Strawberry Pretzel Salad Without Cool Whip

BySandra Flegg Updated on
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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.

Strawberry pretzel salad served on a white plate. this recipe!

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Love jello desserts? Try my strawberry poke cake, lemon poke cake and no bake chocolate delight next!

Ingredients You’ll Need

Ingredients for strawberry pretzel salad in small bowls on counter.

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

Pretzels in bowl from food processor.
Crushed pretzels in bowl of food processor.
Crushed pretzel and butter mixture is poured into baking dish.
Pretzel crust is pressed into the bottom of baking dish.

1. Prepare the Pretzel Crust

  1. Preheat oven to 350°F.
  2. Process pretzels and melted butter in a food processor
  3. Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) dish.
  4. Bake for 10 minutes. Let it cool completely.
Cream cheese is mixed in mixing bowl.
Sugar, lemon zest and vanilla are added to the cream cheese mixture.
Whipped cream cheese mixture in mixing bowl.
Cream cheese mixture is spread on top of chilled pretzel crust in baking dish.

2. Make the Creamy Filling

  1. In a clean bowl, whip the heavy cream until soft peaks form. 
  2. In the same bowl, beat the cream cheese until smooth and creamy.
  3. Add sugar, vanilla extract, and lemon zest. Beat until just combined.
  4. (Optional) If you want a firmer texture, dissolve gelatin in warm water and mix into the cream cheese mixture.
  5. Spread evenly over the cooled crust. Chill in the fridge for 30 minutes.
Strawberry jello is dissolve in boiling water.
Jello mixture with strawberries is apread on top of cream cheese mixture in baking dish.
Strawberry pretzel salad in ish with piece removed.

3. Make the Strawberry Topping

  1. Dissolve the strawberry Jell-O in boiling water as instructed on the package.
  2. Let the Jell-O cool to room temperature (do not let it set yet).
  3. Stir in the chopped strawberries.
  4. Carefully pour the mixture over the cream layer.
  5. Refrigerate for at least 8 hours or until fully set.
Strawberry pretzel salad is held up on a spatula serving spoon.

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Strawberry pretzel salad on a white plate for a non traditional Thanksgiving dessert.

Strawberry Pretzel Salad

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  • Author: Sandra Flegg
  • Total Time: 8 hours 30 minutes
  • Yield: 12 servings
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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

  1. Preheat oven to 175°C (350°F).
  2. Process pretzels and melted butter in a food processor
  3. Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) dish.
  4. Bake for 10 minutes. Let it cool completely.
  5. In a clean bowl, whip the heavy cream until soft peaks form. 
  6. In the same bowl, beat the cream cheese until smooth and creamy.
  7. Add sugar, vanilla extract, and lemon zest. Beat until just combined.
  8. (Optional) If you want a firmer texture, dissolve gelatin in warm water and mix into the cream cheese mixture.
  9. Spread evenly over the cooled crust. Chill in the fridge for 30 minutes.
  10. Dissolve the strawberry Jell-O in boiling water as instructed on the package.
  11. Let the Jell-O cool to room temperature (do not let it set yet).
  12. Stir in the chopped strawberries.
  13. Carefully pour the mixture over the cream layer.
  14. 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

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