How to Make Strawberry Pretzel Salad

rectangle serving of the strawberry pretzel salad on white plate with fork on the left 2 whole strawberries on the top left corner on a white table

Delicious creamy classic Strawberry Pretzel Salad. It is not really a salad but more of a nostalgic dessert that is sweet, tart, and salty all with fresh strawberries on top. How to make this family dessert with no waiting to set the Jell-O hack.


Units Scale

To Make the Crust

  • 3 cups of crushed pretzels
  • 3 tablespoons of powdered sugar
  • 1 and 1/2 stick of butter (3/4 cup) Melted

For the Cream Cheese Filling

  • 8 oz of cream cheese at room temperature
  • 1 cup of powdered sugar
  • 8 oz of thawed Cool Whip

For the Strawberry Jell-O Topping

  • 23 oz packages of Strawberry Jell-0 (regular or sugar-free)
  • 11/2 cup of boiling water
  • 4 cups of washed, cleaned thinly sliced strawberries


  1. Preheat the oven to 375° F.
  2. Crush the pretzels in a zip-lock plastic bag with a rolling pin. 
  3. Mix together the pretzels, powdered sugar, and melted butter
  4. Line a 13×9 pan with the pretzel mixture, press down, and bake for 10 minutes at 375°F. Cool completely.
  5. While the crust is cooking mix together the softened cream cheese, and powdered sugar, in a stand mixer or with a hand mixer.  When smooth fold in the Cool Whip. Spread over the cooled crust to the edge of the pan. Refrigerate for 1 hour. 
  6. Wash remove the top from the strawberries and slice thinly until you have 4 cups of sliced strawberries. 
  7. Boil 1 and 1/2 cups of water, add the Jell-O and mix for 2 minutes until completely dissolved. 
  8. Add the jello to a bowl of strawberries and mix to coat well. Using a larger bowl filled with ice mix the Jell-O and strawberry for about 5 minutes to cool down the mixture. 
  9. Spread the strawberry topping over the cooled cream cheese filling. Cover with plastic wrap and refrigerate overnight or for 3 to 4 hours. 

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