Strawberry Pretzel Salad

Made with crushed pretzels, whipped topping, cream cheese, strawberry Jell-O, and frozen strawberries, this dessert salad is a sweet-salty favorite.

this Recipe

Let me take you back to a humid July afternoon, the kind where everyone’s gathered around folding tables with red Solo cups and the smell of grilled corn hanging in the air. I showed up with this slightly suspicious-looking layered dish—half of my cousins thought it was jello, the other half thought it was some kind of dip. Someone even asked if I brought a trifle.

But once it hit the table? Silence. Then spoons. Then “Who made this?”

That’s how this Strawberry Pretzel Salad became a permanent invite to all our family gatherings. I’ve made it for Christmas, for potlucks, even just because I had a weird craving for strawberries and cream cheese one Tuesday. It’s one of those nostalgic recipes that doesn’t try too hard, but ends up stealing the show anyway.

Why You’ll Love This Strawberry Pretzel Salad Recipe?

Let’s be real—most desserts lean way too hard in the sweet direction. This one’s got balance. You’ve got the salty crunch from the pretzel crust (which I still argue is genius), a fluffy cream cheese layer that’s basically edible clouds, and a top layer of strawberry Jell-O that jiggles like a retro dream.

And here’s the kicker: it’s not hard. Like, if you can stir and chill (and not snack on all the frozen strawberries before they make it to the Jell-O), you can totally pull this off. It’s one of those dishes that looks impressive in a glass dish and makes people think you spent all afternoon channeling Martha Stewart.

Spoiler alert: you didn’t.

Ingredient Notes:

Let’s walk through what makes this dish work—and how to make it your own if you’re feeling adventurous:

• Crushed Pretzels: Don’t grind them to dust. You want small, chunky bits that give the crust a proper crunch and a little salt. It’s the salty that makes the sweet pop.

• Butter & Sugar: Classic combo. Butter holds the pretzels together, and the sugar sweetens the deal. I mean, what more do you need?

• Cream Cheese: Soften it fully. No one wants lumps. I let mine sit out while the crust bakes. It blends beautifully into that tangy middle layer.

• Whipped Topping: Cool Whip works great, but if you’re the “I make my own whipped cream” kind of person, go for it. Just stabilize it with powdered sugar.

• Strawberry Jell-O: I use the classic 3 oz boxes. You could totally switch this up with raspberry or even cherry. It’s the color and shine that bring the magic.

• Frozen Strawberries: Straight from the freezer to the Jell-O. They cool it down and keep the texture juicy. Pro tip? Get the kind with no added sugar.

How To Make Strawberry Pretzel Salad?

Step 1: Bake that crust.
Mix your crushed pretzels with melted butter and sugar. Press it into the bottom of a 9×13 pan and bake it at 400°F for 8-10 minutes. Let it cool completely. And yes, you do need to cool it—learned that the hard way when my cream layer melted into a soupy mess.

Step 2: Whip the filling.
Beat cream cheese and sugar until smooth. Fold in the whipped topping gently. This is the layer that brings everything together—don’t skip sealing the edges when you spread it on the cooled crust. That’s your first line of defense against soggy salad.

Step 3: Jell-O time.
Mix Jell-O powder with boiling water. Stir until dissolved. Then add the frozen strawberries and let it cool for a few minutes until it thickens slightly. Pour it gently over the cream layer. I do this part slowly and whisper sweet things to it, hoping for no leaks.

Step 4: Chill.
Refrigerate for at least two hours (overnight is even better). It needs time to set, settle, and become the dreamy layered beauty it’s meant to be.

Storage Options:

Store it covered in the fridge for 3–4 days. The crust may soften a bit after day two, but it still tastes like happiness. I don’t recommend freezing—it messes with the texture and the Jell-O gets weird.

Variations and Substitutions:

• Try different Jell-O flavors: Raspberry and cherry are top contenders.

• Add fruit layers: Want to be fancy? Add fresh sliced strawberries on top of the cream layer before the Jell-O goes on.

• Gluten-Free Version: Use gluten-free pretzels and double-check your whipped topping ingredients.

What to Serve with Strawberry Pretzel Salad?

Honestly, this “salad” plays well with almost everything. Try it with:

• Grilled burgers or BBQ chicken

• A big plate of deviled eggs

• Summer corn on the cob

• Lemonade (or hey, a chilled rosé—treat yourself)

Frequently Asked Questions:

Can I make this ahead of time?
Totally. Make it the night before and let it chill overnight. It slices cleaner that way, too.

Can I use real whipped cream instead of Cool Whip?
Yep! Just whip about 1 ½ cups heavy cream with ¼ cup powdered sugar until stiff peaks form. Make sure it’s firm enough to hold up under the Jell-O layer.

Is this really a salad?
In the Midwest? 100%. Anywhere else? Let’s just call it dessert and move on.

You’re not just making Strawberry Pretzel Salad—you’re making memories, starting family arguments over who gets the last square, and quietly impressing everyone who thought you “just brought something simple.”

Have you tried it before? Got your own twist? Tell me below—I’d love to hear how you make this classic your own!

Keep the Flavor Coming – Try These:

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Strawberry Pretzel Salad

Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

A sweet and salty classic, this Strawberry Pretzel Salad features a buttery pretzel crust, creamy whipped filling, and a fresh strawberry Jell-O topping. It’s an easy crowd-pleaser perfect for holidays, potlucks, and family dinners.

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12 Servings

Ingredients

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• 2 cups crushed pretzels
• ¾ cup unsalted butter melted
• 3 tablespoons granulated sugar
• 1 package 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 container 8 ounces frozen whipped topping, thawed
• 2 packages 3 ounces each strawberry-flavored gelatin
• 2 cups boiling water
• 2 packages 10 ounces each frozen strawberries

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Instructions

 

Prepare the Pretzel Crust:

1. Preheat the oven to 400°F (200°C). In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Stir until fully incorporated. Press the mixture evenly into the bottom of a 9x13-inch baking dish. Bake for 8–10 minutes or until lightly set. Remove from the oven and allow the crust to cool completely.

Create the Cream Cheese Layer:

1. In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer until the mixture is smooth and fluffy. Gently fold in the thawed whipped topping until well blended. Spread this cream mixture evenly over the cooled pretzel crust, ensuring it reaches the edges to create a seal. This helps prevent the gelatin layer from seeping into the crust.

Prepare the Gelatin Topping:

1. In a separate bowl, dissolve the strawberry gelatin powder in 2 cups of boiling water. Stir until completely dissolved. Add the frozen strawberries directly into the hot gelatin and stir until the mixture thickens slightly. Allow the mixture to sit for a few minutes to cool slightly before pouring.

Assemble the Salad:

1. Carefully pour the gelatin and strawberry mixture over the cream cheese layer. Spread evenly to cover. Refrigerate the assembled dish for at least 2 hours, or until fully set.

Serve:

1. Once the salad is firm, slice into squares and serve chilled. Store any leftovers in the refrigerator, covered, for up to 3–4 days.

Notes

To make this recipe gluten-free, substitute the pretzels with your preferred brand of gluten-free pretzels. Ensure the whipped topping and gelatin brand you use are also certified gluten-free, as some may include stabilizers derived from gluten-containing sources.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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