Strawberry Pretzel Salad

This post was originally published on August 27, 2008. It’s one of my favorite family recipes, showing up at summer gatherings for as long as I can remember, and it was in desperate need of a facelift! 

Strawberry Pretzel Salad - The absolutely wonderful nostalgic dessert that showed up at every summer family picnic growing up! |

Strawberry pretzel salad is one of the first desserts that I became totally obsessed with. As a kid, desserts were fine – a piece of cake here, some pie there, a cookie once in a while… no big deal. However, when this dessert made an appearance, I probably looked a whole lot like Einstein when he’s waiting for his bowl of food. Drool overcomes him. He can barely sit still. Then he proceeds to inhale his entire meal in a matter of seconds.

My great aunt and my grandma would take turns bringing this to any family get together that occurred during the spring or summer, and it often made an appearance at Easter. I love the combination of salty pretzels, sweetened cream cheese and fresh strawberries… if you’ve never had the dessert before, it can sound (and look) a little strange, but after one bite, you’ll be totally hooked.

Strawberry Pretzel Salad - The absolutely wonderful nostalgic dessert that showed up at every summer family picnic growing up! |

The original recipe that I got from my family includes frozen strawberries, and while that’s how I made it for a very long time, I think the fresh strawberries make a world of difference.

Strawberry pretzel salad is definitely not a salad (I don’t know how it got that name!), but it is one of my all-time favorite summer desserts!

Strawberry Pretzel Salad - The absolutely wonderful nostalgic dessert that showed up at every summer family picnic growing up! |

Strawberry Pretzel Salad

Yield: 12 to 16 servings

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 5 hours 45 minutes

The classic Strawberry Pretzel "Salad" - a crushed pretzel crust, sweetened cream cheese filling and a strawberry Jello topping with fresh strawberries.


For the Crust:

2 cups finely crushed pretzels
3 tablespoons granulated sugar
¾ cup salted butter, melted

For the Filling:
8 ounces cream cheese, at room temperature
1 cup granulated sugar
8 ounces Cool Whip

For the Strawberry Topping:
2 cups boiling water
1 (6-ounce package) Strawberry Jell-O
1½ cups cold water
4 cups sliced strawberries


1. Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9x13-inch baking pan. Bake for 10 min, then cool completely.

2. Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.

3. Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened (will the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.


147 Responses to “Strawberry Pretzel Salad”

  1. Erin on August 27, 2008 at 7:11 pm! I love this recipe! It reminds me of all the family gatherings back in the day! I miss it so much. I need to make this for sure!


  2. Sarah on August 27, 2008 at 8:08 pm

    This is like salty sweet crack! My mom has been making this for years (she got the recipe from a Mennonite cookbook though) and I have been known to eat at least half a pan of it when she makes it and I’m around. I recently tried my hand at it for one of my book club gatherings, and everyone loved it. It’s so easy too!


  3. Crafty Baker on August 27, 2008 at 8:36 pm

    This looks great. I’ve got some extra strawberries to use up. I might make this.


  4. Ashley on August 27, 2008 at 10:08 pm

    I read the title of this post and thought what?? I have to find out more. I used to think it was really strange to combine pretzels with sweet things but now I love it (like a chocolate and caramel covered pretzel mmm). So I can see how this would be delicious. And it looks really good!


  5. Annie on August 27, 2008 at 10:20 pm

    I’m totally with you on the Kraft recipes, but this one sounds too good not to try! Plus if you rave about it, I know it must be good 🙂


  6. Kate on August 27, 2008 at 10:24 pm

    I usually feel the same way about Kraft as you do – but I also love one of their strawberry desserts. Maybe because it’s hard to mess up strawberries?


  7. Annie Jones on August 27, 2008 at 10:49 pm

    I have made this with raspberries and raspberry Jell-O. It was amazing!


  8. Lindsey on August 28, 2008 at 6:12 am

    I know what you mean about Kraft, but this does looks super light and refreshing for summer. I love the sweet/salty combination…I bet my husband would really enjoy this too!


  9. Maria on August 28, 2008 at 9:11 am

    I haven’t had this in years! I love the sweet/salty combo!!

