Home » Recipes » Desserts » Strawberry Pretzel Salad

Strawberry Pretzel Salad

This old-fashioned Strawberry Pretzel Salad consists of a salty pretzel crust topped with a creamy and sweet cream cheese layer and a strawberry jello topping filled with fresh strawberries.

Slice of Strawberry Pretzel Salad on a plate.

Easy Dessert Recipe

It’s the perfect dessert to satisfy your salty-sweet cravings and take advantage of in-season strawberries.

This is far from your typical salad. In fact it’s not a salad at all. Strawberry Pretzel Salad is along the lines of Watergate Salad. A dessert that’s called a salad. It tastes similar to a no-bake cheesecake.

Slice of Strawberry Pretzel Salad with fresh strawberries around it.

Tips For Making Strawberry Pretzel Salad

You can use frozen strawberries instead of fresh.

Be sure to spread the cream cheese layer all the way to the edges so that the jello layer doesn’t seep down and make the pretzels soggy.

If you like a little saltiness in your sweets, you will find this layer dessert to be positively addictive. Each of the 3 layers is delicious on its own, but put them all together and you have amazing flavor and texture contrasts.

Different versions of this recipe can easily be made. Try a Pineapple Pretzel Salad or using peaches or raspberries.

How To Serve

Strawberry Pretzel Salad is a classic summer dessert that makes a wonderful make-ahead dish for a potluck or picnic.

If it’s not strawberry season, you can use frozen strawberries. Be sure to thaw them and drain them well.


Will keep in the refrigerator for 4 to 5 days.

Try These Other Strawberry Desserts

Slice of Strawberry Pretzel Salad on a plate.

Strawberry Pretzel Salad

This old-fashioned Strawberry Pretzel Salad consists of a salty pretzel crust topped with a creamy and sweet cream cheese layer and a strawberry jello topping filled with fresh strawberries.
PREP: 45 minutes
COOK: 8 minutes
TOTAL: 53 minutes


  • 2 cups crushed thin salted pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • 8 ounces cream cheese, softened
  • 1 cup sugar
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 (6-ounce) package strawberry Jello-O
  • 2 cups boiling water
  • 2 cups thinly sliced fresh strawberries


  • Preheat oven to 400 degrees.
  • In a medium bowl, mix together crushed pretzels, butter, and 3 tablespoons sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely.
  • Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust being sure cream cheese mixture completely covers and seals the crust. This will help keep the jello layer from seeping down.
  • Refrigerate for at least 30 minutes (can be refrigerated overnight at this point).
  • In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm.



Calories: 399kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 396mg | Potassium: 115mg | Fiber: 1g | Sugar: 38g | Vitamin A: 625IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern
Keyword: 4th of July, layer dessert

Want to Save This Recipe?

Originally published May 5, 2014

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

74 thoughts on “Strawberry Pretzel Salad”

  1. This was the first time I’d ever made a pretzel salad so against my better judgment I followed the instructions when they said to refrigerate the jello and strawberries for only 5 minutes before pouring over the cream cheese layer. What a mess. I looked up other recipes that said to leave the jello in the fridge until it’s semi solid. Spreadable. Makes so much more sense

    1. Agree! I looked at several other recipes for this and noticed that suggestion..im glad I saw your comment because I almost poured it on after only the 5 minutes suggested here..makes sense to me to let it get semi set! 😊

  2. Joseph Banchik

    I tried to adapt a strawberry pretzel salad as a cheesecake for a potential recipe on my website as this is basically a no bake cheesecake, aside from baking the pretzel crust. I used brown sugar instead of white sugar for the pretzel crust to evoke a graham cracker flavor and replaced the cream cheese and cool whip with mascarpone and homemade whipped cream, chilling the cream mixture for at least an hour before pouring on the pretzel crust. It went well until I added the jello mixture which sunk me, guessing it didn’t form a proper seal. I was thinking freezing it after adding each layer to help it retain structure until I pour the jello on top. What would your advice be?

  3. Marci McClanahan

    I have few modifications i made just for fun cause i can never keep it simple 😉 . I use double the amount of pretzels and mix with melted butter and 4 tbsp brown sugar; once the coolwhip is folded into the cream cheese and sugar; i add 1/2 tsp vanilla extract and 1/4 tsp of almond extract; and depending on what i have on hand i will mix the jello (use two diff flavors; like raspberry and cherry or strawberry and raspberry) and also add frozen mixed berries with the frozen strawberries. 🙂 thanks for posting this ; im made one last week and making another one now (guess i need to learn to share 😉 )

  4. Amanda Llewelyn

    I always top it off with an extra layer of homemade whipped cream…. deeeelicious!!

  5. We love this recipe. My family begs me to make it for every occasion. I do add an extra pack of cream cheese and some lemon to make that layer a little more like cheese cake.

Scroll to Top