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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!
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 – the salty pretzels with the sweet cheesecake and top layer of strawberries and jello give you a texture party in your mouth. It’s sure to become a family favorite!
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How to make this Strawberry Pretzel Salad Recipe
- A box of strawberry jello (be sure to get the correct size) and boiling water to make the jello.
- Make sure to cool the jello to room temperature so that it doesn’t melt the cheesecake or cause the strawberries to weep.
- For this recipe, you will need about 5 cups of mini twist pretzels. That amount will yield two cups of crushed pretzels.
- Make sure your cream cheese is softened so that the cream cheese filling is not lumpy.
- I always use sliced fresh strawberries (you can also use thawed frozen berries)
- For best results make the strawberry gelatin mixture first, that way it has time to cool.
- It’s important to chill after each step so the layers stay separate.
- It’s very important that the cheesecake mixture touch the edges of the dish – if there are any spaces the gelatin layer will drip down and invert your recipe.
Expert Tips
- II 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.
- I do not recommend using fresh whipped cream in this recipe.
- 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.
- Variations: I’ve seen this done with mandarin oranges and orange jello too and even peach and blueberry or raspberry jello.
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.
Recipe Nutrition
Step-by-Step Photos
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.
4. 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.
Can I use real whipped cream instead of cool whip????
I used to make this a lot years ago. I never crushed the pretzels, I liked the soften, yet chewable pieces in the crust and they seem to have more flavor than the crushed ones, and I used regular pretzel sticks.
Thanks for sharing, Jan 🙂
Good sweetie.
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.
New family favorite! Easy prep and so, so good.
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