This strawberry pretzel salad is a classic layered dessert made with a buttery pretzel crust, cream cheese filling and strawberry Jell-O topping! It’s sweet and salty plus creamy with irresistible crunch!
Table of Contents
Old Fashioned Strawberry Pretzel Salad
An ironic name has been given to this classic dessert because there’s nothing salad about it just like with easy ambrosia salad! This is the strawberry version of my famous raspberry jello pretzel salad, and both are so delicious!
This is a delicious sweet, salty, and creamy chilled layered dessert that has stood the test of time. A layer of cream cheese and Cool Whip is sandwiched between a sweet strawberry jello topping and a crunchy salty pretzel crust base for an easy crowd-pleaser!
Recipe Ingredients
You need to make 3 layers for this recipe, but thankfully almost all of the ingredients are ones you already have on hand.
Find the full printable recipe with specific measurements below.
- Pretzels: The salty component of the dish also makes up the majority of the crust and gives the salad a really nice crunch.
- Butter: This holds the crust together during baking and adds a nice nutty flavor.
- Sugar: I use granulated sugar in the crust (hello salty AND sweet) and in the cream cheese layer to help balance the tanginess.
- Cream cheese: This adds a smooth texture to the salad, as well as a nice bite to the sweetness of the jello.
- Cool Whip: Mixing a stabilized whipped cream with the cream cheese makes a super creamy and light consistency that effortlessly combines tangy and sweet.
- Jello: Strawberry jello is the perfect compliment to the salty crust and rich cream cheese filling.
- Frozen strawberries: Adding some fruit not only makes the salad really pretty, but it gives a nice texture and added punch of flavor.
- Garnish: Add a dollop of whipped cream on top!
Pretzel Salad Variations
What I love about this recipe is that you can make so many variations with different combinations of jello and fruit! Below are some of my favorites:
- Raspberry: Use raspberry jello and frozen raspberries to make a raspberry pretzel salad.
- Pineapple: Use pineapple jello and frozen crushed pineapple or frozen strawberries.
- Mandarin: Use orange jello and canned mandarin oranges (pre freeze them).
- Peach: Use peach jello and frozen sliced peaches.
How to Make Strawberry Pretzel Salad
Each layer needs time to set. To save some time, you can even start preparing some of the layers the night before.
- Make the 1st layer. The first layer is a salty pretzel crust. Simply pulse the pretzels in a food processor or blender until they’re crushed. Then stir together the crushed pretzels with the melted butter and sugar until combined. Press the pretzel mixture into a buttered 9×13-inch baking dish, then bake at 400°F for about 10 minutes. Then place the pan in the refrigerator to chill for about 30 minutes.
- Make the 2nd layer. The next layer is a rich cream cheese filling. Beat the softened cream cheese with an electric mixer, then beat in the sugar. Next fold the cool whip into the mixture. Then spread the filling on top of the crust (make sure to go all the way to the edges so the 3rd jello layer doesn’t leak through). Place in the fridge for about an hour.
- Make the 3rd layer. Last comes the fruity jello layer. Boil the water with the strawberry jello and stir for about 2 minutes, until the sugar has dissolved. Then mix in the frozen strawberries. Let the mixture slightly thicken, then pour evenly over the cream cheese filling. Then place in the refrigerator for about 2 hours to set completely.
Tips for Success
- 3 distinct layers. Make sure to spread the cream cheese/cool whip layer all the way to the outer edge. This way when the top jello layer sets it won’t seep through to the bottom.
- Clean lines. Once you spread the cream layer, use a paper towel around your fingertip to wipe the excess around the edges clean. It makes for a much neater presentation.
- Other fruit. This recipe is such a versatile dessert. You can swap out the fruit and jello for flavors such as peach, mandarin, raspberry, pineapple, and blueberry!
- Pretzel crumbs. You want a fine crumb, so use a food processor or blender if possible. If all else fails, place pretzels in a Ziploc bag and crush them with a rolling pin.
- Chill time. It’s important to chill the jello a bit to thicken it up before pouring it onto cream cheese otherwise the liquid will bleed into the whipped layer. Once it’s fully assembled, you want it to be completely set before slicing.
- Individual servings. Switch up the presentation and layer the dessert in mini individual cups, similar to how I did with these easy mandarin orange pretzel parfaits.
