Strawberry Pretzel Salad: Creamy No-Bake Dessert with Crunch

Jello Salads

Jello salads are popular in Utah, and there are three common styles:

1 – Creamy: These one-bowl desserts are fluffy and sweet, often made with gelatin or pudding mix and mixed fruit, similar to ambrosia-style salads.

2 – Jello Molds: Jello set in bundt pans or molds; they might include fruit, vegetables or nuts and are served sliced or scooped.

3 – Layered Desserts: The prettiest category includes layered treats like this strawberry pretzel salad, combining a crunchy crust, creamy filling, and a jiggly fruit-filled jello topping.

Strawberry Pretzel Salad

You may know this classic Strawberry Pretzel Salad. Although called a “salad,” it’s a layered dessert with three distinct components:

1. Salty-sweet pretzel crust.
2. Fluffy cream cheese filling (no-bake cheesecake).
3. Strawberries suspended in jello.

The contrast of salty and sweet is what makes this dessert so satisfying. If served within a day or two the pretzel crust retains some crispness. The jiggly strawberry layer is always a hit with kids and adults alike.

This recipe is simple to prepare; most of the time is passive chilling between layers. The steps below describe the process.

Make the Pretzel Crust

The crust combines pretzels, sugar, and melted butter. Like a graham-cracker crust, it benefits from a brief bake so it holds together.

Note: Exact amounts and a printable recipe card are included later in the recipe section.

• Pulse pretzels and sugar until the mixture resembles coarse crumbs, leaving some small pieces for texture. Stir in melted butter until the crumbs are evenly coated.
• Press the moistened crumbs firmly into the bottom of a lightly greased 9×13-inch pan.
• Bake at 350°F for 10–12 minutes until slightly puffed and set. Cool completely before adding the next layer (or chill for 30 minutes to speed cooling).

Make the Cream Cheese Filling

The middle layer is a no-bake cheesecake-style filling made with cream cheese, sugar, and whipped topping.

Alternative: If you prefer not to use frozen whipped topping, make stabilized whipped cream. Regular whipped cream will break down and may make the crust soggy.

• Beat cream cheese and sugar until smooth and the sugar dissolves.
• Fold in the whipped topping until combined. Chill briefly if the crust is still cooling.

Partially Assemble the Dessert

When the crust is cool and the cream layer is ready, assemble the first two layers.

• Spread the cream cheese filling evenly over the crust, reaching the edges to seal the crust from the jello.
• Arrange thinly sliced fresh strawberries over the cream layer and chill for 30 minutes.

Make the Strawberry Jello

While the first two layers chill, prepare the strawberry gelatin so it can cool to lukewarm before pouring.

• Stir strawberry gelatin powder into 2 cups boiling water until fully dissolved. Let the mixture cool to lukewarm—about 30–60 minutes—stirring occasionally. Adding a few ice cubes can speed cooling if needed.
• Carefully pour the lukewarm gelatin over the strawberries. Cover and chill the assembled dessert for at least 2 hours, or overnight, until set.

How to Serve Pretzel Salad

Slice and serve as is, or top each portion with fresh whipped cream.

To make whipped cream: beat 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. Pipe or dollop over each slice.

This recipe serves about 15, making it perfect for potlucks and gatherings. Enjoy!

Tips for Success

• Measure pretzels before crushing and pulse until mostly fine crumbs with some small pieces for texture. Large chunks make the crust harder to press and bind.
• Spread the cream cheese layer fully to the edges to prevent jello from seeping into the crust and softening it.
• Pour room-temperature jello gently to avoid cracking the cream layer.
• Ensure the gelatin is not hot, or the strawberries may shrivel and the cream layer could soften.
• If lining the pan with parchment, bring the paper up all four sides so gelatin cannot seep underneath.

Using Frozen Strawberries

Fresh strawberries look best but keep only 2–3 days in the fridge. Using frozen strawberries extends the dessert’s refrigerated life to about 5–7 days, though the crust will soften over time.

For frozen strawberries in syrup: thaw a 23-oz container of strawberries in syrup and add them (with syrup) to the cooled jello. Spoon onto the cream layer and pour the jello on top for a thicker jello layer.

For plain frozen strawberries: add 16 oz frozen berries to the jello. For whole frozen berries, mash as they thaw; for sliced frozen berries, stir until thawed. Spoon onto the cream layer and pour the jello over them, then chill and serve as directed.

4.72 from 7 ratings

Strawberry Pretzel Salad

Created by Amber Brady

Prep: 20 mins

Cook: 10 mins

Inactive Time 3 hrs

Total: 3 hrs 30 mins

A sweet and salty layered dessert with a pretzel crust, cream cheese filling, and strawberry-filled jello on top.

Ingredients

Crust:

• 2½ cups mini pretzels, or pretzel sticks (about 126 g)
• ⅓ cup granulated sugar (about 68 g)
• ¾ cup unsalted butter, melted (12 Tbsp / 170 g)

Cream Layer:

• 8 oz block-style cream cheese (226 g)
• ½ cup granulated sugar (100 g)
• 8 oz Cool Whip, thawed (or stabilized whipped cream)

Strawberry Layer:

• 1 lb strawberries, hulled and sliced (about 3½–4 cups / 454 g)
• 6 oz strawberry gelatin (1 large box / 170 g)
• 2 cups boiling water (473 ml)

Whipped Cream (optional):

• 1 cup heavy cream (237 ml)
• ¼ cup powdered sugar (30 g)

Equipment

• Food processor or blender
• 13×9-inch pan
• Electric hand mixer
• Mixing bowls and spatula
• Measuring cups and spoons

Instructions

 

• Preheat oven to 350°F.
• Crust: Process pretzels and sugar until coarse crumbs form. Stir in melted butter. Press into a lightly greased 9×13-inch pan.
• Bake 10–12 minutes, until set. Cool completely or chill to speed cooling.
• Cream layer: Beat cream cheese and sugar until smooth. Fold in Cool Whip or stabilized whipped cream. Spread over cooled crust and top with sliced strawberries. Chill 30 minutes.
• Strawberry jello: Dissolve gelatin in 2 cups boiling water and let cool to lukewarm, stirring occasionally. Gently pour over strawberries. Refrigerate 2 hours or overnight until fully set.
• Optional topping: Whip heavy cream with powdered sugar until stiff peaks form and pipe or dollop over slices when serving.

Notes

• Cool Whip alternative: Stabilized whipped cream prevents weeping and helps keep the crust from getting soggy.
• Frozen strawberries: Add frozen berries to the jello mixture and mash or leave sliced as they thaw; thawed berries in syrup can be used for a thicker jello layer. Frozen berries chill the gelatin faster.
• Storage: With fresh strawberries, keep refrigerated 2–3 days. With frozen strawberries, the dessert can last 5–7 days refrigerated. Note that the crust softens as it sits.

Nutrition

Serving: 1 slice | Calories: 261kcal

Disclaimer: Nutritional values are estimations calculated using a third-party tool.

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*Originally published 8/17/2014. Post updated May 2023.