Judy's Strawberry Pretzel Salad

Judy's Strawberry Pretzel Salad

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"This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top."
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2 h servings 371 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.


  1. 1404 Ratings

Most helpful positive review

This is always a hit! Tips I live by to make this turn out every time. 1) DON'T bake the pretzel layer any longer than 10 minutes. 2) Double the amount of jello to make it proportional to the...

Most helpful critical review

I gave this recipe one star because it is a heart attack waiting to happen! I had it at a luncheon over 20 years ago and thought it was soooo good I have been searching for this ever since. F...

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Least positive

This is always a hit! Tips I live by to make this turn out every time. 1) DON'T bake the pretzel layer any longer than 10 minutes. 2) Double the amount of jello to make it proportional to the...

I have made this a few times now with perfect results. I read the reviews prior to making it and found it extremely helpful to do the following: 1) instead of using 2 cups of water, use 1 cup o...

This was really good! I added some vanilla (1/2 tsp) to the cream cheese layer. I also think the crust should be a bit sweeter- I will try it with white and brown sugar next time. As other reade...

This is definitely a 5 star recipe that has been around for years. If it was not offered during my family's Thanksgiving and Christmas holiday they would protest in rebellion! Only recommendat...

Delicious! This a a great dessert! Two suggestions: 1) do not bake the crust any longer than the 10 minutes called for, even if you are adding extra pretzels, butter and sugar to the crust. I...

I have been making this for at least 15 years and everyone fights over it. They want to get their share. My recipe differs a little. It calls for 2 cups pretzels, marg. instead of butter and 3 t...

I've made this several times for work potlucks. I would make it the night before and it always turned out beautifully (it's a big hit!). Once I made it during an afternoon for dinner that night ...

This was indeed quite good. I made it precisely as the directions say, including all frozen strawberries, juice and a full 2 cups of water, and the jello was perfect. I ONLY baked for 10 minutes...

I made this for thanksgiving and it was one of the first dishes to go. The only change I made was I used frozen sliced strawberries (2 tubs) so the strawberry chunks weren't so big.

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