Strawberries n’ Cream Pretzel Salad Dessert Recipe
This Strawberries n’ Cream Pretzel Salad Dessert Recipe has been in our family for the past thirty years. My mom has made this recipe for the 4th of July, Christmas, and sometimes Valentine’s Day! It’s one of the most delicious desserts and a total crowd pleaser! I love making this for friends or potlucks.
Strawberries n’ Cream Pretzel Salad
This Strawberry Pretzel Salad is a nostalgic crowd favorite and the perfect dessert for potlucks, summer parties, or holiday gatherings. With its salty-sweet crunch and creamy strawberry topping, it’s always the first dish to disappear. My mom has been making this for over 30 years, and it’s still just as loved today!
Ingredients
- 6 Ounce Strawberry Jello Box
- 2 Cups Boiling Water
- 10 Ounces Frozen Strawberry Halves
- 3 Cups Salted Pretzel Sticks Crushed
- 3/4 Cup Unsalted Butter
- 4 Tbsps Granulated Sugar For the Crust
- 8 Ounces Cream Cheese
- 1 Cup Granulated Sugar For the creamy filling
- 12 Ounces Whipped Cream Topping Defrosted
Instructions
- Heat oven to 350-degrees
- Prepare the jello. Mix the jello packet with the two cups of boiling water. Add the frozen strawberries to the jello mixture (do not pre-defrost.) Place the strawberry jello in the refrigerator (about one hour)
- Crush the pretzels (see photos for size reference)
- In a microwave-safe bowl, melt the butter. Mix in the four tablespoons of sugar. Add the crushed pretzels to the butter bowl and coat.
- Pack the pretzels down in a 9×13 baking dish. Bake for ten minutes. Place in the refrigerator to speed up cooling process if the jello is starting to firm.
- Using an electric mixer, combine the cream cheese with one cup of sugar. Beat on a high speed until there are no lumps. Once you get a creamy texture, mix in the whipped topping.
- Once the pretzel crust has completely cooled, spread the cream filling evenly on top of the pretzel layer.
- Pour the semi-firm jello mixture on top of the creamy layer.
- Refrigerate for 2-3 hours.
Tried this recipe?Leave a Rating!
You can easily make this recipe gluten-free and dairy-free by swapping in gluten-free pretzels and using dairy-free cream cheese and whipped topping.
refreshing summer recipe
TRY THE PEACH PRETZEL SALAD NEXT!
I added blueberries this year for the 4th of July, and it was a hit! We had all our friends over, and there wasn’t a single bite left. I included a video in the post so you can see just how easy this recipe is to make. I hope you love it as much as we do!
My mother despises baking sweets; it’s just not her thing. I wish me nd her shared a close connection with baking but we dont. Your mother sounds awesome, I’m sure she’d be proud of you!
I’m not a fan of salt and sugar together, but it look’s amazing. Though I will made it with a Graham base 🙂
Let me know how that turns out! 😊
This recipe was a hit with my family! I’m wondering if you can make different flavor combos?
Hi, I wasn’t sure where to ask this question, but how did you get your website to be so famous? Did you start on tumblr, and did you have to promote your website a lot?
Thanks for your help!
This looks AMAZING Taralynn!
My mom makes this recipe too using all of the same ingredients, except she crushes her pretzels. I love how the butter and salt and strawberry work together!
Drooling over my keyboard!!!
We make this at our Thanksgiving as well! It’s sooooo good!! I was looking for the recipe and am so glad I found it here!! Thank you!
Would white sugar be powdered sugar or just normal sugar?
Just regular granulated sugar 😊
Is this still good if made and refrigerated over night?
Yes! We store it in the refrigerator.
It was great. I used Monk Fruit to sweeten the cream cheese and it was grainy. I had a receipe similar and used powdered sugar and it wasn’t that grainy sugar taste. I love the taste of salty and sweet. thanks.