Strawberry Pretzel Salad

strawberry pretzel salad recipe


  • 2 cups of coarsely chopped pretzels
  • 3 tsp. of sugar
  • 1/2 cup of melted unsalted butter
  • 1 cup of sugar
  • 8 oz. of softened cream cheese
  • 8 oz. Cool Whip – softened
  • 6 oz. of strawberry jello
  • 2 cups of hot water
  • 2 lb. of sliced strawberries


  • Preheat the oven to 350 degrees
  • In a medium bowl – Combine the pretzels, the 3 tsp. of sugar, and melted butter
  • press the pretzel crust into a 9×13 (or smaller) pan
  • Bake the pretzel crust in the oven for 10 minutes
  • Let it completely cool
  • While that cools, use a large mixing bowl to cream the sugar and cream cheese together
  • Fold in the Cool Whip
  • Spread that over the cooled pretzel crust
  • *tip – spread the cream cheese all the way to the sides so the Jell-O does not seep down
  • Place in the refrigerator to chill
  • Now, add the strawberry jello to the 2 cups of  water that is hot enough to dissolve the Jell-O crystals, and stir to dissolve
  • Add the sliced strawberries to the Jell-O
  • Place the Jell-O and strawberry mixture into the refrigerator to chill – for about 20 minutes – (It should still be liquid, just cold now)
  • Pull the 9×13 pan out and use a large ladle or spoon to spoon the chilled strawberry jello mixture over the cream cheese spread
  • Let the dessert chill in the refrigerator for a couple of hours so the jello can set up


Tips –

  • Spoon the Jell-O mixture over the cream cheese mixture…

I’ve made this Jell-O dessert several times and I’ve messed it up several times. If you pour the Jell-O mixture directly onto the cream cheese mixture, sometimes you’ll get chunks of cream cheese mixture flying all over your Jell-O dessert.

  • cool each layer completely
  • use softened cream cheese and cool whip


This dessert is best served within two days of making it. The pretzel crust can get soggy after too long