Strawberry Pretzel Salad with a buttery pretzel crust, creamy cheesecake-like filling, and a strawberry-filled Jell-o topping.
Love this dessert salad? Try my Raspberry Jello Dessert with a graham cracker crust and raspberries next!
Strawberry Pretzel Salad Recipe
I grew up with desserts pretending to be “salad,” and this Strawberry Pretzel Salad is the best!
These “salads” (which are really desserts) pop up everywhere—potlucks, parties, even funerals! In Utah, every holiday or summer party includes a version of this recipe. And yes, it’s served right next to the Funeral Potatoes, Crockpot Roast, Dinner Rolls, and Roasted Green Beans—not with the actual desserts.
No wonder they’re so popular—dessert with dinner, then more dessert after that! Yes, please!
How To Make Strawberry Pretzel Salad
- Crust: Press pretzels, butter, and sugar into a pan. Bake for 8 minutes, then cool.
- Cheesecake Layer: Beat cream cheese, sugar, and vanilla; fold in whipped topping. Spread over the cooled crust and chill.
- Jell-O Layer: Prepare strawberry gelatin with water, add strawberries, and cool.
- Set & Serve: Pour over cheesecake layer. Chill, then slice into bars.
Pretzel Crust
- Cool the butter: Let the melted butter cool down to room temperature. If it’s hot, it’ll make the crust greasy by melting the sugar and pretzels.
- Crush the pretzels: Put the pretzels in a plastic bag and use a rolling pin to crush them—don’t blend, or they’ll turn to powder.
- Measure the crumbs: After crushing, measure out two full cups to get the right amount, as pretzel sizes vary.
Variations
Switch Things Up
- Swap the pretzels for a graham cracker crust.
- Swap strawberries for a mix of fresh berries (blueberries, raspberries, blackberries) and use berry-flavored gelatin.
Cheesecake Filling
- Cream cheese: Use full-fat, block-style for best results. I prefer Philadelphia Cream Cheese®.
- Whipped topping: Fully thaw before mixing. For a homemade touch, make your own whipped cream.
- Sugar: Adds cheesecake-like sweetness. For a less sweet filling, reduce slightly.
- Vanilla: Adds extra flavor!
Quick Tip
To soften cream cheese: Place the unwrapped cream cheese in a microwave-safe bowl. Microwave for 10-15 seconds, turn it over, and heat for another 10-15 seconds if needed. It should be soft, not melted.
Strawberry Jello Topping
The last layer of Strawberry Pretzel Salad uses only three ingredients:
- Strawberry Jello: Use the large 6-ounce box (avoid low-sugar types).
- Boiling water
- Fresh strawberries: Fresh has the best flavor and texture; avoid frozen.
Strawberry Pretzel Salad Recipe Tips
- Cool the Jello: Don’t pour hot Jello over the cream cheese layer, or it will melt. Let it cool to room temperature first.
- Whisk quickly: After adding boiling water to the Jello, whisk right away to prevent lumps.
- Cut cleanly: Use a sharp knife for smooth cuts. If cutting is difficult, dip the knife in hot water, dry it, and cut, repeating as needed.
- Plan for wait time: Each layer needs time to cool or set, so allow breaks between making the crust, chilling the cream cheese layer, and setting the Jello.
Storage
How To Make Strawberry Pretzel Salad Ahead Of Time
Make Ahead: It’s best within a day or two. Prepare the crust and cream cheese layer the night before, then add the Jello topping the next day.
Freezing: Not recommended; freezing softens the crust and makes the layers watery.
More Strawberry Treats
- Strawberry Frozen Yogurt with only six ingredients
- Strawberry Piña Colada best smoothie
- Nutella Crepes with fresh strawberries
- Strawberry Cheesecake Ice Cream Cake with a graham cracker crust
- Strawberry Shortcake Trifle with lemon cake bites
Strawberry Pretzel Salad
Strawberry Pretzel Salad is the ultimate sweet-and-salty treat! With a buttery pretzel crust, a rich, creamy cheesecake filling, and a strawberry-studded Jell-O topping, this dessert is as fun to make as it is to eat!
Equipment
- Baking pan 9 x 13-inch
- Parchment paper
- Hand mixer
Ingredients
Pretzel Crust
- 2 full cups crushed pretzels about 4 cups full pretzels
- 12 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
Cheesecake Layer
- 1 (8-ounce) package cream cheese brick-style, softened to room temperature, see note 1
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping thawed; like Cool Whip (full-fat for the right texture)
Strawberry Jell-O Layer
- 1 (6-ounce) package strawberry gelatin such as Jell-O
- 2 cups fresh sliced strawberries see note 2
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch pan and line with parchment paper. Crush pretzels in a large plastic bag using a rolling pin until coarse crumbs form. Measure 2 full cups of pretzel crumbs. Melt butter in microwave and let it cool to room temperature.
- Pretzel Crust: In a large bowl, mix crushed pretzels, cooled melted butter, and sugar. Press the mixture evenly and firmly into the bottom of the pan. (I use the base of a flat measuring cup to compress). Bake 8 minutes, then let it cool completely.
- Cheesecake Layer: Using a hand mixer, beat softened cream cheese in a large bowl until smooth (1–2 minutes). Add sugar and vanilla, and beat for another minute. Use a spatula to gently fold in the thawed whipped topping until well combined.
- Spread this mixture evenly over the cooled pretzel crust. Take your time and seal to the edges to prevent Jell-O from seeping through. Chill in the fridge 1 hour.
- Jell-O Layer: Bring 2 cups water to a boil. In a large bowl, add strawberry gelatin and pour the boiling water over it. Briskly whisk until combined, then chill in the fridge 15 minutes. Thinly slice the strawberries and stir them into the gelatin. Ensure mixture is cooled to room temperature (see note 3). Use a slotted spoon to gently transfer strawberries onto the cream cheese layer, then carefully pour the gelatin over them evenly. Pour close to the strawberries to keep the layers from mixing.
- Cover the pan tightly and refrigerate until completely set (about 4 hours). Use a sharp, hot knife (run under hot water, then dry) to cut into bars. The first couple of bars may be tricky, but it gets easier.
Video
Recipe Notes
Note 1: I love Philadelphia Cream Cheese® best. Use full-fat cream cheese for best results. To soften cream cheese, microwave the unwrapped package in a microwave-safe bowl on high for 10–15 seconds, flip, and microwave another 10–15 seconds as needed. Do not melt; just soften so it isn’t lumpy.
Note 2: Fresh, thinly sliced strawberries work best. If using frozen berries, stir them into the gelatin without chilling it first, then spoon the mixture on top of the cream cheese layer immediately.
Note 3: Don’t add hot Jell-O to the cream cheese layer. If the Jell-O mixture is still hot, it will break up the cream cheese layer. Wait for it to cool to room temperature.
Storage: Best enjoyed within 1–2 days. Do not freeze.
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 15.3g | Protein: 1.3g | Fat: 6.3g | Cholesterol: 15mg | Sodium: 91.9mg | Fiber: 0.3g | Sugar: 11.6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Love Love Love….😍
So happy you loved this Strawberry Pretzel Salad! Thanks Dani!
I am super excited to try this! Can you mix the pretzel mixture with gram crackers crumble?
I’m not sure what you’re asking, so sorry!
Definitely a crowd pleaser. It is a must have for some of our annual gatherings.
It’s such a good one! Thanks Margie! 🙂