Pretzel Salad Recipe

Strawberry Pretzel Salad is always a hit at parties. It’s dangerously good! The combination of sweet, salty and tart make it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.

Jello recipes are the perfect potluck dessert because they keep well and are easy to make which is why this Strawberry Pretzel salad is so popular during the holidays. Our jello cake and classic raspberry pretzel jello are also reader favorites this time of year.

There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?

Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.

If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.

Use small, SALTED pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure.

Strawberry-Pretzel Salad

This phenomenal berry dish is a great option if you need a sweet treat and your oven is already full of tasty dishes. The irresistible blend of creamy, crunchy, sweet and salty makes it a hit for any season and occasion. With a little prep and refrigeration time, you’ll be enjoying your Strawberry Pretzel Salad as the perfect after-meal dessert.

Prep: 20min

Total: 6h40min

Yield: 12

Serving Size: 1 Serving

Nutrition Facts: calories 480 , Carbohydrate 66 g, Cholesterol 50 mg, Fat 4 1/2 , Fiber 2 g, Protein 4 g, Saturated Fat 14 g, servingSize 1 Serving, Sodium 360 mg, Sugar 53 g, Trans Fat 1/2 g

Ingredients:

• 2 packages (4-serving size each) Jell-O® strawberry-flavored gelatin
• 2 cups boiling water
• 2 boxes (16 oz each) frozen sweetened strawberries, thawed
• 2 cups pretzels, crushed
• 3/4 cup butter, melted
• 3 tablespoons sugar
• 1 container (8 oz) Cool Whip frozen whipped topping, thawed
• 1 package (8 oz) cream cheese, softened
• 1 cup sugar

Instruction:

1. Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
2. Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
3. In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
4. Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

Strawberry Pretzel Salad

This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.

Prep: 20min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 338 kcal, Carbohydrate 47 g, Protein 4 g, Fat 15 g, Saturated Fat 9 g, Cholesterol 44 mg, Sodium 354 mg, Fiber 1 g, Sugar 30 g, servingSize 1 serving

Ingredients:

• 6 oz strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels ((measured before crushing))
• 1/4 cup granulated sugar
• 8 Tbsp unsalted butter
• 8 oz package cream cheese (softened)
• 1/2 cup granulated sugar
• 8 oz cool whip (thawed in the fridge)
• 1 lb fresh strawberries (hulled and sliced)

Instruction:

1. Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
2. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
3. In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
4. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
5. Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Strawberry Pretzel Salad

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

Prep: 20min

Total: 30min

Yield: 16 servings.

Nutrition Facts: calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients:

• 2 cups crushed pretzels (about 8 ounces)
• 3/4 cup butter, melted
• 3 tablespoons sugar
• FILLING:
• 2 cups whipped topping
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• TOPPING:
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
• Optional: Additional whipped topping and pretzels

Instruction:

In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13×9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Strawberry Pretzel Salad

Strawberry Pretzel Salad is a classic family favorite dessert. This easy make-ahead recipe is the most delicious combo of sweet and salty, creamy and crunchy!

Prep: 20min

Total: 395min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 244 kcal, Carbohydrate 34 g, Protein 1 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 274 mg, Fiber 1 g, Sugar 22 g, servingSize 1 serving

Ingredients:

• 2 cups crushed pretzels
• ¾ cup butter (melted)
• 3 tablespoons sugar
• 8 ounces cream cheese (softened)
• ¾ cup sugar
• 8 ounces Cool Whip (defrosted)
• 6 ounces Strawberry Jell-O
• 2 cups boiling water
• 4 cups sliced strawberries

Instruction:

1. Preheat oven to 375°F.
2. Combine crushed pretzels, butter, and sugar in a bowl and press into the bottom of a 9×13 pan. Bake 10 minutes and cool completely.
3. In a medium bowl, mix cream cheese and sugar with a hand mixer on medium until fluffy. Gently fold in Cool Whip. Spread mixture evenly over the cooled crust and refrigerate at least 1 hour.
4. In a large mixing bowl combine Jell-O and boiling water until jello is dissolved. Allow mixture to sit at room temperature until completely cooled.
5. Place sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop.
6. Refrigerate until firmly set, at least 4-6 hours or overnight.

Strawberry Pretzel Salad Recipe – Best Party Dessert!