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A slice of strawberry pretzel salad with a bite taken out of it sitting on a white plate with a fork next to it.

Strawberry Pretzel Salad

Course: Side
Cuisine: American
Keyword: holiday salad recipe, Holiday side dish, how to make strawberry pretzel salad, potluck recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8
Calories: 581kcal
Strawberry Pretzel Salad is one of those classic side dishes that just about everyone loves. It's the perfect combination of salty and sweet. And it can easily be prepared the day before serving!
Print Recipe


  • 10"x10" or 9"x13" baking dish


  • 6 oz strawberry Jell-O
  • 2 cup boiling water
  • 2 cups pineapple juice cold
  • 1 cup sugar divided
  • 3 cups pretzels salted, 1¼ cup crushed
  • 8 tbsp unsalted butter
  • 8 oz cream cheese room temperature
  • 8 oz cool whip thawed
  • 1 lb strawberries fresh, hulled and sliced


  • Preheat oven to 350°F.
  • Add the Jell-O mixture to the 2 cups of boiling water. Stir until Jell-O is completely dissolved. Pour in the chilled pineapple juice. Set aside to until completely cooled.
  • Pulverize pretzels in a food processor or in a freezer baggie with a rolling pin.
  • Melt the butter in a medium-sized saucepan. Stir in ½ cup of sugar to combine. Stir in the pretzels and cook for a minute or so. If the mixture is dry, add a little more butter.
  • Transfer the pretzel mixture to your baking dish and use the bottom of a bottle or measuring cup to press the mixture in the dish.
  • Bake for 15 minutes. Remove and allow to completely cool.
  • Use a hand-mixer to cream (combine) the softened cream cheese with ½ cup of sugar. Use a wooden spoon to gently fold in the Cool Whip until fully incorporated.
  • Once the pretzel crust is completely cooled, spread the cream cheese mixture over the top, making sure that a seal is formed along the sides of the dish. (This is important...if a tight seal is not made, the Jell-O liquid will seep down the sides and make the crust soggy).
  • Add the sliced strawberries to the cooled Jell-O mixture. Gently pour (or ladle) the Jell-O mixture over the top of the cream cheese layer.
  • Place in the refrigerator for at least 2 to 4 hours until the Jell-O has completely set.


See our "How To" video near the top of the blog post for visual guidance.  If you liked the video, be sure to subscribe to our YouTube channel
We can't stress this enough: Be sure to make a solid seal along the side of the dish with the cream cheese mixture.  This will prevent the liquid from the Jell-O mixture from seeping down and making the crust soggy. 
The salad can be made up to 24 hours in advance.  Cover with foil or plastic wrap and keep in the fridge until ready to serve.
The dish can be frozen for up to 2 months, but it is best served fresh. 


Calories: 581kcal | Carbohydrates: 88g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 594mg | Potassium: 279mg | Fiber: 2g | Sugar: 58g | Vitamin A: 790IU | Vitamin C: 39mg | Calcium: 85mg | Iron: 2mg