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Pretzel salad is the ultimate combination of sweet and salty. This classic treat is always a crowd pleaser!!

This pretzel salad is my most common go-to, but other favorite layered desserts include our Lemon Lasagna and Blueberry Delight.

Pretzel Salad served on a white plate.

We ❤️ Jello + Pretzel = Salad

The recipe I’m sharing today is a CLASSIC dessert we love!

We love it because it’s:

  • GREAT ALL YEAR. Pretzel salad is especially popular at summertime potlucks and holiday parties, but quite frankly, I think it sounds great all year round.
  • SWEET + SALTY. It has a salty pretzel crust, yummy cream cheese center, and a fruity Jell-O layer on top.
  • EASY TO CHANGE UP. This dessert can be changed up based on your liking. Just change the jello layer to your favorite fruity Jello flavor!

The most common, and most favorite flavor (for our family at least) is strawberry, but however you make it, it’s sure to be a hit!

Pretzel crust pressed into the bottom of a white baking dish.

Just Layer and Set!

This strawberry pretzel salad does require a little bit of planning and time (to allow the jello to set), but let me be the first to tell you that it’s SO worth it.

  1. PRETZEL CRUST. Mix chopped pretzels, ¼ cup sugar, and melted butter together. Press into the bottom of a 9×13-inch baking dish. Bake for 10 minutes and let cool.
  2. CREAM LAYER. Beat cream cheese, ¼ cup sugar, and milk together with a hand mixer. Fold in Cool Whip and pour/spread the mixture over the crust. Refrigerate the cream cheese mixture until ready to use.
  3. JELLO LAYER. Bring 2 cups of water to a boil and place in a large bowl. Add strawberry gelatin mix and stir for 2 minutes until dissolved. Stir in 1½ cups cold water. Refrigerate for 1 – 2 hours or until thickened. Stir fresh strawberries in with your jello and spoon over your cream cheese layer.
  4. REFRIGERATE. Refrigerate for another 3 hours. Keep refrigerated until serving.

For a smaller salad. Half the ingredients and make in a 9×9 pan.

Cream cheese layer whipped in a glass bowl.

recipe Tips 

This strawberry pretzel salad recipe has three simple layers and it starts with a crunchy pretzel base!

  • Crushed pretzels. To crush pretzels place them in a sealed plastic bag. Use a rolling pin to gently crush the pretzels. Alternatively, you can use a food processor to pulse the pretzels until they reach the desired crumb consistency.
  • 2½ cups of whole pretzels will make 2 cups of crushed pretzels.
  • Jello. Be sure to prepare the Jello according to recipe instructions (not package instructions).
  • Whipped topping. You can substitute the Cool Whip for Homemade Whipped Cream if you like.
  • Spread whipped cream mix all the way to the edges. You don’t want to leave any room for the strawberry jello layer to seep down and make the pretzels soggy. 
Strawberries in jello mixed in a glass bowl.

Variations

There are so many variations for Jello pretzel salad that you can try. Pair up any flavor with its counterpart of fruit:

  • cherry Jello with cherries
  • raspberry Jello with raspberries
  • orange Jello with mandarin oranges
  • mix flavors such as lime Jello with strawberries
  • change up the flavor of the crust as well by adding a few chopped nuts
  • add in crushed pineapple, raspberry, or orange (might taste like an orange creamsicle)
Strawberry Jello filled with fresh strawberries over cream cheese layer and pretzel salad.

storing Info

Make ahead of time. Due to the length of time it needs to be set in the fridge, it’s best made the day before serving. 

STORE. Keep strawberry jello salad covered for about a week in the fridge, however, the pretzels might soften over time.

Pretzel Salad recipe square served on a white plate.

Recipe FAQ

Can I use frozen strawberries to make pretzel salad?

You can use frozen strawberries in a pinch. If they are whole: slice them, allow them to thaw, drain the liquid, and add to the Jello. 

Why didn’t my pretzel salad set?

Gelatin can be sensitive to changes in ingredients or ratios, so be sure to follow the written recipe and do not make the jello according to the box. You will also want to be sure to dissolve the jello compelled in the hot water and give it ample time to chill in the fridge.

What are the best pretzels to use for pretzel salad?

Use salted hard pretzels, either sticks or twisted. The Rold Gold brand gives a more buttery flavor, but any brand works well. About 2½ cups of whole pretzels will make 2 cups of crushed pretzels.

For more strawberry desserts:

5 from 21 votes

Pretzel Salad Recipe

By: Lil’ Luna
Pretzel salad is the ultimate combination of sweet and salty. This classic treat is always a crowd pleaser!!
Servings: 20 slices
Prep: 10 minutes
Cook: 10 minutes
Refrigerate: 4 hours
Total: 4 hours 20 minutes

Ingredients 

  • 2 cup pretzels crushed
  • ½ cup sugar divided
  • cup margarine melted
  • 12 ounces cream cheese softened
  • 2 tablespoons milk
  • 1 cup cool whip
  • 2 cups boiling water
  • 6 ounces Strawberry JELL-O mix
  • cups cold water
  • 4 cups strawberries sliced

Instructions 

  • Preheat oven to 350°F.
  • Mix chopped pretzels, ¼ cup sugar, and butter together. Press into the bottom of a 9×13 pan. Bake for 10 minutes and let cool.
  • Beat cream cheese, ¼ cup sugar, and milk together 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!

Video

Notes

Make ahead of time. Due to the length of time it needs to be set in the fridge, it’s best made the day before serving. 
STORE. Keep strawberry jello salad covered for about a week in the fridge, however, the pretzels might soften over time.

Nutrition

Calories: 213kcal, Carbohydrates: 23g, Protein: 2g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 18mg, Sodium: 272mg, Potassium: 87mg, Sugar: 15g, Vitamin A: 505IU, Vitamin C: 16.9mg, Calcium: 31mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




36 Comments

  1. 5 stars
    I just made this and it was simply amazing. My family wolfed this down like they were never going to get to eat again 😂

  2. 5 stars
    Easy to make, and it is ideal for a summer potluck, as it can be doubled to serve a large crowd.

  3. 5 stars
    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.

  4. I love the strawberry salad just wondering how to make this with blueberries instead of strawberries.
    Thanks,
    Gail

    1. 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.

  5. 5 stars
    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.

    1. Oh I’m so glad you love the recipe! This is definitely one of my favorites too. Thanks for sharing!