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Black Friday 2018

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Easy Strawberry Pretzel Dessert

42 Comments

strawberry dessert

If you like treats with a mix of sweet and salty, check out this yummy Strawberry Pretzel Dessert! This popular potluck dish, also known as Strawberry Pretzel Salad, features layers of strawberries and gelatin and sweetened cream cheese served on top of a buttery pretzel crust. Bring the recipe along with you because people will be asking!

DSC_1204

Strawberry Pretzel Salad

Adapted from Food.com

Ingredients:
1/2 cup butter. melted
2 and 1/2 cups pretzels, crushed
3 Tablespoons sugar
2 – 10 oz. bags of frozen or fresh strawberries, sliced
6 oz. Strawberry gelatin
2 cups water, boiling
8 oz. cream cheese, softened
1 cup sugar
8 oz. Cool Whip, thawed or whipped cream
Easy Strawberry Pretzel Salad Hip2Save
Directions: In a bowl, combine crushed pretzels, butter, and 3 tablespoons sugar. Press the mixture into the bottom of a 9×13 baking dish. Bake for 8-10 minutes at 400 degrees until set. Let cool.

Cream together the cup of sugar and cream cheese, and fold in the Cool Whip. Spread this mixture on top of the pretzel crust. Make sure to spread it all the way to the edges of pan to create a barrier between the gelatin and crust. I recommend placing the pan back in the fridge to cool for awhile while you make the gelatin portion.

On the stove, boil water and dissolve gelatin. Pour in strawberries. (Note: I allowed the frozen strawberries to thaw for a few minutes and then sliced a few of the bigger strawberries before hand.) Let mixture set for a couple minutes and then pour over the cream cheese layer.  Place in the fridge until the gelatin completely sets up! The hardest part is waiting! Makes about 18 servings.
Pretzel Strawberry Dessert
My family goes crazy over this dish! It tastes way better than it looks. The crust is crunchy almost like a toffee and the creamy middle is so good! You could also use raspberries and raspberry gelatin if preferred. What an easy and delicious dessert!


Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

Join The Discussion

Comments 42

  1. Esther

    One of our favorites! Make sure you crush the pretzels well. Nothing worse than slimy pretzel pieces if they are too big!

    • Tonya

      I was going to make this. Does it age well? If I make it Thursday for Friday guests, will it still be good?

      • Amy

        It will be good for a few days. This is also amazing with raspberry

      • Lina (Hip's Modern Martha)

        Yes one day is fine. After a few days the crust gets soggy – but still tastes good though! 😀 And yes make sure the cream cheese layer is sealed all the way around edges.

    • Lina (Hip's Modern Martha)

      Great tip!

  2. Sue

    I use powdered sugar not regular sugar. It blends better. Make sure when you put cool whip layer on that you seal it all the way around or the jello will make pretzels soggy. If you do that then you can make a day ahead.

  3. S. Kistler

    Thank you Lina!!! I had this at a memorial service and LOVED it (but since it was a potluck I didn’t know who to ask for the recipe) We are having a housewarming party in a couple of weeks and this will be PERFECT!!!

    • Lina (Hip's Modern Martha)

      Oh how nice! You’re welcome and EnJoy. So yummy!

  4. Cheryl

    Are the frozen strawberries sweetened or unsweetened? I have been looking at different recipes for this pretzel salad and some of them state to use sweetened strawberries.

    • Lina (Hip's Modern Martha)

      I don’t think mine were. You can use fresh as well.

  5. Dee

    I love this dessert…haven’t made it in years…gotta get my apron on!

  6. Kara

    I just had a baby and a family brought this over as a desert with a meal….it was sooooo yummy!! Such a treat!

  7. Heather C.

    One of our favorites! And like a previous reader posted… Make sure to crush the pretzels up really well. YUM! 🍓

  8. Kristen E.

    I’m having my sons birthday party this weekend and this looks like a great addition. PLUS with 4th of July next week this looks like I could pull off as patriotic =)

  9. K

    I’m making this for the 4th but I’m adding a blue layer on top of the red- blue jello and blueberries.

