Strawberry Pretzel Salad

This strawberry pretzel salad recipe is perfect for fans of the sweet and salty flavor pairing.

Strawberry Pretzel Salad Ingredients

These are the ingredients you'll need to make this top-rated strawberry pretzel salad recipe:

• Pretzels: To easily make crushed pretzels, place them in a zip-top bag and crush them with a rolling pin.
• Butter: Melted butter lends moisture and helps bind the crushed pretzels together, creating a delicious crust.
• Sugar: You'll need white sugar for the pretzel crust and for the fluffy cream cheese topping.
• Cream cheese and whipped topping: Beat cream cheese, sugar, and whipped topping together to make a decadent topping.
• Jell-O and frozen strawberries: Dissolve two packages of strawberry-flavored Jell-O in two cups of boiling water, then combine with frozen strawberries.

How to Make Strawberry Pretzel Salad

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make strawberry pretzel salad at home:

1. Make the pretzel crust, press into the bottom of a baking dish, and bake.
2. Make the cream cheese-whipped topping layer, then spread over the crust.
3. Make the Jell-O, then stir in the frozen berries. Spread over the cream cheese layer.
4. Refrigerate the strawberry pretzel salad until set.

Can You Make Strawberry Pretzel Salad Ahead of Time?

Yes, this strawberry pretzel salad recipe makes a great make-ahead dish. In fact, since it needs a few hours to set in the refrigerator, it makes perfect sense to prepare this potluck-perfect dish a day in advance.

How Long Does Strawberry Pretzel Salad Last In the Fridge?

Cover the strawberry pretzel salad tightly with aluminum foil, then store in the refrigerator for up to three days.

Can You Freeze Strawberry Pretzel Salad?

We don't recommend strawberry pretzel salad, as the dairy-rich cream cheese layer is likely to separate as it thaws.

Allrecipes Community Tips and Praise

"It has become a family tradition," says one Allrecipes community member. "Because this recipe is so forgiving, you can adjust the recipe to your own taste. The dessert is actually gorgeous when completed — especially on a serving plate."

"I've made this recipe twice," according to Amy Shipley Carpenter. "The second time I doubled the crust and was out of whipped topping so I used heavy whipping cream and made my own."

"This has been a family favorite for years," says Susan Teneza. "I am usually rushing when I am making this, but I've learned that it's much easier to take my time and divide the process into three separate steps which allows each to cool properly and always yields the best results."

Editorial contributions by Corey Williams