Strawberry Pretzel Salad
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!
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.
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.
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.
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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.
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.
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
- Rainbow Ribbon Jell-O
- Strawberry Cheesecake Bars
- Easy Homemade Strawberry Shortcake
- No-Bake Banana Split Dessert
- Red, White & Blue Berry Trifle
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Strawberry Pretzel Salad
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in August 2008.
Photography by Dee Frances.
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! :)
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?
Hi Meg, Yes, Just whip the cream to stiff peaks and use like you would Cool Whip in the recipe.
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?
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.
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
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!
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!
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
i made these the other day and sent them with my boyfriend to work…he said they were devoured in a matter of minutes! http://fleurdelicious.wordpress.com/2011/02/11/strawberry-orange-cheesecake-pretzel-bars/
thanks for the recipe! another hit from brown eyed baker :)
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! =)
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.
I made this dessert and took some to work my, co-workers went crazy over this seimple but yummy dessert. Thanks
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).
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!
Oooh love the combo of vanilla wafers, raspberries and walnuts! Will definitely need to try that next summer!
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 !!!
Erin, your dinner party sounds fabulous! Glad this was the perfect topper!
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)!
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!
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.
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!
These are so beautiful! And Summery! Love the salt/sweet combo. And your new blog design looks AMAZING!
Oh. my. goodness. These look delicious! I’ll have to try this recipe!
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!
Yum. I’ve had this occasionally through the years. So good. I’m going to do it with blueberries!
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.
Try this with raspberries, awesome.
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!
This is a favorite dessert from my childhood, but I haven’t had it in ages! Time to make it again I’d say.
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!
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.
Jon – May very well be a Pittsburgh thing, as that’s where I’m from!
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.
Michelle – This is a great picnic dessert, I hope you enjoy it! Let me know what you think. And thank you for the award! :)
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!