Strawberry Pretzel Salad Recipe

Strawberry Pretzel Salad makes a classic, Southern dish. Cool, creamy and delicious, this strawberry pretzel salad is perfect anytime.

Strawberry Pretzel Salad Recipe

Strawberry Pretzel Salad is a family-favorite addition to so many special occasion meals and you’ll always find a large casserole dish with it’s sparkling red, strawberry filled top on the buffet for Easter, Southern reunions, and all throughout the summer. It is loved by so many and is always one of the first things to disappear.

Sweet, salty, creamy, and crunchy, it has so much going for it that it is always a definite hit!

There are so many versions of Strawberry Pretzel Salad served here in the south that I have no idea who invented the first version, but oh my goodness am I ever so thankful! It’s one of those dishes that goes with so many meals and works easily on the side – because, you know, it does have “salad” in it’s name – or as a dessert.

Here’s how I made it.

Strawberry Pretzel Salad Recipe
Prep time
Cook time
Total time
Strawberry Pretzel Salad makes a classic, Southern dish. Cool, creamy and delicious, this strawberry pretzel salad is perfect anytime.
Serves: 12
  • 2 cups pretzels, crushed
  • ¾ cup butter, melted
  • 2 tablespoons sugar
  • 1 8-ounce package cream cheese
  • 1 8-ounce tub Cool Whip
  • 1 cup sugar
  • 1 ½ cups boiling water
  • 2 small packages strawberry Jell-O
  • 2 10-ounce packages frozen strawberries
  1. Preheat oven to 400˚.
  2. Mix crushed pretzels with butter and 2 tablespoons sugar. Pour pretzel mixture into 9 x 13 inch casserole dish, press lightly, and bake 8-10 minutes. Remove and allow to cool completely.
  3. Mix cream cheese, 1 cup sugar, and Cool Whip until smooth. Spread over cooled pretzels.
  4. Dissolve Jell-O with boiling water and mix in frozen strawberries. Refrigerate until it has slightly thickened. Pour over cream cheese mixture.
  5. Chill until firm and serve.
  6. Keep refrigerated.


Be sure to make it soon for your family! I promise, it will be a hit!

Robyn xoxo


Subscribe by email and never miss another post by Add A Pinch!


  1. 42

    Sara Dinis says

    I recently had this for my very first time at a quilt guild potluck, I absolutely loved it, and couldn’t find the recipe anywhere. So happy you shared this I have it saved and will be making it for my family soon! Thanks so much!!! :)

  2. 43

    Joan says

    Just an added comment … I see Renee and Shelly had the same problem I did. I think 10 teaspoons of butter is just not enough to hold the crust together. 10 tablespoons would be more like it.

  3. 44

    Joan says

    I made this according to your instructions and used 10 TEASPOONS (3 1/3 TBS.) butter for the crust … the crust never came together and was just a pile of crumbs … what a mess. Afterward I looked up the same recipe on other sites and see they all call for anywhere from 3/4 to 1 c. butter which would be at least 10 TABLESPOONS of butter … BIG DIFFERENCE!

    I read the above comments to see what others said, but I don’t think anyone actually made this with your measurements.

  4. 45

    Ronada says

    Made this in the summer, no sugar in cool whip, didn’t need! Added pecans to crust. It was FABulous. As matter of fact, my 27 year old son and a friend ate the remaining as part of their breakfast!!!! Lol

  5. 46

    Judy says

    Robyn…love your recipes, that said, I am diabetic. This one in particular makes me salivate, but I must almost totally remove the sugar. I can rework the pretzel layer with some agave or splenda, but would like to know why the “1 Cup sugar” for the cool whip/cream chs layer?… the cool whip is sweetened (I’d use sugar free anyway). Would leaving it out affect the texture etc? Last, do you think sugar free Jello would make any difference? Thanks! Would appreciate comments especially from others in my situation.

