Whether or not you’re in the “strawberry pretzel salad is a dessert” camp, you need to try this recipe for your next gathering. A crunchy, salty pretzel crust is slathered in a rich, tangy cream cheese filling and topped with an abundance of fresh strawberries and strawberry Jell-O.
While it’s very easy to make and requires no special skills, it requires a few hours of chill time to properly set so the Jell-O is firm and the layers are neat. This makes it a fabulous make-ahead side dish! I typically make it a night in advance to give it plenty of time to set. For more strawberry recipes, try my strawberry cake recipe, strawberry jam, and strawberry ice cream.
What You Need To Make This Recipe
Pretzels — choose salted pretzels so the crust has the best flavor. I prefer small twists, but any shape will work since the pretzels are being crushed.
Sugar — granulated sugar sweetens the crust and also goes into the luscious cream cheese layer.
Butter — opt for unsalted butter so the crust since the pretzels are already salted.
Cream cheese — use full-fat brick-style cream cheese and bring it to room temperature so it softens and blends easier.
Whipped topping — thaw one 8-ounce container of frozen whipped topping before you start working on this recipe.
Jell-O — strawberry gelatin is the glossy topping that encases loads of fresh strawberries. You can switch up the flavor of the gelatin if you like (ideas below!).
Strawberries — choose berries that are firm, have a bright red color, and smell sweet. Wash, hull, and slice them while the Jell-O cools.
How To Make Strawberry Pretzel Salad
1. In a medium bowl, make the pretzel crust by combining the crushed pretzels and ¼ cup sugar. Pour the melted butter over and stir to combine.
2. Place the pretzel mixture in a 9×13-inch baking dish and press with a flat-bottomed glass to make an even layer. Bake for 10 to 12 minutes at 350°F. Set the dish on a wire rack for 45 minutes or so to cool completely.
3. Once the crust has cooled, place the cream cheese and ⅔ cup white sugar in a large bowl. Beat on high speed with an electric hand mixer for about 2 minutes until smooth.
4. Fold in the thawed whipped topping to complete the cream cheese filling.
5. Spread the mixture into an even layer over the cooled pretzel crust, completely covering the crust. Refrigerate for 1 hour to set.
6. In a large bowl, combine the Jell-O and boiling water. Whisk by hand until the Jell-O is fully dissolved. Let it cool to room temperature (about 1 hour).
7. While the crust and filling set in the fridge and the Jell-O cools, clean and hull the strawberries and cut them into ¼-inch thick slices. Once the hour is up, lay the strawberries over the cream cheese layer.
8. Slowly pour the cooled, room temperature Jell-O mixture over the strawberries. Refrigerate for 4 to 6 hours or overnight until the Jell-O is firmly set.
Can You Use Frozen Strawberries?
You can use one 16-ounce package of frozen, sliced strawberries in place of the fresh berries. Be sure to thaw them almost completely and discard the syrup that remains after thawing.
Strawberry Pretzel Salad Variations
While I love a classic strawberry pretzel salad, it is so much fun to switch up the flavors or ingredients to create something different. Here are some ideas:
- Swap out the Jell-O flavor. Raspberry Jell-O works wonderfully in this recipe, but you can use your favorite flavor.
- Swap out the fruit. Switch some or all the strawberries out for raspberries, blueberries, cherries, canned pineapple, and even sliced peaches. You can match the Jell-O flavor to your fruit, or mix-and-match for a extra fruity flavor combo. Do not use fresh pineapple or the Jell-O may not properly set.
- To brighten the filling: Add up to 1 teaspoon of lemon zest and 2 teaspoons of fresh lemon juice to the cream cheese filling to add brightness and extra tang.
Can Strawberry Pretzel Salad Be Made Ahead Of Time?
Yes! Actually, this strawberry pretzel Jell-O salad is an excellent make ahead recipe because it takes several hours to set. Making it the night before is a great option so when you’re ready to serve it, all you need to do is slice it into squares.
How To Store Strawberry Pretzel Salad
This easy strawberry pretzel dessert will keep well in the refrigerator, covered, for up to 3 days. It’s better to enjoy it fresher, however, because the crust may lose some of its crunch over time. Freezing this is not a good idea, as the cream cheese layer can separate when it thaws.
