This Strawberry Pretzel Salad is an old-fashioned dessert recipe that still popular for a reason: it’s delicious!

This Strawberry Pretzel Salad is a classic dessert that continues to be a favorite! #strawberry #jello #pretzel #dessert #recipe

Strawberry Jell-O Salad?

For me the Super Bowl is all about the food. Honestly, I didn’t even know what teams were playing until kickoff. I went over to my brother’s house to watch the game commercials (which were disappointing) and the halftime show (which was amazing). My brother asked me to bring my Strawberry Jell-O Pretzel Salad.

I had some extra time, so I figured I’d take photos while I put everything together. If you haven’t ever made this dessert, it’s super simple and a crowd pleaser!

If you have made this Strawberry Pretzel Dessert dessert and it turned out to be a runny, mushy mess, don’t worry. I have some great tips to prevent this. Are you ready? Let’s go!

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How Do You Make Strawberry Jell-O Salad?

Begin by preheating your oven to 350 degrees F. Then crush the pretzels!

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You can use any kind of pretzels, but make sure they have some salt on them. The salty-sweet combination is part of what makes this dessert so amazing. I put the pretzels in a plastic baggie and crushed them with a rolling pin.

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Combine the crushed pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13″ pan.

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Bake for 10 minutes.

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Remove from the oven. Once the pretzel crust is slightly cool, refrigerate it 30-60 minutes so that it gets really cold.

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In the meantime, beat the cream cheese, sugar, and vanilla until smooth. Use a mixer for this. You don’t want lumps of cream cheese.

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Blend in Cool Whip with a spatula.

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Spread over cooled crust.

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How to Avoid Runny Strawberry Pretzel Salad:

Make sure you spread this layer completely to the edges. You want to create a seal so your Jell-O doesn’t leak through. Again, this is key to keeping your layers separate. Once this is completed, put your pan back in the fridge to chill.

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Next, make the Jell-O (you want the larger box of Jell-O) according to the package directions minus 1/4 cup of water. This is a personal preference, but I find using less water allows the Jell-O to firm up better.

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Put your bowl of Jell-O in the fridge to allow it to partially cool before putting it on top of your cream cheese layer.

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While the Jell-O partially cools, slice the strawberries. Then, place them on top of the chilled layer of cream cheese and Cool Whip.

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You can be as fancy as you wanted with this step.

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I like to place the strawberries in alternating rows across the top. Feel free to scatter them randomly or in any fun pattern you choose.

Once your Jell-O is chilled and about the consistency of jam or pudding (about an hour or two in the fridge), you’re ready!

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Spoon or pour the Jell-O over the cream cheese layer.

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Return the pan to the fridge. Cool until the Jell-O is completely set (about an hour).

That’s it! As you can see, other than cooling time, this dessert is really effortless to put together. You could even try it with different berries or fruits! Your Strawberry Jell-O Pretzel Salad is ready!

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Now it’s time for the best part … eating!

Like this recipe? Check out these strawberry-inspired recipes:

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This dessert combines the best of everything. You have the salty and sweet thing going on with the crust and Jell-O. Then you have the rich and creamy layer. And there’s even fresh fruit so you can feel a little better about eating dessert. This totally counts as one serving of fruit and vegetables, right?

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Needless to say, I left my brother’s party with an empty pan. Delish!

I hope the pictures and tips for creating this Strawberry Jell-O Pretzel Salad dessert were helpful!

Strawberry Pretzel Salad Recipe:

Servings: 12 people
This Strawberry Pretzel Salad is an old-fashioned dessert recipe that still popular for a reason: it's delicious!

Ingredients

  • 2 1/2 cup pretzels - crushed finely
  • 3 tablespoons brown sugar
  • 1 cup butter
  • 1 package (6 ounces) strawberry Jell-O gelatin dessert
  • 1 container (16 ounces) fresh strawberries, sliced
  • 1 container (8 ounces) cream cheese
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 container (8 ounces) Cool Whip

Instructions

  • Begin by preheating your oven to 350 degrees F. In a large bowl, combine the crushed pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13" pan.
  • Bake for 10 minutes.
  • Remove from the oven and allow to cool completely. Once the pretzel crust is slightly cool, refrigerate it 30-60 minutes so that it gets really cold.
  • In the meantime, with an electric mixer, beat the cream cheese, sugar, and vanilla until smooth. Then using a spatula, fold in the Cool Whip.
  • Spread over cooled crust. (Make sure you spread this layer completely to the edges. You want to create a seal so your Jell-O doesn’t leak through.) Return your pan to the fridge to chill.
  • Next, prepare the Jell-O according to the package directions minus 1/4 cup of water. This is a personal preference, but I find using less water allows the Jell-O to firm up better. Put your bowl of Jell-O in the fridge to allow it to chill. However, do not let it become completely firm
  • While the Jell-O cools, slice the strawberries. Then, place them on top of your chilled layer of cream cheese and cool whip.
  • Once the Jell-O is chilled to about the consistency of jam or pudding (about an hour or two in the fridge), it’s ready. Spoon or pour the Jell-O over the cream cheese layer.
  • Return the pan to the fridge. Cool until your Jell-O is completely set (about an hour).
  • Slice, serve, and enjoy!

