Strawberry Pretzel Dessert
This recipe for sweet-salty strawberry pretzel dessert—sometimes called salad—is made with cream cheese and strawberry layers on a pretzel crust.
This retro dessert—sometimes called “strawberry pretzel salad”—is a Southern favorite for a reason. It combines the irresistible sweet-and-salty crunch of a buttery pretzel crust with a tangy cream cheese layer and a bright, fruity strawberry gelatin topping.
It’s a crowd-pleaser for holidays, potlucks, and family gatherings. The contrast of textures—crisp crust, creamy middle, and cool, jiggly topping—makes every bite nostalgic and refreshing. Serve it chilled for the perfect finish to a summer barbecue or Thanksgiving dinner.
What You’ll Like About This Dish
Sweet and salty perfection. The buttery pretzel crust balances the sweetness of strawberries and cream.
Make-ahead friendly. It needs time to chill, so you can prepare it the day before serving.
Always a hit. Ideal for holidays, cookouts, or anytime you need a classic, crowd-pleasing dessert.
Ingredient Notes
- Pretzels: Use salted pretzels for contrast—crush them finely but not to powder for the best texture.
- Butter: Melted butter binds the crust and adds flavor richness.
- Sugar: A touch in the crust and filling balances the saltiness.
- Cream cheese: Soften before mixing to ensure a smooth, lump-free layer.
- Whipped topping: Adds lightness and structure to the cream cheese filling; thaw before using.
- Strawberry gelatin: Standard strawberry Jell-O or similar; dissolve fully before layering.
- Frozen sweetened strawberries: Add flavor and help the gelatin set. Fresh strawberries may be used if sweetened and slightly macerated.
Steps to Make Strawberry Pretzel Dessert
- Prepare the strawberry gelatin with boiling water and let it chill until partially set.
- Combine crushed pretzels, melted butter, and sugar, then press into a baking dish and bake until lightly toasted.
- Cool the crust completely.
- Beat softened cream cheese and whipped topping until smooth and fluffy.
- Spread the cream cheese layer evenly over the cooled crust.
- Pour the partially set gelatin with strawberries over the cream layer.
- Refrigerate until firm and well chilled.
- Cut into squares and serve with extra whipped topping or fresh strawberries.
Tips for Success
- Spread the cream cheese layer all the way to the edges to seal the crust and prevent sogginess.
- Be sure the crust is fully cooled before adding the cream layer.
- Use partially set gelatin—not liquid—so it doesn’t seep into the cream cheese layer.
- Chill thoroughly before slicing for the cleanest layers.
Recipe Variations
- Nutty crust. Add ½ cup chopped pecans or walnuts to the pretzel mixture for extra crunch.
- Flavor boost. Mix in 1 teaspoon vanilla extract or ¼ teaspoon almond extract with the cream cheese layer.
- Cinnamon twist. Add a dash of cinnamon to the pretzel crust for subtle warmth.
- Peach or raspberry version. Substitute flavored gelatin and matching fruit for a new take on the classic.
Serving Suggestions
- Serve chilled for the best texture and flavor.
- Add whipped topping or fresh whipped cream before serving.
- Garnish with sliced strawberries or mint leaves for color.
- Pair with coffee or a light, fruity wine for a complete dessert course.
How to Store Strawberry Pretzel Dessert
Refrigerate: Cover tightly and refrigerate for up to 3 days. The pretzel crust will stay firm if the layers were properly sealed.
Freeze: Freezing isn’t recommended—the gelatin layer may become watery when thawed.
Before serving: Chill thoroughly and add any fresh fruit topping just before serving for best appearance and texture.
Strawberry Pretzel Dessert
Ingredients
Strawberry Layer
- 2 packages strawberry Jello, 4-serving size
- 2 cups boiling water
- 2 tubs frozen sweetened strawberries, about 15 or 16 ounces each*
Pretzel Crust
- 6 ounces pretzels, crushed, about 2 cups
- 3/4 cup butter, melted
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 8 ounces whipped topping, thawed, plus more for serving
- 8 ounces cream cheese, softened
Instructions
- Put the gelatin powder in a bowl and add the boiling water; stir until dissolved. Refrigerate the mixture for about 1 1/2 hours, or until partially set.
- Heat the oven to 350 F.
- In a large bowl, combine the crushed pretzels with the melted butter and sugar; mix well. Press the pretzel mixture into the bottom of an ungreased 9-by-13-by-2-inch baking pan. Bake for 10 minutes. Remove to a rack to cool completely.
- In a mixing bowl with an electric mixer, beat the thawed whipped topping with the cream cheese until well blended.
- Spoon the cream cheese mixture over the prepared crust and spread evenly.
- Sp0on the gelatin evenly over the cream cheese layer.
- Refrigerate until thoroughly chilled and firm, about 4 hours.
- If desired, cut into squares and serve with more whipped topping or freshly whipped cream and freshly sliced strawberries.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
