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This sweet and salty strawberry pretzel salad is made entirely from scratch. It’s creamy, refreshing, and bursting with fresh berry flavor.
Know Before You Scroll
Sweet, salty, creamy, and fresh—like strawberry cheesecake meets a buttery pretzel crust with a nostalgic Jello twist.
Easy-ish. Just a few steps to layer and chill, but nothing fancy or fussy.
Graham cracker crumbs, crushed pretzels, granulated sugar, unsalted butter, cream cheese, sour cream, powdered sugar, vanilla extract, salt, heavy whipping cream, chopped strawberries, water, unflavored gelatin, lemon juice, sliced strawberries, whipped cream.
9×13-inch baking pan, mixing bowls, electric mixer, saucepan, fine mesh strainer, spoon or spatula, knife.
Let the gelatin cool slightly before pouring—this keeps your creamy filling from melting and mixing.
Use pre-made strawberry juice or a high-quality bottled option to skip the stovetop simmer.
No graham crackers? Use digestive biscuits or vanilla wafers. No fresh strawberries? Frozen work fine—just thaw and drain well first.
What is Strawberry Pretzel Salad?
Strawberry pretzel salad is a nostalgic Midwestern/Southern American dessert that dates back to mid-20th century, when “salad” could mean anything served in a casserole dish—especially if it involved Jell-O, fruit, and something creamy. Despite the name, this isn’t really a salad—it’s a sweet, creamy, crunchy treat layered with a salty pretzel crust, fluffy cream cheese filling, and classic strawberry gelatin on top. Beloved at potlucks and church gatherings, it’s comfort food at its finest, and one bite is all it takes to understand why it’s stood the test of time.
Retro Dessert Entirely From Scratch
After finding the sweetest old-school cookbook from the 60s—full of Jell-O molds and Cool Whip—I knew I had to make a retro dessert. Strawberry pretzel salad immediately caught my eye. I loved the mix of salty, sweet, creamy, and fruity in one chilled slice. But here’s the thing—I’m not a fan of desserts with artificial ingredients. So I set out to make it from scratch.
First up: the crust. Pretzels alone crumbled too easily, so I added graham crackers for a buttery, salty-sweet crunch. Then came a whipped cream filling (real cream only!) with cream cheese and a touch of sour cream for tang, topped with fresh strawberries set in a lightly gelled juice. It has all the nostalgic charm, just made a little fresher—and it’s just as delicious!
Ingredient Notes
Fresh, ripe strawberries give you the juiciest homemade juice and best presentation for the topping.
Frozen berries can be used as well, but they may alter the texture and appearance. Be sure to thaw and drain them beforehand.
Salted mini twists or sticks crushed finely—just enough saltiness to balance the sweet.
Salted crackers can work in a pinch, but pretzels give that signature crunch.
Traditional or honey graham crackers for that classic, slightly sweet base flavor.
Use all pretzels for traditional flavors or vanilla wafers or digestive biscuits will also work great!
Full-fat for the creamiest, most flavorful filling.
Plain Greek yogurt gives a similar tang, with a bit more thickness.
Full-fat block cream cheese—softened at room temp for a smooth stable filling.
Neufchâtel cheese can be used for a lighter option, but won’t be quite as rich.
Unflavored powdered gelatin gives you full control over sweetness and flavor.
Agar-agar for a vegetarian option, but use with care—it sets firmer and faster.
Baking aisle near pudding mixes or in the canning section.
Cold heavy cream (AKA double cream) or whipping cream make the best choice.
Store-bought whipped topping is faster and more traditional, but the texture is softer and sweeter.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Make the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together 1½ cups of graham cracker crumbs, 1 cup of crushed pretzels, and ⅓ cup of granulated sugar.
Pour in ¾ cup (1½ sticks) of melted unsalted butter and stir until everything is coated and just a little sticky.
Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish.
Bake the crust for 8 to 10 minutes, then let it cool completely.
Mix the Creamy Filling
In a large bowl, beat 12 ounces of softened cream cheese until it’s smooth and fluffy. Add ¾ cup of sour cream, ¾ cup of powdered sugar, 1½ teaspoons of vanilla extract, and a pinch of salt. Beat everything together until the mixture is super creamy and velvety.
In a separate bowl, whip 1½ cups of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture — try not to overmix, you want it to stay light and airy.
Once it’s all combined, spread the creamy filling evenly over the cooled crust. Pop the pan in the fridge while you make the strawberry layer.
Make the Strawberry Juice
In a small saucepan, combine 1½ cups of chopped strawberries with ½ cup of water. Simmer over medium-low heat for about 10 to 15 minutes, until the berries are soft and juicy.
