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A slice of delicious Strawberry Pretzel Salad.

Strawberry Pretzel Salad

Chef Jenn
With layers of salty pretzels, creamy filling, and vibrant strawberries, this Strawberry Pretzel Salad is always the first to disappear from the table. Just remember, it's a chilled dessert, not a salad!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 524 kcal

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 13x9-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.
 

Nutrition

Serving: 1squareCalories: 524kcalCarbohydrates: 81gProtein: 4gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 50mgSodium: 393mgPotassium: 576mgFiber: 5gSugar: 61gVitamin A: 618IUVitamin C: 462mgCalcium: 44mgIron: 9mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword layered jello dessert, strawberry pretzel salad, sweet and salty treat
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