Strawberry Pretzel Salad

No need to bake with this strawberry pretzel salad. A simple pretzel crust is topped with a sweetened cream cheese and cool whip middle layer, then finished off with a strawberry jello layer for this delicious dish.

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Strawberry pretzel salad is an old-fashioned Southern no-bake dessert recipe that’s popular at potlucks and holiday dinners. But why it’s called a salad is anyone’s guess! This fruity, sweet, and salty treat is actually a strawberry dessert with a creamy filling and buttery pretzel crust.

Other fruity and easy-to-make potluck desserts we love include blueberry dump cake and no-bake strawberry jello pie.

STRAWBERRY PRETZEL SALAD INGREDIENTS

You’ll need:

• 5 cups of salted pretzels (You’ll need five cups of whole pretzels. After you crush them, you’ll have about two and a half cups.)
• 1 ½ cups sugar
• ¾ cup butter
• 12 ounces cream cheese
• 2 teaspoons of vanilla extract
• 12 ounces Cool Whip
• 3 to 4 cups fresh strawberries, sliced
• 6 ounces strawberry gelatin
• 2 cups boiling water
• 2 cups ice water

HOW TO MAKE THIS STRAWBERRY PRETZEL SALAD RECIPE

STEP ONE: Preheat your oven to 350°F. Lightly butter the bottom of a 9×13 pan.

STEP TWO: In a medium bowl, combine crushed pretzels (You’ll need five cups of whole pretzels. After you crush them, you’ll have about two and a half cups.), ¾ cup sugar, and melted butter. Press mixture into the bottom of the 9×13-inch pan. (You can crush pretzels by putting them in a Ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them).

STEP THREE: Bake the pretzel base for 10 minutes. Remove from the oven and allow to cool completely.

STEP FOUR: In a large mixing bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined. Next, carefully fold in the Cool Whip.

STEP FIVE: Spread the cream cheese mixture on top of the cooled pretzel crust. When adding the cream cheese filling to the pan, make sure that it goes all the way to the edges of the pan. This creates a barrier to prevent the jello from seeping down into the pretzel bottom layer and making it soggy.

STEP SIX: In a medium bowl, dissolve the jello in two cups of boiling water. Once it is completely dissolved, add two cups of ice water and stir. Stir in sliced strawberries. Refrigerate for 15 minutes or until the jello is just starting to thicken but has not yet set.

STEP SEVEN: Carefully pour the strawberry jello mixture over the cream cheese and whipped cream layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.

HOW TO SERVE

Make this tasty treat to bring to a gathering. The sweet and salty combo will be a huge hit with everyone. Add a scoop of vanilla ice cream for an added level of decadence.

MORE STRAWBERRY RECIPES

Drinks

Southern Strawberry Sweet Tea

Pie Recipes

Strawberry Cream Cheese Pie

STORAGE

IN THE FRIDGE: It’s perfectly fine to make this strawberry pretzel dessert a day or two ahead of your party. Just cover it and store it in the refrigerator until you’re ready to serve it. Strawberry pretzel salad with fresh strawberries will keep for up to three days in the refrigerator.

IN THE FREEZER: It’s not a good idea to freeze this delicious recipe. Freezing jello destroys the chemical bonds in the gelatin, which means that it will become runny when you defrost it. The strawberries and hard pretzels are likely to go a bit mushy too.

Whether you’re hosting a barbecue, bringing an easy dessert to a family gathering, or just want a simple dessert for the holiday season, this classic strawberry pretzel salad recipe is sure to go down a treat. The sweet strawberry jello, creamy Cool Whip, and salty pretzel crust together create a taste sensation that will be a family favorite.

MORE RECIPES YOU’LL LOVE

• Strawberry Angel Food Cake
• Ambrosia Salad
• Blueberry Delight
• No-Bake Oreo Cheesecake
• Campfire Dessert Pizza
• Peach Pretzel Salad
• Campfire Pizza
• Strawberry Delight
• Strawberry Rhubarb Cheesecake

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Strawberry Pretzel Salad

5 from 7 votes

No need to bake with this strawberry pretzel salad. A simple pretzel crust is topped with a sweetened cream cheese and cool whip middle layer, then finished off with a strawberry jello layer for this delicious dish.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 2 hours 25 minutes

Servings 12

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Ingredients

  

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• 2½ cups crushed pretzels (You’ll need five cups of whole pretzels. After you crush them, you’ll have about two and a half cups.)
• 1½ cups sugar, divided
• ¾ cup butter, melted
• 12 ounces cream cheese
• 2 teaspoons vanilla
• 12 ounces Cool Whip
• 3-4 cups fresh strawberries, sliced
• 6 ounces strawberry gelatin (2 packages)
• 2 cups water, boiled
• 2 cups cold water

Instructions

 

• Preheat your oven to 350°F. Lightly butter the bottom of a 9×13-inch pan.
• In a medium bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press into the bottom of the 9×13 pan. (You can crush pretzels by putting them in a ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them.)
• Bake the pretzel base for 10 minutes. Remove from the oven and allow to cool completely.
• In a large mixing bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined. Next, carefully fold in the Cool Whip.
• Spread the cream cheese mixture on top of the pretzel crust. When adding the cream cheese mixture to the pan, make sure that it goes all the way to the edges. This creates a barrier to prevent the jello from seeping down into the pretzel base and making it soggy.
• In a medium bowl, dissolve the jello in two cups of boiling water. Once it is completely dissolved, add two cups of ice water and stir. Stir in sliced strawberries. Refrigerate for 15 minutes or until the jello is just starting to thicken but has not yet set.
• Carefully pour the strawberry jello over the cream cheese layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.

Video

Notes

TIP: Make sure there aren’t any large pieces of pretzels, be sure to crush them very well – if you would like you can use a food processor to crush them.

 

TIP: If the Cool Whip is your favorite ingredient in this dessert, you can add a little more on top of each serving.

 

TIP: When making the jello, don’t leave it in the fridge for too long. If it sets too much it will have chunks and won’t pour evenly. If you just can’t get enough of jello, you can add an extra 3-ounce box of gelatin and an extra two cups of water.

Nutrition

Sodium: 490mg | Calcium: 71mg | Vitamin C: 21mg | Vitamin A: 789IU | Sugar: 45g | Fiber: 1g | Potassium: 151mg | Cholesterol: 66mg | Calories: 469kcal | Saturated Fat: 14g | Fat: 23g | Protein: 6g | Carbohydrates: 62g | Iron: 1mg

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