    I made your knock-off oreos!! They were SO good! I posted them on my blog today!! Thanks again! I love your blog!


  10. Stephanie on August 28, 2008 at 10:54 am

    This reminds me of growing up! My mom and her friends would make this all the time, especially for summer parties and the fourth of july! It’s so good.


  11. grace on August 28, 2008 at 11:15 am

    yeah, this is incredible. sometimes, every once in awhile, companies get recipes using their products right. 🙂


  12. heather on August 28, 2008 at 5:32 pm

    that’s so cute! i would never have thought of it!! pretzels are so delicious!!


  13. Tiffany on August 28, 2008 at 9:40 pm

    this looks beautiful! i saw your post on joythebaker and that you want to be a published author. that’s my dream job too–best of luck!


  14. Amber on August 29, 2008 at 9:20 am

    I love these things too, my grandma has a recipe for them. I love the sweet and salty combination along with the creaminess and crunchiness too. Delicious!


  15. jenny on August 29, 2008 at 10:08 am

    everyone in my family fights over strawberry pretzel salad on holidays. and i mean, pushing and shoving to get a second piece! we’ve gotten to the point where we need two trays of this (and my family isn’t that big!), so there isn’t any arguing! mmmmm, i might make this when i go home now…


  16. Robin on August 29, 2008 at 1:40 pm

    I haven’t used a kraft foods recipe in years, but I think you’ve found a great one. Pretzels and strawberries? How interesting!!


  17. Bunny on August 29, 2008 at 10:55 pm

    I’ve never had this dessert, I’ve seen recipes for it and always wanted to make it. I love the sweet and salty thing!! I dip chips in ice cream!! I love the picture, this is the first picture I’ve ever seen of it. This would be great to make for the holiday !


  18. Chou on August 31, 2008 at 6:39 am

    You’ve made a recipe developer somewhere in Glenview very very happy.


  19. Jaime on August 31, 2008 at 7:01 pm

    i can see how the sweet and salty would be great here! i am ok w/prepackaged food every now and then but I still have trouble eating cool whip, though…now that i know it’s all vegetable oil!


  20. JacqueOH on August 31, 2008 at 11:49 pm

    It looks out of this world. mmmmm, very nice!


  21. My Sweet & Saucy on September 2, 2008 at 11:16 am

    This does sound amazing! I love the pretzel crust!


  22. Caitlin on September 4, 2008 at 5:45 am

    I love this dessert! I live in England and we can’t get Cool Whip here. Do you think it would work without it?


    • Jamie on June 5th, 2014 at 1:20 pm

      We use sour cream in place of the cool whip… Like the fact that it is less sweet.


  23. Chelle on September 4, 2008 at 10:13 pm

    Hi Caitlin–

    I think you could absolutely use the same amount of freshly whipped cream. If you do so, I’d love to know how you liked it and how it worked for you!


    • Navar Steed on August 17th, 2015 at 8:57 am

      That’s great to know– I’ve never liked cool whip. It just tastes like whipped chemicals to me…


  24. Caitlin on September 5, 2008 at 3:38 am

    I am going to try this – I will definitely let you know. I hate that we don’t get Cool Whip here! Oh well – will have to make fattening fresh whipped cream 🙂


  25. Erin on September 10, 2008 at 12:42 pm

    I am the same way as you, and usually avoid recipes that are from sources like Kraft. Things with a can of soup are the worst example of this type of ‘cooking’. That being said, I’ve had this strawberry dessert before, and agree that it’s freaking delish! Perfect for summer cookouts especially. Yup, now I’m craving some 🙂


  26. jen on September 13, 2008 at 4:02 pm

    This is a great recipe I’ve made it lots of times. It works really well if you buy frozen strawberries and add them to your hot gelatin mixture, they cool it down pretty quick, so you can get to the eating part faster.


  27. Deborah Dowd on October 15, 2008 at 6:08 am

    I am old enough to remember the Kraft theater on TV and the commercials always included Kraft recipes. This sounds really delicious and something I could even enjoy on my diet!