    • Lina (Hip's Modern Martha)

      So smart! Great idea!

  10. Bethany

    This isn’t a “salad” and IMHO it’s a bit irresponsible to label it as such. Many people are nutritionally ignorant so calling a desert a “salad” doesn’t really do Americans and the obesity epidemic any favors.

    • wow bethany

      Goodness. No reason to take such a negative turn…just a recipe girlfriend…

    • Lina (Hip's Modern Martha)

      Hi Bethany – I think this is a 30 year old recipe idea that’s known as Strawberry Pretzel Salad for some reason—but yes it’s a dessert 😀 Thanks

    • M

      Seems that salads are defined as a mixture of small pieces of food. The above recipe seems to fit in Wikipedia’s definition under the category of dessert salad. https://en.m.wikipedia.org/wiki/Salad. Yes, this is by no means a garden or vegetable salad, but no where does it say that it is. Under the description of dessert salad, one can see various examples such as snickers salad and cookie salad.

    • Kate

      I’m gunna roll with the salad part then my kids won’t eat it and it now is a grown up only dessert!! LoL I think even if we had a “cookie salad” as M said they would be fearful of what healthy thing mama may have put in there. Have to call veggies bunny food to get the lil ones to eat it. Thanks for the recipe I may just give this a shot! Is there a nutritional info anywhere?

    • faith

      Lol!

    • Amber

      Relax Fransis. If you don’t like it, don’t make it. And maybe seek out some help for your anger issues.

  11. Andrea

    This is my family’s favorite dessert.

    • Lina (Hip's Modern Martha)

      It’s so good! 😀

  12. Diana

    Bethany has too many salty pretzels up her butt LOL

    • Boo Bethany

      Bhaha! That’s hilarious. And yet…so true 🤔

  13. Emily

    My sisters favorite dessert!! We add miniature marshmallows to the cream mixture. So delicious!

    • Lina (Hip's Modern Martha)

      Oh cool! Thanks for sharing Emily 😀

  14. M

    Thanks for the recipe. It looks yummy. Will have to try it this summer 🙂

    • Lina (Hip's Modern Martha)

      Enjoy! 😀

  15. Cynthia

    Thanks for sharing, I had forgot about this old favorite!

    • Lina (Hip's Modern Martha)

      Sure Cynthia!

  16. Pauline

    Well, I believe I sealed the cream cheese layer all the way to the edge, but it still seeped. So will it not be very good now with soggy crust?

    • Lina (Hip's Modern Martha)

      Mine seeped a little and it was still fine! Maybe not as crispy in some areas but still good 😀

  17. Nicky

    I think I may have messed up, do you add the cold water per the jello recipe or juts boiling water? Thx!

    • Pauline

      Just the two cups of boiling water. Everyone loved this even though the jello seeped thru to more than half of the crust. But I will make this again at some point and see how it turns out

  18. Cheryl

    I made 2 pans of this for a picnic yesterday and everyone loved it. I made the crust the night before and then just finished up the cream cheese filing and strawberry topping in the morning. I added frozen blueberries along with the strawberries to make it red, white and blue. Per a review I saw on Food.com where this recipes was adapted from I used 12 ounces of cream cheese to offset the fact that the frozen strawberries I used were sweetened and also gave me more cream cheese filling to cover the pretzel crust. Turn out great. Thanks for the recipe!

  19. Margie

    I’m not sure if this will get answered so long after the post, but do you measure the 2 1/2 cups pretzels before you crush them or after?

  20. Pauline

    Measure 2-1/2 cups crushed

  21. Jackie

    Hi. I love this recipe even tho it’s a little time consuming. My question is, why is the pretzel bottom still easily moved after baking? It doesn’t seem set to me. I followed directions to the tee. Baked for 9+ mins.

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