Strawberry Pretzel Salad
This Strawberry Pretzel Salad is a classic Midwestern, sweet-and-salty, make-ahead layered strawberry dessert with a buttery pretzel crust, creamy cheesecake-style filling, and a bright strawberry Jell-O topping that always disappears first at parties.
Ingredients
- 2 cups crushed pretzels about 5–6 cups whole salted pretzels; use small twists or sticks
- 3/4 cup unsalted butter melted; salted butter works too
- 3 tablespoons granulated sugar for the pretzel crust
- 8 ounces cream cheese softened; full-fat or Neufchâtel (1/3 less fat)
- 1 cup granulated sugar for the cream cheese layer; can reduce to 3/4 cup
- 1 teaspoon pure vanilla extract
- 8 ounces whipped topping like Cool Whip, thawed; regular, light, or homemade whipped cream (best same day if homemade)
- 6 ounces strawberry flavored gelatin two 3-ounce boxes; store brand is fine
- 2 cups boiling water
- 2 cups cold water
- 4 cups sliced strawberries fresh preferred; if frozen, use unsweetened, thawed, and well-drained
- whipped cream optional, for garnish
- fresh strawberries optional, sliced for garnish
- small pretzel twists optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Place pretzels in a large zip-top bag. Crush with a rolling pin or the bottom of a measuring cup until you have mostly small pieces with some crumbs. You want some texture, not pretzel dust.2 cups crushed pretzels
- In a medium bowl, stir together the crushed pretzels, melted butter, and 3 tablespoons sugar until the mixture looks like wet sand that clumps together when pressed.2 cups crushed pretzels, 3/4 cup unsalted butter, 3 tablespoons granulated sugar
- Pour the pretzel mixture into the prepared baking dish. Use the bottom of a measuring cup or clean hands to press it firmly into an even layer, making sure to press well into the corners. Bake for about 10 minutes, until lightly toasted and fragrant, then remove and let cool completely on a wire rack.2 cups crushed pretzels, 3/4 cup unsalted butter, 3 tablespoons granulated sugar
- In a mixing bowl, beat the softened cream cheese and 1 cup granulated sugar with a hand mixer or stand mixer until smooth and creamy with no lumps, scraping down the sides of the bowl as needed.8 ounces cream cheese, 1 cup granulated sugar
- Beat in the vanilla extract, then gently fold in the whipped topping with a spatula until fully combined and fluffy, trying not to deflate the mixture.8 ounces cream cheese, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 8 ounces whipped topping
- Make sure the pretzel crust is completely cool. Dollop the cream cheese mixture over the crust and gently spread it into an even layer all the way to the edges and corners to create a seal so the gelatin cannot seep down.8 ounces cream cheese, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 8 ounces whipped topping
- Cover the dish and refrigerate for 30–45 minutes to let the cream cheese layer firm up while you prepare the gelatin layer.
- In a large heatproof bowl, whisk the strawberry flavored gelatin with 2 cups boiling water for about 2 minutes, until the gelatin crystals are completely dissolved.6 ounces strawberry flavored gelatin, 2 cups boiling water
- Stir in 2 cups cold water. Let the mixture cool at room temperature until it is just slightly warm to the touch, not hot, so it does not melt the cream cheese layer.2 cups cold water
- Gently fold the sliced strawberries into the cooled gelatin mixture. If using frozen berries, be sure they are fully thawed and well-drained so they do not water down the gelatin.4 cups sliced strawberries
- Carefully spoon or ladle the strawberry gelatin and berry mixture evenly over the chilled cream cheese layer, pouring slowly so it does not break through the cream layer.6 ounces strawberry flavored gelatin, 2 cups boiling water, 2 cups cold water, 4 cups sliced strawberries
- Cover the dish and refrigerate for at least 4 hours, or overnight, until the gelatin layer is firm and bouncy to the touch.
- Use a sharp knife to cut the Strawberry Pretzel Salad into squares. A small metal spatula works well to lift out neat pieces and showcase the layers.
- If desired, garnish each piece with a dollop of whipped cream, a fresh strawberry slice, or a small pretzel twist before serving.whipped cream, fresh strawberries, small pretzel twists
Notes
For a lighter version, use reduced-fat cream cheese, light whipped topping, and reduce the sugar in the cream layer to 3/4 cup. For a higher-protein twist, replace half the whipped topping with thick vanilla Greek yogurt. Use gluten-free pretzels for a gluten-free version. Make sure the crust and gelatin are completely cool before layering to keep the layers defined and prevent a soggy crust. The dessert keeps well, covered, in the refrigerator for up to 3 days and often tastes even better on the second day.
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