If you’re on the hunt for a fun and delightful family dessert, look no further than this Strawberry Pretzel Salad . It’s been a staple at our family gatherings for years. I remember the first time I tried it at my grandmother’s house during a summer cookout. The combination of salty and sweet made a lasting impression, and now, I’m excited to share this treasured recipe with you.
Before diving into the details, you might also love trying our breakfast pizza recipe for another simple family favorite.
Why you’ll love this recipe
This Strawberry Pretzel Salad combines classic flavors with a delightful mix of textures. The crunchy pretzel crust gives a salty contrast to the sweet, creamy filling, and luscious strawberry topping. It’s straightforward to make, yet impressive enough to bring to any family gathering or festive occasion.
Ingredients
- 6 oz strawberry Jell-O mix
- 2 cups boiling water
- 16 oz strawberries, fresh or frozen (hulled & sliced)
- 2 1/2 cups salted pretzels (measured before crushing)
- 3/4 cup butter, unsalted
- 3 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz Cool Whip, thawed in refrigerator
Step-by-step instructions
- Add the package of Jell-O to a small bowl. Pour in 2 cups of boiling water, whisking until completely dissolved. Cool to room temperature.
- Preheat your oven to 350° F. Put pretzels in a zip bag and crush them into small crumbles using a mallet or rolling pin.
- Add butter and sugar to a small sauce pot and cook on medium heat to melt the butter, stirring occasionally to completely dissolve the sugar. Remove from heat, then add pretzel crumbs, stirring to combine.
- Pour the pretzel mixture into a 9×13 baking dish, pressing down to create an even layer on the bottom of the dish. Bake for 10 minutes. Cool to room temperature.
- In a mixing bowl, using a hand mixer or stand mixer, beat the cream cheese and 1/2 cup sugar until fluffy, about 2 minutes, scraping sides of the bowl as needed.
- With a spoon or spatula, fold the Cool Whip into the cream cheese mixture until no white streaks remain.
- Evenly spread the cream cheese/Cool Whip mixture over cooled pretzels, ensuring a seal around the baking dish so the Jell-O doesn’t seep through.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Evenly disperse sliced strawberries over the cream cheese layer.
- Evenly pour Jell-O over strawberries, filling the dish. If necessary, omit some Jell-O to avoid overflowing.
- Cover the dish with plastic wrap and refrigerate for 2-4 hours or until Jell-O is set.
- Slice into square portions and serve cold. Store covered in the refrigerator.
Recipe tips & variations
You can use frozen strawberries if you don’t have fresh ones. Just make sure they are thawed and drained before using. For an extra twist, try mixing raspberries with strawberries for a unique flavor. If you want a more pronounced salty flavor, add a pinch of salt to the cream cheese mixture.
Storage & reheating
Store any leftover Strawberry Pretzel Salad covered in the refrigerator for up to three days. Unfortunately, this dessert doesn’t freeze well because the texture changes once thawed.
FAQs
Can I make this dessert ahead of time?
Yes, you can! Make it the day before and store it in the refrigerator. Just be sure to keep it covered to maintain freshness.
Can I use another type of fruit with this recipe?
Absolutely! While Strawberry Pretzel Salad is a classic, you can experiment with blueberries or cherries if you’re feeling adventurous.
Is there a way to make this dessert a bit healthier?
You can try using low-fat cream cheese and a lighter version of Cool Whip to trim down some calories. However, the classic recipe’s flavor is hard to beat.
Recipes you may like
For more delightful creations, consider trying our crescent roll breakfast recipes , or whip up some breakfast potatoes that are easy and crispy for a savory treat.
This Strawberry Pretzel Salad is not only a hit at family gatherings but also a charming way to indulge in a sweet, salty, and creamy concoction that feels like home.
Print
Strawberry Pretzel Salad
- Total Time: 4 hours 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful family dessert combining salty pretzel crust, sweet cream cheese filling, and luscious strawberry topping.
Ingredients
- 6 oz strawberry Jell-O mix
- 2 cups boiling water
- 16 oz strawberries, fresh or frozen (hulled & sliced)
- 2 1/2 cups salted pretzels (measured before crushing)
- 3/4 cup butter, unsalted
- 3 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz Cool Whip, thawed in refrigerator
Instructions
- Add the package of Jell-O to a small bowl. Pour in 2 cups of boiling water, whisking until completely dissolved. Cool to room temperature.
- Preheat your oven to 350° F. Put pretzels in a zip bag and crush them into small crumbles using a mallet or rolling pin.
- Add butter and sugar to a small sauce pot and cook on medium heat to melt the butter, stirring occasionally to completely dissolve the sugar. Remove from heat, then add pretzel crumbs, stirring to combine.
- Pour the pretzel mixture into a 9×13 baking dish, pressing down to create an even layer on the bottom of the dish. Bake for 10 minutes. Cool to room temperature.
- In a mixing bowl, using a hand mixer or stand mixer, beat the cream cheese and 1/2 cup sugar until fluffy, about 2 minutes, scraping sides of the bowl as needed.
- With a spoon or spatula, fold the Cool Whip into the cream cheese mixture until no white streaks remain.
- Evenly spread the cream cheese/Cool Whip mixture over cooled pretzels, ensuring a seal around the baking dish so the Jell-O doesn’t seep through.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Evenly disperse sliced strawberries over the cream cheese layer.
- Evenly pour Jell-O over strawberries, filling the dish. If necessary, omit some Jell-O to avoid overflowing.
- Cover the dish with plastic wrap and refrigerate for 2-4 hours or until Jell-O is set.
- Slice into square portions and serve cold. Store covered in the refrigerator.
Notes
- You can use frozen strawberries if you don’t have fresh ones. Just make sure they are thawed and drained before using.
- For an extra twist, try mixing raspberries with strawberries for a unique flavor.
- If you want a more pronounced salty flavor, add a pinch of salt to the cream cheese mixture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 14g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg