Step 5: Serve the strawberry pretzel salad
Cut the strawberry pretzel salad into squares. Serve with additional whipped topping and additional pretzels if desired.
Strawberry Pretzel Salad Variations
Add nuts: Try adding chopped toasted nuts (such as toasted pecans) to the pretzel layer for a little more flavor.
Switch up the fruit: You can make this pretzel salad recipe with other fruits besides strawberries! Attempt a peach pretzel salad by using peach gelatin and frozen peaches instead of strawberry gelatin and frozen strawberries. Or, try adding raspberries or cherries to the strawberry gelatin, or half strawberries and half another fruit. We have an awesome blueberry pretzel dessert version too!
Use this recipe as inspiration: If you can’t get enough of this strawberry pretzel dessert come summertime, try these other strawberry pretzel salad-inspired desserts.
How to Store Strawberry Pretzel Salad
If you have leftover strawberry pretzel dessert (unlikely), cover it tightly with tin foil and store it in the fridge. It’ll last up to three days, but you’ll want to eat it sooner rather than later.
Can you make strawberry pretzel salad ahead of time?
This pretzel strawberry dessert is a perfect make-ahead recipe for potlucks and other get-togethers. It needs to be refrigerated for four to six hours minimum, so you can make it the day ahead and let it sit in the fridge overnight.
Strawberry Pretzel Salad Tips
What kind of pretzels should you use to make strawberry pretzel salad?
Salted pretzels are the way to go when making strawberry pretzel salad. The salty pretzels, sweet whipped topping and strawberries make this treat so craveable. Make sure you have enough crushed pretzels for your 13×9-inch baking dish by measuring after crushing, not before. Use a food scale to measure 8 ounces if you want to be exact!
Can you make your own whipped cream instead of using store-bought whipped topping?
You can make your own whipped cream for this strawberry pretzel salad recipe as long as it’s stabilized whipped cream. Without a stabilizer, homemade whipped cream doesn’t last more than a few hours and can weep, muddying the layers as leftovers sit in the fridge. A stabilized whipped cream, however, can hold its shape for days.
How can you make sure the layers of strawberry pretzel salad don’t mix?
To keep the beautiful layers of this strawberry pretzel dessert sharp and separate, take care to spread the cream cheese layer all the way to the edges of the dish before you pop it into the fridge. If there are any gaps, the strawberry jello layer will leak down to the bottom.
How can you ensure the pretzels don’t go soggy?
To ensure the pretzels won’t go soggy, flip the assembly so the pretzels stay on top. Add the Jell-O to the pan first, then the Cool Whip, then the pretzel crust, which is now the topping. The pretzels will stay nice and crispy. The best part of recipes with pretzels is that they add a salty, crunchy element, so it’s important to keep that preserved!
Ingredients
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
filling:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
topping:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels
Directions
1
Preheat oven to 350°. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13×9-in. baking dish. Bake for 10 minutes. Cool on a wire rack.
2
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
3
For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; refrigerate until partially set. Carefully spoon over filling. Refrigerate until firm, 4-6 hours. Cut into squares. Serve with additional whipped topping and pretzels if desired.
Nutrition Facts
1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein.
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