This post may contain affiliate links. Please read our disclosure policy.
This is the best Strawberry Pretzel Salad you’ll make—tested for clean layers, a crisp crust that won’t go soggy, and a jello topping that actually sets. I’ve fine-tuned every step so home bakers can confidently recreate this nostalgic favorite with pro-level results.
HUGE HIT!!
Took to my friend’s party everyone loved it.
My boyfriend who “doesn’t care for sweets” had 2 HUGE helpings and told me I can make it again anytime!-Cathy
This recipe for Strawberry Pretzel Salad is so tasty!
Strawberry Pretzel Salad is one of those nostalgic, crowd-pleasing desserts that stands the test of time—and I’ve perfected a version that checks all the boxes: buttery, crisp crust, smooth cream cheese filling, and a vibrant strawberry topping that actually sets. I’ve tested everything from pretzel thickness to how much jello to use, and this version is balanced, sliceable, and not too sweet.
I’ve learned that the key to avoiding a soggy crust is cooling the pretzel layer completely before adding the creamy filling—and making sure the jello topping is just the right consistency before pouring it on. My step-by-step method helps home bakers confidently layer each component for that iconic, picture-perfect look.
Strawberry Pretzel Salad may not technically be a “salad,” but it’s earned its place at potlucks, holiday tables, and summer parties for decades. If you’ve never made it before, don’t worry—this recipe is clear, tested, and beginner-friendly. And if you have made it before, get ready to upgrade to the best version you’ve ever had.
Strawberry Pretzel Salad Ingredients
This delicious dessert is made with simple ingredients, layered together to create flavor and texture perfection. Get the full measurements and ingredients in the recipe card below.
Crust
- Pretzels
- Unsalted butter
- Granulated sugar
Filling
- Cream cheese: Don’t forget to leave time to soften the cream cheese.
- Granulated sugar
- Vanilla extract
- Frozen whipped topping: Be sure to leave time to thaw the whipped topping.
Topping
- Strawberry Jell-O
- Boiling water
- Fresh strawberries: For best results, use fresh strawberries. You could also use frozen strawberries if you need to.
How to Make Strawberry Pretzel Salad
This no-bake dessert salad has three distinct layers that come together to create the perfect dessert. Get the full recipe in the printable recipe card below.
Crust
- Preheat the oven to 350°. Measure 4 cups of pretzels, then place inside a ziploc bag. Crush the pretzels into coarse crumbs with a rolling pin.
- In a mixing bowl combine the pretzel crumbs, melted butter, and granulated sugar.
- Use the bottom of a measuring cup to press this mixture into the bottom of an ungreased 9×13 inch baking dish. Bake for 10 minutes. Remove the pan from the oven and allow it to cool completely, keeping it in the bottom of the baking dish.
Filling
- In a large mixing bowl, use an electric mixer to beat the cream cheese, sugar, and vanilla extract on medium speed until fluffy, about 1-2 minutes.
- Gently fold in the cool whip, using a spatula until well combined.
- Spread the mixture evenly over the cooled pretzel crust, ensuring that it reaches the edges of the pan to prevent the strawberry topping from seeping into the crust. Cover the pan and place it in the refrigerator for one hour.
Topping
- Slice fresh strawberries and measure out 4 cups.
- In a mixing bowl, whisk the jello and boiling water until the jello completely dissolves.
- Add the sliced strawberries to the mixture and combine. Spoon the jello mixture directly onto the filling and spread it evenly to create a smooth layer. Pour the remaining jello liquid over the strawberries.
- Cover the pan again and refrigerate for a minimum of 6 hours. To serve, cut into slices.
Tips for Making Strawberry Pretzel Salad
- Cool each layer separately. It’s important to cool each layer before adding the next layer so you keep those perfectly distinct layers intact.
- Prevent a soggy crust. To keep the salty pretzel crust from becoming soggy, be sure it is fully covered by the cream cheese mixture. This will keep it away from direct contact with the strawberry jello layer and keep it from getting soggy.
- Use salted pretzels. The amazing part of this recipe is the salty, sweet, smooth, and crunchy balance. Using salted pretzel for the crunchy pretzel crust is key to adding in the salty element.
How to serve Strawberry Pretzel Jello Salad
This is one of my favorite desserts to serve to large crowds. Bonus: it can also pass as a side dish!
Once the salad has chilled for at least 6 hours, it’s ready to be served. Remove it from the refrigerator and garnish the top with fresh sliced strawberries, if desired. You can also add a dollop of whipped cream on each serving for added indulgence. Use a sharp knife to cut the salad into individual portions. Carefully lift each portion and transfer it to a plate or a dessert dish.
