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three-quarters view of a partially eaten slice of strawberry pretzel salad on a white plate with whipped cream and a pretzel on top.
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Strawberry Pretzel Salad Recipe

Strawberry pretzel salad is a holiday staple that pulls double duty as both a side and a dessert. It's perfectly sweet and festive!
Prep Time20 minutes
Cook Time10 minutes
Chill Time2 hours 30 minutes
Total Time3 hours
Course: Salad, Side Dish
Cuisine: American
Difficulty: Easy
Servings: 12 servings
Author: Laurel Perry

Equipment

  • Kitchen Scale
  • 9x13 Baking Pan
  • Hand Mixer

Ingredients

For the Crust

  • 8 ounces pretzels 227 grams, crushed
  • ¾ cup unsalted butter 170 grams, melted (1½ sticks)
  • 3 tablespoons granulated sugar 38 grams

For the Filling

  • 2 cups Cool Whip 120 grams, thawed
  • 8 ounces cream cheese 227 grams, softened (1 brick)
  • 1 cup granulated sugar 200 grams

For the Topping

  • 6 ounces Strawberry Jell-O mix 170 grams (1 large package)
  • 1 cup boiling water 227 grams
  • 1 cup cold water 227 grams
  • 16 ounces fresh strawberries 454 grams, hulled and quartered

Instructions

  • Preheat the oven to 350°F.
  • Make the crust: In a large bowl, stir the pretzels, melted butter and 3 tablespoons sugar. Press into the bottom of a 9x13 inch baking pan. Bake for 10 minutes then set aside to cool.
    8 ounces pretzels, ¾ cup unsalted butter, 3 tablespoons granulated sugar
    pretzel crust pressed into a baking pan.
  • For the filling: In a large bowl, using a hand mixer, beat the cool whip, cream cheese, and 1 cup sugar together until smooth. Spread over the cooled pretzel layer.
    2 cups Cool Whip, 8 ounces cream cheese, 1 cup granulated sugar
    creamy white spread in a baking pan.
  • In another large bowl, stir the jello and boiling water together until completely dissolved, several minutes. Stir in the cold water and strawberries. Allow to sit in the fridge until partially set and no longer warm, about 30 minutes. Spread over the filling layer.
    6 ounces Strawberry Jell-O mix, 1 cup boiling water, 1 cup cold water, 16 ounces fresh strawberries
    overhead view of strawberry pretzel salad in a baking pan.
  • Cover and refrigerate for at least 2 hours until set before slicing and serving.
    overhead view of strawberry pretzel salad in a baking pan.

Video

Notes

Storage: Store strawberry pretzel salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 55g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 373mg | Potassium: 143mg | Fiber: 1g | Sugar: 37g | Vitamin A: 635IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 1mg