  28. Michael T. on November 28, 2008 at 8:02 pm

    I stumbled upon your blog and saw this recipe. I haven’t had this dessert since I was a kid and it brought back a lot of great memories. I never comment on blogs but I think I am going to come back to your recipes again and again. Thanks. : )


  29. Brandie on February 12, 2009 at 10:33 am

    I just stumbled on this page and I have to say, I love this recipe. I have made it with pineapple juice instead of water and using frozen strawberries. It gives it a stronger strawberry taste and you can’t taste the pineapple at all!


  30. Ish on June 2, 2009 at 7:23 pm

    This is one of my go-to dishes… I have been making this dish for over 10 years… I make it for any family function, party and it is highly requested by friends and family… I don’t dare show up without it!

    My only suggestion is that if bake the pretzel crust for more than requested (10 min), it sticks to the bottom of the pan and is very hard to serve.
    other than that…. yummy!! enjoy!!!


    • Peggy on August 17th, 2015 at 2:07 am

      I learned that lesson the hard way. Try this… spray the dish first with non-stick cooking spray and bake the pretzel crust an extra one or two minutes. This makes a very sturdy crust that won’t crumble, releases very easily from the pan, and will not get soggy, even after several days! It never lasts that long in our house, though.


  31. michelle on June 24, 2009 at 7:25 pm

    I’m going to make this for the 4th of July! Swing by my blog when you get a chance, I left you an award!


  32. Michelle on June 25, 2009 at 12:08 am

    Michelle – This is a great picnic dessert, I hope you enjoy it! Let me know what you think. And thank you for the award! 🙂


  33. Jon on July 23, 2009 at 10:37 pm

    My Mom makes this stuff whenever I go back to Pittsburgh to visit. I could honestly eat the Strawberry Pretzel Dessert until I literally turned into it. Absolutely amazing.


  34. Michelle on July 26, 2009 at 1:20 am

    Jon – May very well be a Pittsburgh thing, as that’s where I’m from!


  35. Mathilde's Cuisine on July 28, 2009 at 6:56 am

    I think that just like you, I LOVE THIS DESSERT… I usually don’t bake a lot but I will try this one out soon!


    • Jane on June 29th, 2011 at 11:02 pm

      I don’t know why every recipe calls for regular sugar with the cream cheese and cool whip mixture. It is much better with confectioners sugar. 1 8oz cream cheese, 1 cup confectioners sugar and a large cool whip. Try this and you’ll see why.


  36. Kara on July 28, 2009 at 10:05 pm

    This is a favorite dessert from my childhood, but I haven’t had it in ages! Time to make it again I’d say.


  37. Erika on August 28, 2009 at 1:15 pm

    I feel the same way about semi-homemade/prepackaged foods. But some are a guilty pleasure and I have always loved this dish, but haven’t had it in years. Thanks for the reminder!


  38. Mary on October 9, 2009 at 3:58 pm

    Try this with raspberries, awesome.


  39. Tanya on October 30, 2009 at 1:25 pm

    WOW! I am speechless. These look so good. I love pretzels and I love strawberries. Can’t wait to try these. I’ll have to try it with raspberries too because that does sound pretty good.


  40. JT on December 12, 2009 at 9:33 am

    Yum. I’ve had this occasionally through the years. So good. I’m going to do it with blueberries!


  41. ivoryhut on June 1, 2010 at 12:20 pm

    I love the sweet-salty combination too, and with the current popularity of salted chocolate and caramels, I think this oldie definitely needs some promotion. Sounds delicious!


  42. Jen @ How To: Simplify on June 1, 2010 at 3:31 pm

    Oh. my. goodness. These look delicious! I’ll have to try this recipe!


  43. Maggy@ThreeManyCooks on June 1, 2010 at 8:17 pm

    These are so beautiful! And Summery! Love the salt/sweet combo. And your new blog design looks AMAZING!


  44. Katie H on June 1, 2010 at 9:48 pm

    This is definitely an oldie but a goodie! I love this recipe, such a great combo. I may have to make it for 4th of July 🙂 – thanks for the reminder! Love the oldie but goodie idea and love your site, EVERYTHING you make appeals to me. Although I am a first time poster I visit you daily and make your mini italian meatloaves weekly!


