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Strawberry Pretzel Salad on a plate with a fork beside
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Strawberry Pretzel Salad

Strawberry Pretzel Salad is a crowd-pleaser, salty and sweet dessert with a fresh strawberry topping, that's easy to prepare in advance.
Prep Time5 minutes
Cook Time10 minutes
Chill Time7 hours
Total Time7 hours 15 minutes
Course: Desserts
Cuisine: American
Keyword: Cream Cheese, Cream Cheese Filling, Desserts, Easy, Jello, Layered Desserts, No Bake, No Bake Desserts, Pretzel, Simple, Strawberry
Servings: 15
Calories: 346kcal
Author: Eva Filer

Equipment

  • 9x13 Baking Dish 7x11 works well but fills to the very top
  • Hand Mixer
  • Large Mixing Bowl
  • Measuring Cups

Ingredients

CRUST:

  • 2 cups pretzels crushed
  • ¼ cup light brown sugar
  • 1 stick butter unsalted melted

FILLING:

  • 2 8- ounce blocks cream cheese full fat and room temperature
  • 1 cup granulated sugar
  • 8 ounces whipped topping thawed

TOPPING:

  • 2 3- ounce pack strawberry Jell-o
  • 2 cups boiling water
  • 1 cup cold water
  • 10-15 fresh strawberries sliced

Instructions

  • Preheat oven to 350F.
  • Add crushed pretzels, brown sugar, and melted butter to a medium bowl and stir until combined.
  • Evenly press the crust mixture into a 9x13 baking dish. Bake for 10 minutes. Let cool completely on a wire rack (this can be done the day before too).
  • In a large bowl, beat together cream cheese and sugar with a hand mixer on medium speed for a few minutes to lighten it up.
  • Gently fold in whipped topping, then spread the filling on top of the crust (make sure you get it tight to the edges, so the Jello does not seep down). Cover and refrigerate for an hour.
  • Meanwhile, make the Jello so it has time to cool (but not set). Whisk Jello packets with hot water until fully dissolved then add cold water.
  • After the hour is up, carefully arrange strawberries overtop of the filling and pour the cooled Jello overtop.
  • Cover with plastic wrap and refrigerate for about 6 hours or until the Jello is set.

Notes

  • Spread Edge to Edge: Spreading right to the edge helps to create a seal to prevent the gelatin layer from leaking through (trust me, I learned this the hard way, though it still works out fine, it just has a light red crust).
  • Let the Jello Cool: If the Jello is warm it will start to lift some of the cream cheese layer up.
  • Chill Long Enough: Give the dessert enough time to fully set before slicing.
  • Cool the Crust: Let the crust cool completely to help the cream cheese layer from melting.
  • Refrigerator: Store covered with plastic wrap or in an airtight container for up to 3-4 days.
  • Freezer: We do not recommend freezing this one, as the gelatin texture can change once thawed, but if that doesn’t bother you, it should last a month if packed well.
  • Make Ahead: This is a perfect make-ahead dessert. We recommend making it no more than 2 days in advance to keep it really fresh.

Nutrition

Calories: 346kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 341mg | Potassium: 99mg | Fiber: 1g | Sugar: 32g | Vitamin A: 607IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
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