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Judy’s Strawberry Pretzel Salad

Sweet, salty, creamy, and fruity all in one bite—this classic Strawberry Pretzel Salad is a retro favorite that never goes out of style. With a buttery pretzel crust, a smooth cream cheese layer, and a bright strawberry gelatin topping, it’s the perfect make-ahead dessert for gatherings.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Salad
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 cups pretzels crushed
  • 4.5 tbsp sugar for crust
  • 0.75 cup butter melted
  • 1 cup sugar for filling
  • 16 oz cream cheese softened
  • 8 oz whipped topping thawed
  • 6 oz strawberry gelatin
  • 2 cups water boiling
  • 16 oz strawberries frozen

Method
 

  1. Preheat oven to 350°F (175°C). Mix pretzels, sugar, and melted butter; press into a 9x13 pan.
  2. Bake for 10 minutes, then cool completely.
  3. Beat cream cheese and sugar until smooth; fold in whipped topping.
  4. Spread over cooled crust and refrigerate for 30 minutes.
  5. Dissolve gelatin in boiling water, then stir in frozen strawberries.
  6. Pour over cream layer and refrigerate until set, at least 1 hour.

Notes

Make sure the cream layer fully seals the edges to prevent the gelatin from seeping into the crust. Best served chilled and can be made a day ahead.