A classic layered dessert with a crunchy-salty pretzel crust, creamy cheesecake filling, and sweet strawberry gelatin topping — perfect for picnics, potlucks, and holidays.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4–5 hours
Total Time: ~5 hours
Servings: 12–15
Dietary: Vegetarian (contains dairy)
Ingredients
For the crust:
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Crushed pretzels (2 cups)
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Melted butter (¾ cup)
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Granulated sugar (3 tbsp)
For the filling:
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Cream cheese (8 oz / 225 g), softened
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Granulated sugar (¾ cup)
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Whipped topping (1 tub / 8 oz, like Cool Whip), thawed
For the topping:
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Boiling water (2 cups)
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Strawberry gelatin (1 box / 6 oz)
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Fresh strawberries (2 cups), sliced
Instructions
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Make the pretzel crust – Preheat oven to 350°F (175°C). Mix crushed pretzels, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes. Cool completely.
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Prepare the cream filling – Beat cream cheese and sugar until smooth. Gently fold in whipped topping. Spread evenly over the cooled crust, sealing all edges to prevent leaks. Refrigerate for 30 minutes.
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Make the gelatin layer – Dissolve gelatin in boiling water. Stir well until completely dissolved. Cool to room temperature.
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Add strawberries & assemble – Stir sliced strawberries into cooled gelatin. Carefully pour over the cream layer.
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Chill & serve – Refrigerate at least 4 hours (preferably overnight) until the gelatin is fully set. Slice and serve chilled.
Quick Notes & Pro Tips
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Seal edges: Spread the cream layer fully to the edges to keep the gelatin from seeping through.
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Pat berries dry: Remove excess moisture to avoid watery gelatin.
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Cool the gelatin: Let it reach room temperature before pouring so it doesn’t melt the cream layer.
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Crunchy crust: Press pretzels firmly and let them cool fully before adding the filling.
Why You’ll Love It
This Strawberry Pretzel Salad is a perfect mix of sweet, salty, creamy, and fruity. It’s refreshing, easy to assemble, and a nostalgic crowd-pleaser at summer BBQs, potlucks, or holiday dinners.
Step-by-Step Cooking Guide
1. Build the Pretzel Crust
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Mix pretzels, butter, and sugar. Press into a 9×13 dish and bake. Cooling is key for a firm crust.
2. Add the Cream Layer
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Blend cream cheese and sugar until smooth, then fold in whipped topping. Seal to the edges for a leak-proof layer.
3. Top with Gelatin & Berries
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Dissolve gelatin, let it cool, and combine with sliced strawberries. Pour carefully over the cream layer.
Ingredient Details & Substitutions
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Gelatin: Swap strawberry for raspberry or lime for fun flavor variations.
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Crust: Replace pretzels with crushed graham crackers or vanilla wafers for a sweeter base.
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Fruit: Use mixed berries or peaches for a creative twist.
Variations & Serving Suggestions
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Festive version: Use different gelatin colors (red & green) for holiday gatherings.
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Mini servings: Assemble in individual cups for parties.
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Topping: Add a dollop of whipped cream before serving for extra indulgence.
Storage & Make-Ahead
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Refrigerate: Cover tightly and store up to 3 days.
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Make-ahead: Prepare crust and cream layer a day in advance; add gelatin layer the same day as serving.
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Freezing: Not recommended (gelatin will lose texture).
FAQs
Q: Can I make this with frozen strawberries?
A: Yes — thaw and drain them well before adding to the gelatin.
Q: Can I use homemade whipped cream?
A: Yes, but stabilize it with a little powdered sugar or gelatin so it holds its shape.
Q: Why did my gelatin seep into the cream layer?
A: The cream layer wasn’t fully sealed to the crust or the gelatin was too warm when poured.
Personal Note
This is a family favorite at our summer barbecues — my grandmother’s go-to dessert that always disappears first. The salty pretzel crust with the creamy filling and bright berry topping is the perfect balance of flavors.
Your turn!
Tried this Strawberry Pretzel Salad? Leave a review or tag me on social media — I’d love to see your version!
Would you like me to create a “mini dessert cups” version (great for parties) or a no-bake version (for when you don’t want to turn on the oven)?