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Strawberry Pretzel Salad

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 15
Calories: 270kcal

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

  1. Frozen strawberries can be used, see how to properly use them above.
  2. 2 cups of crushed pretzels equal about 4 cups of mini pretzel twists.
  3. You can use any pretzels for this as long as you get the amount called for in the recipe.
  4. Other fruit variations can be made from this like orange, raspberry, etc.
  5. Make sure that this sets up for 2-4 hours, possibly longer.
  6. I do not recommend freezing this recipe.

Nutrition

Calories: 270kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 247mg | Potassium: 132mg | Fiber: 1g | Sugar: 24g | Vitamin A: 406IU | Vitamin C: 27mg | Calcium: 39mg | Iron: 1mg