Strawberry Pretzel Salad
Whether you’ve made it before or this is your first time hearing about it, I think you’ll really enjoy this sweet treat. It’s easy to put together, doesn’t need any fancy ingredients, and brings a little nostalgia to the table.
Equipment
- 9x13-inch baking dish
- Mixing bowls (2–3)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan or kettle
- Rolling pin or food processor
Ingredients
For the Pretzel Crust:
- 2 cups crushed pretzels
- ¾ cup unsalted butter melted
- 3 tablespoons granulated sugar
For the Cream Cheese Layer:
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping like Cool Whip, thawed
For the Strawberry Topping:
- 6 oz package strawberry Jell-O
- 2 cups boiling water
- 16 oz frozen sliced strawberries or fresh if you prefer
Instructions
Step 1: Make the Pretzel Crust
- Preheat your oven to 350°F (175°C).
- Start by crushing your pretzels. You can place them in a zip-top bag and roll over them with a rolling pin until they’re in small pieces. You want bits, not fine crumbs.
- Measure out 2 cups of crushed pretzels and pour them into a mixing bowl.
- Add ¾ cup melted butter and 3 tablespoons of sugar. Mix everything until the pretzels are evenly coated.
- Press into your baking dish.
- Pour the pretzel mixture into a 9x13-inch dish.
- Use the back of a spoon or the bottom of a measuring cup to firmly press the mixture into an even layer.
- Bake for 10 minutes, then let it cool completely before adding the next layer.
- Pro Tip: Let the crust cool completely — otherwise, the cream cheese layer will melt and slide around.
Step 2: Make the Cream Cheese Layer
- Mix the cream cheese and sugar.
- In a clean bowl, beat 8 oz softened cream cheese with 1 cup sugar using a hand mixer until smooth and creamy. No lumps!
- Fold in the whipped topping.
- Gently fold in 8 oz of whipped topping using a spatula. Mix slowly so it stays fluffy.
- Spread it carefully over the crust.
- Spoon the mixture over the cooled pretzel crust.
- Spread it all the way to the edges to create a “seal” so the Jell-O layer doesn’t leak down.
- Pro Tip: Make sure to seal every edge with the cream cheese layer — this keeps the crust from getting soggy.
Step 3: Prepare the Strawberry Jell-O
- Dissolve the Jell-O.
- In another bowl, stir 1 package (6 oz) of strawberry Jell-O into 2 cups of boiling water. Stir until it’s completely dissolved — about 2 minutes.
- Add the strawberries.
- Stir in 16 oz of frozen sliced strawberries (or fresh if you’re using them). Let it cool slightly until it thickens just a bit — this helps it sit better on the cream layer.
- Pro Tip: If using frozen strawberries, the Jell-O will start setting fast — don’t let it fully firm up in the bowl before pouring.
Step 4: Layer and Chill
- Pour the Jell-O mixture over the cream layer.
- Slowly pour it on top, using a spoon to help guide the flow so it doesn’t break through the creamy layer.
- Chill in the fridge.
- Place the entire dish in the fridge and chill for at least 4 hours — or until the Jell-O is completely set. Overnight is even better.
Step 5: Slice and Serve
- Cut into squares and enjoy!
- Once the Jell-O is firm, slice into squares and serve chilled.
- A dollop of extra whipped topping on top makes it even better.
Notes
Nutritional Value (Per Serving)
- Calories: ~280–320 kcal
- Fat: ~17g
- Carbohydrates: ~32g
- Sugar: ~20g
- Protein: ~2g
- Sodium: ~200mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.