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. It’s a cold and creamy treat that always gets rave reviews!
Keyword no bake cheesecake, pretzels, strawberries
Prep Time 30minutes
Chilling Time 6hours
Total Time 6hours30minutes
Author Dorothy Kern
16-ounce box strawberry Jell-o
2cupscrushed pretzelsabout 5 cups of twists, see note
2poundsfresh strawberrieshulled and sliced
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 9x13-inch pan. Chill for at least 30 minutes.
Make the cheesecake: Beat the cream cheese and sugar with a hand 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 cheesecake mixture. Carefully pour the cooled jello mixture evenly over the berries and cheesecake. Chill until set, at least 3 hours.
Dessert can be made up to 24 hours ahead. Enjoy within 3 days.
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.