Easy Strawberry Pretzel Salad
This Strawberry Pretzel Salad has a crunchy pretzel crust, a tangy cream cheese filling, and a sweet topping made with strawberry jello and fresh strawberries. The BEST side dish or dessert for the holidays!
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: Side Dish
Cuisine: American
Keyword: Christmas, Classic, Thanksgiving
Servings: 12 people
Calories: 372kcal
Author: Jennifer Debth
Pretzel Crust
- 12 tablespoons unsalted butter melted (12 tablespoons = 1 1/2 sticks)
- 1/4 cup packed dark brown sugar
- 2 cups crushed pretzel sticks crushed in food processor for best results* (use gluten free, if desired)
Cream Cheese Filling
- 1 cup powdered sugar sifted
- 1 (8 oz) block cream cheese softened to room temperature
- 1 tablespoon vanilla extract
- 1 (8 oz) tub cool whip thawed in the fridge
- 1 pint strawberries sliced
Strawberry Jello Topping
- 1 (6 oz) package strawberry jello mix
- 1 1/2 cups boiling water
- Whipped cream if desired
Pretzel Crust
Preheat oven to 350 degrees F.
Grease a 9x13 inch baking pan with cooking spray, then make a parchment paper sling and place into greased pan.** Set aside.
In a medium sized bowl, stir together melted butter, sugar, and crushed pretzels.
Press firmly in the bottom of the pan.
Bake in preheated oven for 10 minutes.
Remove from oven and cool completely before topping with the cream cheese filling.
Cream Cheese Filling
In a large bowl, beat together sifted powdered sugar, cream cheese, and vanilla until well combined.
Beat in cool whip.
Spread evenly onto the completely cooled pretzel crust.
Top evenly with sliced strawberries.
Chill in the fridge for 30-60 minutes while you make and cool the top layer.
Strawberry Jello Topping
Place jello mix into a large bowl, then pour hot water over.
Stir until completely dissolved then cool at room temperature for 30-60 minutes while your middle layer is chilling.
Pour over the chilled middle layer.
Cover with saran wrap, then store in the refrigerator until the jello has set, at least a few hours.
Use the parchment paper sling to remove the salad from the pan, then cut into pieces.
Top with whipped cream, if desired, and serve!
Take 5 seconds to . We greatly appreciate it!
*See video for visuals to see texture of the crushed pretzels.
**See video for visuals on what a parchment sling looks like. This is optional, but it makes it easy to remove the salad from the pan and then cut into even pieces!
Prep time says 2 hours, but that includes chilling time. "Active" prep/cook is probably only 30 minutes or so.
Serving: 1piece | Calories: 372kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 313mg | Potassium: 134mg | Fiber: 1g | Sugar: 32g | Vitamin A: 292IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg