Strawberry Pretzel Salad
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This delightful Strawberry Pretzel Salad is more of a desert than a salad because it tastes that good! It’s a little bit sweet and a little bit salty, but oh, so incredibly delicious, with a pretzel base, a smooth and creamy center, and is finished with a fabulous strawberry jello topping.
Amazing Strawberry Pretzel Salad Recipe
I realize this is called a salad, but it really is a dessert. As far as why it’s called a salad, some say that this is a Southern dish that used to be served as a side or even a main dish. Who knows, and I don’t really care, but regardless of what it’s called, this is one yummy dish.
This strawberry pretzel salad includes a base of pretzels, a smooth and sweet cream cheese layer, and a topping full of strawberry delight. This reminds me of ambrosia salad, which in my opinion is also heavenly and tastes more dessert-like. Ambrosia salad has always been a favorite Holiday dish, and I think this amazing strawberry pretzel salad can be added to the festive table.
Highlights Of This Heavenly Strawberry Pretzel Salad
Sweet and Salty. The sweet and salty flavors are surprising, but absolutely fantastic. I think the salty pretzel base really elevates the whole flavor profile which I’m sure you won’t be disappointed in.
Perfect For Special Occasions. Whether it’s a party, a special Holiday, BBQ or a family potluck, this salad is always a huge hit with everyone.
- Pretzels – Salted straight or twisted pretzels work. You’ll have to crush them for the base but don’t crush the pretzels too much as you want to retain some of that great crunch.
- Butter – Salted butter is used here to bind the base ingredients.
- Sugar – Just plain white sugar. I use a little for the base and some for the filling.
- Cream Cheese – Room temperature or softened cream cheese will be whipped light and fluffy which is used for the filling. I usually prefer to use Philadelphia.
- Cool Whip – A container of cool whip that’s been thawed in the fridge for 4-5 hours or even overnight to be used in the filling. Or, make your own whipped cream.
- Strawberry Jell-0 – I used a large 6 oz box of strawberry Jell-O which will be used to top off the salad.
- Water – You’ll need a couple of cups of boiling water to stir in and dissolve the Jell-O.
- Strawberries – Fresh strawberries are best but if they are not available, frozen will work as well. Make sure to defrost them and remove the liquid.
How To Make Strawberry Pretzel Salad
Preheat The Oven. Preheat the oven to 350°F and lightly spray a 9×13 inch pan with cooking spray, or line the pan with parchment paper. If the crust is fragile, it’s sometimes easier to use parchment paper to help pull out the squares.
Make The Crust. The crust is super simple to make. You only need to crush the pretzels, to it add the melted butter and 3 tablespoons of sugar then stir until everything is combined. Next, press the mixture in the bottom of the pan and bake for 8 minutes. It’s important to allow the crust to cool completely before adding the filling, otherwise your cream cheese mixture will melt.
Prepare The Jell-O. Mix the strawberry Jell-O and boiling water together until the Jell-O is dissolved, and then set it aside to cool until it’s at room temperature. Make sure the Jell-O is fully dissolved, otherwise you’ll notice some of the powder sinking to the bottom of the bowl.
Make The Filling. To the bowl of your mixer add the cream cheese and ½ cup of sugar and mix until all is well combined and fluffy, then fold in the thawed cool whip. Spread the cream cheese mixture over the cooled pretzel crust. Lastly, transfer the pan to the fridge to chill for minimum one hour.
Finish The Strawberry Topping. Evenly arrange your sliced strawberries over the cream cheese mixture and pour the cooled Jell-O over the strawberries.
Chill And Set. Place the pan back in the refrigerator and chill until it’s firmly set, at least 4 to 6 hours, or overnight works as well.
Cut And Serve. Cut into squares and serve.
What Is A Strawberry Pretzel Salad?
Yes, it’s called a salad but this irresistible dish really looks more like a dessert. At first glance, you see beautiful fresh strawberries encased in strawberry jello, followed by a luscious cream cheese filling which is a no-bake cream cheese mixture, and then finally a salted pretzel base. I’m not joking here when I say this is surprisingly delicious.
Can I Substitute Other Fruit?
Of course. Raspberries would be my first choice but other fruit work as well. Try blueberries, blackberries, or peach slices. I would change the Jell-O flavor also to match the type of fruit.
Can I Use Frozen Strawberries Instead Of Fresh?
Absolutely. You can use frozen strawberries, although fresh is best. Make sure you defrost them and drain the liquid from them first.
Expert Tips
- Do not make the strawberry Jello according to the package directions. Make sure you follow the recipe directions.
- I like to crush the pretzels in a Ziploc bag and lightly use a rolling pin. Do not crush too finely so that a bit of crunch is retained.
- Two cups of crushed pretzels is equal to approximately 2½-2⅔ cups of uncrushed pretzels.
- Make sure your jello doesn’t set, but also that it cools to room temperature so that it can be poured over the strawberries.
Leftovers
If your lucky enough to have leftovers, place the squares in an airtight container for 3-4 days. Freezing is not recommended.
More Great Recipes To Try
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Strawberry Pretzel Salad
Ingredients
Pretzel Crust
- 2 cups pretzels (crushed)
- ¾ cup butter (salted, melted)
- 3 tablespoons sugar
Cream Cheese Filling
- 8 ounces cream cheese (at room temperature)
- ½ cup sugar
- 8 ounces cool whip (thawed)
Strawberry Topping
- 6 ounces strawberry Jell-O
- 2 cups boiling water
- 4 cups strawberries (sliced (1 pound))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven: Preheat the oven to 350°F. Lightly spray a 9×13 inch pan with cooking spray, or line the pan with parchment paper.
- Make the crust: Add the crushed pretzels, melted butter and 3 tablespoons of sugar to a medium bowl and mix until combined. Press the pretzel mixture into the prepared pan. Transfer the pan to the oven and bake for 8 minutes. Let it cool completely.
- Prepare the Jell-O: In large bowl add the strawberry Jell-o and boiling water and mix until the Jell-O is dissolved. Set aside to cool to room temperature.
- Make the filling: In the bowl of your mixer add the cream cheese and ½ cup of sugar and mix until well combined and fluffy. Gently fold in the cool whip. Spread the cream cheese mixture over the cooled pretzel crust. Transfer the pan to the refrigerator, and chill for at least one hour.
- Finish the top: Place the sliced strawberries over the cream cheese mixture in the pan, arranging them evenly over the entire surface. Pour the cooled Jell-O over the strawberries.
- Chill and set: Transfer the pan back to the refrigerator and chill until firmly set, at least 4 to 6 hours.
- Cut and serve: Cut into squares and serve.
Equipment
Notes
- Do not make the strawberry Jello according to the package directions. Make sure you follow the recipe directions.
- I like to crush the pretzels in a Ziploc bag and lightly use a rolling pin. Do not crush too finely so that a bit of crunch is retained.
- Two cups of crushed pretzels is equal to approximately 2½-2⅔ cups of uncrushed pretzels.
- Make sure your jello doesn’t set, but also that it cools to room temperature so that it can be poured over the strawberries.
- Place the squares in an airtight container for 3-4 days. Freezing is not recommended.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
