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.
After making this several times I switched the order and made the jello first so it could cool and set a bit while the other steps are being done. I used to have the leakage problem, but not this time because the jello was actually a bit more firm and didn’t leak through to the crust. Even when I have not had this turn out perfect it is always the first dessert to go. The “old” recipe I originally had shared with me had more sugar and more butter than this one. I also prefer fresh strawberries but sometimes I use frozen in the jello and put a light layer of whipped cream on top and decorate with fresh berries.
My mother used to make this when my brothers and I were growing up and now my kids love it too. I am like you and prefer the fresh strawberries over the frozen kind. I have also switched to using whipped cream instead of Cool Whip. I see you have a recipe for that too. It lasts up to three days – at least that is as long as we had any leftover when I made it last weekend!
Made this Red and White beauty for Canada Day!!
What a fabulous dessert! Everyone loved it!
A standard box of jello here is 85 grams so I used 2
Boxes and followed your directions .
I made mine the night before and it was perfect!
Thank you a Michelle!
Great summer recipe! My family loved it!
@browneyedbaker I let my jello set up too long in fridge but here in hour we will be tasting it and I cant wait!!!
All of my Jell-O leaked down to the bottom. Do you think it will still taste ok or should I toss it?
I think it should be fine!
Made this yesterday. I messed up. Didnt notice the jello b8g was only 3oz. The jello didnt firm.as jello. It was more of a liquid sauce. We still.are it. Next time I will do it coreedvtot. Mu whole family liked it regardless of my messing up.the jello part. That pretzel base crust is amazing. I will use that for other desserts/pies. The center part was delicious. it was realized my mistake.
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I am so excited to now have a dish that’s requested at every family gathering! I have a cousin who begs me to bring him his own pan every time we get together! I’d never eaten this particular dessert before I made it for the first time, so I had to ask another cousin what about it was so loved. She told me her family typically finds them “too cream cheesey” but this one was perfectly balanced. I’ve sent the link for this recipe to many people at their request.
I’m not sure what I did wrong but all of the ingredients wouldn’t fit in my pan. I used exact measurements and was only able to fit about 1/2 of the jello/strawberry mixture into the pan. I used the disposable aluminum pans, so maybe that makes a difference?
Just have to tell you I have made this strawberry salad several times since you posted it! it is as awesome as the picture! thanks for sharing!!!!!
I made this and it is delicious. I divided in to two smaller pans and each made plenty for a ladies luncheon and several days at the beach with friends. I decreased the sugar to 3/4 cup and it was plenty sweet. The fresh strawberries stayed firm and delicious.
Sounds lovely — and wonderful for summer……but a whole cup of sugar?
With sugar in the strawberries and sugar in the Cool Whip, doesn’t a
whole cup of sugar more leave the dessert too sweet to enjoy?
Have you tried a half-cup? Maybe not, I’ll find out I guess.
I’m wondering where I went wrong. I let the Jell-O sit for a bit and stirred in the strawberries but when I poured it over the 2nd layer, the jello leaked to the bottom of the pretzel layer.
Hi Maggie, Make sure that middle layer is spread the whole way to the edges and that the Jello is more thick syrupy than watery when you pour. Hope that helps!
I just made the Strawberry pretzel salad, but forgot to bake the pretzel crust!! Is it going to be ruined?
I think it should still be fine!
I have been wanting to try this recipe for soooo long, but it’s too much for my family, especially if it wasn’t a hit, so I made it for a potluck over the weekend. Wow! It was gobbled up. Clearly a crowd favorite. I loved the crust and the cream cheese/whipped topping layer. I am not a jello fan and found the top layer to be too jello-y…. ok, so I probably shouldn’t have made a recipe with jello since I’m not a fan but then I wouldn’t have discovered the delectable first two layers. My plan now is to play with the top layer. I’m going to try using pie filling over the top or maybe a pudding layer. We used to glaze strawberries for pie with heated strawberry jelly – that might work. Not sure, but I can’t live without ever eating that crust and middle layer again!
Made this today with fresh local strawberries. It was delicious! I’ll probably have another piece before I go to bed. The pretzel crust is to die for. That sweet to salty ratio is perfect! Thanks so much!
I made this for a Memorial Day cookout and it was delicious. I have made it in the past but used frozen strawberries. Thanks for posting the recipe using fresh strawberries!
O my a local restraunt serves this dish and I love it. I am so glad I found a recipe.
I have found that if you bake the bottom crust just one minute longer, it will make this very popular dessert too difficult to remove from the pan. I’m also from the Pgh area, just like our Brown Eyed Baker. Keep up the good work!
This recipe looks fabulous, but I was wondering if I could use fresh whipping cream (whipped of course) instead of CoolWhip?
Hi Sonya, Yes you definitely could! It won’t stay as long as the Cool Whip would, so I would plan on eating it (and any leftovers) within a day or so.
This is old fashioned & wonderful.
Thank you for using fresh strawberries I have always wanted to try the fresh, frozen are good but so mushy, this will be a big hit tomorrow for Easter.
I love this, also make using raspberries, or blackberries. Or do a Graham cracker or shortbread crust and lemon jello with blueberries. So versatile truly.
I also double the amount of cream cheese. For a slightly stiffer creamy layer. I have been thinking the last couple days on how to incorporate a ganache layer, a kind of chocolate covered strawberry kinda thing.
I wasn’t crazy about this. The middle layer was runny and the jello layer was too thick and I didn’t care for the overall texture. The only good thing about it was the pretzel crust. There’s nothing wrong with the recipe, I just didn’t really care for how this turned out.
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).
I wish you would have included the 4 1/2 hours of chilling time in the total time amount.
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?? ? ?
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?
Thanks!
Hi Katie, I think that would be okay! Enjoy! :)
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!!!
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.
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 :)
You can use stabilized whipped cream if your sister doesn’t like cool whip. I found the recipe for stabilized whip cream on pinterest.