This is a classic sweet and salty dessert recipe! You must try this yummy Strawberry Pretzel Salad Recipe with a gluten-free option.
I love a good fresh dessert recipe! There is something so satisfying about that sweet and salty combo especially when there is a burst of fruit flavor! This classic Strawberry Pretzel Salad recipe doesn’t disappoint your taste buds.
This dessert recipe is very simple to make and great to take to any gathering! It can feed a crowd or just a few hungry teenagers. You can even make it gluten-free by using gluten-free pretzels for the crust instead of regular pretzels.
The only tip I have is to make sure you spread the cream center all the way to the edges to seal the crust. This way it doesn’t get soggy with the strawberry topping. Strawberry Pretzel Salad is a colorful addition to a Fourth of July Picnic or Valentine’s party. It is a classic dessert year round.
Not a strawberry fan? Try making this dessert with another type of berry or fruit.
Strawberry Pretzel Salad
Ingredients
Topping
- 2 3oz strawberry jello (boxes)
- 2 cups water (boiling )
- 32 oz strawberries (frozen, sweetened)
- 2 cups pretzels (crushed)
- 3/4 cup butter (melted)
- 3 tablespoons sugar
Filling
- 8 oz whipped topping
- 8 oz cream cheese (softened)
- 1 cup sugar
Instructions
- Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
- Heat oven to 350° F. In a medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
- In a medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in a bowl is partially set.
- Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.
Gluten Free
- Use gluten free pretzels
Amanda is a busy mom of 3 that is constantly on the lookout for shortcuts to add more happiness to the day. She loves creating recipes, printables, DIY, and sharing family fun tips with you.
Aubrey
May 7, 2011 at 8:28 amThis is BY FAR one of my favorite dishes! I have taken it to several functions and it is always a hit. People always ask for the recipe and request it again. 🙂 ENJOY!
Aubrey
May 7, 2011 at 8:28 amThis is BY FAR one of my favorite dishes! I have taken it to several functions and it is always a hit. People always ask for the recipe and request it again. 🙂 ENJOY!
angelforshort
May 7, 2011 at 11:18 amWhite Trash Perfection! YUM-O!
angelforshort
May 7, 2011 at 11:18 amWhite Trash Perfection! YUM-O!
Brian R
May 8, 2011 at 11:37 pmLove this dish… I make it at least once a month during the summer.
Brian R
May 8, 2011 at 11:37 pmLove this dish… I make it at least once a month during the summer.
Kayla
January 3, 2012 at 1:35 pmThis is my favorite dessert ! I make it for absolutely every event just be careful not to make the pretzels soft with the jello! But not matter what it’s amazing 🙂
jamie
January 15, 2012 at 6:10 pmThis is freakin awesome! I made it for dinner tonight.
Jen
January 16, 2012 at 10:18 pmLOVE! But on the cream cheese layer I use powdered sugar instead of white sugar. And don’t get impatient and pour the jello layer too soon! it can get messy and make the pretzles soggy!
Laura
January 20, 2012 at 7:33 amThis is my family’s favorite food ever, I have to serve it at every important meal BUT, I will let you all in on a little secret that I don’t tell very many people: replace the water in the jello layer with 2 cups of pineapple juice. It adds a tang that sets this above all the rest. I never use water. Enjoy!
Tamara
January 22, 2012 at 10:19 pmHi I was wondering how long I can make this ahead of time? Or is it best to be eaten the same day?
sharon
January 28, 2013 at 6:46 amI have found that it needs to be made and eaten on the same day. If not, the pretzels get soggy and don’t have that wonderful crunch!
Diane
February 16, 2012 at 9:28 pmI’ve always made this the night before so that the jello sets completely overnight in the fridge. I’ve never had any left over and have been making this for about 20 years.
Julie
February 17, 2012 at 5:32 amBetter with raspberries &/or blackberries!