This post may contain affiliate links. For more information, read my disclosure policy.

Classic Strawberry Pretzel Salad is perfect for potlucks, BBQs and other gatherings! The combination of the salty pretzel crust, sweet cheesecake filling and fresh strawberries with jello is perfection. Also it’s a dessert that’s called salad so that gives it 5 stars in my book!

strawberries layered with crust and filling on a plate.


What is a Strawberry Pretzel Salad?

I know, I know… it’s called a “salad” but it looks more like dessert! Strawberry pretzel salad is a classic jello salad that has been around for years because it feeds a crowd, tastes amazing and it’s always the best conversation starter when I make it!

This is a popular dish in the Midwest where potlucks always have some kind of jello or whipped cream “salad” that is often served as a side dish. Because it’s so sweet I love to serve it as a dessert, but I’m sticking with the name!

This recipe has a fantastic buttery pretzel crust, no-bake cheesecake filling, and fresh strawberries held together with strawberry jello. It’s SO good with the perfect sweet and salty flavor.

ingredients in pretzel salad on counter with blue striped napkin.

Important Ingredients

There’s basically three parts to this recipe: the crust, the strawberry jello with fresh strawberries, and the cheesecake filling. All of it’s easy to do and, once it’s set, you just slice and serve it.

  • A box of strawberry jello (be sure to get the correct size) and boiling water to make the jello
  • Crushed pretzels – For this recipe, you will need about 5 cups of mini twist pretzels. That amount will yield two cups of crushed pretzels.
  • White sugar to sweeten the crust
  • Melted unsalted butter to hold the crust together
  • Cream cheese – make sure it’s softened
  • Cool Whip (use any kind of whipped topping, not fresh whipped cream)
  • Sliced fresh strawberries (you can also use thawed frozen berries)

Click to see the recipe card below for full ingredients & instructions!

How to make Strawberry Jello Salad

jello in bowl.

1. Pour the jello mix into a bowl and pour the boiling water over the top. Stir until the powder is dissolved and then leave it to sit at room temperature until it’s cooled. I like to do this step first because it has to cool.

crust pressed into pan.

2. Combine the crushed pretzels with sugar and butter. Press the mixture into a 9×13” baking dish. You can grind the pretzels in a food processor or roll with a rolling pin in a zip-top bag.

cream cheese mixture in bowl.

3. Beat the cream cheese with the sugar and then fold in the Cool Whip. Spread the mixture over the top of the chilled crust. Chill the cheesecake filling for one hour.

cream cheese layer in pan

3. Make sure you spread it all the way to the edges and into the corners. You don’t want any spaces or holes in this layer otherwise the jello will seep through when you add it.

strawberries over cream cheese layer in pan.

5. Place the sliced strawberries in an even layer on top of the cream cheese layer.

STRAWBERRY pretzel salad in pan

6. Pour the cooled strawberry jello mixture over the top of the strawberries. Carefully transfer the baking dish back to the refrigerator and chill it until the strawberry jello layer is set, about three hours.

strawberries layered with crust and filling on a plate.

Fresh vs Frozen Berries

You can substitute frozen ones for fresh strawberries! I use two 32-ounce bags of frozen strawberries when fresh strawberries aren’t available. Just be sure to thaw the strawberries before you add them to the dish.

Can you make it ahead of time?

This is actually a requirement of this dish. Because there are several steps with waiting time in between I usually make it up to 24 hours ahead of time. That way, I know it will be perfectly set and ready to serve when I need it.

Tip From Dorothy

Expert Tips

  • I like to use my food processor to crush the pretzels because it’s really easy. Plus, it chops them evenly. You don’t want a lot of big pretzel pieces otherwise your crust won’t hold together well when you slice it. If you don’t have a food processor, you can place the pretzels in a bag and crush them with a rolling pin. It will take longer to break them down, but it will work.
  • Make sure to cool the jello to room temperature so that it doesn’t melt the cheesecake or cause the strawberries to weep.
  • Make sure to chill the crust, then the cheesecake as noted in the recipe. This is to ensure it sets up properly.
  • Make sure to spread the cheesecake layer all the way to the edges of the pan and seal it with the pan, so the jello doesn’t soak through. If it soaks through you’ll end up with a soggy crust.
  • You should make strawberry pretzel salad the night before, as it needs time to set.
  • Store leftovers covered with plastic in the refrigerator.
  • Variations: I’ve seen this done with mandarin oranges and orange jello too and even peach and blueberry.

