This Jello Pretzel Salad is a CLASSIC Merkley and Luna family dessert that we absolutely love! Both our family and the hubby’s family have made this recipe for decades for holidays, BBQs, potlucks and more.
Our classic Pretzel Salad is one of our go-to desserts when we need something easy, refreshing, and perfect for feeding a crowd. With its salty pretzel crust, creamy center, and fruity JELL-O topping, it’s a fun layered “salad” that’s really more of a dessert and always a hit at gatherings.
Because it’s simple to make ahead, looks beautiful on the table, and has that irresistible sweet and salty combination, it’s a recipe we find ourselves making again and again. It’s one of those dependable desserts that everyone loves and always seems to disappear fast.
If you love cool desserts like this one, you should also try our Poke Cake, Blueberry Delight, and No Bake Cheesecake.
Why you’ll love it and why it works:
- Sweet and salty layers. The crunchy pretzel crust and creamy fruit topping create the best flavor combination.
- Perfect for gatherings. This 9×13 dessert feeds a crowd and travels well to potlucks or parties.
- Simple prep steps. Easy mixing and layering make this recipe great for busy schedules. It’s prepped in only 20 minutes, then simply let it chill.
- Make ahead favorite. Chilling time means you can prepare it early and serve stress free.
Pretzel Salad Ingredients
- Pretzels, crushed (2 cup): Forms the salty crunchy crust that balances the sweet layers. Small twists or sticks both work well. About 2½ cups of pretzel twists will make 2 cups of crushed pretzels. To crush pretzels, place them in a sealed plastic bag. Use a rolling pin to gently crush the pretzels. Alternatively, use a food processor to pulse the pretzels until they reach the desired crumb consistency.
- Sugar, divided (½ cup): Sweetens both the crust and creamy filling for balanced flavor.
- Unsalted butter, melted (⅔ cup): Binds the pretzel crumbs together to create a sturdy base.
- Cream cheese, softened (12 ounces): Creates a smooth, tangy middle layer that tastes like no bake cheesecake.
- Milk (2 tablespoons): Helps thin the cream cheese mixture so it spreads easily.
- Cool Whip (1 cup): Adds light fluffy texture to the creamy layer. Or use Homemade Whipped Cream.
- Boiling water (2 cups): Dissolves the gelatin mixture so it sets properly.
- Strawberry JELL-O mix (6 ounces): Provides fruity flavor and creates the bright top layer. Prepare the Jello according to recipe instructions (not package instructions).
- Cold water (1½ cups): Helps cool and thicken the gelatin before adding fruit.
- Strawberries, sliced (4 cups): Adds fresh sweetness, texture, and color to the dessert. Fresh berries work best. When fresh strawberries aren’t in season, you can use frozen sliced strawberries. If they are whole, allow them to thaw enough to slice and add to the Jello mixture.
How to Make Pretzel Salad
PREP. Preheat oven to 350°F.
CRUST. In a medium bowl, mix chopped pretzels, sugar, and melted butter. Press into the bottom of a 9×13 baking dish. Bake for 10 minutes and let cool.
CREAM CHEESE MIXTURE. Beat cream cheese, sugar, and milk with a blender. Fold in Cool Whip and spread over the cooled pretzel crust. Refrigerate until ready to use.
JELLO. Pour boiling water into a large bowl. Add strawberry gelatin mix and stir for 2 minutes until dissolved. Stir in cold water. Refrigerate for 1-2 hours or until thickened.
Stir sliced strawberries in with the jello and spoon over your cream cheese layer.
CHILL. Refrigerate for another 3 hours. Keep refrigerated until serving.
Kristyn’s Recipe Tips
- We most often use fresh strawberries, but frozen sliced strawberries also work.
- Strawberry is the traditional flavor of this dessert, but other Jello flavors can be used.
- To prevent a soggy crust, spread the cream cheese evenly so there are no gaps between the cream cheese and the pan.
- Do not pour liquid Jello over the cream cheese layer; chill it in the fridge first.
- Let the pretzel crust cool completely before adding the creamy layer to keep layers separate.
- Chill the gelatin until slightly thickened so the fruit stays evenly distributed.
- Store covered in the refrigerator for up to 3 days, which makes this a great make ahead dessert.
Jello Pretzel Salad Recipe
Equipment
Video
Ingredients
- 2 cup pretzels, crushed
- ½ cup sugar, divided
- ⅔ cup unsalted butter, melted
- 12 ounces cream cheese, softened
- 2 tablespoons milk
- 1 cup cool whip
- 2 cups boiling water
- 6 ounces Strawberry JELL-O mix
- 1½ cups cold water
- 4 cups strawberries, sliced
Instructions
- Preheat oven to 350°F.
- Mix chopped pretzels, sugar, and butter. Press into the bottom of a 9×13-inch pan. Bake for 10 minutes and let cool.
- Beat cream cheese, sugar, and milk with a blender. Fold in Cool Whip and spread over the crust. Refrigerate until ready to use.
- Place boiling water in a large bowl. Add gelatin mix and stir for 2 minutes until dissolved. Stir in cold water. Refrigerate for 1-2 hours or until thickened.
- Stir sliced strawberries in with your jello and spoon over your cream cheese layer.
- Refrigerate for another 3 hours. Keep refrigerated until serving. ENJOY!
Notes
- We most often use fresh strawberries, but frozen sliced strawberries also work.
- Strawberry is the traditional flavor of this dessert, but other Jello flavors can be used.
- To prevent a soggy crust, spread the cream cheese evenly so there are no gaps between the cream cheese and the pan.
- Do not pour liquid Jello over the cream cheese layer; chill it in the fridge first.
- Let the pretzel crust cool completely before adding the creamy layer to keep layers separate.
- Chill the gelatin until slightly thickened so the fruit stays evenly distributed.
- Store covered in the refrigerator for up to 3 days which makes this a great make ahead dessert.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Due to the length of time it needs to be set in the fridge, it is best if made the day before.
Keep leftovers covered for about a week in the fridge, however, the pretzels might soften over time.
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This recipe was originally published September 2013.
very good!
I just made this and it was simply amazing. My family wolfed this down like they were never going to get to eat again 😂
Easy to make, and it is ideal for a summer potluck, as it can be doubled to serve a large crowd.
My mom would make this in the summer time. I messed up goes Hannah ur spouse to put the jello on after it cools down ops. Hopefully this stuff is going to be still good. I’m thinking about putting a cream cheese frosting with the strawberry juice when it sets.
I love the strawberry salad just wondering how to make this with blueberries instead of strawberries.
Thanks,
Gail
You would just swap the strawberries for blueberries! You can also change the jello flavor if you want (I believe there is a berry blue jello flavor) but I bet the blueberries and strawberry jello would be a yummy combo too.
I have had this recipe for years and it is my very favorite jello recipe. It was given to me by my son’s high school sweetheart, when she served it at a Tupperware party. The pretzel crust could be used in place of graham cracker crust on many dessert recipes. You’ll love it. For fruit, I have mixed half and half strawberries and banana slices, and I think it would be good with just banana slices.
Oh I’m so glad you love the recipe! This is definitely one of my favorites too. Thanks for sharing!