Strawberry Pretzel Salad

This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
You can always make it a bit healthier, using cream cheese low calorie, stevia instead of sugar, sugar-free gelatin, ligth whipped topping and light butter

Prep 15 m
Cook 10 m
Ready In 2 h


  • 1 1/2 cups crushed pretzels
  • 4 1/2 tablespoons white sugar
  • 3/4 cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (6 ounce) package strawberry flavored gelatin
  • 4 cups boiling water
  • 1 (16 ounce) package frozen strawberries


  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan or 9-inch round pan.
  2. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
    (DON’T bake the pretzel layer any longer than 10 minutes. )
  3. In a medium bowl, beat the sugar and cream cheese until smooth.
  4. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  5. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed.
  6. Allows the jello chill to thicken slightly before spreading on the cream cheese layer.
  7. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Strawberry Pretzel Salad
Strawberry Pretzel Salad

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