Strawberry Pretzel Salad

5 from 3 votes

Strawberry Pretzel Salad is the ultimate sweet-and-salty treat! With a buttery pretzel crust, a rich, creamy cheesecake filling, and a strawberry-studded Jell-O topping, this dessert is as fun to make as it is to eat!

Prep Time35

Cook Time10

Chilling Time8

Total Time8 45

Course: Dessert, Salad

Cuisine: American, Vegetarian

Keyword: strawberry pretzel salad, strawberry pretzel salad recipe

Servings: servings

Author: Chelsea Lords

Cost: $9.46

Equipment

Ingredients

Pretzel Crust

2 full cups crushed pretzels about 4 cups full pretzels
12 tablespoons unsalted butter melted
3 tablespoons granulated sugar

Cheesecake Layer

1 (8-ounce) package cream cheese brick-style, softened to room temperature, see note 1
1 cup granulated sugar
1 teaspoon vanilla extract
1 (8-ounce) container frozen whipped topping thawed; like Cool Whip (full-fat for the right texture)

Strawberry Jell-O Layer

1 (6-ounce) package strawberry gelatin such as Jell-O
2 cups sliced strawberries see note 2

US - Metric

Instructions

Preheat oven to 350°F. Lightly grease a 9x13-inch pan and line with parchment paper. Crush pretzels in a large plastic bag using a rolling pin until coarse crumbs form. Measure 2 full cups of pretzel crumbs. Melt butter in microwave and let it cool to room temperature.
Pretzel Crust: In a large bowl, mix crushed pretzels, cooled melted butter, and sugar. Press the mixture evenly and firmly into the bottom of the pan. (I use the base of a flat measuring cup to compress). Bake 8 minutes, then let it cool completely.
Cheesecake Layer: Using a hand mixer, beat softened cream cheese in a large bowl until smooth (1–2 minutes). Add sugar and vanilla, and beat for another minute. Use a spatula to gently fold in the thawed whipped topping until well combined.
Spread this mixture evenly over the cooled pretzel crust. Take your time and seal to the edges to prevent Jell-O from seeping through. Chill in the fridge 1 hour.
Jell-O Layer: Bring 2 cups water to a boil. In a large bowl, add strawberry gelatin and pour the boiling water over it. Briskly whisk until combined, then chill in the fridge 15 minutes. Thinly slice the strawberries and stir them into the gelatin. Ensure mixture is cooled to room temperature (see note 3). Use a slotted spoon to gently transfer strawberries onto the cream cheese layer, then carefully pour the gelatin over them evenly. Pour close to the strawberries to keep the layers from mixing.
Cover the pan tightly and refrigerate until completely set (about 4 hours). Use a sharp, hot knife (run under hot water, then dry) to cut into bars. The first couple of bars may be tricky, but it gets easier.

Video

Notes

Note 1: I love Philadelphia Cream Cheese® best. Use full-fat cream cheese for best results. To soften cream cheese, microwave the unwrapped package in a microwave-safe bowl on high for 10–15 seconds, flip, and microwave another 10–15 seconds as needed. Do not melt; just soften so it isn’t lumpy.

Note 2: Fresh, thinly sliced strawberries work best. If using frozen berries, stir them into the gelatin without chilling it first, then spoon the mixture on top of the cream cheese layer immediately.

Note 3: Don’t add hot Jell-O to the cream cheese layer. If the Jell-O mixture is still hot, it will break up the cream cheese layer. Wait for it to cool to room temperature.

Storage: Best enjoyed within 1–2 days. Do not freeze.

Nutrition