Strawberry Pretzel Salad
Strawberry Pretzel Dessert Salad – This sweet “salad” combines the contrasting flavors of strawberry jello, fresh berries, cream cheese fluff, and crunchy, salty pretzels in a delightful layered dessert. It’s a classic southern treat that is perfect for potlucks and dinner parties!
Why We Love This Strawberry Pretzel Salad Recipe
Have you ever heard of strawberry pretzel salad? I hadn’t until a few years ago, and my life has not been the same since.
This is a retro recipe and it is definitely my kind of salad. Salty, crunch pretzels with creamy cool whip and fresh strawberry gelatin make this jello salad unlike any other! If you are a fan of jello salads, you will love this recipe.
Only true Southerners can call recipes made with Jello and Cool Whip a “salad.” And I am here for it!
The weird and wonderful combination of fresh strawberries, jello, and cream cheese fluff layered on a salty pretzel crust is hard to resist. This strawberry pretzel salad recipe is a classic to serve as an after-dinner treat or a potluck or holiday side dish – so, yeah, this dessert salad really is fabulous with any course.
While old-school jello desserts have been around for a while, we decided to doctor the recipe a bit to make it, well, even better. Here we add pecans to the crust and prepare the fresh strawberries in a way that fills in all the jello-y cracks. That way, the jello holds the berries together, without taking over as the main component. So this pretzel salad recipe is the one to beat all pretzel salad recipes!
We are sure you’ll agree that this version is a real winner. Make the strawberry pretzel salad a day ahead in less than 45 minutes, and serve it chilled for a deliciously fun whenever dish!
Ingredients You Need
- Strawberry Jell-o mix – or preferred brand of strawberry gelatin
- Water – boiling
- Pretzels – crushed into pieces
- Pecans – finely chopped
- Butter – melted
- Sugar – white granulated sugar
- Cream cheese – softened
- Whipped topping – like Cool Whip
- Fresh strawberries – hulled and sliced thin
How to Make Strawberry Jello Salad with Pretzels
First, preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and a mixing medium bowl. Grease the baking dish and set it aside.
In the bowl, mix the strawberry jello with 2 cups of boiling water. Stir until completely dissolved.
Set the jello mixture aside to cool to room temperature. (If it’s too warm it will melt the cream cheese fluff layer!)
Meanwhile, crush enough pretzels to fill 2 cups. You can chop them, place them in a zip bag and beat them with a rolling pin, or quickly pulse them in a food processor. Then chop the pecans.
Place the crushed pretzels, chopped pecans, ¼ cup + 1 tablespoon of sugar in the baking dish. Pour the melted butter over the top, then toss well to coat the pretzels.
Press the pretzel mixture into a tight even layer and bake for 10 minutes.
Next, set out a clean mixing bowl. To make the whipped cream and cream cheese mixture, use an electric hand mixer to beat the cream cheese with the remaining ½ cup sugar, until light and fluffy.
Gently fold in whipped topping until completely smooth and even. Set aside.
Then prepare the fresh strawberries: Trim off the tops, then thinly slice. Separate out one-third of the strawberry slices and finely dice (to fill in the cracks.)
Get the Complete (Printable) Strawberry Pretzel Salad Recipe + VIDEO Below. Enjoy!
Mix all the different sized cut berries together on the cutting board or in a bowl.
Once the pretzel layer has cooled to room temperature, add the cream cheese layer. Spread it in an even layer over the pretzels.
Now spoon the fresh sliced (and diced) strawberries evenly over the cream layer.
Pour the cooled strawberry jello mixture over the fresh strawberry layer. YOU DO NOT HAVE TO USE IT ALL.
I usually pour about three-quarters of the liquid jello over the berries, so they are all completely coated in jello, but not floating in it. This creates a better berry-to-jello ratio for the strawberry jello layer, in my humble opinion. (It’s a matter of personal preference, so use as much of the jello as you like.)
Refrigerate until the jello is set, usually 2-3 hours.
Cut and serve the strawberry pretzel dessert cold.
Recipe Variations
- Skip pecans if you prefer. I love the nutty flavor and extra crunchy texture they add to the strawberry pretzel dessert, but they are certainly optional.
- Use low-fat cream cheese and whipped topping for a slightly more healthy(ish) dessert.
- This strawberry pretzel salad recipe calls for strawberry jello, but you can use any flavor jello you prefer!
