Strawberry Pretzel Salad Recipe

Strawberry Pretzel Salad is always a hit at parties. It’s dangerously good! The combination of sweet, salty and tart make it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.
Jello recipes are the perfect potluck dessert because they keep well and are easy to make which is why this Strawberry Pretzel salad is so popular during the holidays. Our jello cake and classic raspberry pretzel jello are also reader favorites this time of year.

Why is it Called “Pretzel Salad”?

There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?

Can I Substitute Cool Whip?

Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.

If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.

Strawberry Pretzel Salad
Delicious! To cut calories, I use sugar free jello and lite whipped topping.
I also mix it up with different fruits and jello flavors. For example, I’ve used orange jello and chopped clementines, raspberries and raspberry jello. I want to try peaches too.

Prep Time: 45 minutes
Cook Time: 8 minutes
Total Time: 53 minutes

Ingredients

•     2 cups crushed thin salted pretzels
•     8 ounces cream cheese, softened
•     3 tablespoons sugar
•     3/4 cup butter, melted
•     1 cup sugar
•     1 (6-ounce) package strawberry Jello-O
•     1 (8-ounce) container frozen whipped topping, thawed
•     2 cups thinly sliced fresh strawberries
•     2 cups boiling water

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, mix together crushed pretzels, butter, and 3 tablespoons sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely.
3. Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust being sure cream cheese mixture completely covers and seals the crust. This will help keep the jello layer from seeping down.
4. Refrigerate for at least 30 minutes (can be refrigerated overnight at this point).
5. In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm.

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