Okay, friends, let me tell you about something magical: Strawberry Pretzel Salad. It’s not *really* a salad, I know, but trust me on this one. Think of it as the dessert version of a Caprese salad, but instead of savory, it’s all about the sweet and salty. Remember those potlucks where there was *always* that jiggly Jell-O salad? Well, this Strawberry Pretzel Salad blows those out of the water! The combination of the salty pretzel crust, the creamy filling, and that sweet strawberry topping… it’s just perfection. My grandma used to make this for every holiday, and the smell alone brings back so many happy memories. I’ve tweaked her recipe just a bit over the years, and I think I’ve finally perfected it. I can’t wait to share it with you!
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What is strawberry pretzel salad?
Strawberry Pretzel Salad is basically a layered dessert that everyone pretends is a salad. It’s essentially three layers of pure deliciousness: a salty pretzel crust, a sweet and creamy filling (usually made with Cream Cheese and whipped topping), and a vibrant strawberry topping (typically Jell-O based with fresh strawberries). Think of it as a dessert lasagna, but way easier and arguably more satisfying. The name might throw you off, but seriously, give it a try. It’s the ultimate crowd-pleaser, and always the first thing to disappear at any gathering. It is also a dish that I am certain to have to be sure that there is plenty as my kids devour it every time I make it, not even leaving the smallest crumb.
Why you’ll love this recipe?
There are a million reasons to fall in love with this Strawberry Pretzel Salad, but let me highlight a few. First, the flavor is just incredible. The salty pretzel crust provides the perfect counterpoint to the sweet creamy filling and strawberry topping. It’s a party in your mouth! Second, it’s surprisingly easy to make. Don’t let the layers intimidate you; it comes together in a snap. What I love most about this is the versatility. You can easily adapt it to your liking by using different fruits in the topping (blueberries are great too!). Plus, it’s a total budget-friendly recipe. No fancy ingredients required! This is nothing like any other ordinary salad, this one has my heart and my family loves when I decide to make it. I especially love making it when I need a dessert on short notice, which seems like all the time these days. You’ll never regret trying this recipe, it is sure to leave you pleased and it also doesn’t take that long to make which is a plus in my book.
How do I make strawberry pretzel salad?
Quick Overview
Making this Strawberry Pretzel Salad is easier than you think! You’ll start by crushing the pretzels and mixing them with butter and sugar for the crust. Then, you’ll whip up a creamy filling with Cream Cheese and whipped topping. Finally, you’ll create the strawberry topping with Jell-O and fresh strawberries. The best part? No baking required (except for the crust)! This is a fantastic make-ahead dessert, perfect for potlucks and parties. I always make it the day before so the flavors have time to meld together. Don’t let the steps overwhelm you, this dessert is going to be amazing! I have even experimented a little and have added raspberries into the strawberry topping mix, just to give it a little bit of another flavor.
Ingredients
For the Crust:
* 2 cups crushed pretzels (I use the small pretzel twists)
* ¾ cup melted unsalted butter
* 3 tablespoons granulated sugar
For the Filling:
* 8 ounces cream cheese, softened
* 1 cup granulated sugar
* 1 (8 ounce) container of frozen whipped topping, thawed (like Cool Whip)
For the Strawberry Topping:
* 1 (6 ounce) package strawberry Jell-O
* 2 cups boiling water
* 1 (10 ounce) package frozen strawberries, sliced.
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). While the oven is preheating, grease a 9×13 inch baking dish. I always use cooking spray, but you can also use butter if you prefer. How do I make sure the dish is greased?
Step 2: Make the Pretzel Crust
In a medium bowl, combine the crushed pretzels, melted butter, and sugar. Set aside. Mix well until everything is evenly coated. Press the mixture into the bottom of the prepared baking dish. You want it to be nice and compact, so use the bottom of a measuring cup to press it down firmly.
Step 3: Bake the Crust
How do you bake pretzel crust for 10 minutes? Let the crust cool completely before adding the filling. I usually pop it in the fridge to speed up the cooling process.
Step 4: Make the Cream Cheese Filling
In a large bowl, beat the Cream Cheese and sugar together until smooth and creamy. Set aside. I use an electric mixer for this, but you can also do it by hand if you’re feeling ambitious! Gently fold in the thawed whipped topping until everything is well combined. How do I make filling light and airy?
Step 5: Assemble the Salad
Spread the cream cheese filling evenly over the cooled pretzel crust. Make sure it goes all the way to the edges. Then, prepare the strawberry topping. In a large bowl, dissolve the strawberry jelly-o in 2 cups of boiling water. Stir until the Jell-O is completely dissolved. Add the frozen strawberries and stir until they are partially thawed. How do I set up my Jell-O?
