This is a classic sweet and salty dessert recipe! You must try this yummy Strawberry Pretzel Salad Recipe with 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
Prep
Cook
Inactive
Total
Yield 10 - 12 Servings
This is a classic sweet and salty dessert recipe! You must try this yummy Strawberry Pretzel Salad Recipe with gluten-free option.
Ingredients
Topping
- 2 packages (4-serving size each) strawberry-flavored gelatin
- 2 cups boiling water
- 2 boxes (16 oz each) frozen sweetened strawberries, thawed
Crust
- 2 cups pretzels, crushed
- 3/4 cup butter, melted
- 3 tablespoons sugar
Filling
- 1 container (8 oz) frozen whipped topping, thawed
- 1 package (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
Courses Dessert
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This 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!
This 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!
White Trash Perfection! YUM-O!
White Trash Perfection! YUM-O!
Love this dish… I make it at least once a month during the summer.
Love this dish… I make it at least once a month during the summer.
This 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 🙂
This is freakin awesome! I made it for dinner tonight.
LOVE! 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!
This 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!
Hi I was wondering how long I can make this ahead of time? Or is it best to be eaten the same day?
I 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!
I’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.
Better with raspberries &/or blackberries!