Strawberry Pretzel Salad

Strawberry Pretzel Salad

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"It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish."
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45 m servings 424 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 442 mg
  • 18%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  3. Bake 8 to 10 minutes, until set. Set aside to cool.
  4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
  5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.


  1. 431 Ratings

Most helpful positive review

My aunt has been making this recipe for years & has given me a few Hollyfae said, be sure & make sure your cream cheese is all the way to the edges of the pan & sealed (to keep th...

Most helpful critical review

Followed the recipe to the letter. Looked like everything set but when I cut and served it, the strawberry top slid off the runny middle and was a mess. Tasted good but was not pretty. Any su...

My aunt has been making this recipe for years & has given me a few Hollyfae said, be sure & make sure your cream cheese is all the way to the edges of the pan & sealed (to keep th...

A hit every time I make it! Do not try to substitute low fat cream cheese or cool whip... the white layer just won't come together as nicely. I learned the hard way. Multiple times. Make sur...

I love this recipe but found it much better if after the jello is all disolved I add 4 ice cubes until melted then add an 8 oz tub of whipped cream to the jello mixture and mix til smooth then a...

SOME TIPS: This is an easy recipe to follow, but I can understand why people are having a problem with the layers. Thru my experience, this is what I did and didnt seem to have a problem with ...

I wasn't sure how fine to crush the pretzels...I opted for somewhere around coarse, but it wasn't right. Next time, I'll crush more. Nonetheless, my guests enjoyed this wierd dessert and one p...

This was really fun to make. I only added just a little vanilla to the cream cheese/whipped topping layer. Other than that, I made no changes. I did follow other reviewer's suggestions and chill...

Love this recipe & I get requests for it all the time. Make sure to spread the cream cheese mixture all the way to the edges - it keeps the jello from making the crust mushy. Thanks Betty!

Also good with Raspberry gelatin and use frozen raspberries....not in juice, just frozen. I also use 1/2 cup of powdered sugar rather than 1 cup of's plenty sweet. The cream cheese ...

I followed this recipe exactly, except that I mixed up the jello, boiling water and frozen strawberries and let it sit at room tempeature for 30 minutes while the crust and cream cheese layer ch...

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