Red, White, and Blue Pretzel Salad (Made In A Square Pan)
This Red, White, and Blue Pretzel Salad is creamy, crunchy, sweet, and salty all at once, layered with a buttery pretzel crust, smooth cream cheese filling, and fresh strawberries and blueberries on top. Every bite has the perfect mix of creamy texture, fresh berries, and salty pretzels that makes this festive treat hard to stop eating.
It's the perfect dessert for summer holidays like Memorial Day and the Fourth of July, especially when you want something fresh and easy that still looks impressive on the dessert table. With just a handful of ingredients and no gelatin mix needed, this easy dessert recipe feels like a fun twist on classic strawberry pretzel salad.
If you love desserts like our Strawberry Pretzel Salad or Red, White, and Blue Berry Dessert, this version has that same nostalgic feel with a lighter, fresher finish.
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Ingredients
This patriotic dessert comes together with simple ingredients that create creamy, crunchy, and fresh layers.
See the recipe card below for the exact quantities of each ingredient.
- Pretzels: Creates the salty, crunchy pretzel crust that balances the sweetness perfectly.
- Butter: Helps bind the pretzel mixture together while adding richness.
- Light Brown Sugar: Adds warmth and sweetness to the crust.
- Salt: Enhances the sweet and salty flavors throughout the dessert.
- Cream Cheese: Forms the rich and creamy filling layer.
- Granulated Sugar: Sweetens the cream cheese mixture without overpowering it.
- Heavy Cream: Helps create a smooth, fluffy filling texture.
- Pure Vanilla Extract: Adds warmth and depth to the creamy layer.
- Fresh Strawberries: Creates the bright red layer and adds juicy sweetness.
- Fresh Blueberries: Adds freshness and the perfect patriotic blue topping.
Get yourself a 9x9 (or 8x8) baking dish, mixing bowl, measuring cups and spoons, and hand mixer to make this simple dessert.
Variations
- Whipped Topping Option: Fold in cool whip or homemade whipped cream for a lighter filling.
- Chocolate Addition: Add white chocolate shavings or candy melts for extra sweetness.
- Patriotic Finish: Top with patriotic sprinkles for summer parties and July celebrations.
- Different Berry Mix: Swap in raspberries or blackberries for a different flavor combination.
How to Make a Red, White, and Blue Pretzel Salad
This Red, White, and Blue dessert comes together with just a few simple layers.
Add pretzel crumbs, melted butter, light brown sugar, and salt (omit if using salted butter) to a medium mixing bowl and stir to combine. It should be lightly damp, not dry or wet.
Transfer the mixture to your baking dish and pressed down evenly. Set aside.
In a large bowl, beat cream cheese with sugar using a hand mixer until smooth and light.
Pour in heavy cream and vanilla extract and continue to beat until smooth and fully combined.
Carefully spread filling over the crust layer, then add any berries as desired.
Cover with plastic wrap and all it to set in the fridge for at least 2 hours, or overnight.
Hint: Crush pretzels in smaller pieces help create a firmer crust that slices more cleanly.
Recipe Tips
- Use Room Temperature Cream Cheese: This helps the filling become smooth without lumps.
- Wait to Add Berries: For the freshest look and texture, add the berries just before serving if making ahead.
- Chill Before Serving: Refrigerating helps the creamy layer firm up for cleaner slices.
For another festive summer dessert, our Red, White, and Blue Cookie Cake makes a great addition to any patriotic dessert table.
More Desserts
Storage Instructions
- Refrigerator: Cover with plastic wrap or store in an airtight container for up to 3 days.
- Freezer: If it is topped with fruit, I don't recommended freezing, but without it will keep, if well sealed, for up to 3 months.
Serving Suggestions
- Summer Desserts: Strawberry Crisp, Fruit Cups, Strawberry Rhubarb Bars, Blueberry Galette and Lemon Blueberry Cookies.
Red, White, and Blue Pretzel Salad Recipe FAQs
Yes, but this version skips the strawberry Jello layer and uses fresh berries instead for a lighter dessert.
You can pick your preference or what you have available, just be mindful to change up your butter to balance it well.
Frozen berries, if thawed, would give a different texture compared to fresh. I would suggest putting them on individual slices as you are serving them.
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Red, White and Blue Pretzel Salad
Equipment
- 9x9 Baking Dish
- Hand Mixer
- Measuring Cups and Spoons
- Mixing Bowls
Ingredients
CRUST:
- 1 ¾ cups pretzels made into crumbs
- 1 stick butter unsalted or salted and melted
- ⅓ cup light brown sugar
- ½ teaspoon salt
FILLING:
- 2 8 ounce bricks cream cheese full fat and room temperature
- ½ cup granulated sugar
- ⅓ cup heavy whipping cream
- ½ tablespoon pure vanilla extract
TOPPING:
- 2 cups fresh strawberries sliced
- 1 cup fresh blueberries
Instructions
- Add pretzel crumbs, melted butter, light brown sugar, and salt (omit if using salted butter) to a medium mixing bowl and stir to combine. It should be lightly damp, not dry or wet.
- Transfer the mixture to your baking dish and pressed down evenly. Set aside.
- In a large bowl, beat cream cheese with sugar using a hand mixer until smooth and light.
- Pour in heavy cream and vanilla extract and continue to beat until smooth and fully combined.
- Carefully spread filling over the crust layer, then add any berries as desired.
- Cover with plastic wrap and all it to set in the fridge for at least 2 hours, or overnight.
Notes
- Use Room Temperature Cream Cheese: This helps the filling become smooth without lumps.
- Wait to Add Berries: For the freshest look and texture, add the berries just before serving if making ahead.
- Chill Before Serving: Refrigerating helps the creamy layer firm up for cleaner slices.
- Crush Pretzels Well: Smaller pieces help create a firmer crust that slices more cleanly.
- Refrigerator: Cover with plastic wrap or store in an airtight container for up to 3 days.
- Freezer: If it is topped with fruit, I don't recommended freezing, but without it will keep, if well sealed, for up to 3 months.
Nutrition
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