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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!
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.
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)
How to make Strawberry Jello Salad
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.
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.
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.
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.
5. Place the sliced strawberries in an even layer on top of the cream cheese layer.
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.
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
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.
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.
Strawberry Pretzel Jello Salad Recipe
Recipe Video
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
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 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.
Not really a review, but a tip: my husband made this recipe with Gluten free pretzels. I didn’t care for them because they were soggy, I prefer the regular pretzels. He made them that way because my nephew is gluten free, and so he could eat it. He loved it!
Thank you for letting me know how they worked!
This was so good! I was sure to put it in the freezer in between each step to cool it off fast and to set the cream cheese mixture.
Thank you for sharing this recipe. We love it with raspberries and raspberry jello but it’s always delicious. Dessert served as a salad-brilliant!
A pretzel crust sounds so good. I have never had it before. I’m going to try and make it next weekend
Absolutely easy and delicious 😃😃❤️😃😃
On the box of jello is it 1- 6 oz box or- 1- 16oz box. Thx Sandra
A 6 ounce box
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