Strawberry Pretzel Salad

Strawberry Pretzel Salad

162 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h 45 m
Susan Saunders
Recipe by  Susan Saunders

“A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
  3. In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
  4. In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

Share It

Reviews (162)

Rate This Recipe


My family has been making this salad for years and we've learned a few tricks I thought I would pass on. 1) Freeze the pretzel layer until completely cooled and hardened. 2) Add 1/3 of a packet of gelatin to the jello mixture. 3) Allow the jello mixture to chill before pouring on top of the cream cheese layer. Hope these hints help!



Great recipe!!! Whenever I make it I bring several copies of the recipe because people ALWAYS ask for me for it! ***Hint*** I made the mistake of crushing the pretzels in their original store bought bag and ended up with all of the extra salt from the bottom of the bag in my recipe...Too Salty! I recommend putting the pretzels in a Ziploc bag and crushing with a rolling pin.

Loves to Cook

Loves to Cook

My cousin-in-law made this for Christmas two years ago. I couldn't get enough of it, and she forgot to send me the recipe. Needless to say, I was very glad to find it here! It's delicious. One suggestion for cooks using electric ovens and Pyrex-type bakeware, lightly cover the pan with cooking spray before baking the pretzel crust.

More Reviews

Similar Recipes

Judy's Strawberry Pretzel Salad

Judy's Strawberry Pretzel Salad

Strawberry Pretzel Salad

Strawberry Pretzel Salad

Spring Strawberry Spinach Salad

Spring Strawberry Spinach Salad

Pretzel Salad

Pretzel Salad

Strawberry Pretzel Pie

Strawberry Pretzel Pie

Pretzel Salad II

Pretzel Salad II


Amount Per Serving (10 total)

  • Calories
  • 520 cal
  • 26%
  • Fat
  • 28.2 g
  • 43%
  • Carbs
  • 64.5 g
  • 21%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 603 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Judy's Strawberry Pretzel Salad


next recipe:

Strawberry Salad II