Strawberry Pretzel Salad Without Cool Whip
Strawberry pretzel salad may be called a salad, but it’s really a classic retro dessert that’s perfect for potlucks and holiday tables. With a crunchy pretzel crust, creamy cheesecake-style filling, and sweet strawberry topping, it’s an easy make-ahead favorite that everyone loves.
Love jello desserts? Try my strawberry poke cake, lemon poke cake and no bake chocolate delight next!
Ingredients You’ll Need
For the Pretzel Crust:
- 2 cups pretzels (about 200g)
- ¾ cup melted butter (170g)
- 3 tablespoons granulated sugar
For the Creamy Filling:
- 250g heavy cream, cold
- 700g cream cheese, full fat, softened
- 60g granulated sugar (or 80g powdered sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- (Optional) 1½ teaspoons unflavored gelatin + 2 tablespoons warm water (if you want extra firmness)
For the Strawberry Topping:
- 2 packages strawberry Jell-O (170g total or 3 oz x 2)
- 2 cups boiling water (or as indicated on the Jell-O package)
- 250g fresh strawberries, chopped
Step by Step Instructions
1. Prepare the Pretzel Crust
- Preheat oven to 350°F.
- Process pretzels and melted butter in a food processor
- Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) dish.
- Bake for 10 minutes. Let it cool completely.
2. Make the Creamy Filling
- In a clean bowl, whip the heavy cream until soft peaks form.
- In the same bowl, beat the cream cheese until smooth and creamy.
- Add sugar, vanilla extract, and lemon zest. Beat until just combined.
- (Optional) If you want a firmer texture, dissolve gelatin in warm water and mix into the cream cheese mixture.
- Spread evenly over the cooled crust. Chill in the fridge for 30 minutes.
3. Make the Strawberry Topping
- Dissolve the strawberry Jell-O in boiling water as instructed on the package.
- Let the Jell-O cool to room temperature (do not let it set yet).
- Stir in the chopped strawberries.
- Carefully pour the mixture over the cream layer.
- Refrigerate for at least 8 hours or until fully set.
Strawberry Pretzel Salad
- Total Time: 8 hours 30 minutes
- Yield: 12 servings
Description
Strawberry Pretzel Salad may have “salad” in the name, but don’t be fooled—it’s actually a delicious retro no-bake dessert that’s perfect for potlucks and holiday gatherings. With a crunchy, salty pretzel crust, a smooth and creamy cream cheese filling, and a sweet strawberry Jell-O topping with fresh strawberries, every bite is the perfect mix of texture and flavor.
Ingredients
For the Prezel Crust:
2 cups pretzels (about 200g)
3/4 cup melted butter (170g)
3 tablespoons granulated sugar
For the Creamy Filling
250g heavy cream, cold
700g cream cheese, full fat, softened
60g granulated sugar (or 80g powdered sugar)
1 teaspoon vanilla extract
1 teaspoon lemon zest
(Optional) 1 1/2 teaspoons unflavored gelatin + 2 tablespoons warm water (if you want extra firmness)
For the Strawberry Topping
2 packages strawberry Jell-O (170g total or 3 oz x 2)
2 cups boiling water (or as indicated on the Jell-O package)
250g fresh strawberries, chopped
Instructions
- Preheat oven to 175°C (350°F).
- Process pretzels and melted butter in a food processor
- Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) dish.
- Bake for 10 minutes. Let it cool completely.
- In a clean bowl, whip the heavy cream until soft peaks form.
- In the same bowl, beat the cream cheese until smooth and creamy.
- Add sugar, vanilla extract, and lemon zest. Beat until just combined.
- (Optional) If you want a firmer texture, dissolve gelatin in warm water and mix into the cream cheese mixture.
- Spread evenly over the cooled crust. Chill in the fridge for 30 minutes.
- Dissolve the strawberry Jell-O in boiling water as instructed on the package.
- Let the Jell-O cool to room temperature (do not let it set yet).
- Stir in the chopped strawberries.
- Carefully pour the mixture over the cream layer.
- Refrigerate for at least 8 hours or until fully set.
- Prep Time: 30 minutes
- Chill Time: 8 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
