Refreshing Strawberry Pretzel Salad with strawberries, pretzels, and cream cheese

Strawberry Pretzel Salad

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Why Make This Recipe

Strawberry Pretzel Salad is a delightful dessert that combines sweet and salty flavors in a unique way. The crunchy pretzel crust, creamy filling, and fruity topping make it perfect for any gathering or special occasion. It’s a fun dish that is easy to prepare and sure to please everyone.

How to Make Strawberry Pretzel Salad

Ingredients

  • 6 oz strawberry Jell-O
  • 2 cups boiling water
  • 12 Tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 2 cups crushed salted pretzels
  • 8 oz package cream cheese, softened
  • 1/2 cup granulated sugar
  • 8 oz Cool Whip, thawed in the fridge
  • 1 lb fresh strawberries, hulled and sliced

Directions

  1. Preheat your oven to 350 degrees F.
  2. Combine the strawberry Jell-O with 2 cups of boiling water. Stir until it is completely dissolved and set aside to cool to room temperature.
  3. Crush the pretzels by placing them in a sturdy ziploc bag and using a rolling pin.
  4. In a medium saucepan, melt 12 tablespoons of butter. Add in 1/4 cup of sugar and stir well. Mix in the crushed pretzels.
  5. Transfer the pretzel mixture to a 13×9-inch glass casserole dish. Press it evenly over the bottom and bake for 10 minutes at 350 degrees F. Let it cool to room temperature.
  6. Beat the 8 oz of cream cheese with 1/2 cup of sugar using an electric mixer until fluffy. Fold in the 8 oz of Cool Whip until everything is combined. Spread this mixture over the cooled pretzel crust and refrigerate for 30 minutes.
  7. Hull and slice the strawberries, then stir them into the room temperature Jell-O. Pour this mixture over the cream cheese layer and refrigerate it until set, which will take about 2 to 4 hours.
  8. Make-ahead: You can store this salad in the fridge for up to 3 days. It tastes best after 24 hours.
  9. For leftovers, keep them covered in the fridge for up to 3 days. Note that this recipe does not freeze well.

How to Serve Strawberry Pretzel Salad

Serve the Strawberry Pretzel Salad chilled. You can cut it into squares and place them on dessert plates for a beautiful presentation. This dessert is great for potlucks, family gatherings, or as a sweet treat after dinner.

How to Store Strawberry Pretzel Salad

To store Strawberry Pretzel Salad, cover it tightly with plastic wrap or foil and keep it in the fridge. It will stay fresh for up to 3 days. Avoid freezing as the texture may change.

Tips to Make Strawberry Pretzel Salad

  • Make sure to let the Jell-O cool to room temperature before pouring it over the cream cheese layer. This helps keep the layers distinct.
  • Use fresh strawberries for the best flavor. You can also try adding other fruits like blueberries or raspberries if you like.
  • For a lighter version, you can substitute the Cool Whip with a lighter whipped topping.

Variation

You can try using different flavors of Jell-O, like raspberry or peach, to change things up. This adds variety and can cater to different taste preferences.

FAQs

1. Can I make Strawberry Pretzel Salad ahead of time?
Yes, you can make it a day or two before serving. It tastes even better after it’s been in the fridge for 24 hours.

2. Is it okay to use low-fat cream cheese?
Yes, you can use low-fat cream cheese to make it a bit healthier, although the texture may be slightly different.

3. What can I do if the Jell-O does not set properly?
If the Jell-O doesn’t set, make sure that the water was boiling when you mixed it. If needed, you can place it in the fridge for longer to help it firm up.

Strawberry Pretzel Salad

A delightful dessert combining sweet and salty flavors with a crunchy pretzel crust, creamy filling, and fruity topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed salted pretzels
  • 12 Tbsp unsalted butter Melted
  • 1/4 cup granulated sugar
For the cream cheese filling
  • 8 oz cream cheese Softened
  • 1/2 cup granulated sugar
  • 8 oz Cool Whip Thawed in the fridge
For the Jell-O topping
  • 6 oz strawberry Jell-O
  • 2 cups boiling water To dissolve the Jell-O
  • 1 lb fresh strawberries Hulled and sliced

Method
 

Preparation of the crust
  1. Preheat your oven to 350 degrees F.
  2. Combine the strawberry Jell-O with 2 cups of boiling water. Stir until it is completely dissolved and set aside to cool to room temperature.
  3. Crush the pretzels by placing them in a sturdy ziploc bag and using a rolling pin.
  4. In a medium saucepan, melt 12 tablespoons of butter. Add in 1/4 cup of sugar and stir well. Mix in the crushed pretzels.
  5. Transfer the pretzel mixture to a 13x9-inch glass casserole dish. Press it evenly over the bottom and bake for 10 minutes at 350 degrees F. Let it cool to room temperature.
Preparation of filling and topping
  1. Beat the cream cheese with 1/2 cup of sugar using an electric mixer until fluffy. Fold in the Cool Whip until everything is combined.
  2. Spread the cream cheese mixture over the cooled pretzel crust and refrigerate for 30 minutes.
  3. Hull and slice the strawberries, then stir them into the room temperature Jell-O.
  4. Pour the strawberry Jell-O mixture over the cream cheese layer and refrigerate it until set, which will take about 2 to 4 hours.

Notes

Make-ahead: You can store this salad in the fridge for up to 3 days. It tastes best after 24 hours. For leftovers, keep them covered in the fridge for up to 3 days. This recipe does not freeze well.