Recipes › Desserts

Strawberry Pretzel Salad

By Samira Kazan

published July 02, 2025

Strawberry pretzel salad is one of those desserts I didn’t expect to love, until I tried it at a Fourth of July-themed potluck during my college years. Sweet, salty, creamy, and crunchy all at once, it was unlike anything I’d had before. Retro, a little quirky, and instantly addictive.

Side angle of a plated Strawberry Pretzel Salad slice with the full tray in the background. - 1

This is my go-to version after testing it several ways. I use fresh strawberries, just the right amount of Jell-O, and a few simple tricks to keep the layers neat and the crust crisp. It’s built with crunchy, buttery pretzels, a light cheesecake-style cream, and a glossy strawberry topping that sets beautifully in the fridge.

  • Watch how I make it
  • Strawberry pretzel salad ingredients
  • How to make strawberry pretzel salad
  • Tips
  • Storage
  • FAQs
  • More refreshing summer desserts
  • Strawberry Pretzel Salad Recipe

Watch how I make it

Strawberry pretzel salad ingredients

All ingredients for Strawberry Pretzel Salad displayed on white marble, top-down view. - 2
  • Pretzels : Use small salted pretzels. A mix of finely crushed crumbs and slightly larger bits gives the crust its signature texture and crunch.
  • Butter : Unsalted, melted. This binds the crust and helps it bake up golden and crisp.
  • Sugar : A little in both the crust and cream layer to balance the saltiness and tang.
  • Cream cheese: Full-fat and well softened so it blends into a smooth, creamy filling without lumps.
  • Cool Whip : I use store-bought whipped topping because it holds up best under the Jell-O. Homemade whipped cream tends to deflate and isn’t stable enough for clean layers (see FAQ for more on why).
  • Strawberry Jell-O: This gives the dessert its glossy red top and just the right set.
  • Fresh strawberries : Thinly sliced. These layer beautifully under the Jell-O and give the topping extra color and freshness. You can use frozen strawberries instead, but they should be stirred into the Jell-O (see FAQ for how).
  • Ice cubes or cold water : Helps cool the Jell-O quickly before spooning it over the cream layer. Skip this if using frozen strawberries directly in the Jell-O.

See printable recipe card below for the full ingredients list and quantities.

How to make strawberry pretzel salad

Step 1 – Make the crust: Preheat the oven to 350ºF (175ºC). Crush the pretzels until you have a mix of fine crumbs and small pieces. Combine with melted butter and sugar, then press firmly into the base of a 9×13-inch glass or ceramic dish. Bake for 10 minutes, then let cool completely.

Top-down view of pretzels in a Ziploc bag with a rolling pin above, next to a blue plate of crushed pretzels on white marble. - 3

1: Crush the pretzels until you have a mix of fine crumbs and small pieces.

Step 2 – Make the cream layer: In a large bowl, beat the softened cream cheese with sugar using a handheld or stand mixer until smooth and creamy. Gently fold in the Cool Whip until fully combined. Spread evenly over the cooled crust, making sure to seal to the edges. Chill in the fridge (or briefly in the freezer) for 30 minutes.

Unmixed cream cheese and sugar in a glass bowl on white marble. - 4

7: Add softened cream cheese and sugar.

Step 3 – Slice and add the strawberries: Thinly slice the strawberries, then layer them evenly over the chilled cream layer. Return the dish to the fridge while you prepare the Jell-O topping.

Sliced strawberries on a wooden board with strawberry tops set aside. - 5

13: Slice the strawberries.

Step 4 – Make the Jell-O topping: In a large bowl, dissolve the strawberry Jell-O in boiling water, stirring until fully dissolved. Add ice cubes or cold water and stir gently until the mixture cools and thickens slightly — it should feel like loose egg whites. Gently spoon the cooled mixture over the sliced strawberries, one spoonful at a time, starting from one corner and working across the dish to avoid disturbing the cream layer. Once fully covered, refrigerate for at least 4 hours or until set.

Stirring strawberry Jello with warm water in a gray bowl with a brown rim, on white marble. - 6

15: dissolve the strawberry Jell-O in boiling water.

Tips

  • Use a mix of pretzel textures : Too fine and the crust can turn soggy, too chunky and it won’t hold together. A mix of crumbs and small bits gives the best crunch and structure.
  • Seal the cream layer to the edges : This prevents the Jell-O from seeping underneath and mixing into the cream.
  • Cool the Jell-O slightly before spooning : It should feel cool and a bit thickened — not warm — so it doesn’t melt the layer below.
  • Spoon slowly, not all at once : Spoon from one corner to the other to avoid disturbing the cream.
  • Chill in stages : Let the crust cool, chill the cream, and only pour the Jell-O once everything is cold and set.
Slice of Strawberry Pretzel Salad with all three layers, topped with a small pretzel and a fresh strawberry. - 7

Storage

Cover and refrigerate for up to 3 days. The crust is crispiest on day one but still holds together well after that. I don’t recommend freezing this dessert, as the cream and Jell-O layers can separate or change texture once thawed.