  45. Michele on June 14, 2010 at 8:03 pm

    I love this recipe..the combination of flavors is unique. There is no other combo like it!! I too have been making it for years. Whenever I take it to work, I always take a few copies of the recipe, because I know several people will ask for it.


  46. Pingback: 10 of My Favorite Recipes | Brown Eyed Baker

  47. Pingback: Stained Glass Jello – Red, White & Blue for the 4th of July | Brown Eyed Baker

  48. Pingback: 4th of July Dessert Recipes | Brown Eyed Baker

  49. Tykisha Pulliam on September 9, 2010 at 5:09 pm

    I just finished making this recipe for the 3rd time in a week. The first two attempts were unsuccessful. I just couldn’t get the crust right. One was too hard and I guess that I didn’t crush the pretzels up fine enough because the other crust wouldn’t come together. I decided to make this recipe again but this time I placed the ingredients into a store-bought shortbread crust. I began with a layer of the pretzel crust, followed by a cream cheese layer, then more pretzels, and finished with the strawberry jello. I think that I may have it this time around (fingers crossed, lol)!


    • Meri Kieffer on January 1st, 2016 at 1:49 pm

      Put your pretzels in a large zip lock bag and use a rolling pin to crush them fairly fine. It’s as easy as pie. Butter your pan. I do not bake my crust. I simply put it in the frog for 15-20 minutes to firm up with butter and sugar. Then I add the cool whip/cream cheese mixture and allow it to set up for another 10 to mins. By this time your jello/strawberries will be set up and ready to pour on top of the 2nd layer. It cuts nicely and it also does not get soggy!


  50. Erin R on September 11, 2010 at 1:20 pm

    Just had a fall dinner party last night and did a Chili Bar with all the fixins and to end things off I made this dessert and it was a hit … it was refreshing and wonderful !!!


    • Michelle on September 13th, 2010 at 10:03 pm

      Erin, your dinner party sounds fabulous! Glad this was the perfect topper!


  51. Pingback: Autumn Sugar Cookies « Left-Brained Creativity

  52. jan on November 21, 2010 at 11:11 am

    My sister and I have been making a similar dessert for thanksgiving since the 80’s when we ventured out on our own. Ours has a vanilla wafer crust and raspberries, and a crushed walnut layer that makes it extra yummy! love it!


    • Michelle on November 22nd, 2010 at 9:52 pm

      Oooh love the combo of vanilla wafers, raspberries and walnuts! Will definitely need to try that next summer!


  53. Heather on December 7, 2010 at 2:37 pm

    I have made this recipe in the past. It is delicious and so easy to make allergy-free and also vegetarian. For the “jello” I use Natural Desserts Jel Dessert (which is vegan, kosher, parve).


  54. Dallas on December 24, 2010 at 1:00 pm

    I made this dessert and took some to work my, co-workers went crazy over this seimple but yummy dessert. Thanks


  55. Mary on January 10, 2011 at 6:26 pm

    I made this dessert years ago using either strawberries or raspberries, but ever since I started making it with cranberry Jell-o mixed with a can of whole berry cranberry sauce, that’s the only way I make it now – especially for Thanksgiving or Christmas. It’s been a big hit at potluck dinners.


  56. SweetSugarBelle on January 24, 2011 at 2:06 pm

    I just found you, and the fact that you posted my church fellowship dinner fave maes you a hero!!! YUMMY!!! Glad to find your blog! =)


  57. Pingback: Strawberry-Orange Cheesecake Pretzel Bars « Fleur-De-Licious

  58. Hannah at FleurDeLicious on February 11, 2011 at 4:40 pm

    i made these the other day and sent them with my boyfriend to work…he said they were devoured in a matter of minutes!
    thanks for the recipe! another hit from brown eyed baker 🙂


  59. Pingback: 50 Easter Recipes | Brown Eyed Baker

  60. Pingback: I’m in a Food Coma | Brown Eyed Baker

  61. Pingback: The 10 Best Bar Dessert Recipes | Brown Eyed Baker

  62. pami on June 14, 2011 at 4:10 pm

    This is like a Pittsburgh staple, I swear! I have a few old church cookbooks with this recipe too, and I just love this stuff! Perfect Kennywood picnic dessert