Strain the mixture through a fine mesh sieve — you want the juice, not the pulp. You should end up with about 1½ cups of strawberry juice. If you’re a little short, just top it off with water.
Make the Gelatin Topping
Take ¼ cup of that strawberry juice and pour it into a small bowl. Sprinkle 1½ tablespoons (about 1½ packets) of unflavored gelatin over the juice and let it sit for 5 to 10 minutes to bloom.
Meanwhile, in a clean saucepan, heat the remaining 1¼ cups of strawberry juice with 4 tablespoons of sugar (adjust to taste) and 1 teaspoon of lemon juice. Heat until hot, but don’t let it boil.
Remove the pan from heat and stir in the bloomed gelatin until it’s completely dissolved. Let the gelatin mixture cool for about 10 to 15 minutes — you want it cool but still pourable.
Assemble the Top Layer
Now the fun part. Arrange thin slices of fresh strawberries over that chilled creamy layer—make it pretty!
Then gently spoon or pour your cooled gelatin over the top. Go slow and cover everything evenly.
Back in the fridge it goes—let it chill for at least 4 hours, or overnight if you can wait that long.
Serve It Up
Once it’s fully set, slice it into squares and top with a big dollop of whipped cream.
It’s sweet, salty, creamy, fruity—basically summer in dessert form.
1x2x3x
Serves 12
US CustomaryMetric
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, pretzels, and sugar in a bowl.
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Stir in melted butter until everything is evenly coated.
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Press firmly into the bottom of a 9×13-inch pan.
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Bake for 8–10 minutes, then cool completely.
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Beat the cream cheese until smooth.
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Add sour cream, powdered sugar, vanilla, and salt. Beat again until creamy.
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In a separate bowl, whip the heavy cream to stiff peaks.
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Fold whipped cream into cream cheese mixture gently until combined.
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Spread filling evenly over the cooled crust. Chill while making the topping.
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Simmer the chopped strawberries and the water for 10–15 minutes.
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Strain through a fine mesh sieve. You should have about 1½ cups juice. Add water if needed.
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In a small bowl, bloom gelatin by sprinkling it over ¼ cup cold strawberry juice. Let sit for 5–10 minutes.
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In a saucepan, heat the remaining 1¼ cups of strawberry juice with sugar and lemon juice until hot (but not boiling).
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Remove from heat and stir in the bloomed gelatin until completely dissolved. Let cool for 10–15 minutes.
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Arrange sliced strawberries over the chilled filling in a decorative pattern.
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Slowly spoon or pour the cooled gelatin over the strawberries to coat evenly.
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Chill for at least 4 hours (overnight is even better) until fully set.
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Slice and serve topped with whipped cream.
Erren’s Top Tips
- Cool the Crust Completely: If the crust is warm when you add the creamy filling, it can melt the mixture and make it runny. Let it cool completely before layering.
- Whip It Right: Make sure your heavy cream is whipped to stiff peaks—soft peaks will make the filling too loose and won’t hold up under the gelatin topping.
- Don’t Skip the Bloom: Letting the gelatin bloom in cold juice is key for a smooth texture. Skipping this step can lead to lumpy or uneven gelatin.
- Chill Between Layers: Each layer needs time to set. Chill the cream layer before pouring on the gelatin so everything stays neat and defined.
- Use a Hot Knife to Slice: Run a sharp knife under hot water, wipe it dry, then slice. You’ll get cleaner cuts and prettier layers!
- Double the Crust (Optional): If you’re a crust-lover, doubling the crust portion and pressing it up the sides of the pan gives more crunch in every bite.
Storage & Freezing Instructions
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. The crust may soften a bit over time, but it still tastes great!
Freezing:
Freezing isn’t recommended. The gelatin and whipped cream filling can separate and get watery after thawing. For best results, enjoy it fresh or refrigerated.
Make Ahead:
You can make the entire dessert 1 day in advance. In fact, chilling it overnight gives you the best texture and flavor!
FAQs
Yes, but you’ll need a substitute like agar-agar. Keep in mind, the texture might be slightly different and not as jiggly-smooth.
Why did my cream layer mix with the strawberry layer?
Most likely the gelatin mixture was too warm when you poured it. Let it cool at least 10–15 minutes before adding it over the cream.
What’s the best way to crush pretzels and graham crackers?
Add them to a zip-top bag and roll with a rolling pin, or pulse them in a food processor until fine.
Can I use frozen strawberries?
Yes! Just thaw them first and drain off the extra liquid so the topping doesn’t get watery.
How do I keep the crust from getting soggy?
Make sure the crust is fully baked and cooled, and avoid letting the strawberry juice or gelatin leak down the sides when pouring.
Is there a substitute for sour cream?
Plain Greek yogurt is a good stand-in if you’re in a pinch. It adds the same tangy creaminess.
