Strawberry pretzel salad is perfect for potlucks, holidays, and barbecues. This dessert is filled with savory caramelized pretzels, sweet strawberries, and creamy whipped topping. It’s an easy jello dessert that’s sure to become a family favorite.
Why this recipe works
This strawberry pretzel salad is great for any time of year, but is especially popular at picnics, potlucks, parties, holiday dinners, and large family gatherings. It’s not the kind of “salad” that is healthy to eat…but we can pretend it is!
If you’re an orange lover, try our Mandarin Orange Pretzel Salad too!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
CRUST – Made from crushed caramelized pretzels, the crust is salty and sweet!
CREAM CHEESE LAYER – The first layer on top of the pretzel crust is whipped topping mixed with cream cheese. If you can’t get tubs of whipping cream where you live or prefer to make your own, use a mixer with a whisk attachment to beat 1 cup of heavy whipping cream until soft/medium peaks form.
JELLO LAYER – Boxes of gelatin usually come in two sizes, you want the larger one, which is 6-ounces. Prepare strawberry jello according to directions, substituting hot pineapple juice for hot water, and add the strawberries right before chilling. If you’d prefer, you can certainly substitute with sugar-free jello.
How to Make Strawberry Pretzel Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F. Lightly grease the bottom of a 9×13 baking dish.
- Stir pretzels, 1/4 cup sugar, and butter together in your baking dish.
- Lightly press with a spatula to form an even layer. Bake for 10 minutes. Remove from oven and let cool completely.
- Prepare jello according to directions, substituting hot pineapple juice with the hot water, then add the strawberries right before chilling. Refrigerate until partially set.
- Using an electric mixer, beat cream cheese and 1 cup of sugar together until smooth.
- Fold in the thawed whipped topping. Spread over the cooled pretzel crust.
- When the jello is cool and partially set, pour it over the cream cheese layer.
- Chill for 2-4 hours until jello is set. Optionally top with a dollop of whipped cream and sliced strawberries. Slice and serve!
Frequently Asked Questions
If your crust is sticking to the pan, you can try placing the pan inside a roasting pan with an inch of really hot water in it. This will help loosen the crust a bit making it easier to slice and serve.
When preparing jello you use both hot water AND cold water, however, this recipe calls for substituting hot pineapple juice for the hot water that’s listed on the back of the jello box. You will still need to add the cold water per the directions on your jello packaging, the only thing you are doing differently from the box is using hot pineapple juice in place of the hot water. Since it isn’t technically part of our recipe ingredients, the cold water called for on the back of the box was left out of the ingredient list.
You can store strawberry pretzel salad in the refrigerator with a lid or plastic wrap covering for up to 3 days.
Be sure to spread your cream cheese layer all the way to the edges of the crust and along the sides of the pan to create a seal. This will help keep the strawberry gelatin on top of the cream cheese and will prevent it from seeping through to the crust. You also want to make sure your jello is not hot when you pour it onto the cream cheese layer, don’t skip the step of putting your jello in the refrigerator!
Yes, you can use fresh strawberries instead of frozen strawberries if that’s what you prefer! If using fresh, be sure to remove the tops of the strawberries before slicing and adding to the jello mixture.
Who doesn’t love jello? Serve this delicious dessert for Christmas, Easter, at a backyard barbecue, or just because you want something fun! I should warn you—Strawberry Pretzel Salad is addicting. It’s hard to eat just one serving.
Ingredients
- 1 1/4 cup sugar
- 2 cups pretzels crushed
- 3/4 cup unsalted butter melted
- 8 oz. cream cheese softened
- 8 oz. whipped topping 1 tub, thawed
- 6 oz. strawberry gelatin 1 box
- 2 cups pineapple juice heated
- 10 oz frozen strawberries thawed and sliced
Things You’ll Need
- 13×9 baking dish
- Electric mixer
Before You Begin
- If you can’t get tubs of whipping cream or prefer to make your own, use a mixer with a whisk attachment to beat 1 cup of heavy whipping cream until soft/medium peaks form.
- You can heat the pineapple juice in a saucepan on the stove, or place it in a glass measuring cup and heat it in the microwave.
- Boxes of gelatin usually come in two sizes, you want the larger one, which is 6-ounces.
Instructions
- Preheat oven to 350F.
- Lightly grease a 13×9 baking dish.
- To crush the pretzels, place about 2.5 cups into a zipper top plastic bag, squeeze out the air and seal. Smash the bag of pretzels with the rolling pin, then measure out two cups for the recipe. Eat the rest or save for later!
- Stir pretzels, 1/4 cup sugar, and butter together inside the baking dish. Gently press down with a spatula to form an even layer. Bake for 10 minutes. Remove from oven and cool completely.
- Prepare jello according to directions, substituting hot pineapple juice for hot water, then add the strawberries right before chilling. Refrigerate until partially set.
- Beat cream cheese and 1 cup of sugar together until smooth. Fold in the thawed whipped topping. Spread over the cooled pretzel crust.
- When the jello is cool and partially set, pour it over the cream cheese layer.
- Chill in refrigerator until jello mixture is set, around 2 to 4 hours. Optionally top with a dollop of whipped cream and sliced strawberries. Slice and serve!