    • 49


      You may want to check to make sure that your pretzels are crushed just a bit finer. If the crumb of the pretzel is a bit to large, it can cause the pretzel crust not to stick together as well. Just be sure not to get them too fine, you want to make sure that you still get the idea of the pretzel. Let me know how that works for you.

  6. 50

    Renee says

    One question–are the pretzels supposed to make like a crust? When I tried to spread the cream cheese on the pretzels, they were all crumbly & stuck to the cream cheese which made it difficult to spread. Also when I cut it, the pretzels fell apart everywhere. Did I do something wrong?

    • 51

      Robyn says

      Hi Renee, the pretzels are supposed to make a crust on the bottom, but it will have a little bit of a crumbly texture to it. Maybe next time, try popping the cooled pretzels into the freezer for a bit before adding the cream cheese layer on top. That should help with being able to spread more easily. I have a feeling that maybe the pretzels could have been crushed a bit finer so that they made more of a crumb as well. That will hold together more easily than larger pieces of the pretzel when cutting. Let me know if you have any more questions.

  7. 52

    Sierra says

    We used to have this at family gatherings all the time when I was young, I had forgotten it existed! Making it this weekend for the family reunion, so excited!

  8. 53

    Dena says

    WAY up in Wisconsin my family makes this all the time for birthday parties with raspberries and raspberry jello. I love it!

  9. 54


    I haven’t heard of pretzel salad before but this one really looks great. It seems that preparation is not to demanding, so I really like it. Thanks.

  10. 58

    DianaS says

    I think the instructions on step 2 might be wrong. It says to “add sugar and 3 teaspoons of melted butter”. There is no mention in the rest of the instructions for the rest of the melted butter so I am thinking it should be add butter and the 3 teaspoons of sugar. I am making this salad this weekend for my father-in-law’s 90th birthday. I think he will love it!

    • 59

      Robyn says

      Thanks so much, Diane! Happy 90th birthday to your father-in-law! I know y’all will have a wonderful celebration. You are absolutely right! I’ve updated the recipe with that correction now. I hope everyone loves it for your father-in-law’s birthday.

  11. 62

    Mary says

    Hi Robyn! This is one of our favorites, and for some reason haven’t made it in a while. Love the info about your Grandmother and green beans – will have to try that with my granddaughter!!!! lol!! Thanks for (once again) reminding me to fix a certain recipe! Have a great week!

    • 63

      Robyn says

      Oh yes, it’s a definite way to get the green beans eaten. It even works with my son now. :) You’ll have to let me know how it works with your granddaughter!

  12. 64

    Are Hall says

    It’s not just a southern thing, Y’all! It’s everywhere up north, too! We prefer strawberry, but have made orange jell-o w/ well drained mandarins; pineapple jell-o w/ well drained pineapple in syrup (DON’T use fresh or frozen, it won’t jell!); peach jell-o with well drained peaches in syrup (Same note as pineapple). Wish I could figure a good way to try it with lime jell-o, I love lime!
    Look in your local stores for strawberry cool whip, last summer I had 1 tub regular & 1 tub strawberry, didn’t know what I was gonna do with the strawberry one. So I made the salad the regular way & then “frosted” the top with the strawberry cool whip, well you woulda thought it was the second comming or something, the way everyone clammered after me – what IS this on top, why didn’t you make it like that every time, gimme THIS recipe! For crying out loud it was the same salad I’d made them for the last 30+ years, just a little extra cool whip! I can’t seem to find the strawberry here locally now, maybe it’s just a summer thing for cool whip.
    Thanks for sharing your lovely recipes with us!

    • 65

      Robyn says

      Thanks so much for sharing all of your different ways of making this recipe, Are. The strawberry cool whip on top does sound delicious!

    • 76

      Robyn says

      Thanks, Kim! This is definitely one of those old-fashioned favorites my family has been making as long as I can remember. It was how my Grandmother would get me to eat the green beans at Easter. :)


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: