Strawberry Pretzel Salad
This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.
I’m sure many of you have seen or tried this Strawberry Pretzel Salad before. I have only ever seen it on Pinterest, but I’m not sure what has taken me so long to make it. I love salty-sweet treats and this was a perfect blend of the two!
If you eat this within the first or second day of making it, the pretzel crust stays crispy, which I love! I could eat the crust alone, haha, but I am a crust lover. My kids loved the layers and way the strawberry jell-o jiggled.
This recipe is best for potlucks and parties, and since it serves 24 people, you’ll need help eating it! Adults and kids love this one, enjoy!
Strawberry Pretzel Salad
Ingredients
Crust:
- 2 cups crushed pretzels (pulse pretzels in food processor, until fine, but still has bits and pieces)
- 1/3 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Cream Layer:
- 1 (8oz) pkg cream cheese (I used Neufchatel)
- 1/2 cup sugar
- 1 (8oz) tub cool whip (I used fat free)
Strawberry Layer:
- 1 (23oz) container frozen strawberries in sugar/syrup, thawed
- 1 (6oz) strawberry flavored Jell-o (the large box)
- 2 cups boiling water
Instructions
- Combine crushed pretzels and sugar in a 13x9-inch baking dish. Pour melted butter over the top, stir until everything is wet and then press onto the bottom of the pan. Bake at 350 degrees Fahrenheit for 10 minutes. Cool completely.
- In a large bowl with a hand mixer, beat the cream cheese with the sugar until the sugar dissolves. Fold in cool whip and spread over cooled crust.
- Combine the thawed strawberries in sugar/syrup, the strawberry Jell-o, and boiling water in a large bowl. Stir 2 minutes, until dissolved. GENTLY pour over cream layer. I find it best to slowly pour just the liquid, and then spoon in the strawberries.
- Refrigerate 4 to 24 hours until set. Cut into 24 squares and serve cold. Keep refrigerated.
10 Comments on “Strawberry Pretzel Salad”
This looks fabulous! I love the sweet and salty combination!
Thanks Lauren! I’m a sucker for sweet and salty combos!
This is one of my husbands mom’s speciality! It’s SOO good! We also add walnuts to the pretzel base and sprinkle them on the top!
I think I’m one of the only people in the world, or Utah, who hadn’t tried it until now. 😉
I love this recipe! My sister uses raspberries a lot, but I love it with Strawberries! Yummy!
Ooh raspberries would be even better!
Mmm I love this stuff, but haven’t made it myself either. Looks like I need to now!
I hadn’t tried it until I made it, but everyone loves it!
I haven’t made this yet, but I don’t have strawberries with sugar/syrup.? Do you have a recipe for the syrup I can make to use with frozen strawberries? It’s that time of year for cooling desserts.
You can substitute the frozen strawberries with 1 pound of fresh sliced strawberries. If you want, you can toss them with 1/4 cup of granulated sugar and let them macerate (release their juices) for 30 minutes before using them.