Description

This Easy Strawberry Pretzel Salad features a crunchy pretzel crust, a smooth and tangy cream cheese filling, and a sweet strawberry jello topping with fresh strawberries. It’s a perfect dessert or side dish for holidays and special occasions, combining salty and sweet flavors with creamy and crunchy textures.

Ingredients

Scale

Pretzel Crust

12 tablespoons unsalted butter, melted (1 1/2 sticks)
¼ cup packed dark brown sugar
2 cups crushed pretzel sticks (crushed in food processor for best results, gluten free if desired)

Cream Cheese Filling

1 cup powdered sugar, sifted
1 (8 oz) block cream cheese, softened to room temperature
1 tablespoon vanilla extract
1 (8 oz) tub Cool Whip, thawed in the fridge
1 pint strawberries, sliced

Strawberry Jello Topping

1 (6 oz) package strawberry jello mix
1 ½ cups boiling water
Whipped cream, optional for topping

Instructions

Pretzel Crust: Preheat your oven to 350°F. Grease a 9×13 inch baking pan with cooking spray, then create a parchment paper sling and place it into the greased pan to help with easy removal later. In a medium bowl, stir together the melted butter, dark brown sugar, and crushed pretzels until well combined. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then remove from oven and allow to cool completely before proceeding.
Cream Cheese Filling: In a large bowl, use a hand mixer to beat together the sifted powdered sugar, softened cream cheese, and vanilla extract until smooth and well combined. Gently fold in the thawed Cool Whip until evenly mixed. Spread this creamy mixture evenly over the cooled pretzel crust. Arrange the sliced strawberries evenly on top. Place the pan in the refrigerator and chill for 30 to 60 minutes while preparing the top layer.
Strawberry Jello Topping: In a large bowl, pour the strawberry jello mix and add 1 ½ cups boiling water. Stir constantly until the jello powder is completely dissolved. Let the jello cool at room temperature for 30 to 60 minutes, coordinating the timing with the chilling of the cream cheese layer. Once cooled, carefully pour the jello over the chilled strawberry and cream cheese layer. Cover the dish with plastic wrap and refrigerate until the jello is fully set, which takes at least a few hours.
Serving: Use the parchment paper sling to lift the dessert from the pan for easier cutting and serving. Cut into 12 pieces. Top with whipped cream if desired and serve chilled.

Notes

See the recipe video for visuals on the texture of the crushed pretzels to ensure the crust has the right consistency.
The parchment paper sling is optional but highly recommended to remove the salad easily from the pan and cut even pieces.
The stated prep time of 2 hours includes chilling time; active prep and cook time is about 30 minutes.
Use gluten free pretzels if you want to keep the recipe gluten free.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry Pretzel Salad, Holiday Dessert, Classic Dessert, Gluten Free dessert, Strawberry jello dessert, Cream cheese dessert, Christmas side dish, Thanksgiving dessert