Strawberry pretzel salad is perfect for potlucks, holidays, and barbecues. This dessert is filled with savory caramelized pretzels, sweet strawberries, and creamy whipped topping. It’s an easy jello dessert that’s sure to become a family favorite.
Why this recipe works
This strawberry pretzel salad is great for any time of year, but is especially popular at picnics, potlucks, parties, holiday dinners, and large family gatherings. It’s not the kind of “salad” that is healthy to eat…but we can pretend it is!
If you’re an orange lover, try our Mandarin Orange Pretzel Salad too!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
CRUST – Made from crushed caramelized pretzels, the crust is salty and sweet!
CREAM CHEESE LAYER – The first layer on top of the pretzel crust is whipped topping mixed with cream cheese. If you can’t get tubs of whipping cream where you live or prefer to make your own, use a mixer with a whisk attachment to beat 1 cup of heavy whipping cream until soft/medium peaks form.
JELLO LAYER – Boxes of gelatin usually come in two sizes, you want the larger one, which is 6-ounces. Prepare strawberry jello according to directions, substituting hot pineapple juice for hot water, and add the strawberries right before chilling. If you’d prefer, you can certainly substitute with sugar-free jello.
How to Make Strawberry Pretzel Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F. Lightly grease the bottom of a 9×13 baking dish.
- Stir pretzels, 1/4 cup sugar, and butter together in your baking dish.
- Lightly press with a spatula to form an even layer. Bake for 10 minutes. Remove from oven and let cool completely.
- Prepare jello according to directions, substituting hot pineapple juice with the hot water, then add the strawberries right before chilling. Refrigerate until partially set.
- Using an electric mixer, beat cream cheese and 1 cup of sugar together until smooth.
- Fold in the thawed whipped topping. Spread over the cooled pretzel crust.
- When the jello is cool and partially set, pour it over the cream cheese layer.
- Chill for 2-4 hours until jello is set. Optionally top with a dollop of whipped cream and sliced strawberries. Slice and serve!
Frequently Asked Questions
If your crust is sticking to the pan, you can try placing the pan inside a roasting pan with an inch of really hot water in it. This will help loosen the crust a bit making it easier to slice and serve.
When preparing jello you use both hot water AND cold water, however, this recipe calls for substituting hot pineapple juice for the hot water that’s listed on the back of the jello box. You will still need to add the cold water per the directions on your jello packaging, the only thing you are doing differently from the box is using hot pineapple juice in place of the hot water. Since it isn’t technically part of our recipe ingredients, the cold water called for on the back of the box was left out of the ingredient list.
You can store strawberry pretzel salad in the refrigerator with a lid or plastic wrap covering for up to 3 days.
Be sure to spread your cream cheese layer all the way to the edges of the crust and along the sides of the pan to create a seal. This will help keep the strawberry gelatin on top of the cream cheese and will prevent it from seeping through to the crust. You also want to make sure your jello is not hot when you pour it onto the cream cheese layer, don’t skip the step of putting your jello in the refrigerator!
Yes, you can use fresh strawberries instead of frozen strawberries if that’s what you prefer! If using fresh, be sure to remove the tops of the strawberries before slicing and adding to the jello mixture.
Who doesn’t love jello? Serve this delicious dessert for Christmas, Easter, at a backyard barbecue, or just because you want something fun! I should warn you—Strawberry Pretzel Salad is addicting. It’s hard to eat just one serving.
More Strawberry Recipes
- Strawberry Lasagna
- Strawberry Shortcake
- Strawberry Sweet Tea
- Strawberry Icebox Cake
- Fresh Strawberry Muffins
- Strawberry Dream Dessert
- Strawberry Shortcake Trifle
- Strawberry Banana Fizzy Floats
- Strawberry Pie
- Strawberry Shortcakes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Strawberry Pretzel Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 1/4 cup sugar
- 2 cups pretzels crushed
- 3/4 cup unsalted butter melted
- 8 oz. cream cheese softened
- 8 oz. whipped topping 1 tub, thawed
- 6 oz. strawberry gelatin 1 box
- 2 cups pineapple juice heated
- 10 oz frozen strawberries thawed and sliced
Things You’ll Need
Instructions
- Preheat oven to 350F.
- Lightly grease a 13×9 baking dish.
- To crush the pretzels, place about 2.5 cups into a zipper top plastic bag, squeeze out the air and seal. Smash the bag of pretzels with the rolling pin, then measure out two cups for the recipe. Eat the rest or save for later!
- Stir pretzels, 1/4 cup sugar, and butter together inside the baking dish. Gently press down with a spatula to form an even layer. Bake for 10 minutes. Remove from oven and cool completely.
- Prepare jello according to directions, substituting hot pineapple juice for hot water, then add the strawberries right before chilling. Refrigerate until partially set.
- Beat cream cheese and 1 cup of sugar together until smooth. Fold in the thawed whipped topping. Spread over the cooled pretzel crust.
- When the jello is cool and partially set, pour it over the cream cheese layer.
- Chill in refrigerator until jello mixture is set, around 2 to 4 hours. Optionally top with a dollop of whipped cream and sliced strawberries. Slice and serve!
Video
Expert Tips & FAQs
- If you can’t get tubs of whipping cream or prefer to make your own, use a mixer with a whisk attachment to beat 1 cup of heavy whipping cream until soft/medium peaks form.
- You can heat the pineapple juice in a saucepan on the stove, or place it in a glass measuring cup and heat it in the microwave.
- Boxes of gelatin usually come in two sizes, you want the larger one, which is 6-ounces.
Nutrition
This post originally appeared here on Apr 6, 2016 and has since been updated with new photos and tips.
Melissa Lennig
Latest posts by Melissa Lennig (see all)
- Strawberry Pretzel Salad - April 29, 2021
- Easy BBQ Crockpot Chicken - August 16, 2016
- Honeydew Lemon Slush - July 27, 2016
Kaye says
Try reversing the strawberry jello layer and the cream cheese layer to prevent the jello from “lifting” cream cheese from pretzel layer as it firms.
Barbara Perry says
Can I substitute anything else for the pineapple juice.
Amanda Formaro says
Yes you can use water
Jessica says
I poured the jello, once it was cooled and it lifted up the pretzels and the cream cheese….. :( idk how it’s going to turn out once it’s done in the fridge.
But I don’t see it coming out good. :(
Amanda Formaro says
I’m sorry you had that experience, how did it turn out?
Linda Meeden says
In the video you show adding water, however there is no water in the recipe.
Amanda Formaro says
Hi, Linda! In the instructions of the recipe, it states that you prepare the jello according to package instructions. When preparing jello you use both hot water AND cold water and it states to substitute hot pineapple juice for the hot water, though you will still need to add the cold water per the directions on your jello packaging. Since it isn’t technically part of our recipe ingredients, the water was left out of the ingredient list. So just be sure to follow the packaging instructions on the jello box as stated. Hope that helps! :)