Notes

Please note: For best results, you must chill the layers between steps. This is an easy dessert to make but it does take time due to chilling. Allow enough time to complete the entire recipe.

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Comments

  • Katie Dow at

    The cool whip is not on the ingredients list. Which kind of stinks when you get home to make it and realize you don’t have an ingredient. ;0

    • Michael Wurm, Jr. at

      Katie, I’m SO sorry. That’s honestly the worst. You have my most sincere apologies. Thanks for letting me know. I updated the recipe.

      xo Michael

      • Sharon B at

        No need to apologize! I think most people would’ve known to get cool whip after reading the recipe. Thanks for taking your time to share this fabulous recipe!

  • L H at

    Thank you for sharing such a lovely dessert! The tips are awesome and the pics are helpful. It’s always a crowd pleaser and definitely a fav of mine. Thanks ❤️

  • Bonnie at

    Do you think leftovers ( hard to imagine leftovers with this) can be frozen?

    • Michael Wurm, Jr. at

      I honestly don’t know, but I wouldn’t freeze it. It should last a couple days in the refrigerator though.

      xo Michael

  • Kate at

    Does it sit well? If I make it on Saturday, can I serve it on Sunday, or will it be a yucky mushy mess?

    • Michael Wurm, Jr. at

      Kate, I haven’t made it this way, but I honestly think it would hold up fine for the next day. There might be a little bleeding of layers, but I think it should do okay.

      xo Michael

    • Marlene Schuiling at

      Can I use frozen berries

      • Michael Wurm, Jr. at

        I think! But I’d try and use fresh if possible.

        xo Michael

  • Antonia Benitez at

    great recipe.. The only thing I don’t get is how did you get that much jello when u only put half the water… I put only 1 cup of water per your recommendation and it barely spread… Gotta go back to the store for more.. :/

  • Alyssa at

    Making this for our 4th of July party…. SO glad I found your recipe! mMmMmMM

  • Amanda at

    I’m making this for my physics class (snack Fridays!) and it looks so good! I’d never heard of it before but a friend showed me the recipe and I decided to try it. I’m waiting for the Jell-o to cool now and then I’ll be done! I’m kind of impatient, so it’s only taken me about two hours total. Plus it’s about 5ºF outside here so it takes less time to cool each layer since I’ve been putting it in the garage!

  • Kim at

    I want to try this! Looks yummy!! Wish you had a print option button to your recipes 🙂

  • Roxanne Peterson at

    Thank you for your help with my pretzel crust. I can already tell your recipe and tutorial is going to be spot on! Your directions and pictures are wonderful!

  • Anonymous at

    i know I am old school, but it their a printer version that isn’t 12 pages long?

    • Michael Wurm, Jr. at

      Yes – I couldn’t agree more. I’m working on a new website design that will allow you to print JUST the recipe. Stay tuned.

      Thanks!
      Michael

    • Aisha McClendon at

      Thanks! It is cooling I’m the fridge now…I’m so excited

  • Anonymous at

    I made this with gluten free pretzels. It was great.

  • Lizzy at

    Also try pineapple juice for the warm water and cold in the jello…. Then add frozen slices strawberries it will thicken quicker. Love this dessert!

  • Lizzy at

    Also try pineapple juice for the warm water and cold in the jello…. Then add frozen slices strawberries it will thicken quicker. Love this dessert!

  • Anonymous at

    awesome tuturial.. pics are great, putting this on my “to make” list! 🙂

  • Anne @ Have a Cookie! at

    I think I’m going to make a half batch of this recipe and keep it all for myself!

  • LIZ at

    Looks so yummy…and easy…definitely making this this week…thanks for the great pics

  • Anthonette at

    This recipe sounds great. Awesome pictures! I found you on Pinterest.

  • Anonymous at

    is it 2.5 cups of pretzels that you crush or 2.5 cups of crushed pretzels? It makes a difference.

    • Michael - Innkeeper at

      As it says in the recipe … 2 1/2 cups of pretzels (crushed fine)
      The pretzels should be crushed, then measured. Hope that helps.

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