Strawberry Pretzel Salad Recipe
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Strawberry Pretzel Salad is an easy, delicious dessert with a buttery pretzel crust, a cheesecake-like layer, and a sweet strawberry topping. It is an old-fashioned recipe that is great for holidays and potlucks.
It’s the perfect combination of creamy, crunchy, sweet, and salty and a Southern dessert favorite!
Strawberry Pretzel Salad is such a loved recipe, especially throughout the warmer months. It’s cool and delicious, simple to make, and even better made a bit ahead of time.
We enjoy this delicious pretzel salad for Easter, family reunions, Fourth of July celebrations, and any gathering throughout the spring and summer. It can be enjoyed as a side dish, but most love it as a creamy, sweet, salty fruit dessert. You’ll love how easy it is to make — just a few simple steps!
How to Make Strawberry Pretzel Salad
This old-fashioned dish is a family favorite and is so simple to make!
Here’s what you’ll need and how you will make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Pretzels – Use small salted pretzels and break them into small pieces. Don’t crush them into powder.
- Butter – Melted
- Sugar – Use granulated sugar. You’ll need sugar in both the pretzel crust and the strawberry layer.
- Cream Cheese – Let it soften so that it mixes more easily.
- Frozen Whipped Topping – It should be thawed.
- Boiling Water
- Strawberry Gelatin – Use your favorite strawberry gelatin brand. I use Jello.
- Strawberries – Use frozen berries for the best results.
Optional for Garnish – Fresh sliced strawberries and whipped cream on top before serving.
Tips for the Best Strawberry Pretzel Salad Recipe
- Use small salted pretzels, and do not crush them into dust – just small pieces.
- Whipped topping will not soften the pretzel layer as much as whipped cream could. And it will hold up to storage overnight in the fridge.
- Use frozen strawberries in the Jello mixture. The gelatin mixture sets up better with frozen strawberries.
Step-by-Step Instructions
Here’s an overview of the dish’s preparation, but follow the recipe instructions for more details.
- Make the Pretzel Crust – Mix the ingredients for the pretzel crust, then press into the bottom of the dish. Bake until it has set. Then, allow it to cool completely.
- Create the Strawberry Topping – While the pretzel crust is cooling, dissolve the strawberry gelatin (Jello) in boiling water. Then, add the frozen strawberries and mix them into the gelatin. Allow the mixture to thicken slightly.
- Make the Cream Cheese Layer – Combine the ingredients for the cream cheese layer and mix until smooth. Spread this mixture over the cooled pretzel crust, spreading it completely to the edges of the crust to form a seal before adding the strawberry layer.
- Add the Strawberry Layer – Then, pour the cooled to room-temperature strawberry gelatin mixture over the cream cheese layer and spread evenly. Refrigerate the dish until the strawberry pretzel salad is firm (but don’t freeze).
- Slice, Serve, and Garnish – After the recipe is set in the refrigerator, slice it with a sharp knife. Top with a dollop of homemade whipped cream and fresh strawberry slices if you wish. Serve and enjoy!
Storage Tips
To store: Wrap the dish well or cover it with a lid and store it in the refrigerator for up to 3 days.
Freezing is not recommended.
How to Serve Strawberry Pretzel Salad
You can certainly serve this dish however you wish. It can be served during the meal or later as a dessert. And it is great for making ahead.
Whether you serve it alongside your chicken salad or hamburgers as a side dish or as part of the dessert buffet for a holiday or family gathering, it is always a hit. I think you are going to love it!
And to address the name “salad,” for so many years here in the South, some version of this recipe has been served at gatherings – and was named “salad” sometime far in the past. So serve it when and however you wish – you can’t go wrong with this Strawberry Pretzel Salad.
More Favorite Sweet Salads and Fruit Desserts
Southern Banana Pudding Recipe
Here’s how I make my family’s Strawberry Pretzel Salad. I hope you enjoy it!
Strawberry Pretzel Salad Recipe
Ingredients
- 2 cups pretzels, crushed
- 3/4 cup butter, melted
- 2 tablespoons sugar
- 1 (8-ounce package) cream cheese
- 1 8-ounce package frozen whipped topping
- 3/4 cup sugar
- 1 ½ cups boiling water
- 2 (3-ounce) packages strawberry Jell-O
- 2 (10-ounce) packages frozen strawberries
Instructions
- Preheat oven to 400˚.
- Mix crushed pretzels with melted butter and 2 tablespoons sugar. Press pretzel mixture into the bottom of 9 x 13-inch casserole dish and bake until set, about 8-10 minutes. Remove from the oven and allow to cool completely.
- Mix cream cheese, 3/4 cup sugar, and whipped topping in a large bowl until smooth. Spread over the cooled crust, making sure to spread completely to the edges. (Spreading to the edges of the crust makes a seal before the strawberry layer is added.)
- Dissolve the Jell-O in boiling water and mix in frozen strawberries. Allow to set until the jello and strawberry mixture has slightly thickened and set and then pour over the cream cheese mixture. Chill until firm and serve.
Notes
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- Pretzel Crust – I like to use small whole, salted pretzels and crush them with a rolling pin or in a zip-lock storage bag. Don’t pulverize them; crush them into small pieces.
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- Cream Cheese Layer – This cheesecake-like layer is made with softened cream cheese and whipped topping. The whipped topping works best in this recipe because it doesn’t make the pretzel crust soft, and it keeps better overnight.
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- Strawberry Topping: Frozen strawberries are stirred into Jello for this topping. You can also substitute raspberries, blackberries, and peaches. I find the frozen berries work best with the Jello. When ready to serve, I sometimes garnish it with fresh strawberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2010.
This recipe is just like my grandma used to make. Only note is make sure you have a mixer. This is definitely not hand mixing friendly recipe. The cream cheese gets chunky and is hard to mix.