Strawberry Jello Pretzel Salad

A slice of strawberry pretzel salad topped with whipped cream and pretzels.

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Strawberry Jello Pretzel Salad

Strawberry pretzel jello salad has three delicious layers: a buttery, salty pretzel crust, a fluffy cream cheese filling, and sweet strawberry gelatin packed with juicy berries. It's a classic make-ahead dessert that's always a hit at potlucks, summer cookouts, and holiday gatherings.

Prep Time20

Cook Time8

Chill Time4

Total Time4 28

Course: Desserts

Cuisine: American

Servings: Servings

Calories: 416kcal

Author: Kim Schob

Equipment

Ingredients

Pretzel Crust

2½ cups crushed pretzels
¾ cup butter melted
3 tablespoons granulated sugar

Cream Cheese Filling

8 ounces cream cheese softened
1 cup granulated sugar
8 ounces whipped topping thawed

Strawberry Gelatin Topping

6 ounces strawberry gelatin
2 cups boiling water
16 ounces frozen strawberries partially thawed

Optional Garnishes

Additional whipped cream
Crushed pretzels
Fresh strawberries

Instructions

Preheat the oven to 350°F.
Combine crushed pretzels, melted butter, and 3 tablespoons sugar in a mixing bowl.
Press the pretzel mixture firmly into the bottom of a 9x13-inch baking dish.
Bake for 8 minutes, then let the crust cool completely.
Beat softened cream cheese and 1 cup sugar until smooth.
Gently fold in the thawed whipped topping until fully combined.
Spread the cream cheese mixture evenly over the cooled crust, sealing all the way to the edges.
Dissolve the strawberry gelatin in 2 cups boiling water, stirring until completely dissolved.
Let the gelatin cool to room temperature without setting.
Stir the partially thawed strawberries into the gelatin.
Carefully pour the strawberry mixture over the cream cheese filling.
Refrigerate for at least 4 hours, or until completely set.
Garnish with whipped cream, pretzels, and fresh strawberries if desired.
Slice into 12 squares and serve chilled.

Notes

Use a Clear Baking Dish: A glass baking dish shows off the three colorful layers when serving.
Use a Rolling Pin: Place pretzels in a zip-top bag and crush them with a rolling pin for easy cleanup.
Chill the Filling Briefly: Refrigerate the cream cheese layer for 20–30 minutes before adding gelatin for extra stability.
Pour Over a Spoon: Hold a large spoon above the filling and pour gelatin onto it to soften the flow.
Wipe the Knife Between Cuts: Cleaning the blade between slices helps keep the layers looking neat.
Freezing: Freezing isn't recommended because the gelatin and cream cheese filling can change texture after thawing.
Refrigerator: Store strawberry pretzel jello salad in the refrigerator for up to 3 days. The pretzel crust will gradually soften.

Nutrition