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3 slices of strawberry pretzel salad stacked on top of each other on a white dessert plate.
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5 from 8 votes

Strawberry Pretzel Salad

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.
Prep Time20 minutes
Cook Time8 minutes
Resting/Chilling Time5 hours
Total Time5 hours 28 minutes
Course: Brunch, Dessert
Cuisine: American
Keyword: Strawberry Pretzel
Servings: 12
Calories: 358kcal

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)

Instructions

  • Preheat the oven: Preheat the oven to 350°F. Lightly spray a 9x13 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.

Notes

  1. Do not make the strawberry Jello according to the package directions. Make sure you follow the recipe directions.
  2. 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.
  3. Two cups of crushed pretzels is equal to approximately 2½-2⅔ cups of uncrushed pretzels.
  4. Make sure your jello doesn't set, but also that it cools to room temperature so that it can be poured over the strawberries.
  5. Place the squares in an airtight container for 3-4 days. Freezing is not recommended.

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 313mg | Potassium: 143mg | Fiber: 1g | Sugar: 30g | Vitamin A: 647IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 1mg