Strawberry Pretzel Salad

When I did my BBQ round-up idea and found this recipe I knew I had to make it.  I have seen it everywhere and it looks so amazing and perfect for summer!   I was curious to know how a pretzel crust would taste and the result was fantastic!

strawpretzel1finalI especially loved the layers in this dessert.  The sweet and salty pretzel crust, the cream cheese middle, and the jello strawberry layer on top!   Perfection!   Everyone loved this salad and it didn’t last long.  I am so glad I finally gave this recipe a try because it is a keeper!

strawpretzel2final

4.1 from 7 reviews
Strawberry Pretzel Salad
 
Delicious sweet and salty pretzel crust with a cream cheese and strawberry layer. This is perfect for summer!
Author:
Ingredients
  • 2½ cups pretzels, crushed
  • 3 Tablespoons brown sugar
  • ¾ cup butter, melted
  • 1 6 ounce box instant strawberry jello
  • 1 16 ounce container of fresh strawberries, sliced, or 1 10 ounce package frozen strawberries
  • 1 8 ounce package cream cheese
  • 1 cup sugar
  • 1 8 ounce container of cool whip
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
  2. Make the jello according to package directions. Mix in the fresh strawberries. Let refrigerate for an hour or so to let it partially set.
  3. Beat the cream cheese and sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through.
  4. Pour the jello over the cream cheese layer and refrigerate for 2-3 hours before serving!
Notes
Recipe adapted from Life as a Lofthouse

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I love this recipe we have used it for family picnics for years. It is always as good as the last time. Thanks for sharing/

  2. Thanks for the recipe! I would just make one suggestion – specify which sugar you are using in steps 1 & 3. I didn’t catch the brown sugar that was listed in the ingredients and ended up using too much sugar in the crust. 🙂

    1. Yes, of course! I have never tried it but I am sure it will taste great if properly stored correctly in the freezer. It may alter the taste and even the texture of the dessert.

  3. Since I am obviously recipe illiterate, it would have been nice to know to mix brown sugar with pretzels and butter, but now I now the recipe goes in order and I shouldn’t have had all ingredients out at once. But, it was great!

  4. This recipe is great but how can you keep the pretzels crisp? They get soggy so fast!! As soon as I fix it and refrigerate it a few hours the pretzels are soggy! I make sure that absolutely no jello seeps under the cream cheeese/cool whip layer. Help!!

  5. I’m looking forward to preparing this recipe, What brand of pretzel did you use for the bottom crust? There are so many brands and shapes.

  6. You need to fix the instructions! It says “combine crushed pretzels, sugar, and melted butter.”, so that’s exactly what I did… The WHOLE TWO CUPS! Reading down I realized I was supposed to mix the 3 tbl of BROWN sugar…

  7. I make this recipe with a pecan crust instead of the pretzels and use pie filling for the strawberries. It’s always a big hit!

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