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Classic Strawberry Pretzel Salad

Classic strawberry pretzel salad with a golden pretzel crust, a smooth cream cheese middle, and a glossy strawberry gelatin topping. This no-bake layered dessert sets in the fridge for clean slices with distinct layers.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 2 cup pretzel pieces, crushed
  • 0.5 cup butter, melted
  • 2 tbsp sugar
Cream cheese middle
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz whipped topping
Strawberry topping
  • 6 oz strawberry gelatin
  • 2 cup boiling water
  • 1 cup cold water
  • 1 lb fresh strawberries, halved

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make and bake the pretzel crust
  1. Preheat oven to 350°F. Mix crushed pretzels with melted butter and sugar, then press firmly into a 9x13 baking dish so it forms an even, compact layer.
  2. Bake at 350°F for 8-10 minutes, until lightly golden at the edges. Cool completely, keeping the crust intact and dry before layering.
Make the cream cheese layer
  1. Beat softened cream cheese and powdered sugar until smooth, scraping the bowl as needed for no lumps. Fold in whipped topping, then spread evenly over the cooled pretzel crust for a thick, level middle layer.
Make the strawberry gelatin topping
  1. Dissolve strawberry gelatin in boiling water until completely smooth. Add cold water and chill until slightly thickened, about 15 minutes, so it can hold strawberry pieces without running.
  2. Stir halved strawberries into the thickened gelatin and pour over the cream cheese layer. Tap the pan gently to settle the topping and leave a glossy surface.
Chill and serve
  1. Refrigerate for at least 4 hours, or until gelatin is fully set. Cut into squares and serve chilled, showcasing the three distinct layers in each slice.

Notes

For the cleanest slices, chill overnight if you can—gelatin sets firmer as it cools longer. Store covered in the refrigerator up to 4 days; freezing is not recommended because the strawberries and gelatin can weep after thawing. If you need a lower-sugar option, use a reduced-sugar strawberry gelatin and keep the remaining steps the same.