  63. Pingback: 4th of July Recipes and Desserts | Brown Eyed Baker

  64. Kari on July 5, 2011 at 7:34 am

    Yum! I remember this from childhood and was so excited to find this recipe! The one thing I messed up was that I bought a 4 oz. package of Jello instead of one 8 oz. box (or two 4 oz. boxes). My Jello wouldn’t set well and was watery, but it was still good! Next time I’ll make it right – I think this is now a summer staple in my household!


  65. Pingback: Strawberry, Cream Cheese, Pretzel Squares « Spice Is Nice

  66. Pingback: Bread and Butter Pickles | Brown Eyed Baker

  67. Susan on August 26, 2011 at 11:36 am

    We call it pretzel salad and instead of the jello and fruit layer we use canned pie filling (home canned or store bought). It’s a sweet salty crunchy creamy fruity combination that I love. I even requested it at my gift opening brunch following my wedding!


  68. Tressa on September 10, 2011 at 10:16 pm

    I just made this over labor day weekend. A friend gave me a very similar recipe (pretzel salad) and it is awesome. I make mine using sugar free and sugar substitute and it is still delicious. I did a blueberry version using blue jello. This one was not sugar free but again a great hit and the sugar free version was raspberries. My next one is going to be sf peach jello with frozen peaches. Just see what jello flavors you like and go for it


  69. Pingback: Monkey Bread | Brown Eyed Baker

  70. Pingback: 36 Fabulous Recipes for Summer | Brown Eyed Baker

  71. Stacee on February 18, 2012 at 3:36 pm

    Well I made according to the directions but when I poured the jello in the rest floated to the top… Wondering if I didn’t let it cool long enough?


    • Michelle on February 19th, 2012 at 3:33 pm

      Oh wow, that’s crazy! My guess is that it definitely wasn’t cool enough. The Jello mixture just sits right on top of the cream cheese/Cool Whip layer.


  72. Meg on February 25, 2012 at 8:12 am

    hey there!
    This is one of my favorite American deserts of all time but I live in Europe and I get to eat this only when I go to the US for the 4th of July and that makes me really sad!

    I found the recipe in you in your blog and it made me so happy but that to do since we don’t have COOL WHIP here? Is the normal whipped cream going to hold the jell-o and the berries?


    • Michelle on February 25th, 2012 at 6:02 pm

      Hi Meg, Yes, Just whip the cream to stiff peaks and use like you would Cool Whip in the recipe.


  73. Pingback: No-Bake Banana Split Cake Dessert | Brown Eyed Baker

  74. Jen on April 30, 2012 at 4:03 pm

    I have had this dessert before and it’s one of my favorites, but today was my first time making it…unfortunately, my jello set completely in under an hour, so I had to break it up to stir the strawberries in. It doesn’t look nearly as pretty as yours, but hopefully it still tastes good! 🙂


  75. Pingback: A Sweet Strawberry Recipe Roundup « Blessings in Disguise

  76. Pingback: Rainbow Ribbon Jello

  77. Brenda on July 30, 2012 at 12:31 pm

    This recipe is also wonderful with crushed pineapple! It’s the item I’m always requested to bring to pitch-ins, etc. Instead of Jell-o you cook the heavy syrup with corn starch and sugar, let it cool and mix with the pineapple to spread on top. It gives it a little tang, as well as salty and sweet.


  78. Sharlene on October 2, 2012 at 1:25 am

    Could I get your recipe for the crushed pineapple version? Thanks !
    I love the original recipe and would like to venture out with some a little different..and the pineapple one sounds delish.


    • Brenda on November 16th, 2012 at 2:01 pm

      Sure! Sorry for the delay in responding.

      2 #2 Size Can of Crushed Pineapple
      1/2 Cup of Sugar
      4 Tablespoons of Corn Starch

      Drain juice from pineapple into bowl and set pineapple aside. Mix corn starch and sugar into juice. Cook juice mixture until it becomes thick and more clear in color and everything is completely blended. When cool, mix with pineapple and spread over middle layer.

