The BEST Strawberry Pretzel Salad (Sweet, Salty, and Creamy!)

This Strawberry Pretzel Salad is a classic dessert that’s always a hit! It’s not really a salad in the traditional sense, but rather a layered dessert with a salty-sweet pretzel crust, a creamy cheesecake layer, and a topping of strawberry jello with fresh strawberries. I love how this recipe combines different textures and flavors – the crunchy pretzel crust, the smooth and tangy cream cheese layer, and the sweet and fruity jello topping. It’s perfect for potlucks, holidays, or any time you’re craving a delicious and nostalgic treat.

Why You’ll Love This Strawberry Pretzel Salad

• Sweet, Salty, and Creamy: The combination of flavors and textures is irresistible.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Make-Ahead Friendly: You can make this salad ahead of time and store it in the refrigerator.
• Crowd-Pleaser: This dessert is always a hit at gatherings.
• Nostalgic Classic: A beloved dessert that brings back fond memories.

Ingredients for Strawberry Pretzel Salad

Here’s what you’ll need to make this classic dessert. The full list with measurements is in the recipe card below.

Pretzel Crust

• Pretzels, coarsely chopped
• Granulated white sugar (Sweetener)
• Butter, melted (Fat)

Cream Cheese Layer

• Tru Whip or Cool Whip (Topping) Specific brands mentioned
• Cream cheese (Dairy)
• Granulated white sugar (Sweetener)

Strawberry Jello Layer

• Instant strawberry jello (Jello)
• Boiling water (Liquid)
• Strawberries, hulled and sliced (fresh or frozen that have been thawed) (Fruit)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Strawberry Pretzel Salad as is, but here are a few ideas for variations:

• Different Fruit: Use a different flavor of jello and corresponding fruit, such as raspberry jello with raspberries or peach jello with peaches.
• Add Nuts: Stir in some chopped pecans or walnuts to the pretzel crust for added crunch.
• Make it Lighter: Use light cream cheese, light Cool Whip, and sugar-free jello for a lower-calorie version.
• Different Crust: Use a graham cracker crust or a shortbread crust instead of a pretzel crust.

How to Make Strawberry Pretzel Salad

Let me show you how to make this delicious and layered Strawberry Pretzel Salad:

Make the Pretzel Crust

1. I start by crushing my pretzels in the food processor until I have 2 ½ cups worth.
2. Then I add ½ cup melted butter and ¼ cup white sugar to my food processor and pulse until well mixed.
3. I press the mixture evenly on the bottom of a 9×13 inch pan.
4. I bake at 350°F (175°C) for 10 minutes.
5. I cool completely

Make the Cream Cheese Layer

1. Meanwhile, I rinse out my food processor and mix together the cream cheese and 1 cup of sugar until well combined.
2. I add in the whipped topping and blend together.
3. I spread the white layer over the cooled pretzels, taking care to go all the way to the edges.

Make the Strawberry Jello Layer

1. In a quart glass measuring cup, I bring 2 cups of water to a boil in the microwave – about 3 minutes.
2. I add 6 ounces of instant strawberry jello and mix until well combined.
3. I add the sliced strawberries.
4. I allow it to cool on the counter and/or refrigerator until slightly thickened.

Assemble and Chill

1. I pour the jello over the white layer.
2. I chill until set.

serve

1. Cut and serve

Tips and Tricks for the BEST Strawberry Pretzel Salad

Here are my secrets for making this salad truly exceptional:

• Crush the Pretzels Finely: Crush the pretzels into fine crumbs for the best crust texture.
• Cool the Crust Completely: Make sure the pretzel crust is completely cool before adding the cream cheese layer.
• Seal the Edges: When spreading the cream cheese layer, make sure to spread it all the way to the edges of the pan to create a seal. This prevents the jello from seeping into the crust.
• Chill Until Set: Chilling the salad for several hours allows the jello to set completely and the flavors to meld.

How to Serve

This Strawberry Pretzel Salad is perfect for:

• Potlucks and Picnics: A great dish to bring to potlucks, barbecues, and picnics.
• Holidays: A classic dessert for Thanksgiving, Christmas, or Easter.
• Summer Gatherings: A refreshing and delicious dessert for summer parties.
• Dessert: A sweet and satisfying treat any time of year.

Make Ahead and Storage

This salad is best made ahead of time to allow the layers to set completely. You can store it in the refrigerator for up to 3 days.