Tips & Tricks
- For an extra festive touch at holiday parties, make this recipe in individual servings! Instead of one pan of strawberry pretzel Jell-o salad, prepare each serving in a ramekin… Grease 12 ramekins, and place them on a baking sheet to bake with the pretzel layer. Then simply layer the remaining ingredients and chill per the original recipe.
- This is a great recipe to make ahead! Prepare a day or so before you plan to serve, and it will be perfectly chilled and ready to slice.
- Don’t use all of the jello, unless you want a really thick top layer. I prefer to use only 3/4 of the strawberry jello mixture for an even layer. Otherwise the strawberries sort of “float” in the layer.
- Don’t crush the pretzels too much! You still want some larger chunks for a lovely texture.
Frequently Asked Questions
Can I use frozen strawberries in strawberry jello salad?
Yes! You can opt for frozen strawberries in this strawberry jello pretzel salad, but be sure to allow them to thaw and then drain off the liquid. Fresh strawberries will lend the best flavor, but frozen can be used in a pinch!
Can this jello dessert be made gluten-free?
Certainly! Just use your favorite gluten-free pretzels and this is instantly a GF-friendly dessert.
What other fruits can I use to make jello pretzel salad?
This recipe is fabulous for making cherry, raspberry, or mixed berries, and even pineapple dessert salad! Simply use whatever flavored jello you like and corresponding fresh fruits instead of strawberries.
How long do leftovers keep?
Cover the pan with plastic wrap or transfer leftovers to a container with a lid, and keep them in the refrigerator for up to 4 days.
Can pretzel salad be made ahead of time?
Yes, the jello dessert salad texture will stay crunchy on the bottom and soft in the middle for about 4 days. Be sure to wrap it well and refrigerate until ready to serve.
Looking for More Classic Dessert Recipes? Be Sure to Also Try:
- Homemade Strawberry Cake From Scratch
- Layered Jello Mousse Cake Recipe
- Caramel Apple Homemade Soft Pretzel Recipe
- Grandma’s Best Ambrosia Salad
- Magic Chocolate Eclair Cake (No Bake!)
Check the printable recipe card below for the nutritional information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Best Strawberry Pretzel Salad (Dessert!)
Ingredients
- 6 ounces strawberry jello mix
- 2 cups boiling water
- 2 cups crushed pretzel pieces any shape
- ½ cup finely chopped pecans
- ½ cup melted butter
- ¾ cup granulated sugar + 1 tb, divided
- 8 ounces cream cheese softened
- 8 ounces whipped topping like Cool Whip
- 1 ½ pounds fresh strawberries hulled and sliced thin
Instructions
- Preheat oven to 350°F. Set out a 9 x 13 inch baking dish and a mixing bowl. Grease the baking dish and set aside. In the bowl, mix the strawberry jello with 2 cups boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
- Meanwhile, crush enough pretzels to fill 2 cups. You can chop them, place them in a zip bag and beat them with a rolling pin, to quickly pulse them in a food processor. Then chop the pecans.
- Place the crushed pretzels, chopped pecans, ¼ cup + 1 tb sugar in the baking dish. Pour the melted butter over the top, then toss well to coat the pretzels. Press the pretzel mixture into a tight even layer and bake for 10 minutes.
- Set out a clean mixing bowl. Use an electric hand mixer to beat the cream cheese with the remaining ½ cup sugar, until light and fluffy. Gently fold in whipped topping until completely smooth and even. Set aside.
- Trim the tops off the strawberries, then thinly slice. Separate out one-third of the strawberry slices and finely dice (to fill in the cracks.) Then mix all the berries together.
- Once the pretzel layer has cooled to room temperature, spread the cream cheese filling over it, in an even layer. Spoon the fresh sliced (and diced) strawberries evenly over the cream layer.
- Pour the cooled strawberry jello mixture over the fresh strawberry layer. YOU DO NOT HAVE TO USE IT ALL. I usually pour about three-quarters of the liquid jello over the berries, so they are all completely coated in jello, but not floating in it. This creates a better berry-to-jello ratio, in my humble opinion. (It’s a matter of personal preference, so use as much of the jello as you like.)
- Refrigerate until the jello is set, usually 2-3 hours. Cut and serve cold.
Nice and easy. Just what I needed. Thanks for sharing.