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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.
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!
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.
- 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.
- 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.
- 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.
- REFRIGERATE. Refrigerate for another 3 hours. Keep refrigerated until serving.
For a smaller salad. Half the ingredients and make in a 9×9 pan.
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.
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)
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.
Recipe FAQ
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.
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.
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:
Pretzel Salad
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.
- Beat 12 ounces of cream cheese, ¼ cup sugar, and 2 tablespoons milk together with a blender. Fold in 1 cup Cool Whip and spread over the crust. Refrigerate until ready to use.
- Place 2 cups boiling water in a large bowl. Add 6 ounces gelatin mix and stir for 2 minutes until dissolved. Stir in 1½ cups cold water. Refrigerate for 1-2 hours or until thickened.
- Stir 4 cups 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this is such a delicious old school recipe! thank you for sharing!
You are so welcome! I hope you enjoy the recipe! 🙂
This is one of my go-tos for family or potluck events! It’s always a hit. If you haven’t tried this yet, be sure to do so!!
This is the best combination of sweet and salty! We all loved this so much.
I’m so glad you enjoyed it! I love the salty/sweet combo too!
So yummy and easy! Classic and good for any time of year!
Love this recipe so much! I could eat it every day!
Seriously sooo good. I was in charge of a jello salad at a family function. My family doesn’t like jello but they all LOVED this! Definitely will make again!
We take this to all family functions! It gets requested, because it’s so good!
This is officially our favorite summer dessert! The whole family loves it!
ONe of my all time favorite desserts! looks incredibly delicious!
This dessert is perfect for any time of year. Its an absolute favorite of mine! The sweet with the salty is the BEST