Strawberry Pretzel Salad is a classic sweet-and-salty dessert with three perfect layers: a crunchy pretzel crust, a creamy whipped cheesecake center, and a glossy strawberry Jell-O topping. It’s refreshing, easy to make, and always a hit at potlucks, holidays, and family gatherings.
Ingredients
For the Pretzel Crust
- 2 cups crushed pretzels
- ¾ cup unsalted butter, melted
- 3 tablespoons granulated sugar
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 8 oz whipped topping (Cool Whip), thawed
For the Strawberry Layer
- 1 (6 oz) box strawberry Jell-O
- 2 cups boiling water
- 16 oz fresh strawberries, sliced
Preparation Steps
Step 1: Make the pretzel crust
Preheat oven to 350°F (175°C). Mix crushed pretzels, melted butter, and sugar. Press firmly into a greased 9×13-inch pan. Bake for 10 minutes, then cool completely.
Step 2: Prepare the cream layer
Beat cream cheese and sugar until smooth and fluffy. Gently fold in whipped topping until fully combined.
Step 3: Spread the cream layer
Spread the cream cheese mixture evenly over the cooled crust, sealing all the edges to prevent Jell-O from leaking through. Chill for 20 minutes.
Step 4: Make the strawberry topping
Dissolve strawberry Jell-O in boiling water. Let cool to room temperature, then stir in sliced strawberries.
Step 5: Assemble
Carefully pour the strawberry mixture over the chilled cream layer.
Step 6: Chill
Refrigerate for at least 4 hours, or until fully set, before slicing and serving.
Variations
- Use raspberry or cherry Jell-O instead of strawberry
- Add crushed pineapple (well drained) to the cream layer
- Use pretzel sticks for extra crunch
- Swap strawberries for mixed berries
- Make individual servings in cups
Cooking Notes
- Crust must be completely cool before adding cream layer
- Seal cream layer edges carefully to keep layers clean
- Let Jell-O cool before pouring to avoid melting the cream
- Chill long enough for clean slices
- Use fresh strawberries for best texture
Serving Suggestions
- Serve cold straight from the fridge
- Perfect for BBQs, holidays, and potlucks
- Garnish with extra whipped topping
- Slice into small squares for parties
- Pair with iced tea or lemonade
Tips
- Crush pretzels finely but not into powder
- Use room-temperature cream cheese for smooth filling
- Do not rush chilling time
- A glass pan works best for even layers
- Store leftovers covered in the refrigerator
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutritional Info (Approx.)
- Calories: 330 per serving
- Carbohydrates: 38g
- Protein: 4g
- Fat: 18g
FAQs
Why is it called a salad?
It’s a classic Midwestern dessert salad, even though it’s sweet.
Can I make it ahead of time?
Yes, it’s best made a day ahead.
Can I use frozen strawberries?
Fresh is best, but thaw and drain frozen strawberries very well.
Conclusion
Strawberry Pretzel Salad is the perfect balance of salty, sweet, creamy, and fruity. It’s easy, nostalgic, and always disappears fast.