Strawberry Pretzel Salad Recipe.

Strawberry Pretzel Salad Recipe

Strawberry Pretzel Salad Recipe.

Strawberry Pretzel Salad
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5 from 8 votes

Salad with strawberry pretzels

This strawberry pretzel salad is simple to put together and is a perennial party favorite. It is delicious because of the balance of sweet, salty, and acidic flavors.
Course Dessert
Cuisine American
Keyword Strawberry Pretzel Dessert, Strawberry Pretzel Salad
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time: 2 hours
Total Time 2 hours 30 minutes
Servings 12 slices
Calories 338kcal
Author Claudia Martinez
Cost $9-$12


  • 1 kilogram of sliced and peeled fresh strawberries
  • 8 ounces of chilled whisk that has thawed in the fridge
  • Granulated sugar, 1/2 cup
  • 8 ounces of soft cream cheese in a package
  • Butter, unsalted, 8 tablespoons
  • 1/4 cup of sugar, granulated
  • 2 and a half cups salted pretzels (measured before cracking)
  • two glasses of hot water
  • Strawberry jelly, 6 ounces


  • The oven should be heated at 350 degrees. 2 cups of boiling water and Strawberry Jell-O should be combined and stirred until thoroughly dissolved. Place aside for room-temperature cooling.
  • Use a rolling pin to pound 2 1/2 cups of the pretzels into a strong ziplock bag.
  • Melt 8 tablespoons of butter in a medium pot, then mix in 1/4 cup of sugar. Combine biscuit crumbs. Press the pretzel mixture firmly into the bottom of a 13" x 9" glass casserole dish. Bake for 10 minutes at 350°F. Let cool to room temperature.
  • Using a hand mixer, whip 8 ounces of cream cheese and 1/2 cup of sugar until frothy and white after the pastries have cooled. Add 8 ounces of cold whisk and stir until any cream cheese streaks are gone. In order to seal the borders of the dish, spread the mixture over the cooled crackers. 30 minutes to cool.
  • Slice 1 pound of strawberries after peeling and letting them cool to room temperature. Pour the strawberry jelly mixture over the chilled cream cheese layer, smooth it out evenly, and then chill until solid (2-4 hours).

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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  1. 5 stars
    I really loved Olive Gardens Mediterranean Chicken but they discontinued it A few years ago, and I’ve been looking for a recipe for it every since!!!! Please if anyone has a recipe for it I would really appreciate receiving it. Thank-you so much

  2. 5 stars
    I just made the recipe last night. It is delicious although I might try to cut out the sugar in the pretzels next time.
    I probably know the answer to this already but can leftovers be frozen?

  3. 5 stars
    Hi! I saw what i did wrong…..I used 2and 1/2 cups of crushed pretzels instead of 2and 1/2 cups pretzels BEFORE crushing it was just too much. Thank you for the timely response. I’ll give it another whirl!

  4. 5 stars
    I can never understand why when a number of ounces are indicated in a recipe it doesn’t state whether it’s by weight or by volume. Case in point…. 8 oz cool whip???? Not a mind reader.

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