Recipe FAQs
I don’t see why not. You will need to replace the pretzels for a gluten-free version, but it should work just as well.
Absolutely! You want the strawberries to freeze for about an hour before adding to the jello anyhow, so I think this would be a simple swap. The only issue might be slicing them, so you may want to defrost enough to slice and then quickly refreeze, if needed.
I would love to say yes, but honestly the pretzels tend to get soggy and it doesn’t hold up as well once it’s been frozen. I wouldn’t advise trying it.
Make Ahead + Storing
This jello pretzel dessert needs time to set in the fridge, which makes it a great recipe to prepare ahead of time. You can make it up to 1 day in advance, however I wouldn’t prepare it any sooner or else the pretzel crust could get a little soggy.
Any leftovers can be stored in the fridge. Just keep in mind that the pretzels will soften the longer they sit.
Other Easy Desserts
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Strawberry Pretzel Salad
Ingredients
Layer 1:
- 6-7 cups pretzels
- ¾ cup (12 Tablespoons) salted butter
- 3 Tablespoons granulated sugar
Layer 2:
- 12 ounces cream cheese , softened
- ¾ cup granulated sugar
- 1 (8-ounce) container cool whip , softened
Layer 3:
- 2 cups boiling water
- 2 (3-ounce) boxes strawberry jello
- 1 pound fresh strawberries , hulled and sliced
Instructions
- Preheat the oven to 400°F. Butter a 9×13-inch baking dish and set aside.
Layer 1
- In a food processor or blender, pulse pretzels until finely crumbled (about 1 3/4 cups crumbs). Stir in butter and sugar until combined. Press evenly into baking dish. Bake 8 to 10 minutes. Chill 30 minutes, or until cool.
Layer 2
- In a medium bowl, beat the cream cheese with an electric mixer. Add sugar until combined. Mix in Cool Whip.
- Drop by spoonful (about 8) over the top of the chilled crust. Carefully spread in an even layer, being sure to go all the way to the edges so the jello mixture doesn’t leak through. You can use your finger with a paper towel to run along the edges to make clean lines. Chill 1 hour, or until set.
Layer 3
- While you are refrigerating the cream mixture, place the strawberries in the freezer for the hour to chill.
- In a small saucepan, boil water and jello over medium-high heat. Stir 2 minutes, or until the mixture is dissolved. Remove from the heat and stir in the strawberries. Let sit 5 to 10 minutes, until thickened slightly. Once the pot is cool enough to handle, I like to put it in the refrigerator 10 to 15 minutes more.
- When thickened slightly, pour evenly over the of cream cheese mixture and chill at least 2 hours, or until jello is firm (I like to leave it overnight).
- Once the dessert is firm, slice and serve.
Notes
- Raspberry: Use raspberry jello and frozen raspberries.
- Pineapple: Use pineapple jello and frozen crushed pineapple or frozen strawberries.
- Mandarin: Use orange jello and canned mandarin oranges (pre-freeze them).
- Peach: Use peach jello and frozen sliced peaches.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Desserts, Fruit Desserts, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is so good. What a wonderful way to enjoy a hot summer day with this great refreshing, pretty strawberry pretzel salad! It will definitely be added to my recipe box.
Thank you Jamielyn for another great recipe!!
So glad you enjoyed it!
I have already made this at least 10 times just since fresh strawberry season started. Family, friends, anybody that knows me will request this repeatedly. sometimes I make two 9 x 13 pans a time. It is so cool and so refreshing and even on a cold day it just hits the spot. However we do not eat it as salad – it is dessert at my house!! 😋. A 10 year old son of a friend of mine has renamed it to “strawberry deliciousness dessert” and he often asks for it.
Kid is smart!😁
This comment just made my day! I’m so happy to hear that everyone loves it! And “strawberry deliciousness dessert” sounds about right :) Thanks for your review, Eva!
This is so so yummy and one of my favorites to make when others come over!
I’m so glad you love the recipe, Kenadi. Thanks for your comment and review :)
The best dessert ever!!! This is delicious!!!!
Yay, so glad you enjoyed!
This dessert is my all time favorite!!! So perfect for spring and summer!
This is so delicious. It’s the perfect combination of sweet and salty! LOVE it!
I’m so glad you loved it, Jayne!
This is one of my absolute favorite potluck foods! I’m always on the lookout for this! Love this. Love making this, too. So delicious. Creamy, salty, sweet…so good!!