      Refrigerate long enough for everything to set up. Overnight is best.


  79. Jacqui G on December 18, 2012 at 12:19 pm

    I was so surprised to see this recipe and learn that it is from Kraft Foods. I have an Aunt who would bring it to our family reunions and I got the recipe from her. This is a favorite of my friends and family, but I don’t think anyone likes it more than I do!!


  80. LeaAnn on December 19, 2012 at 12:02 pm

    This is a great dessert! My mom always made this at Christmas and instead of using fresh strawberries she used sliced bananas and crushed pineapple, drained. Thanks for reminding me of this recipe, I will be adding this to my Christmas menu!!


    • Michelle on December 19th, 2012 at 12:24 pm

      Oh I love the idea of using bananas and crushed pineapple instead of the strawberries – that’s perfect! A great way to enjoy it year-round 🙂


  81. Stacy on February 7, 2013 at 4:43 am

    Is the butter, melted to at 2/3 or its 2/3 hard then melt it?


    • Michelle on February 10th, 2013 at 2:23 pm

      Hi Stacy, 2/3 cup “hard”, then melt it.


  82. Catherine on March 27, 2013 at 12:42 am

    Please don’t skimp on the strawberries. I’ve had this a couple of times lately where the cook used fresh sliced strawberries – very noble, but there just weren’t enough berries! My recipe uses frozen strawberries. I think you could use that with fresh…or even use lots of fresh, take a small portion of them, mash them and return them to the mix…just use LOTS of strawberries. It’s SO much better!


  83. Catherine on March 27, 2013 at 12:51 am

    And…I have made this with the low-calorie versions of Cool Whip, cream cheese, and Jello. It still tasted great.


  84. Ericka on April 30, 2013 at 7:49 pm

    Ahhh… Sunny Fourth of July gatherings in Minnesota. Every single year 🙂


  85. Rali Conrow on May 7, 2013 at 12:49 am

    I love this recipe, but after I joined Weight Watchers I tried to make this with fat free cheese and cool whip and it did not turn out right (actually a huge mess), stick to original recipe and it’s always fantastic!


  86. Natalie on July 3, 2013 at 11:25 am

    Many of my family members are allergic to strawberries, so we make this with peaches and peach jello. It is divine. I like it way better than the strawberry version. There’s just something fresh and unique about it made with peaches.


  87. Renee on July 5, 2013 at 8:40 am

    DISAPPOINTED. I made this for the 4th. It seemed to be a “lightened” version of a recipe I have, in that it used less butter in the crust, less cream cheese (1 1/2 packs instead of 2) and less sugar in the cream cheese as well. The crust looked fine but when I served it the crust had not come together, it was mainly crumbs. This required me to scoop out the crumbs and just serve the pretzel part over the top. In researching other recipes most of them call for at least 3/4 cup of butter in the crust. I think that’s what happened here. There was just not enough butter to bind the crumbs to make a crust.


  88. Pingback: The Weekend Dish 7/6/2013

  89. Pingback: Snicker Salad | JOYFUL scribblings

  90. Pingback: Strawberry Pretzel Salad | Brown Eyed Baker | Bittersweet Recipies & More

  91. Pingback: Elegant Cakes – Chocolate-Peanut Butter Banana Cream Pie with Pretzel Crust

  92. Sarah on August 8, 2014 at 6:48 am

    My Aunt Dorothy gave me her recipe for this when I was about 12. She uses pineapple juice instead of the cold water in the strawberry jello part. I accidentally used water instead of the juice once, and it was just not the same. The Juice makes it sweeter and tangier and it goes perfectly with the buttery saltiness of the pretzels. Give it a try. 🙂


  93. Pingback: Elegant Cakes – Strawberry Pretzel Salad Milkshake

  94. Wendy on October 15, 2014 at 6:56 am

    I’m trying to work out how this could be a salad? Looks more like a dessert to me…and Cool Whip??? Almost all totally unnatural ingredients. Yuk.


