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5 from 21 votes

Pretzel Salad

Pretzel salad is the ultimate combination of sweet and salty. This classic treat is always a crowd pleaser!!
Prep Time10 minutes
Cook Time10 minutes
Refrigerate4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 20 slices
Author: Lil' Luna


  • 2 cup pretzels, crushed
  • ½ cup sugar, divided
  • 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
  • cups cold water
  • 4 cups strawberries, sliced


  • Preheat oven to 350°F.
  • Mix chopped 2 cups pretzels, ¼ cup sugar, and ⅔ cup butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes and let cool.
  • 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!



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.


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