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Strawberry Pretzel Salad

Featured in Fresh and Filling Salads.

Crush pretzels, mix with melted butter and sugar, bake till set. Layer cream cheese mix on top once cool. Pour strawberry jello over fresh berries for last layer. Chill few hours till firm. Makes pretty dessert with sweet, salty and creamy all in one.

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Fatiha
Updated on Sun, 11 May 2025 20:57:08 GMT
A slice of dessert featuring a layer of cream, topped with strawberry slices and red jelly, resting on a base of crushed pretzels, with fresh strawberries in the background. Pin it
A slice of dessert featuring a layer of cream, topped with strawberry slices and red jelly, resting on a base of crushed pretzels, with fresh strawberries in the background. | zestplate.com

Want a knockout dessert that'll make everyone beg for the recipe? This strawberry pretzel creation mixes juicy berries, velvety cheesecake middle, and a crunchy, salty pretzel bottom into one amazing dish. Don't get confused by calling it a "salad" - this old-time favorite is pure decadence!

What Makes This Vintage Delight Irresistible

This strawberry pretzel masterpiece brings together the perfect combo of salty and sweet flavors. The crunchy, buttery pretzel foundation gives a fantastic bite, and the silky cream cheese part just melts away as you eat it. Finish it with bright red berries set in shimmering jello, and you've made something that looks as good as it tastes.

Your Shopping List

  • Butter: 3/4 cup melted - this glues everything together
  • Pretzels: 2 cups crushed - makes our crunchy foundation
  • Sugar: 1 cup for filling, 3 tablespoons for crust
  • Fresh Strawberries: 2 cups sliced - the star on top
  • Cool Whip: 1 8-oz container, thawed
  • Cream Cheese: 2 8-oz blocks, softened - creates your smooth middle
  • Boiling Water: 2 cups for the jello
  • Strawberry Jello: 2 3-oz packages

How To Make Strawberry Pretzel Layers

Final Layer
After your jello mix has cooled (but isn't firm yet), gently pour it over your cream cheese section. Stick it in the fridge for at least 4 hours - leaving it overnight works even better!
Jello Time
Mix your jello with boiling water until it's completely dissolved, then let it cool to room temperature while staying liquid. Toss in your fresh strawberry pieces.
Make it Creamy
Whip your soft cream cheese with sugar until it's totally smooth. Carefully fold in the Cool Whip - you want this part to be super fluffy! Spread it onto your cooled base, making sure you cover right to the edges.
Start with the Crust
Break those pretzels into pieces - not too small, you need some texture! Combine with melted butter and a bit of sugar. Push firmly into a 9x13 pan and bake at 350°F for 10 minutes. Let it cool all the way down.

Why We Call It Salad

Wondering about the weird "salad" name for something so clearly sweet? It comes from those jello-crazy days when anything set in a mold got called a salad. But with strawberries on top, maybe we can count it as fruit - we'll keep that our little secret!

Nailing The Bottom Layer

Want to know what makes that base so good? Don't crush your pretzels too fine - keep some bigger bits for extra crunch. And push that mixture down really firmly in your pan. Nobody wants their crust falling apart!

About The Fluffy Middle

Though most folks use Cool Whip because it's easy, you can definitely switch to real whipped cream. Just beat it until it's very firm and stable. Whatever you pick, remember to spread that creamy layer all the way to the pan edges - it works like a barrier to stop jello from soaking into your crust.

Getting It Just Right

Take your time with this dessert! Let each section cool completely before adding the next one. And when you're adding that last jello part, go really slow and pour it over a spoon's back - this trick stops the jello from making holes in your lovely cream cheese layer.

A glass dish filled with layers of whipped cream, strawberries, and pretzels, garnished with fresh strawberries on top. Pin it
A glass dish filled with layers of whipped cream, strawberries, and pretzels, garnished with fresh strawberries on top. | zestplate.com

Cutting And Serving

This treat needs plenty of chill time before serving - at least 4 hours, but leaving it overnight works better. Use a sharp knife dipped in hot water between slices for the cleanest look. And don't leave it sitting out too long - nobody wants a drippy, soft dessert!

