This fruity, creamy strawberry pretzel salad is the ultimate dessert for your next gathering.
And don’t worry, there’s no lettuce or veggies in sight!
Between the crunchy pretzel crust, creamy vanilla pudding, and juicy strawberries, this is no ordinary salad!
So, why’s it called a salad? No clue!
All I know is it’s bright, fruity, creamy, and salty-sweet.
You’ll love the contrast of silky filling and crunchy base. And the fresh strawberries are a dream suspended in that jiggly jello.
What are you waiting for? Make this crave-worthy sweet treat today!
Strawberry Pretzel Dessert Salad
This strawberry pretzel dessert salad is a delicious way to delight your sweet tooth.
It starts with a layer of crunchy, crushed pretzels with butter, followed by a heavenly cheesecake filling.
That alone is super tasty! But then you’ll add the strawberry jello topping to really push it over the edge. It’s a flavor sensation you’ll crave again and again.
With just 20 minutes of prep time, this recipe is a cinch to make. The hardest part is waiting for it to chill.
Luckily, you can make it beforehand and keep it in the fridge until you’re ready to serve.
Ingredients
This recipe requires the following seven ingredients:
- Strawberries – The star of this dessert is the juicy, tart bite of strawberries. The OG recipe calls for frozen, sliced strawberries, but if you can find fresh, that’s always best.
- Pretzels – For the crispy crust. Grab any pretzels you can find, from sticks to bites.
- Butter – This holds the pretzel crust together and brings a nice rich flavor.
- Cream Cheese – The filling is like a faux cheesecake. And what’s cheesecake without cream cheese? Get full fat for the best results.
- Whipped Topping – You’ll fold this into the cream cheese, so it’s nice and fluffy. Feel free to use whipped cream if you prefer.
- Sugar – For adding a touch of sweetness to the filling.
- Strawberry Gelatin – For a sweet, jiggly topping dotted with strawberry slices. Be sure it’s cool before adding the fruit!
Tips for The Best Strawberry Pretzel Salad
Remember these tips when making this dessert:
- Don’t skip the cooling times. You’ll need to let each layer cool completely before adding the next one. If you add layers when they’re still warm, the whole thing will become soggy.
- Stick to the recipe instructions. Ignore the instructions on the gelatin pack. Simply follow the recipe as written on the recipe card below.
- Spread the cream cheese evenly. It needs to go from one edge of the pan to the other in a thick, even layer. That layer is what keeps the gelatin from seeping into the crust and making it soggy.
- Cool the gelatin to room temperature. If you add it to the filling while it’s still warm, it’ll melt the other ingredients. It will also result in an unappealing cloudy look on top.
- Beat the cream cheese and sugar first. Beat them together until they’re fluffy. THEN add the whipped topping. This prevents lumps and ensures a silky-smooth finish.
Recipe Variations
Here are three of my favorite variations on this recipe:
- Make minis! If you want to get creative, you can easily turn this into individual servings! Use any size jar or ramekin, and carefully add the layers until it’s full. You don’t even need to bake the crust! Just spoon it in the bottom!
- Try different fruit flavors. Give the recipe a fun twist with different flavor combos. For example, you could use peaches or mixed berries for the fruit. You can also change the jello flavors! Go for bright green lime or citrussy orange. (Don’t use melon or bananas for the fruit. They get too mushy.)
- Change the cheesecake flavor. The cheesecake layer is pretty simple – and tasty! But imagine how yummy it would be with some peanut butter or Nutella swirled through! Just remember, the filling needs to pair well with the jello and fruit toppings.
Make Ahead Pretzel Dessert Salad
If you’ve got a party or dinner coming up, this is a terrific dish to make ahead. That way, you don’t have to stress on the big day.
The recipe already needs a few hours to chill, so you can whip it up in the morning and leave it in the fridge until dessert.
Or make it a few days in advance! It’ll hold well for up to 3 days in the fridge as long as it’s covered properly.
More Creamy Desserts You’ll Love
Woolworth Cheesecake
Baileys Irish Cream Brownies
Chocolate Delight
Robert Redford Dessert
Patti Labelle Banana Pudding
Easy Strawberry Pretzel Salad Recipe
16
servings20
minutes20
minutes295
kcalThis fruity, creamy strawberry pretzel salad is the ultimate dessert for your next gathering. And don’t worry, there’s no lettuce or veggies in sight!
Ingredients
2 cups pretzels, crushed
3/4 cup butter, melted
3 tablespoons sugar
- For the filling
2 cups whipped topping
1 (8-ounce) package cream cheese, softened
1 cup sugar
- For the topping:
2 (3-ounce) packages strawberry gelatin
2 cups boiling water
2 (16-ounce) packages frozen sliced strawberries, thawed
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the crushed pretzels with the melted butter and sugar in a bowl. When fully combined, press the pretzel mixture into a 9×13-inch baking dish.
- Bake the crust for 10 minutes. Remove from the oven and let it cool on a wire rack.
- To make the filling, beat the cream cheese and sugar in a large bowl until fluffy and smooth. Then stir in the whipped topping until blended.
- Pour and spread the cream cheese filling over the cold pretzel crust. Make sure to spread the filling evenly over the base to cover it completely, then put the whole dish in the fridge to chill.
- Mix the strawberry gelatin and boiling water in a large bowl. Once the gelatin is fully dissolved, leave it to cool, then add the strawberries. Chill until partially set (about 10 minutes).
- Spoon the partially set strawberry gelatin mixture over the filling and spread evenly over the pan.
- Chill until firm for 4 to 6 hours. Cut into squares, add more whipped topping and pretzels (optional garnish), and enjoy!
Love your recipes!!
Thank you so much!!!
Thanks so much, Lynda! You made my day!