This Strawberry Pretzel Salad is a classic! This is such an easy recipe and so perfect for family get togethers.
So often classic recipes are classics for a reason, and that is just the case with this one. This Strawberry Jello Pretzel Salad comes together with a few simple ingredients, but is such a hit. Your family will love this easy make-ahead dessert.
How to Make Strawberry Pretzel Salad
Here is a brief overview of how this recipe for strawberry pretzel salad comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
Crush the Pretzels
When making the crust for this pretzel strawberry dessert, measure the pretzels after crushing. You need to end up with two cups crushed, about 4 1/2 cups before crushing. I suggest putting them in a ziplock bag with the air removed and crushing them with a rolling pin. Using a food processor will make too small of crumbs, so I don’t recommend doing it that way.
Make the Crust
In a large bowl, stir the pretzels, melted butter, and sugar together until well combined. Press the mixture into the bottom of your baking pan. Bake for eight minutes. Remove from the oven and allow to fully cool.
Make the Cream Cheese Mixture
Beat the sugar and cream cheese together until smooth. Gently fold in the whipped topping.
Spread the Mixture over the Pretzels
Use a rubber spatula to spread the cream cheese mixture onto the cooled pretzel layer, making sure to spread it all the way to the edges. Refrigerate for 45 minutes.
Make the Strawberry Jello
Combine the strawberry Jell-O and the boiling water in a medium-sized bowl until the strawberry gelatin is dissolved completely. Stir in the frozen strawberries.
Add the Strawberry Layer and Refrigerate
Pour the strawberry jello layer over the chilled cream cheese layer. Refrigerate for two hours before slicing and enjoying.
Replace the Cool Whip
Homemade stabilized whipped cream comes together with just two ingredients in the bowl of your stand mixer and is a perfect substitute for Cool Whip. I love making it from scratch because not only is it easy to make, but you avoid all the added sweeteners and preservatives in store-bought options.
If you decide to use Cool Whip for this recipe, you will want to thaw it in the refrigerator overnight before folding it into the cream cheese and sugar mixture.
Making Ahead and Storing
This is a great recipe to make the night before it is needed. I do not recommend making it more than one day in advance.
This strawberry pretzel dessert can be stored in an airtight container in the refrigerator for up to three days.
If you make this strawberry pretzel salad recipe or any of my other recipes, I’d love to hear how you enjoyed it in the comments!
Strawberry Pretzel Salad
Ingredients
Pretzel Crust
- 2 cups crushed pretzels see note 1 (about 4 1/2 cups before crushing or 181 grams)
- 3/4 cup unsalted butter melted (169.5 grams)
- 3 tablespoons granulated sugar
Cream Cheese Filling
- 8 ounces cream cheese room temperature (227 grams)
- 1 cup granulated sugar (198 grams)
- 8 ounces whipped topping thawed Cool Whip or homemade stabilized whipped cream (226.5 grams)
Strawberry Topping
- 6 ounces strawberry flavored Jell-O two 3 ounce boxes (170 grams)
- 2 cups boiling water see note 3
- 20 ounces frozen sliced strawberries (566.99 grams)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large bowl, stir the pretzels, melted butter, and sugar together until well combined.2 cups crushed pretzels, 3/4 cup unsalted butter, 3 tablespoons granulated sugar
- Press into the bottom of a 9 by 13 inch baking dish using the bottom of a drinking glass or a measuring cup. Bake for 8 minutes. Remove from the oven and allow to fully cool.
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and cream cheese together until smooth. Gently fold in the whipped topping (see Note 2).8 ounces cream cheese, 1 cup granulated sugar, 8 ounces whipped topping
- Carefully spread the cream cheese mixture over the cooled pretzel crust. Spread the mixture all the way to the edges of the baking dish. This will prevent the next layer from leaking around it. Refrigerate for 45 minutes.
- Combine the Jell-O and the boiling water in a medium-sized bowl until the Jell-O is dissolved completely. Stir in the frozen strawberries. Pour over the chilled cream cheese layer. Refrigerate for 2 hours before slicing and enjoying.6 ounces strawberry flavored Jell-O, 2 cups boiling water, 20 ounces frozen sliced strawberries
Notes
- You will want to measure the pretzels after crushing. You need to end up with two cups crushed, not start with two cups whole and crush them. I suggest putting them in a ziplock bag with the air removed and crushing them with a rolling pin. Using a food processor will make too small of crumbs.
- If you use Cool Whip for this recipe, you will want to thaw it in the refrigerator overnight before folding it into the cream cheese and sugar mixture.
- It is important to only use 2 cups of water total for this recipe. If you follow the instructions on the Jell-O box, you will end up with too much water.
Terry says
My mom made a lemon version of this. I was a kid, I don’t remember exactly how the topping went. I know the cream cheese part is the same, top part seemed like lemon pudding with cool whip. Your version sounds absolutely delicious! Question though, can I use frozen strawberries? Those I have, fresh I do not. The pretzel crust really makes it, doesn’t it? Yum…my mouth is watering thinking about it!
Yup! The recipe actually calls for frozen strawberries, so you are good to go! I hope you love it.
Leona says
The pretzel salad is my favorite dessert. I also make it using canned pineapple and fresh blueberry with matching Jellos.
That sounds delicious!
Thelma Blaha says
Can I use fresh strawberries? Love your recipes & all the demonstrations you give
Hi Thelma! thank you so much for your kind words. Unfortunately, I haven’t tested this with fresh strawberries. I can’t think of a reason why they wouldn’t work here though.