Pretzel Salad II

Pretzel Salad II

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"This is a really good dessert. The combo of sweet, crunchy, and slightly salty is super good. It is very popular here in the Mississippi Valley. Plan ahead, it needs to refrigerate for 4 hours."
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6 h 30 m servings 397 cals
Serving size has been adjusted!

Original recipe yields 11 servings



  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 517 mg
  • 21%

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 375 degrees F (190 degrees C).
  2. In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.
  3. Bake in preheated oven for 10 minutes. Cool.
  4. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.
  5. Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.


  1. 64 Ratings

Most helpful positive review

I made this recipe for a holiday potluck at work. I never ate pretzel salad before, so I decided to make it the day prior for the family. Everyone at home loved it. So, I made the next batch ...

Most helpful critical review

This was pretty good. Reminded me of cheesecake. I think the pretzel crust was too salty and next time I'll use graham cracker. Plus the pretzels were ridiculously hard to crush. The pic of this...

I made this recipe for a holiday potluck at work. I never ate pretzel salad before, so I decided to make it the day prior for the family. Everyone at home loved it. So, I made the next batch ...

I didn't wait long enough for the jello to cool and set. I waited about 10 minutes. If I made this again I'd try waiting 30 minutes at least. Also using twice or triple the amount of cool whip.

I made this for the senior center and it was a winner. Easy to make and tastes wonderful. Let gelatin mixture thicken 30 mins in refrigerator before pouring on filling layer.

I LOVE this salad!! With trial and error, I've gotten the steps down. This is what works for me, make sure you "seal" around the edges of your baking dish with the cream cheese mixture. So when ...

This is a great recipe, however when I made it the first time I did not understand the directions clearly and did not let the gelatin mixture cool completely before placing over the cream cheese...

You can't go wrong with this pretzel salad, everyone loves it. To the reviewer below, you need the 3/4 c. butter so your pretzel crust doesn't stick to the pan. Also, make sure your gelatin mixt...

Tastes good. However I can never get the cream cheese layer right. Once I add the jello, it seeps through to the bottom, and the layers are all innertwined. I will continue to practice.

You cannot go wrong with this recipe. Made it for a few friends and they all asked for the recipe. Thanks for the post...delicious.

My mom has made a variation of this recipe for years and it's always a hit! I took it to Food Day at work and got rave reviews. Plus, leftovers never last long. The only modification I made was ...

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