Strawberry Pretzel Salad

I was extremely excited about making this dessert for the first time. I’ve had it at my in-laws before and had never really entertained the idea of trying to recreate it myself until we went strawberry picking a couple weeks ago. Ever since I’ve had a fridge full of berries; I’ve kept imagining how beautiful food pictures would turn out because of the vibrant red color. Plus this would be a great dessert for a upcoming fourth of July party so I had better get my practice in now.

And so because of the strawberries + jello’s deep red hue and because it was a really nice day out, I thought there was no way I was not getting a handful of great pictures to share along with the recipe. 



Chances are that if people are too excited to serve and devour it, you’re not getting a very time lengthy photo-op. Just take your dessert that you spent a few hours slaving over (I’m being dramatic) and eat it. If it’s good enough, you’ll bake it again. And this dessert was beyond good enough.

Strawberry Pretzel Salad
Serves 8
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Prep Time
20 min
Cook Time
3 hr
Prep Time
20 min
Cook Time
3 hr
  1. 6-ounce package strawberry Jell-o
  2. 2 cups boiling water
  3. 1lb fresh strawberries, hulled and sliced into small pieces
  4. 2 cups salted pretzels
  5. ¼ cup granulated sugar
  6. 8 tablespoons unsalted butter
  7. 8-ounce package cream cheese, softened at room temperature
  8. ½ cup granulated sugar
  9. 8-ounce tub of cool whip, thawed
  1. Preheat oven to 350 degrees. Using cooking spray, well grease a 13x9 pan. Set aside.
  2. Combine strawberry jell-o in medium sauce pan after two cups of water are boiling. Stir well until mixed and lower heat allowing to cool down to room temperature.
  3. Using a large ziplock bag, crush two cups of pretzels using a rolling pin.
  4. In a medium size saucepan, add butter and allow to melt over med-high heat. Add ¼ cup granulated sugar, whisking well. Next add crushed pretzels and stir with a wooden spoon. When pretzel mix is combined well, add it to 13x9 pan; pressing to the bottom and edges are evenly covered. Set aside and allow to cool down to room temperature.
  5. In a large mixing bowl, add cream cheese and ½ cup granulated sugar. Use a hand mixer to beat mixture until it appears fluffy and light. Add whip cream and gently fold in until everything is combined completely. Spread overtop pretzel mixture evenly and refrigerate for 30 minutes.
  6. Next add strawberry slices to jell-o. Stir well. Pour overtop whipped cream mixture; spreading evenly. Return to refrigerator and allow to cool 2-4 hours before serving chilled.