Strawberry Pretzel Salad Recipe

Slice of strawberry pretzel salad topped with whipped cream and a fresh strawberry on a white plate.

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This strawberry pretzel salad is a classic make-ahead dessert with a baked pretzel crust, cream cheese filling, and fresh strawberry Jell-O topping. It's sweet, salty, creamy, and perfect for potlucks, holidays, and family dinners.

Prep Time25

Cook Time10

Chill Time4

Total Time4 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 456kcal

Author: Jeri Walker

Ingredients

Strawberry Layer

1 (6-ounce) box strawberry Jell-O
2 cups boiling water
16 ounces fresh strawberries hulled and sliced

Pretzel Crust

2½ cups crushed pretzels
3 tablespoons granulated sugar
¾ cup unsalted butter melted

Cream Cheese Layer

8 ounces cream cheese softened
¾ cup powdered sugar
1 teaspoon vanilla extract
8 ounces Cool Whip thawed

Instructions

Place 1 (6-ounce) box strawberry Jell-O in a medium bowl. Pour 2 cups boiling water over top and stir until the gelatin is completely dissolved. Set aside to cool while you prepare the crust and filling. Tip: The Jell-O should be cool to the touch before pouring it over the cream cheese layer.
Preheat the oven to 350°F. Add 2½ cups crushed pretzels, 3 tablespoons granulated sugar, and ¾ cup melted butter to a medium bowl. Stir until all of the pretzel pieces are coated with butter.
Press the pretzel mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then remove from the oven and cool completely. Tip: Don't rush this step. A warm crust can cause the cream cheese layer to melt.
In a large bowl, beat 8 ounces softened cream cheese, ¾ cup powdered sugar, and 1 teaspoon vanilla extract with an electric hand mixer on medium speed until smooth and creamy. Fold in 8 ounces of thawed Cool Whip until fully combined.
Spread the cream cheese mixture over the cooled crust, making sure to take it all the way to the edges of the pan. Don't leave any gaps around the sides. This helps keep the Jell-O from seeping into the crust and making it soggy. Refrigerate for at least 30 minutes to firm up the cream cheese layer.
Arrange 16 ounces of sliced fresh strawberries evenly over the cream cheese layer. Slowly pour the cooled Jell-O over the strawberries. Pour gently so you don't disturb the cream cheese layer underneath. Tip: if the Jell-O is still warm, let it cool a little longer before pouring.
Cover and refrigerate for at least 4 hours, or until the Jell-O layer is completely set. For the cleanest slices, I like to make it the night before and let it chill overnight. Slice into squares and serve cold.

Notes

Crush the pretzels before measuring for the most accurate amount.
Use block cream cheese, not spreadable cream cheese from a tub.
Let the cream cheese sit at room temperature for about 30 minutes before mixing.
Fresh strawberries work best and won't water down the topping.
This dessert can be made up to 24 hours ahead and is best enjoyed within 3 days.

Nutrition