Strawberry Pretzel Salad is the perfect blend of sweet, salty, creamy, and crunchy! It's made with a buttery pretzel crust that is topped with a light cream cheese filling and finished off with a sweet strawberry Jello topping. This layered dessert is a nostalgic classic perfect for potlucks, summer BBQs, and more!

A square of strawberry pretzel salad with a forkful removed on a dark gray plate.

Strawberry pretzel salad is one of the first desserts that I became totally obsessed with.

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.

More dessert than salad, this recipe comes from a category of desserts called "dessert salads". Other recipes in this category include Grandma's Ambrosia Salad, Watergate Salad, and Strawberry Delight.

These sweet salads are made from layers and mixes of Jello, whipped toppings, fresh fruit, and on occasion vegetables and mayonnaise. Nobody really knows why these layered desserts were dubbed "salad" but they have become known as the go-to recipes for summer gatherings, potlucks, and BBQs.

Why We LOVE This Recipe

  • The Flavors! It contains sweet, salt, and a little tart all in one bite!
  • Minimal bake time. Keep your kitchen cool with a quick 10-minute bake for the pretzel crust.
  • Easily adaptable. Swap out the fruit and Jell-O for different flavors! See below for some variations.
  • Great for making ahead. It's the perfect dessert to make in advance since it needs a decent amount of chill time.
Side view of strawberry pretzel salad in a glass baking dish.

The Ingredients

This simple summer dessert comes together with three unique layers that each offer a different taste and texture; the buttery crushed pretzel crust, a light and tangy cream cheese filling, and the sweet strawberry Jell-O topping. Below are a few of the key ingredients and notes about substitutions. 

As always, be sure to check the recipe card for a full list of ingredients and quantities.

  • Pretzels – I prefer using the “mini twists” or small sticks, as they are the easiest to crush up.
  • Cream Cheese – Use full-fat cream cheese for a filling that is creamy and not watery.
  • Cool Whip – This is mixed into the cream cheese and white sugar mixture to lighten it up. You can use any other whipped topping of your choice, but I would avoid fresh whipped cream, as it is not stabilized enough and could cause the filling to be watery.
  • Strawberry Jello – Any brand of strawberry gelatin will work, and you can switch up the flavors, too!
  • Fresh Strawberries – While I love this best with fresh sliced strawberries, my family has also made this many, many times with frozen strawberries. Be sure to thaw and drain the frozen berries before using.

Step-By-Step Directions

Now that you have your ingredients, let's break this recipe down into the three distinct layers; crust, filling, and strawberry topping.

Step #1: Make the Pretzel Crust – Stir together the pretzel crumbs and sugar, then stir in the melted butter until the mixture is evenly moistened. Press into the bottom of a 9×13-inch pan and bake in a 400-degree oven for 10 minutes, then cool completely.

Overhead photo of pretzel crust pressed into glass nine by thirteen baking dish.

Step #2: Make the Cream Cheese Filling – Beat the cream cheese and sugar together with an electric mixer on medium speed until light and fluffy. Then, gently fold in the Cool Whip. Spread over the cooled crust and refrigerate while topping is prepared.

Cream cheese filling for strawberry pretzel salad mixed together in a mixing bowl.

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Side by side photo showing cream cheese filling being spread over pretzel crust.

Step #3: Prepare the Strawberry Jello Topping – Dissolve the gelatin mix in boiling water, stirring until completely dissolved. Stir in cold water and refrigerate until slightly thickened. Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello has completely set.

Strawberry Jello being dissolved in a glass bowl with hot water.
Three-photo collage showing the fresh strawberries being mixed into the Jello and the mixture spread over the cream cheese filling.

Recipe Variations

If you have made this strawberry pretzel salad recipe and are looking for fun ways to switch it up, here are a few creative options for your next batch:

  • Peach: Replace the fresh strawberry with peach slices and use peach Jello in place of the strawberry Jello.
  • Pineapple: Swap the fresh strawberry slices with fresh pineapple and keep the strawberry Jell-O.
  • Orange: Use mandarin orange slices and an orange Jell-O mix in place of the strawberry.
  • Raspberry: Use fresh raspberries and a raspberry Jell-O in place of the strawberry ingredients.

