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Strawberry Pretzel Salad

Strawberry pretzel salad is a layered strawberry pretzel dessert with a golden salty pretzel crust, a creamy white layer, and a vivid strawberry Jello topping set with whole strawberry halves. Each slice shows bold contrasting colors—salted crunch below, creamy smooth middle, and bright red, firm Jello above.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 4 minutes
Total Time 39 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the pretzel crust
  • 3 cup pretzels coarsely crushed
  • 0.75 cup butter melted (1.5 sticks)
  • 3 tbsp granulated sugar
For the cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup granulated sugar
  • 8 oz whipped topping
For the strawberry Jello layer
  • 1 box (6 oz) strawberry-flavored Jello
  • 2 cup boiling water
  • 1.5 cup cold water
  • 2 lb fresh strawberries hulled and halved

Equipment

  • 1 sheet pan

Method
 

Bake and cool the pretzel crust
  1. Preheat the oven to 350°F, then mix the pretzel crust ingredients and press the mixture into a 9x13 pan. Bake for 10 minutes until set, then cool completely.
Make the cream cheese layer
  1. Beat the cream cheese and 1 cup granulated sugar until smooth. Fold in the whipped topping, spread over the completely cooled pretzel crust, and refrigerate for 30 minutes.
Create the strawberry Jello layer
  1. Dissolve the strawberry-flavored Jello in 2 cups boiling water, then stir in the cold water. Refrigerate until just beginning to thicken but still pourable, about 30-40 minutes.
  2. Arrange the halved strawberries over the cream cheese layer. Pour the slightly thickened Jello carefully over the top to cover the strawberries.
Chill and serve
  1. Refrigerate for at least 4 hours or overnight until the Jello is fully set. Cut into squares and serve cold.

Notes

For clean slices, chill until the Jello is fully firm—overnight is best—and wipe your knife between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the strawberries and Jello texture can soften. For a lighter option, use reduced-fat cream cheese and light whipped topping while keeping the same chilling times.