzel layer. Press the mixture into a 9×13-inch baking dish. Bake for 10 minutes, then set aside to cool completely.
- Make the cream cheese mixture. Beat the cream cheese and remaining sugar in a large mixing bowl until smooth. In another bowl, beat the heavy cream until thickened and medium peaks form. Stir half of the whipped cream into the cream cheese mixture. Fold in the remaining whipped cream.
- Add the cream cheese layer. Spread the cream cheese mixture over the cooled pretzel crust, ensuring it reaches the edges to create a seal. Refrigerate for 30 minutes to set.
- Make strawberry jello mixture. Combine boiling water with the powdered gelatin and stir until dissolved. Let it cool to room temperature, then stir in the sliced strawberries.
- Add the strawberry jello layer. Carefully spoon the gelatin mixture over the cream cheese layer, spreading the strawberries evenly.
- Refrigerate. Allow the assembled dessert to fully set in the refrigerator for 2-4 hours before slicing and serving.
Recipe FAQ’s
Yes, you can use 8 ounces of thawed Cool Whip.
Make sure the pretzel crust is completely cool before adding the cream cheese layer. Also, ensure the cream cheese layer reaches the edges of the pan to create a seal.
Yes, but you should thaw them completely and drain well before adding to the gelatin.
It can be stored in an airtight container in the fridge for up to 3 days.
Yes, you can prepare it a day in advance. Just keep it refrigerated until serving.
Tips for Success
- Make sure the pretzel crust is completely cool before adding the cream cheese layer to prevent it from becoming soggy.
- Measure the pretzels after crushing them, not before.
- Spread the cream cheese mixture all the way to the edges of the pan to create a seal and prevent the gelatin from leaking through.
- Refrigerate the dessert between adding layers to ensure each layer sets properly and remains distinct.
- Fresh strawberries provide the best texture and flavor. If using frozen, make sure they are well-drained to avoid excess moisture.
Substitutions and Variations
- Substitute regular pretzels with gluten-free pretzels to make the recipe suitable for those with gluten sensitivities.
- Use 8 ounces of thawed Cool Whip instead of homemade whipped cream.
- Substitute fresh strawberries with other fresh berries like raspberries or blueberries for a different flavor twist.
- Use sugar-free gelatin and reduce the sugar in the cream cheese layer to create a lower-sugar version of this dessert.
More Jello Dessert Recipes You’ll Love
- Strawberry Mousse Jello Parfaits
- Fresh Raspberry Jello Dessert
- Apricot Jello Salad
- The Best Cherry Pineapple Jello Salad
- Coca-Cola Jello Salad
- Cranberry Jello Salad with Cream Cheese Topping
- Orange Jello Salad with Pudding Whipped Cream
- Layered Rainbow Jello
Strawberry Pretzel Salad
Ingredients
- 2 (3-ounce) packages strawberry gelatin
- 2 cups boiling water
- 2 ½ cups crushed salted pretzels
- 1 cup granulated sugar, divided
- ½ cup salted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 ½ cups heavy cream
- 1 lb. fresh strawberries, washed, hulled, and sliced
Instructions
- Preheat oven to 350°F.
- Combine the boiling water with the strawberry gelatin. Stir to dissolve completely, then set aside to cool.2 (3-ounce) packages strawberry gelatin, 2 cups boiling water
- Combine crushed pretzels, ¼ cup of the granulated sugar, and melted butter in a large bowl. Stir well, then press into a 9×13-inch baking dish. Bake for 10 minutes, then set aside to cool.2 ½ cups crushed salted pretzels, 1 cup granulated sugar,, ½ cup salted butter,
- Beat cream cheese and remaining ¾ cup sugar in a large mixing bowl until smooth. Beat heavy cream in another bowl until thickened and medium peaks begin to form.1 cup granulated sugar,, 1 (8-ounce) package cream cheese,, 1 ½ cups heavy cream
- Stir ½ of the whipped cream into the cream cheese mixture. Fold in remaining whipped cream.
- Spread the cream cheese mixture onto the cooled pretzel crust, smoothing it all the way to the edges of the pan to create a seal so the liquid gelatin doesn't leak when added to the other ingredients. Refrigerate for 30 minutes to set before adding jello layer.
- Add the sliced strawberries to the cooled jello, then carefully spoon over the cream cheese layer, spreading the sliced strawberries out to evenly cover everything. Refrigerate for 2-4 hours until completely set before slicing and serving.1 lb. fresh strawberries,
Notes
Storage & Make Ahead
- Store: Keep the dessert in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: Prepare the dessert a day in advance, cover tightly, and keep refrigerated until serving.
Yummy 😋 Looks delicious !! Can you tell me if anyone has tried this recipe with sugar free jello or lower sugar content for other sugar ingredients??
Thanks for sharing your recipe.
Karen Camp
I’m positive that you can use a sugar free jello for the top layer. I haven’t tried decreasing the sugar or using a sugar substitute for any of the other layers though. I’m guessing it would work fine.