A deliciously classic dessert, this Strawberry Pretzel Salad is a great treat to bring to potlucks, gatherings and more. Super easy and flavor and a recipe you will make over and over.
If you have never tried Strawberry Pretzel Salad before then you are absolutely missing out. This recipe is one that has been around for ages and has always been a favorite.
This is one of our favorite spring and summer desserts that we make all the time. It a signature recipe that we bring to all our gatherings because it is loved by so many.
I think this recipe alone was passed down by my grandmother to my mom, and we have been making it the same way ever since. I don’t think it really differs from other recipes, but it is GOOD!
If you are a strawberry lover then this is the recipe for you! We are strawberry lovers in any which way, shape or form in this house. Any desserts that have strawberries we are all for it.
We also loooove pretzels and that gives this dessert a nice sweet and salty combination that is hard to resist! I love sweet and salty together which makes this one of my favorites.
So if you are looking for that one perfect recipe that you want to make for yourself or to bring to some gatherings this upcoming season then this Strawberry Pretzel Salad is it!
Some of my other favorite strawberry desserts we have on our site include: Strawberry Shortcake Bars, Strawberry Cupcakes and Strawberry Ricotta Cake.
WHY THIS RECIPE WORKS:
- Easy to find ingredients help this come together easily.
- This can be halved if you want a smaller pan for a smaller serving amount.
- The sweet and salty combination really work in this recipe.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Pretzels
Unsalted butter
Granulated sugar
Strawberry jello mix
Boiling water
Cream cheese
Powdered sugar
Vanilla extract
Whipped topping
Strawberries
HOW TO MAKE STRAWBERRY PRETZEL SALAD, STEP BY STEP:
- Preheat the oven to 350F. Place the crushed pretzels, butter, and sugar in a medium-sized bowl, stir to combine fully.
- Press the crust into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, allow it to cool completely before adding any filling.
- Add the jello to a large heat-proof bowl. Pour the water on top and whisk to combine fully. Let the jello mixture come to room temperature.
- In a large bowl, whip the cream cheese with a hand mixer until smooth. Add in the powdered sugar and vanilla, mix until smooth. Fold in the whipped topping. I like to add half, mix it in well, then add the remaining whipped topping and fold it in until there are no streaks of the cream cheese remaining.
- Carefully smooth the cream cheese mixture over the cooled pretzel crust. The crust can be a little crumbly so take your time when smoothing it out. Make sure you take the cream cheese filling to the very edge of the baking dish all around and there are no gaps.
- Add the sliced strawberries to the jello. Pour over the cream cheese mixture and smooth it out so the strawberries are evenly distributed. Place in the fridge until set, 2-4 hours. Slice and serve with more whipped topping for garnish, optional.
HOW LONG DOES THIS NEED TO SET UP?
Since we are mixing the strawberries with strawberry jello, this does need time to set up where you can cut it and it is not watery or messy.
This will need to set up in the refrigerator for 2-4 hours depending on how cool your refrigerator is. Check after 2 hours and see how well the jello has set up. If it is not completely set, let it remain in the refrigerator until it is.
CAN I USE FROZEN STRAWBERRIES?
Yes you can use frozen strawberries for this recipe. You will want to find them sliced if you can. Also you will want to thaw and drain and dry them as much as possible.
The liquid from the frozen strawberries if not drained or dried can affect this recipe and have it not set up properly, so if you are using frozen make sure that you do that.
CAN I USE HOMEMADE WHIPPED CREAM?
For this recipe I DO NOT recommend using homemade whipped cream. We use cool whip as this is more stabilized than you would have if you make your own homemade.
We need a stabilized whipped cream and cool whip does that, it really is a requirement for the cream cheese layer to set up properly. So cool whip is your best bet for this recipe.
HOW TO STORE:
This Strawberry Pretzel Salad Recipe can be stored in the pan covered in the refrigerator where it will keep for up to 3-4 days.
I do not recommend freezing this.
TIPS AND TRICKS:
- Frozen strawberries can be used, see how to properly use them above.
- 2 cups of crushed pretzels equal about 4 cups of mini pretzel twists.
- You can use any pretzels for this as long as you get the amount called for in the recipe.
- Other fruit variations can be made from this like orange, raspberry, etc.
- Make sure that this sets up for 2-4 hours, possibly longer.
- I do not recommend freezing this recipe.
Loving this classic salty and sweet combination? Then you absolutely must make my Strawberry Pretzel Salad for your next gathering.
If you like this recipe you might also like:
If you’ve tried this STRAWBERRY PRETZEL SALAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Strawberry Pretzel Salad
Ingredients
- 2 cups crushed pretzels
- 8 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 6 ounces packaged strawberry jello mix
- 2 cups boiling water
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 2 teaspoon vanilla extract
- 8 ounces whipped topping thawed in the fridge overnight, plus more for optional garnish
- 1 ½ pounds fresh strawberries stems removed and thinly sliced
Instructions
- Preheat the oven to 350 degrees F. Place the crushed pretzels, butter, and sugar in a medium-sized bowl, stir to combine fully.
- Press the crust into the bottom of a 9x13 inch baking dish. Bake for 10 minutes, allow it to cool completely before adding any filling.
- Add the jello to a large heatproof bowl. Pour the water on top and whisk to combine fully. Let the jello mixture come to room temperature.
- In a large bowl, whip the cream cheese with a hand mixer until smooth. Add in the powdered sugar and vanilla, mix until smooth. Fold in the whipped topping. I like to add half, mix it in well, then add the remaining whipped topping and fold it in until there are no streaks of the cream cheese remaining.
- Carefully smooth the cream cheese mixture over the cooled pretzel crust. The crust can be a little crumbly so take your time when smoothing it out. Make sure you take the cream cheese filling to the very edge of the baking dish all around and there are no gaps.
- Add the sliced strawberries to the jello. Pour over the cream cheese mixture and smooth it out so the strawberries are evenly distributed. Place in the fridge until set, 2-4 hours. Slice and serve with more whipped topping for garnish, optional.
Notes
- Frozen strawberries can be used, see how to properly use them above.
- 2 cups of crushed pretzels equal about 4 cups of mini pretzel twists.
- You can use any pretzels for this as long as you get the amount called for in the recipe.
- Other fruit variations can be made from this like orange, raspberry, etc.
- Make sure that this sets up for 2-4 hours, possibly longer.
- I do not recommend freezing this recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leila
I have been looking for this recipe for YEARS!!! OMG! I am so excited you shared this! I can’t wait to make it!