Make-Ahead and Storage Instructions

  • Make-Ahead: This recipe is the ideal make-ahead dessert. Since it requires a minimum of 3 hours to set, I would recommend making it the day before you plan to serve it.
  • Storage: Keep covered in the refrigerator for up to 3 days. I do not recommend freezing this dessert.
Photo of strawberry pretzel salad in a glass baking pan with a few slices removed.

Recipe Notes & Success Tips

After making this recipe for more than half of my life, here are a few helpful tips to ensure your strawberry pretzel salad turns out perfectly:

  • Pretzels: For this recipe, I suggest using small pretzel twists or sticks. They will be easier to measure and crush.
  • Crushing Pretzels: You can crush the pretzels two different ways. Place them in a ziplock bag and roll them with a rolling pin (or pound with a meat mallet) until well crushed. Or, pulse in a food processor until finely crushed.
  • Chill Your Layers: Be sure to let the layers chill before adding the next layer. A warm pretzel crust will cause the cream cheese mixture to melt, and a soft cream cheese layer will allow the strawberry Jell-O to seep through.
  • Spread Cream Cheese Layer to Edges: This will prevent any gaps for the strawberry Jell-O to seep through and keep the salad with three distinct layers, as well as keeping the pretzel crust from getting soggy.

Summer Dessert Recipes to Try Next

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Strawberry Pretzel Salad

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting time: 3 hours
Total Time: 30 minutes
Salty, sweet, creamy, and crunchy this Strawberry Pretzel Salad has it all! With three unique layers this easy, nostalgic dessert makes the perfect potluck recipe.
4.98 (43 ratings)
Print Pin Rate

Ingredients

For the Crust:

  • 2 cups (160 g) finely crushed pretzels
  • 3 tablespoons granulated sugar
  • ¾ cup (170 g) salted butter, melted

For the Filling:

  • 8 ounces (227 g) cream cheese, at room temperature
  • 1 cup (199 g) granulated sugar
  • 8 ounces Cool Whip

For the Strawberry Topping:

  • 2 cups (480 ml) boiling water
  • 6 ounce package Strawberry Jell-O
  • 1½ cups (360 ml) cold water
  • 4 cups (668 g) sliced strawberries

Instructions 

  • 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 9×13-inch baking pan. Bake for 10 min, then cool completely.
  • 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.
  • 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 be 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.

Notes

  • Pretzels: For this recipe, I suggest using small pretzel twists or sticks. They will be easier to measure and crush.
  • Crushing Pretzels: You can crush the pretzels two different ways. Place them in a ziplock bag and roll them with a rolling pin (or pound with a meat mallet) until well crushed. Or, pulse in a food processor until finely crushed.
  • Chill Your Layers: Be sure to let the layers chill before adding the next layer. A warm pretzel crust will cause the cream cheese mixture to melt, and a soft cream cheese layer will allow the strawberry Jell-O to seep through.
  • Spread Cream Cheese Layer to Edges: This will prevent any gaps for the strawberry Jell-O to seep through and keep the salad with three distinct layers, as well as keeping the pretzel crust from getting soggy.
  • Cool Whip: I do not recommend substituting fresh whipped cream, as it’s not as stable and can cause the filling to weep and create a soggy crust. You can use another stabilized whipped topping of your choice.
  • Recipe Variations: See the post above for ideas on different fruit/Jello combinations.
  • Storing: Keep covered in the refrigerator for up to 3 days.
  • Make-ahead: This recipe is the ideal make-ahead dessert. Since it requires a minimum of 3 hours to set I would recommend making it the day before you plan to serve it.
Nutritional values are based on one serving
Calories: 293kcal, Carbohydrates: 39g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 311mg, Potassium: 107mg, Fiber: 1g, Sugar: 29g, Vitamin A: 485IU, Vitamin C: 21mg, Calcium: 41mg, Iron: 1mg

Did you make this recipe?

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Author: Michelle Lettrich
Course: Dessert
Cuisine: American

This recipe was originally published in August 2008.

Photography by Dee Frances.