Strawberry Pretzel Salad

I’m totally smitten with this retro Strawberry Pretzel Salad—a no‑bake, layered dessert featuring a salty pretzel crust, creamy sweetened cream cheese mix, and a fresh strawberry jello topping. It’s a nostalgic crowd-pleaser with minimal fuss.

Why You’ll Love This Recipe

I love how this recipe brings together sweet, salty, creamy, and crunchy in every bite. It’s a celebration of textures and flavors—pretzel crunch, fluffy cream cheese filling, and vibrant strawberry jello with real berries. Plus, it’s easy to prepare but looks impressive.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 2½ cups crushed salted pretzels
– ¾ cup melted butter
– 1½ cups sugar, divided
– 12 oz cream cheese
– 2 teaspoon vanilla
– 12 oz Cool Whip
– 6 oz strawberry gelatin (two 3‑oz packages)
– 2 cups boiling water
– 2 cups cold water
– 3–4 cups fresh strawberries, sliced

directions

1. Preheat oven to 350°F and lightly butter a 9×13‑inch pan.

2. In a bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press firmly into the pan and bake for 10 minutes. Let cool completely.

3. Beat cream cheese, remaining ¾ cup sugar, and vanilla until smooth. Fold in Cool Whip and spread over cooled crust, making sure it reaches the edges to seal in the jello.

4. Dissolve strawberry gelatin in boiling water, then stir in cold water until combined. Add sliced strawberries when the mixture is slightly thickened but still pourable (about 15 minutes chill).

5. Carefully pour the jello mixture over the cream cheese layer. Cover and refrigerate for about 2 hours, until set.

6. Cut into squares and serve chilled.

Servings and timing

• Servings: 12 squares

• Prep time: 15 minutes

• Cook time: 10 minutes (for crust)

• Chilling time: ~2 hours

• Total time: About 2 hrs 25 min

Variations

• Swap strawberry gelatin and fresh strawberries for other flavors like lemon, orange, or pineapple for a fun twist.

• Use homemade whipped cream instead of Cool Whip for a fresher taste.

• Add a sprinkle of chopped nuts or extra pretzel pieces on top for added crunch.

storage/reheating

I store leftovers covered in the fridge for up to 2–3 days. Keep it cold before serving to maintain crisp crust and firm jello—the contrast is part of the fun. Don’t freeze—it makes the jello watery and soggy.

FAQs

What if I don’t have Cool Whip?

I replace it with homemade whipped cream sweetened with a touch of vanilla—whip until stiff peaks form, and fold it into the cream cheese mixture.

Can I make this ahead of time?

Absolutely. I make it up to a day in advance for best texture. Any longer and the crust may start to soften.

Can I use frozen strawberries?

I prefer fresh strawberries for their texture, but thawed, well-drained frozen berries can work if fresh aren’t available.

What pan size should I use?

A standard 9×13‑inch baking dish works perfectly, giving 12 decent-sized servings.

Gluten-free option?

I use gluten-free pretzels instead of regular ones, and check that all other ingredients are gluten-free labeled.

Conclusion

I love how this Strawberry Pretzel Salad combines nostalgia and simplicity—easy to make yet always a hit. This layered dessert is ideal for gatherings, potlucks, or any time I want a show-stopping treat with minimal effort. Enjoy every sweet‑salty bite!