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Strawberry Pretzel Salad in a glass casserole dish with fresh strawberry topping sitting on a kitchen counter, ready to serve.
ThymeToSauté

Strawberry Pretzel Salad

A classic Strawberry Pretzel Salad made with a buttery pretzel crust, creamy cheesecake filling, and a fresh strawberry gelatin topping. This easy make-ahead dessert is perfect for potlucks, summer picnics, holidays, and family gatherings
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Prep Time 30 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2½ cups crushed pretzels
  • ¾ cup butter melted
  • ½ cup sugar
Filling
  • 12 oz cream cheese softened
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 8 oz whipped topping thawed
Topping
  • 6 oz strawberry Jello
  • 2 cups boiling water
  • 3 cups fresh strawberries sliced

Equipment

  • 1 9x13 baking dish
  • Mixing bowls
  • 1 Electric mixer
  • 1 Rubber spatula
  • Measuring cups
  • Measuring spoon
  • 1 Saucepan or kettle

Method
 

  1. Preheat oven to 350°F.
  2. Combine crushed pretzels, melted butter, and ½ cup sugar.
  3. Press into a greased 9×13-inch baking dish.
  4. Bake for 10 minutes.
  5. Cool completely.
  6. Beat cream cheese until smooth.
  7. Add remaining 1 cup sugar and vanilla; mix until creamy.
  8. Fold in whipped topping.
  9. Spread over cooled crust, sealing to the edges.
  10. Refrigerate while preparing topping.
  11. Dissolve strawberry Jello in boiling water.
  12. Cool until slightly thickened.
  13. Stir in sliced strawberries.
  14. Spoon over cream cheese layer.
  15. Refrigerate at least 4 hours or overnight.
  16. Slice and serve chilled.

Notes

  • Seal the cream cheese layer against the edges of the pan to keep the crust crisp.
  • Allow the gelatin to cool before pouring over the filling.
  • Fresh-picked strawberries provide the best flavor.
  • Best made one day ahead.