Step 6: Chill
Gently pour the strawberry mixture over the cream cheese layer. Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight. How does Jell-O set completely and the flavors to meld together?
Step 7: Serve and Enjoy
Once the Strawberry Pretzel Salad is set, cut it into squares and serve. I like to garnish it with fresh strawberries for a pop of color. Enjoy! What is the best way to serve this cold from the fridge?
What should I serve it with?
Strawberry Pretzel Salad is so versatile, it goes with just about anything! If I am making it for breakfast I like to have it with coffee, it is the perfect sweet treat to add to my day. If I am serving it for brunch I will usually make sure to plate it well, it looks good and tastes good. As a dessert, I pair it with a light and refreshing drink, like lemonade or iced tea. My family also enjoys it as a cozy snack for movie night. We usually add whip cream to the top if we are just having it for a snack. It’s perfect for a summer BBQ, a holiday gathering, or just a random Tuesday night when you’re craving something sweet and salty. You really can’t go wrong. Honestly, sometimes I just eat it straight from the dish with a spoon. Don’t judge!
How do I make a delicious strawberry pretzel salad?
Okay, here are a few tricks I’ve learned over the years to make this Strawberry Pretzel Salad truly perfect. First, make sure your cream cheese is *completely* softened. This will prevent any lumps in your filling. I usually leave it out on the counter for at least an hour before I start. For the pretzel crust, don’t skip the baking step! It helps the crust hold its shape and adds a nice toasty flavor. As for the strawberry topping, if you want it to set up faster, you can use a little less water. But be careful, too little water and it might be too firm. I’ve also experimented with using different flavors of Jell-O. Raspberry is delicious, and so is cherry. Feel free to get creative! Another tip is to let the crust cool down completely or else the cream cheese filling will melt. This dessert can be customized to fit anyones tastes and is fun to change up. The crust is also very important because that is what really sets it apart. This recipe is something that I would never change up the main part of it. It tastes too good to change it, but I will always add or substitute something for a little bit of flavor.
What are some Storing and Reheating Tips?
Strawberry Pretzel Salad is best stored in the refrigerator. It will keep for up to 3 days, covered tightly with plastic wrap. The longer it sits, the softer the pretzel crust will become, so I recommend eating it within the first day or two for the best texture. I don’t recommend freezing this dessert, as the cream cheese filling and Jell-O can become watery and lose their texture when thawed. As for the glaze, I typically add it when I am ready to serve the dish because it can get soft if it is in the refrigerator for too long. When I store this dessert in the fridge I make sure to cover it with plastic wrap or tin foil to preserve the freshness. I once didn’t cover it and all of the flavors in my fridge made the dessert not taste the same. I prefer plastic wrap just to be sure nothing gets into it. After the dessert has set I always store it in the refrigerator until I am ready to serve it.
What are the most frequently asked questions on
Final Thoughts
So there you have it: my family’s favorite Strawberry Pretzel Salad recipe! It’s sweet, salty, creamy, and oh-so-delicious. It is a total crowd-pleaser that is sure to be a hit at your next gathering. The best part? It’s easy to make and can be customized to your liking. The flavors are also to die for! This is also one of the best things that I can make that my family doesn’t complain about. They look forward to it whenever I make it. If you enjoy this recipe, you might also like my Classic Cheesecake or my Chocolate Lava Cakes. Give them a try! Happy baking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it and what you think!
Strawberry Pretzel Salad: 5 Reasons It's Your Next Sweet & Salty Obsession!
Ingredients
For the Pretzel Base
- 4.5 cups crushed pretzels approximately 12 oz
- 1.5 cups unsalted butter melted
- 0.375 cups granulated sugar
For the Cream Layer
- 16 oz cream cheese softened
- 2 cups granulated sugar
- 16 oz frozen whipped topping thawed
For the Berry Top Layer
- 2 boxes raspberry-flavored gelatin 6 oz each
- 4 cups boiling water
- 4 packages frozen raspberries 10 oz each
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine crushed pretzels, melted butter, and sugar. Stir until evenly coated.
- Press the mixture into the bottom of a 9x13-inch baking dish.
- Bake for 8-10 minutes until golden brown. Allow to cool completely.
- Beat together softened cream cheese and sugar until smooth and creamy.
- Fold in whipped topping gently. Spread over cooled crust, sealing the edges.
- Dissolve gelatin in boiling water. Add frozen raspberries. Stir until thickened and slightly cooled.
- Pour raspberry mixture over the cream layer. Refrigerate for at least 2 hours until set.
