Strawberry Pretzel Salad
You know those dishes that show up at potlucks and family gatherings and just disappear within minutes? Strawberry Pretzel Salad is absolutely one of them. But let’s get one thing straight: this isn’t really a salad. It’s a dessert in disguise. I have a soft spot for this retro classic. It hits every note: salty, sweet, creamy, and fruity, all in one chilled, sliceable treat.
I love serving Strawberry Pretzel Salad because people always smile when they realize what it really is. The crunchy pretzel crust, the smooth and tangy cream cheese layer, and the bright, jewel-like strawberry topping are an unbeatable combination. Best of all, it looks impressive without being difficult.
If you’ve never tried making it, you’re in for a treat. If you have, this version might just become your new go-to.
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Ingredients
- Pretzels – From about 8 ounces of pretzels. You can use twists, rods, or whatever.
- Butter – Use unsalted butter. There’s plenty of salt in the pretzels.
- Sugar – You’ll need sugar in a few spots.
Filling:
- Whipped topping – Like Cool Whip.
- Cream cheese – Softened.
Topping:
- Strawberry gelatin – You’ll need 2 3-ounce boxes of your favorite brand of strawberry flavored gelatin.
- Boiling water
- Frozen sweetened sliced strawberries
- Additional whipped topping and pretzels for garnish – Optional.
How To Make Strawberry Pretzel Salad
- Preheat your oven to 350°F. Combine crushed pretzels, melted butter, and sugar in a large mixing bowl. Stir until the pretzels are well coated and the mixture resembles wet sand.
- Spread the pretzel mixture evenly into an ungreased 13×9-inch baking dish. Press down firmly to create a solid crust. Bake for 10 minutes, then set aside to cool completely on a wire rack.
- Beat the softened cream cheese and sugar together in the bowl of your stand mixer or with electric hand beaters until silky and smooth. Fold in the whipped topping gently until fully blended.
- Spread the cream cheese mixture over the cooled pretzel crust. Take your time and ensure the filling reaches all corners. An offset spatula is the perfect tool for this. Chill in the refrigerator while you prepare the topping.
- Stir the strawberry gelatin into the boiling water until completely dissolved in a large bowl. Allow it to cool to room temperature, about 15-20 minutes.
- Stir the thawed, sweetened sliced strawberries into the cooled gelatin. Mix well to distribute the berries evenly. Set it into the fridge.
- Wait until the strawberry mixture thickens slightly but isn’t fully set (about 20 minutes in the fridge). Gently spoon it over the chilled cream cheese layer, spreading it out evenly.
- Refrigerate the entire dish for at least 4 to 6 hours, or until the strawberry layer is fully set.
- Cut into squares and serve chilled. Top with additional whipped topping and a few crushed pretzels if you want to add an extra decorative (and tasty) touch.
Step-by-Step Process
Chef Jenn’s Tips
- Make sure your pretzel crust is completely cool before adding the cream cheese layer, or it may melt and mix.
- To avoid a soggy crust, spread the cream cheese layer all the way to the edges of the dish to seal it from the gelatin.
- Thaw your frozen strawberries fully to avoid adding extra water to the gelatin.
- For a fun twist, add a handful of sliced, fresh strawberries for an extra pop of brightness and texture.
Serving Suggestions
Strawberry Pretzel Salad shines at any summer picnic, potluck, or family dinner. I love pairing it with grilled meals or serving it alongside a light chicken salad for a contrast of sweet and savory. You can also slice smaller squares for a pretty dessert platter.
Storage
Store leftovers covered in the refrigerator for up to 3 days. The crust can start to soften over time but it still tastes amazing. Freezing is not recommended since the gelatin and cream layers do not thaw well.
Strawberry Pretzel Salad
Equipment
Ingredients
- 2 cups pretzels crushed
- ¾ cup butter melted
- 3 tablespoons sugar
Filling:
- 2 cups whipped topping like Cool Whip
- 8 ounces cream cheese softened
- 1 cup sugar
Topping:
- 2 3-ounce boxes of strawberry gelatin
- 2 cups boiling water
- 16 ounce frozen sweetened sliced strawberries 2 packages; thawed
- whipped topping optional for garnish
- pretzels optional for garnish
Instructions
- Preheat your oven to 350°F. Combine crushed pretzels, melted butter, and sugar in a large mixing bowl. Stir until the pretzels are well coated and the mixture resembles wet sand.
- Spread the pretzel mixture evenly into an ungreased 13×9-inch baking dish. Press down firmly to create a solid crust. Bake for 10 minutes, then set aside to cool completely on a wire rack.
- Beat the softened cream cheese and sugar together in the bowl of your stand mixer or with electric hand beaters until silky and smooth. Fold in the whipped topping gently until fully blended.
- Spread the cream cheese mixture over the cooled pretzel crust. Take your time and ensure the filling reaches all corners. An offset spatula is the perfect tool for this. Chill in the refrigerator while you prepare the topping.
- Stir the strawberry gelatin into the boiling water until completely dissolved in a large bowl. Allow it to cool to room temperature, about 15-20 minutes.
- Stir the thawed, sweetened sliced strawberries into the cooled gelatin. Mix well to distribute the berries evenly. Set it into the fridge.
- 7 Wait until the strawberry mixture thickens slightly but isn’t fully set (about 20 minutes in the fridge). Gently spoon it over the chilled cream cheese layer, spreading it out evenly.
- Refrigerate the entire dish for at least 4 to 6 hours, or until the strawberry layer is fully set.
- Cut into squares and serve chilled. Top with additional whipped topping and a few crushed pretzels if you want to add an extra decorative (and tasty) touch.
Notes
Chef Jenn’s Tips
- Make sure your pretzel crust is completely cool before adding the cream cheese layer, or it may melt and mix.
- To avoid a soggy crust, spread the cream cheese layer all the way to the edges of the dish to seal it from the gelatin.
- Thaw your frozen strawberries fully to avoid adding extra water to the gelatin.
- For a fun twist, add a handful of sliced, fresh strawberries for an extra pop of brightness and texture.
