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!


Strawberry Pretzel Salad

Author Alyssa Rivers
Servings 12 people
Delicious sweet and salty pretzel crust with a cream cheese and strawberry layer. This is perfect for summer!
Course Dessert, Salad, Side Dish, Snack
Cuisine American


  • 2 1/2 cups pretzels crushed
  • 3 Tablespoons brown sugar
  • 3/4 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


  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!
Nutrition Facts
Strawberry Pretzel Salad
Amount Per Serving
Calories 421 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 57mg19%
Sodium 474mg20%
Potassium 144mg4%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 682IU14%
Vitamin C 24mg29%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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. Love this salad but recipe didn’t specify white or brown sugar for the crust and topping. Made it wrong the first time using this recipe.

      1. When I printed this recipe last week it said brown sugar. I am in the process of making it right now; the crust smells amazing.

  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/

      1. Been making this for years. I use powdered sugar instead of reg. Sugar can’t imagine how it would be using plain sugar. Everyone loves it and is always requesting it. Just made it for our card night. Delicious and everyone wants the recipe. My question is can you freeze it.lois

  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!!

    1. When you put the cream cheese layer over the pretzel layer, make sure that you seal the cream cheese layer to the edges of your container and make sure that all areas on the pretzel layer are covered with cream cheese completely. Been making this for years. Turns out great every time. Sometimes I add an extra pkg of cream cheese – simply because I love cream cheese.

  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!

  8. I’ve had a variation of this where I work, but I do have one question? Can I use dream whip instead of cool whip? Dream whip is a powder that you add to milk and beat until consistency of whip cream I don’t really care for cool whip, it’s ok but prefer real whipped or dream whip.

  9. The instructions told tell you how much sugar and what kind of sugar to mix into the crust or the cream. I mixed the 3 tbsp of brown sugar AND 1 cup of white sugar into the crust and it is backing. Now I get down to the whipped cream and cream cheese and it says to mix sugar in to that. How much? I think I may have ruined the crust :/

  10. My mom made something similar. Her top layer was cool whip and lemon pudding over the 2 layers. She called it pretzel torte. It was my favorite part of summer when she made that. Thanks for the memory!

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