FAQ

Can you make strawberry pretzel salad the night before?

Yes – it’s almost better that way! It takes awhile for each layer to set and then the whole thing has to chill for the jello to set, so it’s actually better to make it ahead.

Can I use fresh whipped cream instead of cool whip?

I don’t suggest that. The dish needs the stability of whipped topping to set up and hold the berries, plus whipped cream cheesecake tends to weep after a day or so.

strawberries layered with crust and filling on a plate.

Strawberry Pretzel Jello Salad Recipe

4.81 from 41 votes
Classic Strawberry Pretzel Salad is perfect for potlucks, BBQs and other gatherings! The combination of the salty pretzel crust, sweet cheesecake filling and fresh strawberries with jello is perfection. It’s a cold and creamy treat that always gets rave reviews!
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Yield 16 servings
Serving Size 1 serving

Ingredients
 

Strawberries:

  • 1 6-ounce box strawberry Jell-o
  • 2 cups boiling water

Crust:

  • 2 cups crushed pretzels about 5 cups of twists, see note
  • 3 tablespoons (38g) granulated sugar
  • ¾ cup (170g) unsalted butter melted

Cheesecake:

  • 8 ounces (226g) cream cheese softened
  • 1 cup (200g) granulated sugar
  • 8 ounces Cool Whip
  • 2 pounds fresh strawberries hulled and sliced
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • Place Jello powder in a medium sized bowl. Carefully pour boiling water over the powder, stir until it’s all dissolved. Let sit at room temperature until it is completely cool.
  • While the Jello is cooling, make the crust. Stir together the crushed pretzels with sugar and melted butter. Press into the bottom of a 9×13-inch pan. Chill for at least 30 minutes.
  • Beat the cream cheese and sugar in a large mixing bowl with an electric mixer until smooth, then mix in the whipped topping.
  • Spread cheesecake mixture on top of the crust. Make sure that the cheesecake completely touches all edges of the pan – leave no holes or areas where it’s open, otherwise the jello will soak through when you pour it on. Chill 1 hour.
  • Assemble the dessert: place the strawberries in a single layer on top of the cream cheese mixture. Carefully pour the cooled jello mixture evenly over the berries and cheesecake. Chill in the fridge until set, at least 3 hours.
  • Dessert can be made up to 24 hours ahead. Enjoy within 3 days.

Recipe Video

Recipe Notes

  • Approximately 5 cups mini pretzel twists = 2 cups crushed pretzels. It’s best to use a food processor to crush the pretzels so you don’t have large chunks.
  • I like to use my food processor to crush the pretzels because it’s really easy. Plus, it chops them evenly. You don’t want a lot of big pretzel pieces otherwise your crust won’t hold together well when you slice it. If you don’t have a food processor, you can place the pretzels in a bag and crush them with a rolling pin. It will take longer to break them down, but it will work.
  • Make sure to cool the jello to room temperature so that it doesn’t melt the cheesecake or cause the strawberries to weep.
  • Make sure to chill the crust, then the cheesecake as noted in the recipe. This is to ensure it sets up properly.
  • Make sure to spread the cheesecake layer all the way to the edges of the pan and seal it with the pan, so the jello doesn’t soak through.
  • You should make strawberry pretzel salad the night before, as it needs time to set.
  • Use fresh or frozen berries! To use frozen strawberries, let them thaw then drain them very well.
  • Store leftovers covered with plastic in the refrigerator.

Recipe Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 186mg | Potassium: 138mg | Fiber: 1g | Sugar: 21g | Vitamin A: 488IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite No Bake Desserts



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.81 from 41 votes (31 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




24 Comments

  1. Followed directions I crushed pretzels, added butter and sugar. Made sure none on the liquids could reach the pretzel crust. Pretzel crust turned out crumbly and chewy. Wish I had read other recipes that recommend baking the pretzel crust before adding filling.