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5 from 19 votes

Pretzel Salad Recipe

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 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


  • Preheat oven to 350°F.
  • Mix chopped pretzels, ¼ cup sugar, and butter together. Press into the bottom of a 9x13 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!



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