Strawberry Pretzel Salad Recipe
This Strawberry Pretzel Salad Recipe is old fashioned retro dessert HEAVEN! With 8 simple ingredients, it brings the perfect mix of fruity freshness, a tangy cream cheese filling, and salty crunch to the table. It's a true favorite among so many friends and family members!
Servings: 20 servings
Calories: 226kcal
Ingredients
Strawberry Layer
- 2 cups pineapple juice
- 2 3 ounce boxes Strawberry Jello
- 16 ounce package frozen sliced strawberries in syrup thawed
- Garnish: 6-8 sliced fresh strawberries
Crust Layer
- 2 cups crushed pretzels
- ¾ cup salted butter
- ¼ cup granulated sugar
Cream Cheese Layer
- 8 ounces cream cheese
- 1 cup granulated sugar
- 8 ounces cool whip or fresh whipped cream (see note)
Instructions
Strawberry Layer
- In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved.
- Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.
Crust Layer
- In a bowl, combine the crushed pretzels, melted butter, and sugar. Press this mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.
Cream Cheese Layer
- In a medium bowl, beat the softened cream cheese and sugar until smooth.
- Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled pretzel crust, making sure to spread it all the way to the edges to seal the layer.
- Gently pour the strawberry mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Refrigerate for at least 4 hours, or until the jello is set.
- Slice and serve!
Video
Notes
Southern Cook Tips and Substitutions
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- How to Crust Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.
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- Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.
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- Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.
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- Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.
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- Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
- Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
- Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious. Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.Nutrition
Calories: 226kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 237mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 299IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg
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