This post may contain affiliate links. Please read our disclosure policy.
Strawberry Pretzel Salad is a sweet, salty, and irresistibly refreshing dessert with layers of flavor and texture. The base is a buttery, crunchy pretzel crust, followed by a creamy, tangy layer of sweetened cream cheese and whipped topping. The final layer is a glossy, fruity strawberry gelatin topping, studded with juicy strawberries that add bursts of fresh flavor in every bite.
Strawberry Pretzel Salad
This strawberry pretzel salad is a nostalgic and sweet dessert that makes your taste buds do a happy dance! It is the perfect balance of salty and sweet, creamy and crunchy, making it a crowd-pleasing favorite for potlucks, picnics, or holiday gatherings.
Pin this now to save it for later
Pin It Now
Ingredients:
- Pretzels – Make sure you crush your pretzels well so they resemble a sand-like texture.
- Salted butter
- Light brown sugar – If you don’t have light brown sugar, you can also use granulated sugar.
- Cream cheese
- Powdered sugar – Feel free to swap this for granulated sugar if you prefer.
- Cool Whip – For a lower sugar option, you can use low-sugar Cool Whip. You can also use your own homemade whipped cream. Just make sure it’s chilled well before you use it in this recipe.
- Almond extract – If you prefer a vanilla flavor, you can swap this for vanilla extract.
- Strawberry Jello Mix – Try sugar-free Jello or a low-sugar option.
- Water
- Frozen strawberries – Using frozen strawberries helps to cool the jello immediately so that it sets faster.
Instructions:
Combine the crust. In a large bowl, stir together the pretzels, melted butter, and light brown sugar until all the crumbs are coated and the mixture resembles a sand-like texture.
Press it into the dish. Transfer the crushed pretzels mixture to your prepared baking dish and use your fingers or the bottom os a flat measuring cup to press the crumbs into the bottom of the casserole dish to create a crust.
Bake. Bake the crust for 8-10 minutes or until golden, and allow it to cool completely. If you need to speed up the chilling process, you can put it in your freezer while you make the next layer.
Blend the cream cheese. In a large bowl, use an electric mixer to blend the cream cheese and sugar until smooth.
Fold in the whipped topping. Use a rubber spatula to fold in the thawed whipped topping (scooping from the bottom and folding over the top towards the center) until the mixture is fully combined.
Spread to the edges of the pan. Let the crust cool. Spread the cream cheese filling mixture over the cooled buttery pretzel crust, ensuring that you get all the way to the edges of your casserole dish. (This will create a seal so the next layer stays on top and doesn’t seep into the crust to make it soggy.) Set aside in the refrigerator to chill while you make the strawberry layer.
Make the Jello. In another bowl, add the strawberry Jell-O and boiling water and stir the liquid until all the powder is dissolved.
Add the strawberries. Add the frozen strawberries and allow to cool for 2-3 minutes before pouring it over the cheesecake layer. When you pour it, pour it slowly in a corner and then scoop out the strawberries so that they don’t plop down into the cream cheese layer and create a hole. Spread the strawberries out evenly.
Refrigerate and serve. Refrigerate for at least 2 hours and up to overnight, and serve chilled.
Storage
If you have leftover strawberry pretzel salad, make sure to refrigerate it as soon as possible. You can leave it in the casserole dish and cover it with plastic wrap, or cut it into squares and store them in an airtight container. Store your strawberry pretzel salad for 3 to 4 days.
Optional Ingredients
While stunning and delicious all on its own, you can add anything you like to put your own stamp on this dessert.
- You can use different fruits. Use blueberries, raspberries, peaches, or mixed berries. They’re all great and easy to find frozen.
- Try 1 can of drained crushed pineapple to the strawberry jello layer for a tropical twist.
More Strawberry Recipes
Strawberry Pretzel Salad Recipe
Equipment
- mixing bowls
- 9×13 Casserole dish
- Cooking spray
Ingredients
For the Crust:
- 2 ½ cups crushed pretzels (about half of a 16oz bag of tiny twist pretzels)
- 1 cup butter, melted
- ¼ cup light brown sugar
Cheesecake Layer:
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup powdered sugar
- 1 (16-ounce) container Cool Whip frozen topping, thawed
- ½ teaspoon almond extract
Strawberry Layr:
- 1 (6-ounce) package strawberry Jello powder mix
- 3 cups boiling water (not the amount on the Jello package)
- 4 cups sliced frozen strawberries
Instructions
For the crust:
- Prepare the oven and dish. Preheat your oven to 400°F and spray a 9×13 casserole dish with cooking spray.
- Combine the crust. In a large bowl, stir together the pretzels, melted butter, and light brown sugar until all the crumbs are coated and the mixture resembles a sand-like texture.
- Press it into the dish. Transfer the mixture to your prepared baking dish and use your fingers or the bottom os a flat measuring cup to press the crumbs into the bottom of the casserole dish to create a crust.
- Bake. Bake the crust for 8-10 minutes or until golden and allow it to cool completely. If you need to speed up the chilling process, you can put it in your freezer while you make the next layer.
For the cheesecake layer:
- Blend the cream cheese. In a large bowl, use an electric mixer to blend the cream cheese and sugar until smooth.
- Fold in the whipped topping. Use a rubber spatula to fold in the thawed whipped topping (scooping from the bottom and folding over the top towards the center) until the mixture is fully combined.
- Spread to the edges of the pan. Spread mixture over the cooled crust, ensuring that you get all the way to the edges of your casserole dish. (This will create a seal so the next layer stays on top and doesn’t seep into the crust to make it soggy.) Set aside in the refrigerator to chill while you make the strawberry layer.
For the strawberry layer:
- Make the Jello. In another bowl, add the jello and boiling water and stir until all the powder is dissolved.
- Add the strawberries. Add the frozen strawberries and allow to cool for 2-3 minutes before pouring it over the cheesecake layer. When you pour it, pour it slowly in a corner and then scoop out the strawberries so that they don’t plop down into the cream cheese layer and create a hole. Spread the strawberries out evenly.
- Refrigerate and serve. Refrigerate for at least 2 hours and up to overnight and serve chilled.
