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 granulated sugar
- 6 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- ¾ cup granulated sugar
- 3 cups whipped topping
- 1 teaspoons vanilla extract
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This recipe first appeared on Yellow Bliss Road where I am a contributor.
deb ohlson says
can this recipe be halved?
Hi Deb! You could definitely half this recipe, just be sure to make it in an 8-inch x 8-inch or 9-inch x 9-inch dish instead. 🙂