Strawberry Pretzel Salad Recipe.

Strawberry Pretzel Salad Recipe

Strawberry Pretzel Salad Recipe.

Strawberry Pretzel Salad
Print Pin
5 from 8 votes

Strawberry Pretzel Salad

This strawberry pretzel salad is easy to assemble and is always a party hit. The combination of sweet, salty and tart makes it irresistible.
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 kilo fresh strawberries, peeled and sliced
  • 8 ounces cold whisk, thawed in the refrigerator
  • 1/2 cup granulated sugar
  • 8 ounces package soft cream cheese
  • 8 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 2 1/2 cups salted pretzels (measured before cracking)
  • 2 cups boiling water
  • 6 ounces strawberry jelly


  • Heat the oven to 350 degrees Fahrenheit. Combine Strawberry Jell-O with 2 cups of boiling water and stir until completely dissolved. Set aside to cool at room temperature.
  • Crush 2 1/2 cups of the pretzels into a sturdy ziplock bag using a rolling pin.
  • In a medium saucepan, melt 8 tablespoons butter, then add 1/4 cup sugar and stir. Mix crushed biscuits. Transfer to a 13" x 9" glass casserole dish, press the pretzel mixture evenly over the bottom of the dish and bake for 10 minutes at 350°F, then cool to room temperature.
  • When pastries have cooled, use a hand mixer to beat 8 ounces cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Add 8 ounces of cold whisk until any streaks of cream cheese disappear. Spread the mixture over the cooled crackers, extending over the edges of the dish to seal. Cool for 30 minutes.
  • Peel and cut 1 pound of strawberries into slices, then set at room temperature. Pour the strawberry jelly mixture, spread evenly over the cooled cream cheese layer and refrigerate until firm (2-4 hours).

What do you think?

1.4k Points
Upvote Downvote
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!

Leave a Reply


Your email address will not be published.

Recipe Rating

GIPHY App Key not set. Please check settings


  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.

Pull-Apart Apple Bread Recipe

Pull-Apart Apple Bread Recipe.

Raspberry Jello Cake Recipe

Raspberry Jello Cake Recipe.