Strawberry Pretzel Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/3/21
Strawberry Pretzel Salad

The Spruce / Eric Kleinberg

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
402 Calories
19g Fat
61g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 402
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 50mg 17%
Sodium 211mg 9%
Total Carbohydrate 61g 22%
Dietary Fiber 8g 28%
Total Sugars 41g
Protein 3g
Vitamin C 152mg 759%
Calcium 83mg 6%
Iron 3mg 16%
Potassium 580mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This strawberry pretzel salad is always a hit. The layered salad makes a nice fruit salad to serve with a holiday dinner. Or serve it as a dessert with any meal. Take this strawberry pretzel salad to a potluck supper or party.

The original recipe called for a 10-ounce box of sweetened strawberries with juice, but a 15-ounce tub would work fine. For the recipe pictured, we used frozen sliced strawberries and added a small amount of water to make up for the syrup. See the variations below the recipe for how to prepare it with fresh strawberries and some other alternatives.

Ingredients

  • 2 cups (about 6 ounces) finely crushed pretzels

  • 3/4 cup (6 ounces) butter, melted

  • 3 tablespoons granulated sugar

  • 1 (6-ounce) package strawberry gelatin

  • 2 cups boiling water

  • 20 to 24 ounces sliced frozen strawberries, unthawed, or a 15-ounce tub of frozen strawberries in syrup

  • 1/2 cup very cold water, if using sliced frozen strawberries

  • 8 ounces cream cheese, softened

  • 2 cups whipped cream, or whipped topping

  • 1 cup granulated sugar

  • Fresh sliced strawberries, for optional garnish

Steps to Make It

  1. Gather the ingredients.

    Strawberry Pretzel Salad ingredients
    The Spruce / Eric Kleinberg

  2. Preheat the oven to 400 F. In a bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar.

    combine the crushed pretzels, melted butter, and 3 tablespoons of sugar
    The Spruce / Eric Kleinberg

  3. Press into a 9-by-13-by-2-inch baking pan. Bake in the preheated oven for 8 to 10 minutes. Let the crust cool completely.

    crust in a baking pan
    The Spruce / Eric Kleinberg

  4. In a bowl with an electric mixer, beat the cream cheese with 1 cup sugar.

    cream cheese and sugar in a stand mixer bowl
    The Spruce / Eric Kleinberg

  5. Fold in the whipped topping.

    Fold in the whipped topping, into the cream cheese mixture
    The Spruce / Eric Kleinberg

  6. Spread the cream cheese mixture over the cooled pretzel layer. Cover and refrigerate for 15 to 20 minutes

    cream cheese mixture on top of crust in a baking pan
    The Spruce / Eric Kleinberg

  7. In a large bowl, combine the strawberry gelatin with the boiling water; stir until dissolved. Add the frozen sliced strawberries and cold water. Mix and refrigerate for a few minutes to gel just slightly, or until it is about the consistency of egg white. 

    combine the strawberry gelatin, water and frozen sliced strawberries
    The Spruce / Eric Kleinberg

  8. Spoon the set, cold gelatin and strawberry mixture over the chilled cream cheese mixture.

    Spoon the set, cold gelatin and strawberry mixture over the chilled cream cheese mixture
    The Spruce / Eric Kleinberg

  9. Cover the pan with plastic wrap and chill thoroughly.

    plastic wrap over the desert in the baking pan
    The Spruce / Eric Kleinberg

  10. Garnish with fresh strawberries or more whipped cream, if desired.

    Strawberry Pretzel Salad
    The Spruce / Eric Kleinberg

Tip

*Crush the pretzels with a rolling pin or in a food processor.

Recipe Variations

  • Thaw the frozen sliced strawberries, if desired, and sprinkle with about 1/3 cup of sugar. Mix and let stand for 20 to 30 minutes. Add them to the gelatin and omit the cold water. Chill until slightly thickened, about the consistency of an egg white. Spoon the gelatin mixture over the chilled cream cheese layer.
  • Replace the whipped topping with sweetened freshly whipped cream.
  • Use one to two 10 to 15-ounce containers of sweetened strawberries in syrup (thawed) and omit the water. Refrigerate until the gelatin is the consistency of egg white. Spoon over the chilled cream cheese layer.
  • To use fresh strawberries, clean about 1 1/2 to 2 pints of strawberries; hull, slice, and put them in a bowl. Sprinkle the sliced strawberries with about 1/3 to 1/2 cup of granulated sugar. Stir and let stand at room temperature for about 30 minutes. Add the strawberries and their juices to the gelatin mixture and omit the 1/2 cup of cold water. Chill until slightly thickened, about the consistency of egg white. Spoon the gelatin mixture over the chilled cream cheese layer.

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