    • Michelle on October 15th, 2014 at 11:02 am

      It’s just the name, it’s obviously not an actual salad. It’s very old, so no idea where the name came from.


  95. Pingback: Strawberry Pretzel Salad Milkshake : Best of Baking with Pinterest!

  96. Pingback: Elegant Cakes – Salted Dark Chocolate Pretzel Truffle Cake

  97. Mana on June 15, 2015 at 2:59 pm

    Amazing recipe, thanks for share. I am trying it


  98. Bella B on August 17, 2015 at 1:56 am

    The pretzel crust sounds intriguing! It looks very good.

    xoxoBella |


  99. Marisa Franca @ All Our Way on August 17, 2015 at 6:42 am

    This is a classic!! I can’t remember ever having a family gathering without this dessert/salad. The German section of my Hubby’s family will call anything a salad even thought it is a dessert — that way they don’t feel guilty eating it. After all, it is a salad and good for you 🙂 I also remember this at several showers that I went to. We especially love the pretzel crust — we used that recipe when we made lemon pie and also a quick jello cheesecake. I think it holds up better than the graham cracker crust. Thank you for bringing back the memories and the tip about the fresh strawberries.


  100. Michelle W. on August 17, 2015 at 6:44 am

    I love, love, love this dessert! It is one of my very favorites.


  101. Valerie L. on August 17, 2015 at 7:19 am

    We’ve been making this recipe in our family for years, too, and like another poster, our recipe calls for confectioner’s sugar mixed in with the cream cheese layer, instead of regular sugar. Our recipe also calls for adding a can of drained crushed pineapple to the strawberry jello mixture. This has always been such a crowd pleaser everywhere that I have taken it to.


    • Michelle on August 17th, 2015 at 8:53 am

      Valerie, I love the idea of crushed pineapple!


  102. Prggy on August 17, 2015 at 7:31 am

    Too many “gooey” recipes lately. Cholesterol is rising all over America.


    • Kelly on August 17th, 2015 at 12:45 pm

      Hey fatty, how about you just eat one piece and not the whole pan.


  103. vicki on August 17, 2015 at 7:57 am

    I have to be on a fat free diet, can this be made with fat free cream cheese. I would love to try. What do you think?


    • Michelle on August 17th, 2015 at 8:55 am

      Hi Vicki, Fat free cream cheese is generally more watery than the full fat version, which can wreak havoc on recipes that you need to bake, or things like frosting, where it needs to maintain a certain stiffness. However, in this case, I think using it would be okay.


  104. Linda on August 17, 2015 at 9:42 am

    Have never tasted this but have always heard of it. Might try it for a family reunion.


  105. Char R on August 17, 2015 at 11:18 am

    OMG! I remember the first time someone offered this to me….wasn’t sure I would like it, but I DID!! Haven’t had it in ages, though! Thanks for reminding me!
    Your pictures have me craving it!


  106. Jan C. on August 17, 2015 at 12:32 pm

    Love this salad and we have it often at family gatherings! We also make it with raspberries and raspberry jello and it is wonderful also!


  107. Rhiannon on August 17, 2015 at 2:00 pm

    This looks amazing!
    Have you ever made it without the jello? I would love to make it for work, but there are several vegetarians in my group. Would it be possible to just layer the strawberries on? Thanks so much!


    • Michelle on August 17th, 2015 at 9:36 pm

      Hi Rhiannon, I’ve never made this without Jello. You could certainly just add fresh strawberries on top, if you’d like.


  108. Jen @ Fresh From The... on August 17, 2015 at 2:49 pm

    My family has been making a version of this ever since I was little, too! Ours now got a little more fancy with cranberries, bananas, and pineapple (if you’re into it, which I’m not) in the topping in addition to the strawberries. So good!


  109. Pingback: Strawberry Pretzel Salad | My Berry Cake

  110. Amy M. on August 17, 2015 at 8:20 pm

    This is my sister’s “assigned” dish to make! I have made it too but hers is always the best. Love it!


  111. cupcakes on August 18, 2015 at 10:26 am

    In one word! Fabulous!!


