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A delicious slice of strawberry pretzel salad on a white plate, showcasing its distinct layers: a golden-brown crust, a creamy white filling, and a vibrant strawberry topping.

Classic Strawberry Pretzel Salad

This classic strawberry pretzel salad is a perfect blend of sweet, salty, and creamy — featuring a crunchy pretzel crust, a fluffy cream cheese filling, and a fruity strawberry Jell-O topping. Ideal for potlucks, holidays, and summer picnics.
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Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups crushed salted pretzels (about 4 cups whole)
  • 12 tbsp unsalted butter, melted
  • ¼ cup granulated sugar (for crust)
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar (for cream layer)
  • 8 oz Cool Whip, thawed
  • 6 oz Strawberry Jell-O powder (1 package)
  • 2 cups boiling water
  • 1 lb fresh strawberries, hulled and sliced

Equipment

  • 13×9 inch baking dish
  • Mixing Bowls Medium and large
  • Electric Hand Mixer
  • rolling pin or food processor For crushing pretzels
  • Measuring Cups and Spoons

Method
 

  1. Preheat oven to 350°F (175°C). In a medium bowl, dissolve the Jell-O powder in 2 cups of boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
  2. Crush pretzels using a rolling pin or food processor until fine. In a saucepan, melt butter over low heat and stir in ¼ cup sugar. Add crushed pretzels and mix well. Press mixture evenly into a 13×9-inch baking dish. Bake for 10 minutes, then let cool completely.
  3. In a large bowl, beat softened cream cheese and ½ cup sugar until fluffy. Fold in thawed Cool Whip gently until well combined. Spread evenly over cooled crust, sealing to the edges. Refrigerate for at least 30 minutes.
  4. Stir sliced strawberries into the cooled Jell-O. Pour the mixture over the chilled cream layer. Refrigerate for 2–4 hours until Jell-O is fully set.

Notes

Use unsalted butter to control saltiness. You can swap Cool Whip with homemade whipped cream. Frozen strawberries work too — just thaw and drain. Try raspberry or cherry Jell-O for variations, and make sure the Jell-O is cooled before pouring to prevent melting the cream layer.