Every bite of this strawberry pretzel salad recipe balances salty crunch with cool, creamy sweetness. First, the buttery crushed-pretzel base bakes until crisp; next, a smooth cream cheese layer locks in that crunch; finally, a ruby strawberry-gelatin crown adds color and fresh flavor. As a result, guests keep reaching for “just one more square.”
Table of contents
Strawberry Pretzel Salad
Course: DessertCuisine: AmericanDifficulty: Easy4
30
minutes40
minutes300
kcal1
hour10
minutesA sweet-salty classic featuring a crunchy pretzel crust, fluffy cream cheese filling, and bright strawberry topping—easy to make and perfect for gatherings.
Ingredients
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
8 oz cream cheese, softened
1 cup white sugar
8 oz frozen whipped topping, thawed
2 (3-oz) packages strawberry gelatin
2 cups boiling water
20 oz frozen strawberries
Directions
- Preheat oven to 400°F (200°C).
- Combine crushed pretzels, melted butter, and 3 Tbsp sugar; press into a 9×13-inch dish.
- Bake 8–10 minutes until set; cool completely.
- Beat cream cheese with 1 cup sugar until smooth; fold in whipped topping.
- Spread cream layer over cooled crust, sealing edges.
- Dissolve gelatin in boiling water; stir in frozen strawberries until mixture thickens slightly.
- Pour strawberry layer over cream layer; chill at least 2 hours until firm.
Notes
- Seal the cream layer right to the pan edges so the gelatin doesn’t seep down and soften the crust.
What You’ll Need
Gather these pantry staples and a couple of basic tools before you start:
- 2 cups crushed pretzels
- 3/4 cup melted butter (unsalted works best)
- 1 1/3 cups white sugar, divided
- 8 oz cream cheese, softened
- 8 oz frozen whipped topping, thawed
- 2 (3-oz) boxes strawberry gelatin
- 2 cups boiling water
- 20 oz frozen strawberries
- 9×13-inch baking dish
- Mixing bowls and rubber spatula
Detailed Cooking Instructions
Time needed: 3 hours
Crunchy pretzel crust, fluffy cream cheese filling, and vibrant strawberry topping create this easy make-ahead dessert.
- Prep oven
Heat oven to 400°F (200°C).
- Build crust
Stir crushed pretzels, melted butter, and 3 Tbsp sugar; press firmly into a 9×13-inch dish.
- Bake
Bake 8–10 minutes until lightly toasted; cool on a rack.
- Make filling
Beat cream cheese with remaining sugar until smooth. Fold in whipped topping.
- Spread filling
Smooth cream mixture over cooled crust, pushing to the pan edges.
- Mix topping
Dissolve gelatin in boiling water; stir in frozen strawberries until the mixture thickens to egg-white consistency.
- Chill
Pour strawberry layer over cream layer; refrigerate 2 hours or until set.
Tips & Tricks
- Fresh swap: Use sliced fresh berries when they’re in season; chill them first so the gelatin cools faster.
- Keep the crust crisp: Press the cream layer all the way to the pan sides; that barrier stops strawberry gelatin from leaking and making the crust soggy.
- Make ahead: Prep up to 24 hours early; cover the dish tightly to prevent fridge odors.
- Mini cups option: Spoon each layer into clear plastic cups for party-ready strawberry pretzel salad cups.
- No-gelatin version: Prefer strawberry pretzel salad no jello? Replace gelatin with instant strawberry pudding and fresh berries, then chill as usual.
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Frequently Asked Questions
Yes. Slice about 4 cups of fresh strawberries and fold them into the cooled gelatin. Chill as directed; the flavor stays bright and the texture remains firm.
This layered dessert became popular in Midwestern community cookbooks during the 1960s. It pairs pantry staples for an easy church-social treat.
If the cream cheese layer doesn’t meet the pan edges, liquid strawberry gelatin can seep onto the crust. Spread the filling edge-to-edge and cool the crust fully before adding toppings.
Yes. Strawberry pretzel salad is closely linked to Midwestern potlucks, though it’s now enjoyed nationwide thanks to its sweet-salty contrast and simple prep.
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