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Strawberry Pretzel Salad

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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! This is a great tip for this recipe.

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

5 from 1 vote
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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.

Course Salad
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8
Author A Few Shortcuts

Ingredients

  • Crust
  • 2 cups crushed pretzels
  • 3/4 cup butter melted
  • 3 tablespoons granulated sugar
  • Cream Layer
  • 1 package 8 ounce, cream cheese, softened
  • 1 cup granulated sugar
  • 1 container 8 ounce, frozen whipped topping, thawed (or make your own)
  • Strawberry Layer
  • 2 packages 3 oz, strawberry flavored gelatin
  • 2 cups boiling water
  • 2 packages 10 oz, frozen strawberries or 2 1/2 cups fresh strawberries

Instructions

  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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Comments

  1. Hi!
    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!
    Thanks,
    Sara

    Reply

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

      Reply

  2. 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.

    Reply

  4. 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.

    Reply

  5. 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!

    Reply

  6. 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!

    Reply

  7. 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!!!

    Reply

  9. 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.

    Reply

    • 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!

      Reply

  11. 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.

    Reply

  17. 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

    Reply

  20. 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

    Reply


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

    Reply

  23. I made this pie for Thanksgiving. It was a huge hit! Definitely the most delicious thing I had all day! It was my most successful attempt at making pecan pie. I have made one for Thanksgiving for the last few years and they usually turn out soft and runny. The oats in this recipe soak up the extra corn syrup and usual runny nature of the homemade pecan pie. It was a perfect pie. I wish I had made more then one! It went too fast!

    Reply

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