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Strawberry Pretzel Salad

Sweet and salty layers of pretzels, cream cheese filling, topped with strawberry jello

Course Dessert, Side Dish
Cuisine American
Keyword desserts, gluten-free, Jello, strawberry pretzel salad
Servings 12
Author Crystal Owens



  • 2 1/2 cups salted pretzels
  • 3 tbsp granulated sugar
  • 8 tbsp unsalted butter


  • 8 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 8 oz Cool Whip thawed

Jello Topping

  • 6 oz Strawberry Jell-O
  • 2 cups boiling water
  • 1 lb fresh strawberries hulled, sliced


Pretzel crust

  1. Pre-heat oven to 350° F. In a small saucepan, melt butter and sugar together until the sugar dissolves. Remove from heat. Place pretzels in a bag and crush with a rolling pin. Stir in butter with pretzels in a small bowl. Press into an even layer in a 13x9 dish. Bake for 10 minutes, then cool to room temperature before adding next layer.

Cream Cheese Layer

  1. Beat together cream cheese and granulated sugar until light and fluffy. Fold in cool whip; mix until well combined. Spread onto cooled pretzel crust. Refrigerate for at least 30 minutes or until firm.

Jell-O Topping

  1. Dissolve strawberry jell-o with 2 cups boiling water. Set aside until room temperature. Once cooled, add fresh sliced strawberries and pour over refrigerated cream cheese layer. Carefully spread the strawberries into an even layer. Refrigerate for 2-4 hours or until jell-o is firm. Cut into slices and enjoy!