Go Back
+ servings

Strawberry Pretzel Salad

Servings: 12


  • 2 1/2-3 cups crushed pretzels
  • 1/2 cup melted butter
  • 3 Tbsps plus 1 cup sugar
  • 8 oz pkg cream cheese, softened
  • 8 oz container whipped topping, thawed
  • 6 oz pkg strawberry gelatin
  • 2 cups boiling water
  • 1 lb pkg fresh strawberries, sliced


  • Preheat oven to 350 degrees.
  • For the crust, mix pretzels, 3 Tbsps sugar and butter together. Press into the bottom of a 13 x 9-inch baking dish. Bake 10 minutes. Set aside to cool.
  • In a small bowl, mix gelatin and boiling water together. Set aside and allow to cool slightly.
  • In a mixing bowl, beat together cream cheese and 1 cup sugar until smooth. Fold in whipped topping until combined. Spread over cooled crust. Refrigerate until chilled.
  • Add sliced strawberries to cooled gelatin and stir to combine. Pour over cream cheese mixture.
  • Cover and refrigerate at least 3 hours or until set. I usually make mine the night before I will be serving it.
  •  Cut into slices to serve.