This strawberry pretzel salad has been sitting in my recipe box for a while. I don’t know if I was waiting for the perfect time to share it or what, but I certainly couldn’t wait any longer. It’s TOO good!
We’re on the cusp of that time of the year filled with potlucks, picnics, and BBQs. And if you bring this strawberry pretzel salad to any of them, you’ll find that it won’t last long.
With saltiness, sweetness, and creaminess in every bite, it takes you on a flavor journey that will have you reaching for another slice. But don’t be afraid to polish off the dish. It’s easy to make so whipping up another batch won’t take long!
Here’s what you’ll need to make it.
Strawberry Pretzel Salad
Strawberry Pretzel Salad
Easy to make and always a hit, this combination of pretzels, strawberries, and a whipped center makes it a delight.
Ingredients
- 2 cups boiling water
- Strawberry Jell-O pack (6 ounces)
- 4 cups salted pretzels (measured BEFORE crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz Cool Whip, thawed in fridge
- 1 pound fresh strawberries, hulled and sliced
Instructions
- Preheat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush 2 1/2 cups pretzels in a Ziploc bag, using a rolling pin.
- In a medium saucepan, melt 8 Tbsp butter, add 1/2 cup sugar, and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F. Cool to room temperature.
- When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 minutes.
- Hull and slice 1 pound strawberries, then stir them into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
If I were you, I wouldn’t try to substitute the Cool Whip. It helps keep the pretzels crisp if you’re making it ahead of time (and need to refrigerate it overnight). But if you’d like to opt for a more natural version, you can always use something like True Whip.
When it comes to the pretzels, the best are mini salted pretzels. Trust me… you’ll want the salted ones. That subtle salty flavor really adds to the dessert and brings out the tartness and sweetness of the strawberries. Just remember that when you’re following the instructions, measure with WHOLE pretzels — not pre-crushed.
Want to try some other warm-weather-worthy desserts? Here are some of my favorites!
- Cherry Cheesecake Dessert
- Easy Lemon Blueberry Pie
- Mixed Berry Dump Cake
- Lemonade Chiffon Dessert
- Cherry Pineapple Dump Cake
I forgot how much I love this strawberry pretzel salad. It’s truly delightful.
So, do me a favor and give it a try. And if you enjoy it too, spread the joy by sharing it at your next get-together. I’m sure it will be a hit!
From my home to yours,
Jill
Did you know I have my own online shop? Check it out HERE!
