Strawberry Pretzel Salad



Strawberry Pretzel Salad 3Strawberry Pretzel Salad 4Strawberry Pretzel Salad 2

This dish is the perfect treat that’s both sweet and salty and is characterized as both a dessert and a side dish: Strawberry Pretzel Salad.

I remember the first time I ever had this.  It was at a Christmas pot-luck dinner when I was young (I don’t know how old, but still in elementary school).  I was confused because this obviously dessert-looking dish wasn’t sitting with the desserts, but with the side dishes.  I asked my mom about its misplacement, and she told me that it’s a side dish because it’s like a SALAD.  My world turned upside down.  A SALAD?!  It was like a free pass to eat dessert before the rest of my meal.  I of course loaded it up onto my plate feeling like I had just gotten away with something huge.

So now, all these years later, little has changed.  Call it a side dish if you want, but it’s certainly sweet enough to be a dessert.  If you love the combination of salty and sweet, then you will absolutely love this.

Strawberry Pretzel Salad

Yields: 12 servings

Strawberry Pretzel Salad


  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 2 (3 ounce) packages strawberry gelatin
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries


  1. Preheat oven to 400°F.
  2. Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.  Bake 8-10 minutes, until set; set aside to cool.
  3. In a large mixing bowl cream together cream cheese and white sugar.  Fold in whipped topping.  Spread mixture onto cooled crust.
  4. Dissolve gelatin in boiling water.  Stir in frozen strawberries and allow to set briefly (about 5 minutes).  When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.  (Keep an eye on it because if it sets too much it will be chunky and won't pour well onto the cream cheese layer.)
  5. Refrigerate until set.



29 thoughts on “Strawberry Pretzel Salad

  1. Pingback: Peach Cheesecake « normalcooking

  2. This sounds yummy. However, I would like to point out that fresh strawberries will not prevent the gelatin from setting – I have been using the combination in recipes for years. It is fresh pineapple that contains the enzyme you are referring to.

  3. I use fresh strawberries when I make this and have never had a problem My recipe calls for 1/4 of chopped pecans with the pretzels but I am going to try without as your recipe calls for.

    • This recipe is a Family favorite in my home I never thought about putting chopped almonds in the crust, I will have to try this out – Thanks.

  4. Just as an FYI – strawberries are okay You cannot add pineapple, guava, mango, or kiwi to jello because of the enzymes, but strawberries are just fine!

  5. I used to make this when I lived in Oklahoma, and we loved it!! We live in the Philippines now and I can’t get fresh OR frozen strawberries. I occasionally find strawberry pie filling (imported and so expensive!)…how do you think this could be used? Think I would need to just rinse the strawberries?

    • Oh goodness, that is a predicament! You might try using the pie filling instead of the jello Just spread the filling on top of the cream cheese mixture and then refrigerate I honestly don’t know how that would turn out, but that’s my best guess! Let me know how it goes!

  6. This is for Marie: I have a jello recipe that uses blueberry pie filling in one of the layers, and you just mix it in with the jello Just use a little less cold water I’d skip the extra sugar, too, since the pie filling will already be sweet Hope this helps.

  7. Ok so I made this today…and I don’t think I understood he last step correctly? When you add strawberries do u take away from heat? And by getting to an egg white consistency does that mean frothy? I wasn’t sure but don’t think I did the last step correctly. Doesn’t seem to have a layer of jello on top so far. Hoping its still good though 😉

    • lindsayballen July 27, 2013 at 10:30 pm - Reply Author

      Hi Ashlee! Let’s see if I can clear it up a bit. First, I’, not sure I understand what you mean about taking away from heat. In this step, you mix the gelatin powder in boiling water, and then add the strawberries. So the liquid will still be hot when you put in the fruit. Then you let it sit for a couple minutes. By the “egg white” consistency, I meant like straight out of the egg, not frothy after whipping them. In other words, it’s still liquid, but it’s thicker than water. You have to catch it in that short window of time between super runny and solidified jello! Hope that helps, and I hope yours turned out ok today!

    • lindsayballen July 30, 2013 at 9:14 pm - Reply Author

      Hmmm I really don’t know! It seems like it would work the same. If you use pineapple fruit instead of strawberries, make sure they’re frozen or the jello won’t set! If you try it, please let us know how it is!

  8. This works well with any flavor gelatin, I remember having it with orange gelatin and also had coconut added to the gelatin besides fruit. Anyone ever try blueberries? I also remember having it with blackberries, that we had picked ourselves.

  9. If you really want to add pineapple… my recipe says to add a 20 oz can crushed drained pineapple to the cream cheese mixture. That’s how we’ve enjoyed it for 25 yrs.

Leave a Reply to Becca's Kitchen Cancel reply

Your email address will not be published.