Strawberry Jello pretzel salad is best served chilled and consumed within a day or two of preparation for optimal freshness.
Strawberry Pretzel Jello Salad Storage
Store strawberry pretzel salad in an airtight container in the refrigerator for up to 5 days. The pretzel layer may start to lose its crunchy texture after a few days, but the flavor will remain the same.
Can you make Strawberry Pretzel Salad ahead of time?
Strawberry Pretzel Salad is actually best when made ahead of time because it needs to chill for at least 6 hours.
How long does strawberry pretzel salad last in the fridge?
Strawberry Pretzel Salad lasts up to 5 days in an airtight container in the refrigerator but may start to lose its texture after the first few days.
Can you freeze pretzel salad?
Freezing isn’t recommended for pretzel salad. The jello and fresh strawberries can become watery and lose their texture once thawed, and the creamy layer may separate. For best results, assemble it fresh and store it in the refrigerator for up to 3 days. If you’re planning ahead, you can make the crust and cream layer a day in advance, then add the jello topping the next morning.
Old Fashioned Strawberry Pretzel Salad FAQs
Strawberry Pretzel Salad is said to have originated in the 1960s, possibly in a book called The Joys of Jello. The dish gained popularity in the 1960s and 1970s, particularly through community cookbooks and potluck gatherings.
There are about 260 calories in a slice of Strawberry Pretzel Salad when cut into 20 servings.
To keep your pretzel crust crisp, make sure it’s fully baked and cooled before adding the cream cheese layer. This creates a barrier between the crust and the jello topping. Press the crust down firmly before baking, and make sure the cream cheese layer completely covers the pretzels—any gaps can let the jello seep in and soften the base.
This crust is meant to be a little crumbly, but it should still hold together when sliced. If it’s falling apart too much, it’s usually because the pretzels weren’t crushed finely enough or the crust wasn’t packed down firmly before baking. Use the bottom of a measuring cup to press the crust evenly and tightly into the pan—this helps it set into a more solid layer. Also, make sure you’re using the right butter-to-pretzel ratio, and allow the crust to fully cool before adding the cream layer, or it may lift and crumble. The pretzel pieces should be small and uniform—no big shards—so the crust binds together properly.
More Strawberry Recipes
Tap stars to rate!
Strawberry Jello Pretzel Salad
Ingredients
Crust
- 4 cups pretzels, measured before crushing
- ¾ cup (170g) unsalted butter, melted
- 3 Tbsp granulated sugar
Filling
- 8 oz (226g) package cream cheese, softened
- 1 cup (198g) granulated sugar
- 1 tsp vanilla extract
- 8 oz (226g) cool whip, thawed
Topping
- 6 oz strawberry Jell-O
- 2 cups (473ml) boiling water
- 4 cups fresh strawberries, sliced
Instructions
Crust
- Preheat the oven to 350°. Measure 4 cups of pretzels, then place inside a ziploc bag. Crush the pretzels into coarse crumbs with a rolling pin.
- In a mixing bowl combine the pretzel crumbs, melted butter, and granulated sugar.4 cups pretzels, 3/4 cup (170g) unsalted butter, 3 Tbsp granulated sugar
- Use the bottom of a measuring cup to press this mixture into the bottom of an ungreased 9×13 inch baking dish. Bake for 10 minutes. Remove the pan from the oven and allow it to cool completely.
Filling
- In a large mixing bowl, use an electric mixer to beat the cream cheese, sugar, and vanilla extract on medium speed until fluffy, about 1-2 minutes.8 oz (226g) package cream cheese, 1 cup (198g) granulated sugar, 1 tsp vanilla extract
- Gently fold in the cool whip, using a spatula until well combined.8 oz (226g) cool whip
- Spread the mixture evenly over the cooled crust, ensuring that it reaches the edges of the pan to prevent the strawberry topping from seeping into the crust. Cover the pan and place it in the refrigerator for one hour.
Topping
- Slice fresh strawberries and measure out 4 cups.
- In a mixing bowl, whisk the jello and boiling water until the jello completely dissolves.6 oz strawberry Jell-O, 2 cups (473ml) boiling water
- Add the sliced strawberries to the mixture and combine. Spoon the jello mixture directly onto the filling and spread it evenly to create a smooth layer. Pour the remaining jello liquid over the strawberries.4 cups fresh strawberries
- Cover the pan again and refrigerate for a minimum of 6 hours.
- To serve, cut into slices.
HUGE HIT!!
Took to my friend’s party everyone loved it.
My boyfriend who “doesn’t care for sweets” had 2 HUGE helpings and told me I can make it again anytime
Could you use frozen strawberries if so how much?
Use the same amount of fresh or frozen strawberries.