Strawberry Pretzel Salad
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.
If you’re looking for something fun to bring to a potluck, Strawberry Pretzel Salad is always a hit—even if it’s not really a salad (who came up with that name, anyway?).
This old-fashioned dessert is easy to make the night before an event and transports well for parties.
Love jello desserts? Try my strawberry poke cake, lemon poke cake and no bake chocolate delight next!
Ingredients
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.
Tips & Tricks
- For a cleaner cut, chill overnight before slicing.
- Make sure the Jell-O is cool before pouring it over the cream layer to prevent melting.
- Use fresh strawberries for best texture and flavor.
- The crust must be completely cooled before adding the cream layer.
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
