Strawberry Pretzel Salad
A crunchy, creamy, fruity no-bake dessert that blurs the line between sweet and salty in the most magical way. With layers of buttery pretzel crust, whipped cream cheese filling, and fresh strawberry Jell-O topping — this Midwest classic is a total show-stealer at any summer gathering.
Equipment
- 9x13” baking dish
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups & spoons
- Love and dramatic flair optional but encouraged
Ingredients
For the Pretzel Crust:
- 2 cups crushed salted pretzels
- ¾ cup unsalted butter, melted
- 3 tbsp sugar
For the Creamy Layer:
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup whipped topping Cool Whip or homemade whipped cream
For the Strawberry Topping:
- 1 6 oz box strawberry Jell-O
- 2 cups boiling water
- 2 cups sliced fresh strawberries
Instructions
- Pretzel PowerMix crushed pretzels, sugar, and melted butter in a bowl. Press into a 9x13” pan like you’re laying the foundation for greatness. Bake it at 350°F for 10 minutes, then cool completely.
- Creamy Dreamy MiddleWhip cream cheese, sugar, and vanilla until smooth and romantic. Fold in the whipped topping gently — this layer is soft like a summer breeze. Spread it over the cooled crust very carefully, sealing the edges. We don’t want strawberry leakage, babe.
- Strawberry CrownDissolve your Jell-O in boiling water, let it cool to room temp (super important). Stir in sliced strawberries, then pour it slowly over the creamy layer. Chill in the fridge for at least 4 hours. Go binge something cute while you wait.
Notes
- Let your cream cheese fully soften before mixing — no one likes lumps.
- Seal the edges of the cream layer so the Jell-O doesn’t sneak underneath. It’s a trap!
- Swap in raspberries or blueberries if you’re feeling rebellious.
- Make it in mason jars for a cute picnic twist.
- Goes well with lemonade, gossip, and sun-kissed shoulders.