Strawberry Pretzel Salad

"My daughter gave me this strawberry pretzel salad recipe. It is a favorite of her in-laws. I tried it and it is delicious!"
photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Capncrunch photo by Capncrunch
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Vadensam photo by Vadensam
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:




  • Preheat oven to 400°F.
  • Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-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 cooled crust.
  • Dissolve gelatin in boiling water.
  • Stir in frozen strawberries and allow to set briefly.
  • When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
  • Refrigerate until set.

Questions & Replies

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  1. anita h.
    It's best to make it the night before otherwise the pretzels are way to crunchy. Also, make sure you use a Pam-like substance in your pan. Otherwise, it sticks like crazy!
  2. Pamela B.
    After I put strawberry in gelatin do I put in refrigerator til it gets set consistency I need before pouring over cream cheese?
  3. Anonymous
    What is frozen whip topping. Is it cool whip. Do you freeze it first?
  4. mrslindaelmer
    My stawberry pretzel salad is not setting well l hame the berry gelitin in bowl in frig too runny to put on the other layer how long does it take?
  5. nanoeric12
    How can I print recipe?


  1. Leilani
    Many years ago in college, a fellow student brought in this dessert for one of our assignments. Hers used raspberry jello and frozen raspberries. I was so hesitant to try it (due to the pretzel factor), but once I did, I couldn't get enough. Though she handed out the recipe, I lost it over the years. I have made this twice now in the past month to accolades both times. I don't remember the original recipe I had using sugar in the crust, but it really adds something special. After cooking, the sugar/butter seem to caramelize. You need to make sure to grease the dish before putting the pretzel crust in, as mine stuck both times. The first time, my 9x13" pan wasn't clean, so I put it into two 8x8" dishes. This worked just as well. Next time, I am thinking about trying it with orange jello and a can of sliced mandarin oranges. Thank you!
  2. Aunt Willie
    This is a favorite of ours! Because I am allergic to strawberries, I substitute frozen raspberries and raspberry gelatin with no compromise in flavor. Thank you for sharing!
  3. LuLus_cookin
    This recipe is a favorite of mine however, I used fresh, sliced strawberries instead of frozen. Also, to keep the crust from getting soggy I made sure to completely cover the pretzels with the crème cheese mixture and then place the pan in the fridge for about 15 minutes before adding the gelatin topping. Has turned out perfect every time!
  4. Mark & Stacy
    Fantastic! I crunched the pretzels by hand, so they were in pieces about a half inch long. I cut my strawberries into chunks and stirred them in. The jello began to set quickly with the addition of frozen strawberries. To avoid a soggy crust, just be sure the creamy layer reaches all edges of the pan and don't pour in the strawberry and jello layer until its beginning to set. I cut my strawberries and put th in jello as I cut th, and halfway through the cutting, it began to set. So I worked a little faster then :). It was set enough that it wouldn't seep anywhere. Made it 4 hours in advance and the crust was perfect still. Didn't start to lose its crunch until day 3. I had several people say "this is just like mom used to make!"
  5. Patricia D.
    This is terrific. I did use 8oz of mascarpone cheese and 8oz cream cheese instead of 2 8oz pkgs. cream cheese . It gave the cream layer a more “buttery” feel in your mouth and a richer taste. It was a real hit with my Mahjong group.??


  1. anne2716
    2 cups crushed pretzels is ~6.5 oz of pretzels
  2. Gretchen A.
    Make sure the pretzels are crushed fairly fine before adding sugar and butter. melt the butter, let cool slightly and then add sugar and then add pretzels so mix will hold together in pan after baking. Otherwise trying to spread cream cheese mix over pretzel base is difficult.
  3. Sherilyn Hanson
    The recipe is exactly like the one handed down to me, BUT... brown sugar for making the pretzel crust is the way to go. You get this flavor and texture that makes all the difference to the tastebuds :)
  4. Ola C.
    I made this at Xmas it went over big with my family.
  5. Chellerific
    When I was a kid I requested this recipe instead of birthday cake! We use pineapple juice instead of boiling water, and only 1 T. sugar in the crust. Delicious!



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