FAQs about Strawberry Pretzel Salad

• Can I use a different type of fruit?
  • Yes, you can use any type of fruit you like, such as raspberries, blueberries, or peaches. Just make sure to use the corresponding flavor of jello.
• Can I make this without the Cool Whip?
  • You can substitute the Cool Whip with homemade whipped cream.
• Can I use a different type of crust?
  • Yes, you can.

Enjoy this classic, creamy, and incredibly delicious Strawberry Pretzel Salad! It’s a perfect dessert for any occasion.

The BEST Strawberry Pretzel Salad

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Chill Time: 4 hours
• Cook Time: 10 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12–16 1x
• Category: Dessert, Salad
• Cuisine: American

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Description

This Strawberry Pretzel Jello Salad is a classic layered dessert with a salty-sweet pretzel crust, a creamy cheesecake layer, and a vibrant strawberry Jello topping. It’s perfect for potlucks, holidays, and summer gatherings.

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Ingredients

Scale 1x2x3x

• For the Pretzel Crust:

  • 2 1/2 cups coarsely crushed pretzels (see notes)
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted

  For the Cream Cheese Layer:

  • 16 ounces (two 8-ounce packages) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 16 ounces (two 8-ounce containers) Cool Whip, thawed, or equivalent homemade whipped topping (see notes)

  For the Strawberry Jello Layer:

  • 1 (6-ounce) package strawberry Jello gelatin
  • 2 cups boiling water
  • 1 quart (about 4 cups) fresh strawberries, hulled and sliced, or frozen strawberries, thawed and drained

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Instructions

• Make the Pretzel Crust:

  • Crush Pretzels: Crush the pretzels into coarse crumbs. You can use a food processor or place them in a resealable plastic bag and crush them with a rolling pin.
  • Combine Ingredients: In a medium bowl, combine the crushed pretzels, 1/4 cup granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened.
  • Press into Pan: Press the pretzel mixture evenly into the bottom of a 9×13-inch baking dish.
  • Bake Crust: Bake in a preheated oven at 350°F (175°C) for 10 minutes.
  • Cool Completely: Remove the crust from the oven and let it cool completely before adding the next layer.

• Make the Cream Cheese Layer:

  • Beat Cream Cheese and Sugar: In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.
  • Fold in Whipped Topping: Gently fold in the thawed Cool Whip (or homemade whipped topping) until well combined.
  • Spread over Crust: Spread the cream cheese mixture evenly over the completely cooled pretzel crust, making sure to spread it all the way to the edges of the pan to create a seal. This will prevent the Jello layer from seeping into the crust.
  • Chill: Refrigerate while making the jello layer.

• Make the Strawberry Jello Layer:

  • Boil Water: In a heatproof measuring cup or bowl, bring 2 cups of water to a boil (you can use a microwave or a kettle).
  • Dissolve Jello: Add the strawberry Jello gelatin powder to the boiling water. Stir well until the Jello is completely dissolved.
  • Add Strawberries: Add the sliced fresh strawberries (or thawed and drained frozen strawberries) to the Jello mixture. Stir to combine.
  • Cool and Thicken: Let the Jello mixture cool on the counter or in the refrigerator until it is slightly thickened but not completely set. This is important to prevent it from soaking into the cream cheese layer. It should be the consistency of a thick syrup.

• Assemble and Chill:

  • Carefully pour the slightly thickened Jello mixture over the cream cheese layer in the baking dish.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the Jello is completely set.

• Cut and Serve: Cut into squares and serve chilled.

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Notes

• Pretzels: Use regular salted pretzels for the crust. You can adjust the coarseness of the crumbs to your preference.
• Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
• Cool Whip: You can substitute homemade stabilized whipped cream for the Cool Whip. To make stabilized whipped cream, beat 2 cups of heavy cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
• Strawberries: Fresh strawberries are recommended for the best flavor, but you can use frozen strawberries. If using frozen, thaw them completely and drain any excess liquid before adding them to the Jello.
• Jello Layer: It’s important to let the Jello mixture cool and slightly thicken before pouring it over the cream cheese layer. This prevents the Jello from seeping into the cream cheese layer and making it soggy.
• Make-Ahead: This salad can be made a day ahead of time and stored in the refrigerator.
• Serving Suggestions: This Strawberry Pretzel Jello Salad is a classic potluck and holiday dessert.
• Storage: Store