Pro Tips For Making This Recipe
- How to crush pretzels: Place the pretzels in a sealed zip-top plastic bag and crush them by rolling with a rolling pin or by gently pounding with a mallet. Do not crush them into a powder. Instead, leave some pea-sized pieces to add texture to the crust. You can also pulse them in a food processor until coarsely chopped.
- You can use a stand mixer to make the cream cheese filling. If you would prefer, use a stand mixer instead of a hand mixer. Beat the cream cheese and sugar on medium speed with a paddle or whisk attachment. Remove the bowl from the stand mixer and fold in the cool whip.
- For clean, neat slices of strawberry pretzel salad, run a sharp knife under hot water and wipe it dry before slicing. Wipe off the knife between cuts and run it under hot water occasionally if slicing several pieces.
Frequently Asked Questions
To keep the crust as crisp and crunchy as possible, ensure none of the Jell-O can leak into the bottom of the pan. Spread the cream cheese mixture in an even layer on top of the pretzel crust, all the way to the edges of the dish, completely covering the crust.
Also, set aside time for the cream cheese layer to set in the refrigerator before adding the strawberries and strawberry gelatin. This will make it firm and also help prevent the strawberry Jello layer from leaking down the sides of the strawberry pretzel salad.
Yes, you can use homemade whipped cream in place of the Cool Whip. You will need 3 cups of freshly whipped cream (whipped to slightly stiff peaks). Start with 1½ cups of heavy whipping cream. Remember that homemade whipped cream isn’t as stable as whipped topping like Cool Whip, so it can make the filling watery and turn the crust soggy after a while. If you use whipped cream, try to finish the strawberry pretzel dessert within 48 hours.
Salted pretzels are a must for this recipe so you get to enjoy the addictive sweet-salty flavor. Whether you use sticks or twists, choose smaller pretzels as they are easier to crush.
If you love this recipe try these out!
If you’ve tried this strawberry pretzel salad recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Strawberry Pretzel Salad Recipe
Equipment
- Hand or stand mixer
Ingredients
- 2 cups crushed pretzels (160g)
- 1 cup granulated sugar (200g), divided
- ½ cup unsalted butter melted (113g)
- 1 (8-ounce, 226g) package cream cheese room temperature
- 1 (8-ounce, 226g) container frozen whipped topping thawed
- 1 (6-ounces, 176g) package strawberry Jell-O
- 2½ cups boiling water (600mL)
- 1 pound fresh strawberries (450g)
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the pretzels and ⅓ cup sugar. Pour the butter over top and stir to combine. Place the mixture in a 9×13-inch baking dish and press with a flat-bottomed glass or measuring cup to make an even layer.
- Bake for 10 to 12 minutes until fragrant. Set on a wire rack for about 45 minutes to cool completely.
- Once the crust is cool, place the cream cheese and ⅔ cup granulated sugar in a large mixing bowl. Beat on high speed with a hand mixer for about 2 minutes until very smooth. Scrape down the sides and bottom of the bowl as needed.
- Fold in the thawed whipped topping. Spread the mixture into an even layer over the cooled crust. Refrigerate for 1 hour to set.
- In a large bowl, combine the Jell-O and the boiling water. Whisk by hand for 1 to 2 minutes until the Jell-O is fully dissolved. Set aside to cool to room temperature for about 1 hour.
- Meanwhile, hull the strawberries and slice them into ¼-inch thick pieces.
- Once the cream cheese filling is set, carefully lay the strawberries over top of it, overlapping them slightly. Slowly pour the cooled Jell-O mixture over the strawberries. Refrigerate for 4 to 6 hours until the Jell-O is firmly set. Slice and serve.
Notes
- How to crush pretzels: Place the pretzels in a sealed zip-top plastic bag and crush them by rolling with a rolling pin or by gently pounding with a mallet. Do not crush them into a powder. Instead, leave some pea-sized pieces to add texture to the crust. You can also pulse them in a food processor until coarsely chopped.
- You can use a stand mixer to make the cream cheese filling. If you would prefer, use a stand mixer instead of a hand mixer. Beat the cream cheese and sugar on medium speed with a paddle or whisk attachment. Remove the bowl from the stand mixer and fold in the cool whip.
- For clean, neat slices of strawberry pretzel salad, run a sharp knife under hot water and wipe it dry before slicing. Wipe off the knife between cuts and run it under hot water occasionally if slicing several pieces.
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