Strawberry Pretzel Salad is an easy dessert that’s a party favorite! Crunchy pretzels, cream cheese mousse, and strawberry jello make the best summer treat!
During the summer I hate turning on my oven to cook. It doesn’t matter if it’s dinner, breakfast, or dessert. If I can skip the extra heat I do. But then there are desserts like this Strawberry Pretzel Salad. Only 10 minutes of baking and then the rest of the rest is an easy no-bake dessert. The delicious layers of pretzel, cream cheese mousse, and strawberry in this strawberry pretzel salad recipe are crazy good and worth the short baking time.
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Summer potlucks are a regular happening with my family. Everyone brings a little something and the food spread is always fantastic! I usually get appointed to bring appetizers and desserts since my sister and mom host the get-togethers and make the main course. This strawberry jello pretzel salad is one of my favorite desserts to make for summer parties. It takes a little forethought, but the result tastes as good as it looks!
While this is called a “salad” is obviously not your average mix of greens. It’s a throwback to vintage jello salads. The layers come together in the most fabulous bite! This no-bake cheesecake with strawberries and buttered pretzels…and jello. OMG so good!! This recipe does take a little time to put together since the layers need to chill, But it’s worth the wait and you can even make it the day before!
Next time I think I’m going to make this pretzel salad with cherry jello and cherries, berry jello and blueberries, or orange jello and mandarin oranges! So many options!
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Strawberry Pretzel Salad
- 3 cups mini twist pretzels
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 3/4 cup sugar
- 3 cups whipped topping
- 1 teaspoons vanilla
- 1 pound fresh strawberries greens removed & sliced
- 2 packets strawberry jello mix 3-ounce packets
- 2 cups hot water
- 2 cups cold water
- Preheat your oven to 350 degrees F.
- Place the pretzels in a large Ziploc bag and seal the bag. Use a rolling pin to crush the pretzels - not to a fine crumb, you want there to be some bigger pieces too.
- Transfer the pretzels to a mixing bowl. Add sugar and butter. Mix until evenly combined.
- Pour the pretzels into a 9-inch x 13-inch baking dish. Spread into an even layer covering the bottom of the dish.
- Bake for 10 minutes. Remove from the oven and allow to cool completely.
- Add the cream cheese and sugar to a mixing bowl. Beat together until combined and fluffy.
- Add the whipped topping and fold into the cream cheese until smooth and evenly combined.
- Add the vanilla and mix to combine.
- Spread the cream cheese mixture over the pretzels and spread into an even layer.
- Refrigerate 1 hour to set.
- While the cream layer sets, place the jello powder into a mixing bowl. Whisk in 2 cups hot water until the gelatin has melted.
- Whisk in 2 cups cold water. Let the jello cool for 1 hour.
- Remove the baking dish from the fridge. Top the cream layer with sliced strawberries, spreading them all over the top.
- Carefully pour the cooled jello over the strawberries.
- Transfer the dish back to the fridge and chill until set, 4-5 hours.
- Keep cool until ready to serve. Cut the salad into 12 or 15 bars. If desired, top with a dollop of whipped cream and fresh strawberries.
This recipe first appeared on Yellow Bliss Road where I am a contributor.