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Strawberry Pretzel Salad

Strawberry pretzel salad is a classic, sweet-salty layered dessert with a golden pretzel crust, a fluffy cream cheese layer, and a vivid strawberry Jello topping set with whole berries. Each slice shows bold color contrast—crisp crust, creamy white layer, and red, wobbling Jello.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 4 hours
Total Time 4 hours 35 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

pretzel crust
  • 3 cup pretzels coarsely crushed
  • 0.75 cup butter melted (about 1.5 sticks)
  • 3 tbsp granulated sugar
cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup granulated sugar
  • 8 oz whipped topping
strawberry Jello layer
  • 1 box (6 oz) strawberry-flavored Jello
  • 2 cup boiling water
  • 1.5 cup cold water
  • 2 lb fresh strawberries hulled and halved

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Make and bake the pretzel crust
  1. Preheat the oven to 350°F. Mix the pretzels, melted butter, and granulated sugar, then press into a 9x13 baking pan.
  2. Bake for 10 minutes. Cool completely in the pan before adding the next layer.
Build the cream cheese layer
  1. Beat the cream cheese and granulated sugar until smooth. Fold in the whipped topping until no streaks remain.
  2. Spread the cream cheese mixture over the completely cooled pretzel crust. Refrigerate for 30 minutes.
Set up the strawberry Jello
  1. Dissolve the strawberry-flavored Jello in 2 cups boiling water. Stir in the cold water until fully combined.
  2. Refrigerate until just beginning to thicken but still pourable, about 30-40 minutes. Watch for a syrupy consistency you can pour.
Assemble and chill
  1. Arrange the strawberry halves over the cream cheese layer in an even layer. Keep them close together so berries show in every slice.
  2. Pour the slightly thickened Jello carefully over the top. Pour slowly to avoid disturbing the cream cheese layer.
  3. Refrigerate for at least 4 hours or overnight until the Jello is fully set. Let it rest until the center is firm when gently touched.
  4. Cut into squares and serve cold. Wipe the knife between cuts for clean layers.

Notes

For the cleanest layers, chill the pretzel crust completely before spreading the cream cheese, and wait to pour the Jello until it’s thickened but still pourable (about 30–40 minutes). Store covered in the refrigerator up to 4 days; freezing is not recommended because the Jello and strawberries can weep after thawing. For a lighter version, use reduced-fat cream cheese and light whipped topping (texture may be slightly softer).