  112. donna on August 18, 2015 at 3:21 pm

    I make this with one variation: I add an 8-ounce can of crushed pineapple plus the strawberries to the dissolved gelatin, and I don’t use the 1 1/2 cups of cold water. And I use only 3/4 cups of sugar.


  113. Pingback: Link Love | 8.23.15 | Eilish Eats

  114. Stacy on August 24, 2015 at 12:46 pm

    I made this on Saturday for a family party and it was a HUGE hit! Everyone liked the fresh strawberries much better than the frozen. I will be adding this to the list of recipes I take to parties. Love your blog. We have 2 things in common, brown eyes and live in Pittsburgh PA. Go Pirates!


  115. Maggie on September 5, 2015 at 4:42 pm

    Could you substitute fresh whipped cream for the cool whip? Would it negatively impact the texture in any way?


    • Michelle on September 7th, 2015 at 10:08 pm

      Hi Maggie, Fresh whipped cream would be fine, as long as you plan on consuming it within a day or so. After that, the whipped cream starts to get watery. Enjoy!


  116. Pingback: Cool Whip Desserts for the Holidays - Fresh City Market

  117. Pingback: Cakes and Ale holiday recipe linkspam! | Rose Lerner's Blog

  118. Marla on February 28, 2016 at 4:25 pm

    I have loved this my entire life but have never made it. Do I need to measure the pretzels after they are crushed? Also, can fresh whipped cream be used in place of the cool whip? I don’t have an issue with cool whip but my sister refuses to eat it. I will be making it regardless. Thanks for your help.


    • Michelle on March 2nd, 2016 at 10:30 am

      Hi Marla, Yes, measure the pretzel crumbs after crushing. You can also use fresh whipped cream, just know that you should probably serve it within 1 day, otherwise the fresh whipped cream will start to weep and get runny. Using the Cool Whip makes it perfect for leftovers in the fridge for days 🙂


  119. Pingback: 44 Festive Easter Desserts | Cooking Brilliant

  120. Pingback: The Weekend Dish: 4/2/2016 | Cooking Brilliant

  121. Dianne on April 3, 2016 at 8:50 pm

    This stuff was a staple at gatherings when I lived with n Pittsburgh many years ago. I had forgotten about it until I saw it pop up on FB. We are having “bring your favorite salad” day at work tomorrow. I’m taking this. Hey, I can’t help it that someone named this Strawberry Pretzel SALAD, can I? Hahahaha!!!


  122. Pingback: 27 Strawberry Treats to Sweeten Your World

  123. Katie on June 16, 2016 at 9:03 am

    Hi Michelle!

    I’ve been wanting to make this since I saw it on your site. Do you know how far in advance it can be made? If I made it Thursday night for Saturday would it still be ok?



    • Michelle on June 17th, 2016 at 9:07 pm

      Hi Katie, I think that would be okay! Enjoy! 🙂


  124. Shari D. on June 24, 2016 at 7:03 pm

    I could live off this for weeks! I never get enough of it, and it’s literally been years since I’ve had any! On the few occasions when it’s been brought to a gathering of some kind, there’s practically none left by the time I get to it! I learned to scope out the dessert tables FIRST and get mine while everyone else is fooling around with the salads! But it seems ages since anybody has brought it to a family gathering, because for whatever reason ours seem to be held only in the fall. Well, I’m changing that this weekend! It’s just my husband and me at home now, so I’m making a 9X13 pan of it just for US! Nobody else but us to sneak into it in the middle of the night, providing there ARE any leftovers!! That eas actually going to be the one question I wanted ti ask, regarding the instructions at the very end of the recipe – WHAT leftovers?? 😂 😉


  125. Nikki on July 3, 2016 at 1:22 pm

    I wish you would have included the 4 1/2 hours of chilling time in the total time amount.


  126. Pingback: 50+ strawberry dessert recipes » Lolly Jane

  127. Joel S. on August 17, 2016 at 2:51 pm

    I made this during the holidays when I was trying to lose some weight. Everyone loved it and they felt like they could enjoy a little more of it when I chose some lower calorie alternatives (e.g. sugar free jello, fat free cream cheese, and low calorie whipped topping).


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)