Strawberry Pretzel Salad
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThis Strawberry Pretzel Salad is an old-fashioned dessert recipe that still popular for a reason: it’s delicious! With its combination of a salty pretzel crust, tangy strawberry jello filling, and sweet whipped cream topping, this dessert is sure to be a crowd-pleaser.
This strawberry pretzel salad 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?
Making the perfect strawberry jello pretzel salad is easier than you think. I’m going to share all of my tips and tricks you need to create a visually appealing and delicious dessert that will impress!
Why You’ll Love This Recipe
- The combination of sweet and salty flavors creates a dynamic taste experience that is both unexpected and delicious.
- The crunchy pretzel crust provides a nice contrast to the smooth and creamy filling, making for an enjoyable texture as well.
- The vibrant red color of the jello and strawberries is visually stunning and sure to catch the attention of your guests.
- This recipe is easy to make and can be prepared ahead of time, making it the perfect dessert to serve at any gathering.
Ingredients
Here is what you’ll need to make this Strawberry Pretzel Salad.
- pretzels
- brown sugar
- butter
- strawberry gelatin dessert
- fresh strawberries
- cream cheese
- sugar
- vanilla
- cool whip
How to Make
I will walk you through the process of making this strawberry pretzel salad. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F. Then crush the pretzels!
- 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.
- 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. Once the pretzel crust is slightly cool, refrigerate it 30-60 minutes so that it gets really cold.
- 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. Blend in Cool Whip with a spatula.
- Spread over cooled crust.
- 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.
- 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.
- While the Jell-O partially cools, slice the strawberries. Then, place them on top of the chilled layer of cream cheese and Cool Whip. 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!
- Spoon or pour the Jell-O over the cream cheese layer.
- 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!
Frequently Asked Questions
How do you avoid runny strawberry pretzel salad?
Make sure you spread the cool whip layer completely to the edges. You want to create a seal so your Jell-O doesn’t leak through. This is key to keeping your layers separate.
Can I used a different flavor of jello?
Yes, you can use any flavor of Jello you like. Just be aware that the flavor of the Jello will be the dominant flavor in the salad, so choose your flavor wisely. I also recommend matching your fresh fruit to the flavor of the jello.
Can I make This In advance?
The answer is yes, you can make it up to a day ahead of time. Just make sure to store it covered in the refrigerator until you’re ready to serve.
I hope the pictures and tips for creating this Strawberry Jell-O Pretzel Salad dessert were helpful!
More Strawberry Dessert You May Enjoy
- Strawberry Crunch Cake
- Strawberry Nutella Mountain Pie
- Strawberry Rhubarb Crisp
- Strawberry Ice Cream Cheesecake
- Strawberry Coconut Cake
Have you tried this Strawberry Jello Pretzel Salad? If so, please leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Strawberry Pretzel Salad
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!
I have made this out of our church cookbook for years but with white sugar and without the vanilla. I’d like to try your way next time and your pictures are amazing! Thanks for posting!
I’ve seen this before on Pinterest…but your pics make it look so good. Making this this weekend. YUM!
That looks so good! And now I know why mine is runny~I need to seal the edges better and omit a cup of water. Thanks!
Oooh Michael! I haven’t had this in years, but it will be perfect for Valentine’s next week for the kids (and the adults).
(For the record, I didn’t see one second of the game, I stayed in the kitchen chatting and grazing. Wish I had had some of this.)
what, you couldn’t do the strawberries in a chevron pattern? 😉 this looks phenomenal. definitely making this someday soon. i think you need your own a tv show!
What a pretty and delicious looking dessert!! I am going to try this some day, probably for Easter!
So yummy!!! I need to find a gluten free pretzel, so I can make this! 🙂
Oh Muh Gawd! I’m having a Valentines cookie decorating party with friends this weekend and I am so making this!!
This post makes me think of summer and the 4th of July. It’s tradition for my mom to make something very simliar for the
4th. Hot day, water ballon fights and jello salad ahhhhh makes me smile. Thanks
My mouth is totally watering right now. Yum! My mother-in-law makes this with raspberry and it’s just so good. Thanks for sharing.
Yes, that is on the Chocolate Angel restaurant menu in Richardson, TX. LOVE it.
Some of my favorites all together. YUM!!!!! You never disappoint me 🙂
I saw that you were making this on your Twitter yesterday, and I’m so glad you posted the recipe because I definitely want to try it out. I’m going to a scrapbook party this weekend where I’m supposed to bring a snack to share, so I might have to whip this up. YUM!
Awesome tutorial and BEAUTIFUL pictures!!!! I look forward to your blog everyday…You just keep on surprising us. Thanks so much for sharing.
Cindy B.
This is super yummy! I prefer to make mine in a 9×9 so it comes out thicker (like the photo), otherwise it can fall apart when you serve it.
your photos are not helpful…they are much more…they are art. Congrats for your lovely blog :).
Sounds delish! I will definitely have to give this a try!
You are taking your posts to a whole new level… The Pioneer Woman Cooks is going to have some stiff competition! Lookit these photos! I don’t like to bake and you have me believing I can make that and win an award while I’m at it!
You smoke at this.
Donna
yum yum yum yum yum – I always make this with RASPBERRIES – so nice to have that bit of tart with the sweet! (ha just like me!)
plus we planted a boatload of raspberry bushes last year so hopefully I’ll yield some this year….raspberry pretzel yum here we come! xo
http://www.NorthernCottage.ent
this is a total church potluck dish around here. love it! oh and yes, the halftime show was fab-u-lus!