This retro-style Strawberry Pretzel Salad is a nostalgic favorite made with a buttery pretzel crust, creamy no-bake cheesecake filling, and a sweet strawberry Jello topping. 👇👇
Why You'll Love This
This one takes me straight back to summer BBQs, potlucks, and holidays. It’s a little sweet, a little salty, and always one of the first dishes to disappear.
- Make-ahead friendly – Even better the next day.
- Perfect for warm weather – No oven time after the crust.
- Layered flavor + texture – Crunchy, creamy, fruity, all in one bite.
Want more no-fuss crowd-pleasers? Try Strawberry Jello Fluff Salad or Strawberry Pineapple Cake.
Recipe Ingredients 👇👇
What You'll Need:
For the Pretzel Crust
- 295 g pretzels, crushed (about 3 cups)
- ½ cup granulated sugar
- 8 Tbsp (1 stick) unsalted butter, melted
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract (optional)
- 8 oz whipped topping (like Cool Whip), thawed
For the Strawberry Jello Layer
- 6 oz strawberry Jello (one large box)
- 2 cups boiling water
- 2 cups cold water (fridge-cold speeds up cooling)
- 1 lb fresh strawberries, sliced
Common Mistakes to Avoid
- Pouring Jello Too Soon – Let the Jello cool before adding it, or it’ll melt the cream cheese layer.
- Not Covering to the Edges – Make sure the cream cheese layer seals the crust to avoid leaks.
- Warm Crust + Cold Filling – Always let the crust cool completely first.
- Skipping Chill Time – Each layer needs time to set so it slices cleanly.
How to Make It 👇👇
Step 2: Prep the Crust
If you don't have crushed pretzels you can do it in a bag. Use a rolling pin to help you - crush them as small as you can!
Now melt 8 Tbsp butter in a pot. Stir in ½ cup sugar and crushed pretzels. Press firmly into a greased 9×13" baking dish. Bake at 350°F for 10 minutes. Let cool completely—pop it in the fridge to speed it up!
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Step 3: Make the Cream Cheese Layer
In a bowl, beat 8 oz cream cheese, ¾ cup sugar, and 1 tsp vanilla extract until smooth. Gently fold in 8 oz whipped topping. Spread over the cooled pretzel crust, all the way to the edges. Chill for 30 minutes.
Note: make sure to spread all the way to the edges of the jello mixture will leak through to the bottom when you pour it.
Step 1: Make the Jello Layer
Dissolve 6 oz strawberry Jello in 2 cups boiling water. Stir until completely dissolved. Add 2 cups cold water, then stir in 1 lb sliced strawberries. Place in fridge for 45–60 minutes until it begins to thicken but isn’t fully set.
Step 4: Add the Jello
Once the Jello has cooled to room temperature, pour it gently over the cream cheese layer. Use a spoon to help prevent splashing. Chill for 2–3 hours until jello is fully set.
Step 5: Slice and Serve
Cut into squares and serve chilled. You can top with extra whipped cream if you'd like!
Time-Saving Tips
- Use a food processor to crush pretzels quickly.
- Make the Jello first so it has time to cool while you prep the other layers.
- Chill the cream cheese mixture while the crust cools to speed things up.
- Make ahead – This dessert tastes even better the next day!
Recipe Variations & Add-Ins
- Use Different Fruit – Try raspberries, blueberries, or a mix of berries.
- Change the Jello Flavor – Raspberry or mixed berry works great too.
- Make It Lighter – Use light cream cheese and light whipped topping.
- Add a Crushed Pineapple Layer – Fold into the cream cheese mixture before chilling.
- Mini Cups – Make in clear plastic cups for individual servings at parties.
How To Store
- Refrigerate: Store covered in the fridge for up to 3 days.
- Freezing not recommended – The texture of the Jello and cream layer doesn’t hold up well once frozen and thawed.
Serving Suggestions
- Serve at BBQs, potlucks, family dinners, or as a holiday side/dessert.
- Top with extra whipped cream or a drizzle of strawberry syrup for a fun touch.
FAQs
Yes! It actually sets even better when made the day ahead.
Fresh is best for texture, but you can use frozen (thawed and drained).
Small pretzel twists or sticks both work well.
Free Workshop: Dinner Made Easy
End the 5PM dinner panic once and for all.
Join me in this free online workshop where I’ll show you my simple 3-step system to make dinner stress-free (and actually get your family to eat it).
Strawberry Pretzel Salad
Ingredients
For Crust:
- 295 g bag pretzels - crushed
- ½ cup granulated sugar
- ½ cup unsalted butter
For Cream Cheese Layer:
- 8 oz cream cheese - softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 8 oz whipped topping - thawed
For strawberry Jello Layer:
- 6 oz strawberry Jello
- 2 cups boiling water
- 2 cups cold water
- 1 lb fresh strawberries - sliced
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- Make the pretzel crust: In a medium saucepan over low heat, melt 8 tablespoons (1 stick) unsalted butter. Stir in ¼ cup granulated sugar, then add the crushed pretzels. Mix until evenly coated.
- Bake the crust: Press the pretzel mixture firmly into the bottom of the greased baking dish using the back of a spoon. Bake for 10 minutes, then remove from the oven and let it cool completely to room temperature. Once cooled, place it in the fridge to chill fully before adding the next layer.
- Make the cream cheese layer: In a large mixing bowl, beat 8 oz softened cream cheese, ½ cup granulated sugar, and 1 tsp vanilla extract until smooth and fluffy. Gently fold in 8 oz thawed whipped topping until fully combined. Refrigerate until the crust is completely cool.
- Make the Jello layer: In a medium bowl, dissolve 6 oz strawberry Jello in 2 cups boiling water. Stir until fully dissolved. Add 2 cups cold water and mix well. Stir in the sliced strawberries and place the bowl in the fridge for about 45–60 minutes, just until it begins to thicken slightly but hasn’t fully set.
- Assemble the layers: Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to seal the edges to prevent the Jello from leaking through. Chill in the fridge for 30 minutes.
Recipe Notes:
- Seal the edges: When spreading the cream cheese layer, make sure to cover all edges of the crust—this prevents the Jello from seeping down and making the crust soggy.
- Crush pretzels well: A food processor or rolling pin inside a zip-top bag works great. You want small crumbs, not dust.
- Chill between layers: Each layer needs time to set—don’t rush it!
- Fresh strawberries: Use fresh, sliced strawberries for the best texture. Frozen berries can make the Jello watery.
- Make ahead: You can prep this a day in advance—just keep it chilled until serving.
- Refrigerate: Cover tightly and store in the fridge for up to 3 days.
- Do not freeze: The texture of the Jello and cream cheese layers won’t hold up well in the freezer.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Sandra Rekau says
Do you measure the pretzels before you crush it or after?
Andi Anne says
You measure after you crush them.
Sandy says
Is it three cups crushed pretzels or 3 cups whole pretzels?
Andi Anne says
3 cups crushed pretzels