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Breakfast Casserole

Strawberry Pretzel Salad

Strawberry Pretzel Salad is the perfect combination of sweet and salty.   Be sure to click it to read how to make it.

Strawberry Pretzel Salad is the perfect addition to any holiday meal easy to make and always a crowd pleaser.  Strawberry Pretzel Salad is great for the summer, cook outs and picnics!  I think it is perfect for the 4th of July or Memorial Day too!  You could add blueberries easily!  When Strawberries go on sale this is a must prepare dish for me! It can also be adapted to a gluten free version.

Did you know that you can freeze cream cheese?  It works great and saves money!  I like to purchase cream cheese in bulk on sale and stockpile it for recipes.  Check out this post Can You Freeze Cream Cheese to find out how!

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4.8 from 6 reviews
Strawberry Pretzel Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Crust
  • 2 cups crushed pretzels
  • ¾ cup butter, melted
  • 3 tablespoons granulated sugar
  • Cream Layer
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 (8 ounce) container frozen whipped topping, thawed (or make your own)
  • Strawberry Layer
  • 2 (3 oz) packages strawberry flavored gelatin
  • 2 cups boiling water
  • 2 (10 oz) packages frozen strawberries or 2½ cups fresh strawberries
  1. Preheat oven to 400 degrees F.
  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.
  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. Be sure to spread it to the edges to seal off the crust.
  5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. If making with fresh strawberries, don’t add strawberries to jello until the jello is just starting to jell.
  6. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
  7. Refrigerate until set.
  8. Serve

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  1. Sara says

    This may be a dumb question but do you do anything different if using fresh strawberries. I am getting ready to pour the strawberry jello mixture over the cream cheese layer. It looks awful runny! But, here goes! Cross your fingers!

    • Melissa@StockpilingMoms says

      If making with fresh strawberries, don’t add the strawberries to jello until the jello is just starting to jell.

  2. Barbara says

    I love this recipe. It has been in my family since I was about 25 years onl. I went on a business trip to Montana and a friend made it for a picnic dinner. My son and I both LOVE it. It is now a family recipe that is a must for sure at Thanksgiving because everyone love it. So easy and fun to make!!! Enjoy

    If making with fresh strawberries, don’t add straberries to jello until the jello is just starting to jell. You really don’t want to put it on when it is runny. Make recipe using the Hot and Cold water as directed on the package.

  3. Tabitha says

    I LOVE this, step 4 is super important. Make sure you “seal” the edges with the cream mix or your crust will be soggy! I always let the jello mix cool just a bit before putting it on top.

  4. Jenny says

    I failed this to a whole new epic level. I did exactly everything the direction say made sure to cover every edge with cream cheese mixture and it still is floating as I type….is there any way to save this? I am afraid it will be soggy and gross. :( so sad!

  5. Stephanie says

    I made this reciepe with raspberry jello and fresh raspberrys instead of the strawberrys. Letting it set up over night. Can’t wait to serve it to my dinner party guests. Going to be great!

  6. Shantell says

    I make this alllll the time. I actually use one box of jello one cup of water and fresh strawberries. I also use a large container of whipped topping. It turns out awesome and you can u fat free cream cheese and whipped topping and use half the sugar for a healthier version!!!

  7. Robin says

    YUMMY!!! I have been making this for years. I will share some of my tips.
    I spray the pan with a coking oil spray. Make sure pretzel layer is completely cooled before adding the cream cheese layer and be sure to bring the cream cheese mixture slightly up the side of the pan when spreading. I then put the pan in the refrigerator for the cream cheese mixture to set (about an hour). I dissolve the jello in hot water stirring in either fresh or defrosted frozen strawberries. I let the jello mixture cool before pouring on the top of the cream cheese. I then refrigerate uncovered for a min of 3 hours. Patience is the best advice, you can NOT rush this recipe or it will not turn out.

    • Kimberly says

      I followed your tips, and it turned out great! It is an easy recipe as long as you allow enough time in between the three layers for cooling and setting. I used fresh strawberries and didn’t have any issues. Delicious!

  8. V West says

    My mom made this for Thanksgiving and its now a family favorite. I changed mine up alil by scraping the gelatin and using cherry pie filling, my 3 year old wont eat strawberries.

  9. Chris says

    Make it with raspberries and swap out the boiling water with boiling pineapple juice. It tastes incredible!

  10. says

    What a interesting combination of flavors…but I love sweet and salty. This looks wonderful. Found you through Full Plate Thursday! Make sure to stop by my site! Blessings, Catherine

  11. says

    I’d never heard of Strawberry Pretzel Salad but it sounds delicious (what’s not to love strawberries & pretzels?!) Thanks for sharing at Inspire Us Thursday

  12. Melissa@StockpilingMoms says

    Strawberry Pretzel Salad is the perfect combination of sweet and salty. My family loves this recipe.

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