Strawberry Jello Pretzel Salad

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Strawberry Jello Pretzel Salad is a sensational dessert with a salty-sweet pretzel crust, a cream cheese filling, and jello with fresh strawberries. This dessert salad makes an appearance at many of our holiday dinners!

Pretzel salad with cream cheese filling and strawberries.

This is one of those dessert recipes that always brings a smile to my face. Everything about this sweet treat is full of fun and flavor. Strawberry Jello Pretzel Salad is one of the star dishes at many of our holiday meals! Whenever I tell my kids I’m making this treat they get so excited! Each layer is just as good as the next. They all go together in perfect harmony.

STRAWBERRY JELLO PRETZEL SALAD

Now some of you may be thinking, ‘what are these ingredients doing in a salad?’ but believe me, this recipe is going to change your world. Crushed salted pretzels are tossed together with brown sugar to create a fabulous sweet and salty base. The perfect start to any dessert.

A thick layer of a sweet cream cheese and Cool Whip rests on top of the pretzel mixture. This is then finished off with a topping of strawberry jello and fresh strawberries. This recipe is surprisingly light and totally bright! It’s a great one for holiday dinners and picnics. 😊

Pretzel salad with cream cheese filling and strawberries.

INGREDIENTS

  • 2 ½ cups crushed pretzels
  • ¾ cup butter, melted
  • 3 Tablespoons brown sugar
  • 1 box (6 ounces) strawberry jello
  • 2 cups boiling water
  • 1 to 2 container (16 ounces, each) fresh strawberries, sliced
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup granulated sugar
  • 1 container (8 ounces) Cool Whip, thawed

INSTRUCTIONS

Combine crushed pretzels, melted butter and brown sugar together in a medium bowl. Press mixture into a 9×13-inch baking dish. Bake at 350 degrees F., for 10 minutes. Carefully remove from the oven and let cool completely.

In a large bowl, stir and dissolve jello in the 2 cups of boiling water. Stir in the fresh strawberry slices. Place jello in the refrigerator and let chill until it’s partially set. This takes about 2 hours.

Meanwhile, beat the cream cheese and granulated sugar together until creamy. Fold in the cool whip. Spread this creamy mixture evenly over the cooled pretzel crust, making sure to cover the crust entirely so the jello can’t leak through.

Pour the chilled/ partially set jello over the cream cheese layer. Cover pan and refrigerate at least 3 to 4 hours or until jello is fully set. Serve and enjoy!

Pretzel salad with cream cheese filling and strawberries.

THIS DESSERT IS WORTH THE WAIT

This is a recipe that you’ll need to be patient with, but I am telling you, it is worth the wait! With the preparation, cooking, and refrigeration time, this will take around 6 hours to create.

LEFTOVERS

This recipe will stay good in the fridge for a day or two. I wouldn’t serve it any longer than that because the pretzels start to get soggy. If you do end up with leftovers you can always send your guests home with a piece or two! I promise, this will be a hit, so more than likely you won’t have any left over to store! 😉

Pretzel salad with cream cheese filling and strawberries.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE STRAWBERRY DESSERTS!

Strawberry Shortcake Cupcakes – These individualized desserts start with a fluffy white cake and strawberry topping with plenty of whipped cream.

Strawberry Cobbler – Fresh strawberries are mixed together then topped with a buttery, flakey cobbler crust. This is a heartwarming dessert served with vanilla ice cream.

Easy Strawberry Cheesecake Ice Cream – This incredible ice cream dessert doesn’t require a high end machine! You only need a whisk, a freezer, and a spoon to enjoy!

Chocolate Cupcakes with Strawberry Frosting – A dense and rich chocolate base with a sweet strawberry frosting, fresh strawberries, and chocolate drizzle.

Strawberry Jello Pretzel Salad

Prep Time 6 hours
Cook Time 10 minutes
Servings 12
Calories 373kcal

Ingredients

  • 2 ½ cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 Tablespoons brown sugar
  • 1 box (6 ounces) strawberry jello
  • 2 cups boiling water
  • 1 to 2 containers (16 ounces, each) fresh strawberries, sliced
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup granulated sugar
  • 1 container (8 ounces) cool whip, thawed

Instructions

  • Preheat oven to 350 degrees F. Combine crushed pretzels, melted butter and brown sugar together in a medium bowl. Press mixture evenly into a 9×13-inch baking dish. Bake for 10 minutes. Carefully remove from the oven and let cool completely.
  • In a large bowl, stir and dissolve jello in the 2 cups of boiling water. Stir in the fresh strawberry slices. Place jello in the refrigerator and let chill until it’s partially set. This takes about 2 hours.
  • Meanwhile, beat the cream cheese and granulated sugar together until creamy. Fold in the cool whip. Spread this creamy mixture evenly over the cooled pretzel crust, making sure to cover the crust entirely so the jello can't leak through.
  • Pour the chilled/ partially set jello over the cream cheese layer. Cover pan and refrigerate at least 3 to 4 hours or until jello is fully set. Cut into squares, serve and enjoy!

Nutrition

Serving: 1 serving | Calories: 373kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g

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Pretzel salad with cream cheese filling and strawberries.
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3 thoughts on “Strawberry Jello Pretzel Salad

  1. Holly,
    I am planning on making this for Easter and passover this Sunday. I would like to make it the night before, so make it on Saturday to serve to my family on Sunday. There is no mention of this in your recipe if you can make it the day ahead, and I don’t see any other comments on this recipe. Please advise. Thanks I love your site. I get it daily!

    1. Hi Jude! Yes you can make this one day before you serve it. I wouldn’t make it much earlier than that, because the longer it sits the pretzel crust can get soggy. But making it only one day in advance should be just fine. I hope you enjoy it as much as we do! 🙂

  2. This freezes well if you wrap each piece in plastic wrap and then place in a freezer bag.
    We use to make this in our class at school and used partially thawed frozen strawberries from the store. Makes great individual servings wrapped and frozen. No soggy pretzels!

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