Strawberry Pretzel Salad

Strawberry Pretzel Salad

This classic strawberry pretzel salad is a sweet and salty layered dessert made with a buttery pretzel crust, creamy whipped filling, and fresh strawberries set in Jello. It’s perfect for summer gatherings, holidays, or potlucks—and always a crowd favorite!

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Prep Time: 25

Cook Time: 10

Chill Time: 3

Total Time: 3 35

Servings: 12 servings

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.

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