This strawberry pretzel dessert is a classic sweet-and-salty layered dessert with a crunchy pretzel crust, creamy filling, and fresh strawberry topping. This retro favorite is easy to prep, perfect for potlucks, and always a crowd-pleaser.
Holly’s Recipe Highlights
- Flavor: Sweet, salty, creamy, and fruity, this strawberry pretzel salad has it all.
- Why Make It: This easy make-ahead dessert uses simple ingredients, feeds a crowd, and is perfect for potlucks, holidays, BBQs, or family gatherings.
- Prep Note: Let each layer set properly before adding the next so the crust stays crunchy and the creamy filling keeps the strawberry topping from soaking through.
- Serving Suggestions: Serve chilled with extra strawberries or a dollop of whipped topping on top.
Ingredient Notes
- Crust: Salted pretzels give the best sweet-and-salty contrast. Crush them into small pieces, not fine crumbs, so the crust keeps a little crunch while the butter holds it together. A bit of sugar balances the salty pretzels.
- Cream Cheese Layer: Full-fat cream cheese gives the filling the best flavor and texture. Soften it before mixing so the layer is smooth, then fold in Cool Whip to keep it light and fluffy. Homemade whipped cream can be used, but the dessert may soften a little faster.
- Strawberry Layer: Strawberry Jell-O helps the top layer set into that classic glossy topping. Use fresh sliced strawberries for the best texture, but thawed frozen strawberries can be used too. Drain them well so the topping sets properly.
- Variations:
- Swap the strawberries for raspberries.
- Use strawberry-raspberry gelatin for a different berry flavor.
- Add a splash of vanilla to the cream cheese layer for a light cheesecake-style taste.
How To Make Strawberry Pretzel Dessert
- Crust: Combine all crust ingredients and bake in a baking dish (full recipe below).
- Cream Cheese Layer: Combine all ingredients and layer on top of the baked pretzel crust, and let it set.
- Strawberry Layer: Combine Jell-O with hot water. Let cool before mixing in the strawberries.
Storing Leftovers
- Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The crust is the crispest on day 1.
- Freezing: Freezing is not the best for the finished dessert because the gelatin can weep, and the cream layer can turn grainy after thawing.
- Make Ahead: If needed, the pretzel crust can be baked ahead, cooled, wrapped well, and frozen separately.
Strawberry Desserts To Make Next
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Strawberry Pretzel Dessert
A classic layered dessert with a buttery pretzel crust, fluffy cream cheese filling, and sweet strawberry topping. It is easy to make ahead and perfect for sharing.
Equipment
Ingredients
Pretzel Crust
- 2½ cups pretzels crushed
- ¾ cup butter melted
- 3 tablespoons granulated sugar
Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 1 (8 ounce) tub whipped topping such as Cool Whip
Strawberry Layer
- 2 (3 ounce) packages strawberry Jell-O
- 2 cups boiling water
- 3 cups strawberries sliced
Instructions
- Preheat oven to 400°F. Grease a 9×13 baking dish.
- Stir together crushed pretzels, melted butter and 3 tablespoons granulated sugar. Mix well and press mixture into bottom of prepared 9×13-inch baking dish. Bake 8-10 minutes, until set. Set aside to cool.
- In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping. Spread mixture onto fully cooled crust. To avoid a soggy crust, just be sure the creamy layer reaches all edges of the pan. Set in refrigerator for at least 15 minutes.
- Dissolve strawberry jello in boiling water. Allow to cool until mixture is about the consistency of egg whites. Stir in sliced strawberries and spread over cream cheese layer. Refrigerate until set.
- To serve, cut into squares and add additional whipped topping, if desired.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Serving: 1slice | Calories: 319kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 364mg | Potassium: 102mg | Fiber: 1g | Sugar: 30g | Vitamin A: 516IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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