Pretzel Salad Recipe -
Pretzel Salad Recipe
  • READY IN ABOUT 5 hrs

Pretzel Salad

Recipe by  

"This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry Jell-O topping. It's just plain delicious."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    45 mins
  • COOK

    8 mins

    4 hrs 53 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix crushed pretzels, margarine and sugar.
  3. Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
  4. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
  5. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
  6. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2007

This is a good dessert - the picture on this recipe is a little's not a must be baked in a 9x13 pan. Otherwise, great stuff. Best on the 1st day. Crust can get a little soggy. To stop strawberry mixture from running into cream cheese - refrigerate *well* after adding cream cheese layer and before adding strawberry layer.

Most Helpful Critical Review
Feb 05, 2010

I'm only giving this recipe one star because it's ABSOLUTELY IMPERATIVE that you refrigerate the cream layer fully before adding the jello layer! I'd even refrigerate the jello but not allow it to start setting. This really should be included in the recipe! I added cooled jello over the cream cheese mixture, and the cream cheese is clumping and floating to the surface. PLEASE REFRIGERATE IF YOU WANT THEM TO REMAIN FULLY SEPARATE!

Jul 17, 2006

This is the best pretzel salad from this site. For some reason the ingredient measurements are perfect and they work. Delicious. Thanks for the post.

Dec 13, 2004

I had a similar recipe years ago and had lost it and missed it. When I found this I made it for my family at Thanksgiving. My boyfriend ate about 1/3 of it before we even got to my Mom's house. I had to make it a second time that weekend. I also do frozen raspberries with raspberry jello, and I found I prefer pretzel crumbs to crushed pretzels with bigger pieces. I now crumb them in the blender. I also think the 1/3 less fat than cream cheese neufchatel cheese is better tasting in this than cream cheeses (and I by far generally prefer cream cheese)

May 27, 2006

So delicious and easy. If you let each layer cool and sit completely (the crust, cream cheese and fruit jello top), it all stays intact with no soggy crust. Perfect recipe for the Holiday BBQ. Thanks for sharing!

Nov 12, 2012

This is a very delicious salad/dessert. The problem with it is that the pretzel crust always gets soggy the second day and makes it unappetizing. A friend of mine brought her version to a pot luck and she had inverted the ingredients...jello first, cream cheese second, and pretzels last. It was still just as beautiful and good tasting and the pretzels didn't get soggy! I thought you may want to try it and see what you think. I'll always do it upside down now!

Oct 22, 2007

Excellent recipe, only make sure that you thaw the strawberries before adding to the jello because your jello will freeze up and not have a smooth texture. Because the recipes didnt specify on the strawberries my jello was lumpy.

Oct 29, 2006

I love this salty- sweet combination. I even made it low sugar using splenda & sugar free jello.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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