If you love cheesecake, you’ll love this make-ahead dessert.
Strawberry Pretzel Salad is an easy dessert with a buttery pretzel crust, a rich layer of cream cheese and fresh strawberries on top.
Everyone loves a good fresh strawberry pie, but when we have to feed a crowd, this strawberry pretzel dessert is top of the list! Not only is it delicious, but it’s also best made ahead for the perfect potluck!
This old-fashioned treat is called a pretzel “salad,” but it’s actually a layered dessert that has a layer of no-bake cheesecake and is topped with fresh berries and Jello.
- Crust: crushed salted pretzels, butter, sugar
- Creamy filling: cream cheese, sugar, whipped topping (cool whip type)
- Strawberry filling: strawberry jelly, sliced fresh strawberries
You can use frozen strawberries if you can’t find fresh ones (thaw and drain first). You can also substitute or add other fresh fruits. Raspberries or peaches would be delicious in this recipe.
Make Strawberry Pretzel Salad
Strawberry Jelly Pretzel Salad comes together in three easy steps. Be sure to cool each step in between so they set.
- Crust: Combine crushed pretzels, sugar and butter and press into the bottom of a saucepan (according to the recipe below).
- Creamy filling: Whip cream cheese and sugar, stir in whipped topping. Spread over pretzel layer and refrigerate until firm.
- Strawberry filling: Mix the jelly and water with the strawberries and pour over the creamy layer.
Refrigerate overnight. When ready to eat, cut into squares and serve!
Tips for Perfection
- Fresh layers: Allow each layer to cool/cool before adding the next layer.
- Protect the crust: Spread the cream cheese layer all the way to the edge to keep the pretzel crust from getting soggy.
- CoolJello: Let the Jell-o cool to room temperature before pouring it over the fresh strawberries so the heat doesn’t wilt them.
- Use whipped topping: Whipped topping is a more stable ingredient that sets more firmly. Whipped cream can “cry”.
Strawberry Pretzel Salad is best made at least half a day in advance (making it a great dessert or potluck dish). It needs a minimum of four hours to set up, or preferably more. It will keep for up to three days in the refrigerator.
This dessert does not freeze well.
Sweeter “salads” (which aren’t really salads!)
Strawberry Pretzel Salad
Strawberry Pretzel Salad is a family favorite classic dessert. This easy to make recipe is the most delicious combination of sweet and salty, creamy and crunchy!
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Preheat the oven to 375°F.
Combine crushed pretzels, butter and sugar in a bowl and press into the bottom of a 9×13 pan. Bake 10 minutes and cool completely.
In a medium bowl, mix the cream cheese and sugar with a hand mixer over medium heat until fluffy. Gently stir in the Cool Whip. Spread mixture evenly over cooled crust and refrigerate for at least 1 hour.
In a large mixing bowl, combine Jell-O and boiling water until jelly is dissolved. Let the mixture sit at room temperature until completely cooled.
Place sliced strawberries over cream cheese mixture. Pour over the cooled Jell-O.
Refrigerate until set, at least 4-6 hours or overnight.
The pretzels are first crushed and then measured.
To facilitate unmolding, the dish can be lined with parchment paper.
calories: 244, Carbohydrates: 34g, Protein: 1g, Fat: 12g, Saturated fat: 7g, Cholesterol: 30mg, Sodium: 274mg, Potassium: 94mg, Fiber: 1g, Sugar: 22g, Vitamin A: 360UI, Vitamin C: 28.2mg, Calcium: 15mg, The iron: 0.9mg
(Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)
Course Dessert, Salad, Side dish