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Strawberry Pretzel Salad

Strawberry pretzel salad is an easy layered dessert with a golden, salty pretzel crust, a sweet cream cheese layer, and a vivid strawberry Jello topping set with whole berries. Each slice shows dramatic red, white, and golden layers—crisp pretzels, smooth filling, and firm Jello.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 4 hours 24 minutes
Total Time 4 hours 59 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 3 cup pretzels
  • 0.75 cup butter, melted
  • 3 tbsp granulated sugar
Cream cheese layer
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 8 oz whipped topping
Strawberry Jello layer
  • 1 box (6 oz) strawberry-flavored Jello
  • 2 cup boiling water
  • 1.5 cup cold water
  • 2 lb fresh strawberries, hulled and halved

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan
  • 1 stand mixer

Method
 

Bake the pretzel crust
  1. Preheat the oven to 350°F and mix the pretzels, melted butter, and granulated sugar until the crumbs are evenly coated. Press the mixture into a 9x13 pan in an even layer.
  2. Bake at 350°F for 10 minutes, then cool the crust completely before adding the next layer.
Make the cream cheese layer
  1. Beat the softened cream cheese and granulated sugar until smooth. Fold in the whipped topping until no streaks remain.
  2. Spread the cream cheese mixture over the completely cooled pretzel crust, then refrigerate for 30 minutes.
Build the strawberry Jello layer
  1. Dissolve the strawberry-flavored Jello in the 2 cups of boiling water, stirring until fully smooth. Stir in the 1.5 cups of cold water.
  2. Refrigerate the Jello mixture until it just begins to thicken but is still pourable, about 30-40 minutes, then arrange the strawberry halves over the cream cheese layer.
  3. Carefully pour the slightly thickened Jello over the strawberries, covering them evenly.
Chill and serve
  1. Refrigerate for at least 4 hours or overnight until the Jello is fully set.
  2. Cut into squares and serve cold.

Notes

For clean slices, chill overnight after the final set and use a sharp knife dipped in warm water between cuts. Store covered in the refrigerator for up to 4 days; freeze is not recommended because Jello and strawberries can lose texture. If you want a lighter version, swap the whipped topping for light whipped topping (texture may be slightly softer).