Frequently Asked Questions

→ Got frozen berries?

Thaw em real good. Drain juice off. Pat em real dry. Fresh works better. Still tastes nice.

→ How long to chill?

Four hours least. Best over night. Jello needs set. Worth the wait. Keep it cold good.

→ Need baked bottom?

Makes it stay good. Quick ten minutes. Helps not break. Worth the time. Lets cool first.

→ Make it early?

Day before works. Keep cream for last. Stays good cold. Cover it tight. Fresh is still best.

→ Skip the cool whip?

Real cream works. Whip it thick though. Add bit sugar. Keep it cold. Mix just before.

→ Getting too wet?

Drain fruit good. Pat stuff dry. Less jello maybe. Let layers set. Watch the wet.

→ Taking it places?

Keep it cold packed. Box with sides firm. Drive careful like. Worth ice pack. Maybe backup treat.

→ Need it faster?

Freeze bit helps. Have stuff ready. Quick mix works. Still needs chill time. Worth the wait.

→ Making big batch?

Double works fine. Need bigger pan. More set time. Keep stuff cold. Makes good amount.

→ Want more sweet?

More berry helps. Add sugar slow. Taste as you go. Can't fix too sweet. Balance is key.

→ Bottom not firm?

Bake bit longer. Pack more tight. Cool complete. More butter helps. Press good first.

→ Layers mixing up?

Let each set good. Keep stuff cold. Work gentle like. Take your time. Patient helps lots.

Conclusion

Love this? Try berry parfait next. Or make strawberry cake. Both use fresh fruit good.

Strawberry Pretzel Salad

Found strawberries getting soft in the fridge and pretzels in the pantry. Mixed them up with some cream and jello, took them to the party. Everyone wanted the recipe!

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Fatiha

Category: Salads

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (Slices)

Dietary: Vegetarian

Ingredients

01 6 oz strawberry Jell-O.
02 2 cups boiling water.
03 2 1/2 cups salted pretzels (measured before crushing).
04 1/4 cup granulated sugar.
05 8 Tbsp unsalted butter.
06 8 oz package cream cheese, softened.
07 1/2 cup granulated sugar.
08 8 oz Cool Whip, thawed in the fridge.
09 1 lb fresh strawberries, hulled and sliced.

Instructions

Step 01

Preheat your oven to 350°F (175°C). Begin by dissolving the strawberry Jell-O in 2 cups of boiling water. Stir until it's completely dissolved and then set it aside to cool to room temperature.

Step 02

Place the salted pretzels into a sturdy Ziploc bag and crush them using a rolling pin until you achieve a coarse texture.

Step 03

In a medium saucepan, melt the unsalted butter over medium heat. Stir in 1/4 cup of sugar until it is well combined. Mix in the crushed pretzels until they are evenly coated.

Step 04

Transfer the pretzel mixture to a 13x9-inch glass casserole dish, pressing it evenly across the bottom to form the crust. Bake in the preheated oven for 10 minutes. Remove and allow it to cool to room temperature.

Step 05

Once the pretzel crust has cooled, use an electric hand mixer to beat the cream cheese and 1/2 cup sugar together until fluffy and white.

Step 06

Gently fold the Cool Whip into the cream cheese mixture until no streaks remain. Spread this creamy layer evenly over the cooled pretzels, making sure to go all the way to the edges to create a seal. Refrigerate for 30 minutes.

Step 07

Hull and slice the fresh strawberries, and then stir them into the cooled Jell-O.

Step 08

Pour the strawberry Jell-O mixture over the cream cheese layer, ensuring it is evenly distributed. Refrigerate the salad until the Jell-O is set, about 2 to 4 hours.

Notes

  1. This recipe combines sweet, salty, and creamy elements which make it a favorite dessert at gatherings.
  2. The pretzel crust adds a unique crispy texture that contrasts beautifully with the creamy and fruity layers.

Tools You'll Need

  • Oven.
  • 13x9-inch glass casserole dish.
  • Medium saucepan.
  • Electric hand mixer.
  • Ziploc bag.
  • Rolling pin.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 338
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~