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Strawberry Pretzel Salad

Featured in Irresistible Sweet Treats.

Bake crushed pretzels with butter and sugar for crust, spread cream cheese mixture over cooled crust and chill 1 hour, dissolve jello in boiling water with frozen strawberries, pour over cream cheese layer, chill 6 hours.
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Olivia from Recipes by Clare
Updated on Sun, 21 Dec 2025 22:50:46 GMT
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Strawberry Pretzel Salad | recipesbyclare.com

Strawberry pretzel salad is the ultimate vintage recipe irony: a "salad" that contains zero vegetables and exists solely to justify eating dessert next to the green beans. It’s a three-layer masterpiece consisting of a salty, buttery pretzel crust, a tangy cream cheese center, and a vibrant strawberry Jell-O top. I first encountered this at my mother-in-law’s Thanksgiving table. Initially skeptical of the wobbly red squares, I quickly realized the salty-sweet-creamy combination is a flavor profile that modern food trends have unfairly forgotten. It’s now my signature contribution to every family cookout.

My friend Amanda used to be quite the food snob, claiming anything with Jell-O was "retro trash." After I caught her sneaking a third helping at a barbecue, she suddenly decided retro food was "having a moment." Now she brings this to her book club and acts like she’s a culinary historian, though we all know she’s just in it for the salty-sweet crunch.

What Goes Into It

  • Pretzel Crust: 3 cups crushed pretzels (tiny twists are easiest), 1/4 cup sugar, 8 tbsp melted butter
  • Cream Cheese Filling: 16 oz softened cream cheese, 1 cup sugar, 1 tsp vanilla, 8 oz thawed frozen whipped topping
  • Strawberry Layer: 6 oz strawberry Jell-O, 2 cups boiling water, 16 oz frozen sliced strawberries
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Strawberry Pretzel Salad | recipesbyclare.com

Layering the Salad

1. The Salty Base:
Preheat oven to 350°F. Mix crushed pretzels, sugar, and melted butter. Press into a 9x13 dish and bake for 10 minutes. Let it cool completely (at least 30 minutes) before moving on.
2. The Tangy Middle:
Beat softened cream cheese, sugar, and vanilla until fluffy (about 5 mins). Fold in the whipped topping. Spread this over the cooled crust, ensuring you touch the edges of the pan to seal the crust. Chill for 1 hour.
3. The Sweet Topping:
Dissolve Jell-O in 2 cups of boiling water. Stir in the frozen strawberries. Let it sit for 2 minutes until it starts to thicken, then gently spoon it over the cream cheese layer.
4. The Long Chill:
Refrigerate for at least 6 hours (overnight is best) to let the Jell-O set completely.
"I tried to shortcut the cooling process once by putting the hot Jell-O over the cream cheese immediately. It melted the filling and I ended up with a pink, muddy mess. Take the time to let the berries cool the liquid first!"

Storage and Variations

This dessert keeps well in the fridge for up to 3 days, though the crust will eventually soften. It does not freeze well, as Jell-O and cream cheese tend to separate and weep when thawed.

  • Raspberry Twist: Use raspberry Jell-O and frozen raspberries for a tarter flavor
  • Creamsicle: Try orange Jell-O and mandarin oranges
  • Patriotic: Use lemon Jell-O and blueberries for a "Red, White, and Blue" look
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Strawberry Pretzel Salad | recipesbyclare.com

Strawberry pretzel salad is a nostalgic classic for a reason. It’s the perfect blend of textures and tastes that shouldn't work together on paper but are absolutely addictive on the plate. Just remember to start it the day before your event so it has plenty of time to reach its wobbly potential!

Frequently Asked Questions

→ Why is it called a salad when it's a dessert?
It's a vintage thing! Back in the day, any dish with jello and fruit was called a salad, even sweet ones. It's definitely more of a dessert than a salad.
→ Can I use fresh strawberries instead of frozen?
You can, but let the jello cool to room temperature before adding the fresh berries. Frozen berries help cool the jello faster which is handy.
→ Why do I need to spread the cream cheese to the edges?
If you don't seal the edges, the liquid jello will seep down into the pretzel crust and make it soggy instead of staying in separate layers.
→ Can I use regular whipped cream instead of Cool Whip?
The recipe hasn't been tested with real whipped cream, so it might not set up the same way. Cool Whip or similar whipped topping is more stable for this dish.
→ How far ahead can I make this?
You can make it up to 2 days ahead. Just keep it covered in the fridge. It's actually better when it has time to fully set overnight.
→ Can I use gluten-free pretzels?
Yes! Gluten-free pretzels work fine. Just make sure they're the crunchy kind, not the soft pretzel style.

Strawberry Pretzel Salad

Classic layered dessert with salty pretzel crust, creamy filling, and strawberry jello. A vintage favorite for potlucks.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ For the Pretzel Crust

01 3 cups tiny pretzel twists
02 ¼ cup granulated sugar
03 8 tbsp unsalted butter, melted

→ For the Cream Cheese Filling

04 16 oz cream cheese, softened to room temperature
05 1 cup granulated sugar
06 1 tsp vanilla extract
07 8 oz frozen whipped topping, thawed

→ For the Strawberry Topping

08 6 oz package strawberry Jell-O
09 2 cups boiling water
10 16 oz frozen sliced strawberries

Instructions

Step 01

Turn your oven to 350 degrees. Put the pretzels in a gallon zip-top bag and crush them with a rolling pin into coarse crumbs. You can also pulse them in a food processor, just don't overdo it - you want different textures, not powder.

Step 02

Mix the crushed pretzels with the sugar and melted butter in a bowl. Press this mixture into the bottom of a 9 by 13 inch glass baking dish to form an even crust. Bake for 10 minutes at 350 degrees. Take it out and let it cool completely on a wire rack.

Step 03

In a large bowl, beat the softened cream cheese, sugar, and vanilla with an electric mixer on medium speed for about 5 minutes. Scrape down the sides as needed. Use a rubber spatula to gently fold in the thawed whipped topping until combined.

Step 04

Spread the cream cheese mixture evenly over the cooled pretzel crust. Make sure to spread it all the way to the edges so the jello topping doesn't seep down into the crust later. Cover and refrigerate for 1 hour.

Step 05

After the cream cheese has chilled for an hour, whisk the Jell-O powder with the boiling water for 2 minutes until it's completely dissolved. Stir in the frozen strawberries and let it sit for 2 minutes.

Step 06

Spoon the Jell-O and strawberry mixture directly onto the cream cheese layer and spread it out evenly. Cover and refrigerate for at least 6 hours, or overnight is even better.

Step 07

Once it's completely set, cut into squares and serve cold. Enjoy this sweet and salty classic.

Notes

  1. The jello will get frothy on top when you whisk it. You can spoon off the foam for a smoother look, but it doesn't affect the taste.
  2. Let frozen strawberries sit out while you make the jello and break up any clumps before mixing them in.
  3. Frozen strawberries help the jello cool faster. If using fresh, let the jello cool to room temperature first before adding berries.
  4. Spreading the cream cheese all the way to the edges is important to keep the layers separate.
  5. This needs to chill for at least 6 hours, so plan ahead or make it the night before.
  6. This is a classic potluck and holiday dish that people always love.

Tools You'll Need

  • 9x13 inch glass baking dish
  • Gallon zip-top bag or food processor
  • Rolling pin
  • Large mixing bowl
  • Electric mixer
  • Rubber spatula
  • Whisk
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream cheese)
  • Contains gluten (pretzels)