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.
Could you substitute fresh whipped cream for the cool whip? Would it negatively impact the texture in any way?
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!
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!
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.
In one word! Fabulous!!
This is my sister’s “assigned” dish to make! I have made it too but hers is always the best. Love it!
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!
Hi!
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!
Hi Rhiannon, I’ve never made this without Jello. You could certainly just add fresh strawberries on top, if you’d like.
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!
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!
Have never tasted this but have always heard of it. Might try it for a family reunion.
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?
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.
Too many “gooey” recipes lately. Cholesterol is rising all over America.
Hey fatty, how about you just eat one piece and not the whole pan.
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.
Valerie, I love the idea of crushed pineapple!
I love, love, love this dessert! It is one of my very favorites.
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.
The pretzel crust sounds intriguing! It looks very good.
xoxoBella | http://xoxobella.com
Amazing recipe, thanks for share. I am trying it
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.
It’s just the name, it’s obviously not an actual salad. It’s very old, so no idea where the name came from.
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. :)
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.
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.
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!
Ahhh… Sunny Fourth of July gatherings in Minnesota. Every single year :)
And…I have made this with the low-calorie versions of Cool Whip, cream cheese, and Jello. It still tasted great.
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!
Is the butter, melted to at 2/3 or its 2/3 hard then melt it?
Hi Stacy, 2/3 cup “hard”, then melt it.
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!!
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 :)
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!!
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.
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.
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.