Strawberry Pretzel Salad

I’ve looked forward to eating Strawberry Pretzel Salad every summer for as long as I can remember.  Anytime my mom would ask what I wanted to eat during the hot summer months, I usually responded by requesting “that pretzel dessert.”  Of course she knew what I meant.  I mean how many desserts include crushed pretzels in the ingredients, right?

Strawberry pretzel salad is quite different from other classic summer desserts. It’s got a sweet, crunchy pretzel layer on the bottom, topped with an almost cheesecake-like layer made with cream cheese and cool whip, and finished off with a layer of strawberry jello.  I don’t know what it is about this combination of flavors, but it’s ah-mazing!  If you’d ever had this dessert, you know what I’m talking about…

Put together, these layers make for a creamy, sweet, and refreshing summer classic dessert. Add some blueberries to the jello layer, and you’ve got a perfect 4th of July dessert!

Strawberry Pretzel Salad

Makes 15-18 servings 


Jello Layer
  • 6 oz. package strawberry jello
  • 2 cups water
  • Optional: 2 cups sliced fresh strawberries or blueberries

Pretzel Layer

  • 2 cups roughly chopped pretzel sticks
  • 1/2 stick unsalted butter, melted
  • 2 tablespoons brown sugar
Cheesecake Layer
  • 8 oz. cream cheese, at room temperature
  • 12 oz. cool whip
  • 1 cup sugar


Jello Layer

  • Bring the water to a boil in a small saucepan over high heat.
  • Stir in the jello until completely dissolved.
  • If adding sliced strawberries or blueberries, mix them in now.
  • Refrigerate the jello until it begins to thicken (do not let it set completely!).

Pretzel Layer

  • Preheat the oven to 350 degrees.
  • In a 9×13 pan, mix together the crushed pretzel sticks, melted butter and brown sugar.  Pat down with the bottom of a spoon to cover the bottom of the pan with the pretzel layer.
  • Bake at 350 degrees for 7-8 mins, then refrigerate after cooling slightly while you make the other layers.
Cheesecake Layer
  • In a medium bowl, whisk together the cream cheese, cool whip and sugar until combined.
  • Refrigerate until ready to assemble the layers.
  • When all of the layers are ready, take the pan with the cooled pretzel crust out of the refrigerator.
  • Spread the chilled cheesecake layer over the pretzel layer.
  • Pour the jello over the cheesecake layer.
  • Refrigerate until set (preferably over night), and enjoy!

Original recipe by La Casa de Sweets


You might also like

1 Comment

Leave a Reply