Yes, but they work best when stirred into the hot Jell-O instead of layered separately. This helps cool the mixture and creates a soft, jammy topping. If you prefer the layered look, stick with fresh strawberries.

It still tastes great, but to keep the layers neat, make sure the cream layer is fully chilled (even 10–15 minutes in the freezer helps). Also let the Jell-O cool slightly until it thickens a bit, then spoon it on gently — don’t pour. Sealing the cream to the dish edges also prevents seepage.

For best results, I recommend sticking with Cool Whip or another store-bought whipped topping. These are specifically designed to be stable and reliable in layered desserts — they won’t deflate or cause the layers to sink. Homemade whipped cream, even with mascarpone or gelatin added, tends to lose structure quickly and may not support the Jell-O layer fully. If you go that route, enjoy your salad right away for the best texture.

More refreshing summer desserts

Looking for cool, fruity treats? Try one of these:

strawberry sorbet - 8 strawberry sorbet - 9 Homemade mango ice cream in a tub - 10 Homemade mango ice cream in a tub - 11 raspberry ice cream - 12 raspberry ice cream - 13

Equipment

  • Casserole dish (9×13 in)
  • Silicone spatula or mixing spoon
  • Mixing bowl set
  • Stand mixer -OR-
  • Hand mixer

Ingredients1x2x3x

  • ▢ 2.5 cups pretzels crushed (mix of fine and small bits)
  • ▢ ¾ cup unsalted butter melted
  • ▢ 3 Tbsp sugar
  • ▢ 8 oz cream cheese softened
  • ▢ ½ cup sugar
  • ▢ 8 oz Cool Whip thawed
  • ▢ 1 lb strawberries fresh thinly sliced or frozen*
  • ▢ 2 packs strawberry Jell-O ( 6 oz)
  • ▢ 1 cup boiling water
  • ▢ 1 cup ice cubes or cold water (skip if using frozen strawberries)

Instructions

  • Preheat the oven to 350ºF (175ºC).
  • Crush the pretzels until you have a mix of fine crumbs and small pieces.
  • Combine with melted butter and sugar, then press firmly into the base of a 9×13-inch glass or ceramic dish.
  • Bake for 10 minutes, then let cool completely.
  • In a large bowl, beat the softened cream cheese with sugar using a handheld or stand mixer until smooth and creamy. Gently fold in the Cool Whip until fully combined.
  • Spread evenly over the cooled crust, making sure to seal to the edges.
  • Chill in the fridge (or briefly in the freezer) for 30 minutes.
  • Layer the thinly sliced strawberries over the chilled cream layer. Return the dish to the fridge while you prepare the Jell-O topping.
  • In a large bowl, dissolve the strawberry Jell-O in boiling water, stirring until fully dissolved.
  • Add ice cubes or cold water and stir gently until the mixture cools and thickens slightly — it should feel like loose egg whites.
  • Gently spoon the cooled mixture over the sliced strawberries, one spoonful at a time, starting from one corner and working across the dish to avoid disturbing the cream layer.
  • Refrigerate for at least 4 hours, or until the Jell-O is fully set.

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Slice of Strawberry Pretzel Salad with all three layers, topped with a small pretzel and a fresh strawberry. - 14

Strawberry Pretzel Salad

Equipment

  • Casserole dish (9x13 in)
  • Silicone spatula or mixing spoon
  • Mixing bowl set
  • Stand mixer -OR-
  • Hand mixer

Ingredients

  • 2.5 cups pretzels crushed (mix of fine and small bits)
  • ¾ cup unsalted butter melted
  • 3 Tbsp sugar
  • 8 oz cream cheese softened
  • ½ cup sugar
  • 8 oz Cool Whip thawed
  • 1 lb strawberries fresh thinly sliced or frozen*
  • 2 packs strawberry Jell-O ( 6 oz)
  • 1 cup boiling water
  • 1 cup ice cubes or cold water (skip if using frozen strawberries)

Instructions

  • Preheat the oven to 350ºF (175ºC).
  • Crush the pretzels until you have a mix of fine crumbs and small pieces.
  • Combine with melted butter and sugar, then press firmly into the base of a 9x13-inch glass or ceramic dish.
  • Bake for 10 minutes, then let cool completely.
  • In a large bowl, beat the softened cream cheese with sugar using a handheld or stand mixer until smooth and creamy. Gently fold in the Cool Whip until fully combined.
  • Spread evenly over the cooled crust, making sure to seal to the edges.
  • Chill in the fridge (or briefly in the freezer) for 30 minutes.
  • Layer the thinly sliced strawberries over the chilled cream layer. Return the dish to the fridge while you prepare the Jell-O topping.
  • In a large bowl, dissolve the strawberry Jell-O in boiling water, stirring until fully dissolved.
  • Add ice cubes or cold water and stir gently until the mixture cools and thickens slightly — it should feel like loose egg whites.
  • Gently spoon the cooled mixture over the sliced strawberries, one spoonful at a time, starting from one corner and working across the dish to avoid disturbing the cream layer.
  • Refrigerate for at least 4 hours, or until the Jell-O is fully set.

Video

Notes

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/strawberry-pretzel-salad/