Strawberry Pretzel Salad

Name: Strawberry Pretzel Salad
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 12-16 servings
Cuisine: American
Ingredients: 2 cups pretzel crumbs (from pretzel sticks or twists); 1/4 cup granulated sugar (for crust); 3/4 cup (about 170 g) unsalted butter, melted; 1 (8 oz) package cream cheese, softened (8 ounces); 1 cup granulated sugar (for cream cheese layer); Pinch of salt; 1 (8 oz) tub Cool Whip, thawed (or about 1 cup whipped cream as substitute); 1 (6 oz) package strawberry gelatin (Jell‑O); 2 cups boiling water; 2 1/2 cups frozen sliced strawberries (do not use whole berries)

dessert · American

Credit: B. Dylan Hollis

Classic Pennsylvania dessert: salty pretzel crust, creamy cream cheese layer, and a bright strawberry Jell‑O topping.

Added Apr 27, 2026

PrepPrep time

30 min

CookCook time

8 min

ServingsServings

12-16 servings

Ingredients

2 cups pretzel crumbs (from pretzel sticks or twists)

1/4 cup granulated sugar (for crust)

3/4 cup (about 170 g) unsalted butter, melted

1 (8 oz) package cream cheese, softened (8 ounces)

1 cup granulated sugar (for cream cheese layer)

Pinch of salt

1 (8 oz) tub Cool Whip, thawed (or about 1 cup whipped cream as substitute)

1 (6 oz) package strawberry gelatin (Jell‑O)

2 cups boiling water

2 1/2 cups frozen sliced strawberries (do not use whole berries)

Notes

Pan: This recipe is for a 13x9-inch (9x13) pan. Crust: Use pretzel sticks or twists—crush to make crumbs. Cool Whip substitute: You can use 1 cup whipped cream instead of a tub of Cool Whip. Timing: Allow the crust to cool completely before spreading the cream layer, and wait until the gelatin has begun to thicken (gel) before pouring over the cream—this prevents sinking/mixing. Chill: Refrigerate until fully set, typically 2–3 hours. Storage: Keep covered in the fridge for up to 3 days. Variations: Use a sugar‑replacement or powdered sugar in the cream layer if desired; fresh sliced strawberries may be used but drain excess juices.

Preparation

Preheat oven to 400°F (205°C). Lightly grease a 13x9 inch (9x13) baking pan.

Make the crust: In a bowl combine 2 cups pretzel crumbs, 1/4 cup granulated sugar, and 3/4 cup melted butter. Mix until evenly moistened.

Press the pretzel mixture firmly and evenly into the bottom of the 13x9 pan to form the crust.

Bake the crust in the preheated oven for 8 minutes. Remove and let cool completely before adding the cream cheese layer.

Make the cream layer: Beat the softened cream cheese with 1 cup granulated sugar and a pinch of salt until smooth and no lumps remain.

Fold the thawed Cool Whip (or whipped cream) into the sweetened cream cheese gently until combined.

Spread the cream cheese mixture evenly over the fully cooled pretzel crust. (Do not put this layer on a warm crust.)

Prepare the strawberry gelatin: In a heatproof bowl, dissolve the 6 oz package of strawberry gelatin in 2 cups boiling water, stirring until fully dissolved.

Stir in 2 1/2 cups frozen sliced strawberries. Allow the gelatin mixture to cool until it starts to thicken (it should gel but not be fully set). If it’s not thickening quickly, chill in the refrigerator for about 10 minutes and check again.

Pour the slightly thickened strawberry-jello mixture evenly over the cream cheese layer.

Refrigerate the assembled salad until the gelatin is completely set, at least 2 hours (longer if needed).

Slice into squares and serve chilled.