This Strawberry Pretzel Jello Salad has the perfect balance of flavors and textures – a crunchy and salty pretzel crust, creamy and tangy cheesecake layer, and a fruity and refreshing strawberry Jello topping. Don’t miss my simple technique to prevent the Jello from seeping through the cream cheese and keep those layers distinct, beautiful and delicious every time!
Strawberry Pretzel Salad is a nostalgic dessert that’s been around for generations. But I promise it’s not just an old-fashioned recipe that should’ve stayed in the past, it’s been a classic for years – with good reason!
The buttery and salty sweet pretzel crust, paired with the fluffy cream cheese filling, and the sweet strawberry Jello on top! Muah. This dish hits every note, and who doesn’t love a fruit salad type dessert that can totally pass for a side dish 😉
This is one of my all time favorite jello salads, that is perfect for so many occasions. It would be delicious for Thanksgiving dinner, Christmas dinner, Easter dinner, or a summer BBQ or potluck!
Why you’ll Love this Recipe
- Easy to Make: Each layer is only a few ingredients and easy to make. It’s not quick, but it is easy. Just do not rush it, and you’ll have beautiful results.
- Sweet and Salty Combo: Who doesn’t love a sweet and salty favorite, especially when we can eat dessert paired with our Christmas ham, and mashed potatoes because it passes as a side.
- Beautiful Layers: The three different layers look so pretty together. I love to top each individual serving with a little dollop of whipped cream too.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Strawberry Pretzel Salad Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- instant jello package – A family size box, or two smaller boxes. Do not follow the directions on the package.
- water – I like adding a mix of boiling water, and cold water to cool it down quicker.
- salted pretzels – They’ll be crushed into pieces, but not a powder. We still want chunks
- unsalted butter – This will bind everything together for the crust
- granulated sugar – adds a sweetness to the cream cheese filling
- brown sugar – a little to add a caramel flavor to the pretzel crust
- cream cheese – Use a block of full fat cream cheese for the best results.
- cool whip – makes the filling so fluffy and light
- sliced strawberries – use fresh berries for the best flavor and texture
How to make Strawberry Pretzel Salad
Step 1: Make the Jello. Mix the Jello powder with boiling water stir for a couple minutes until dissolved. Add in another 1/2 cup of cold water. Let the mixture sit on the counter for an hour or two until it is room temperature.
Step 2: Make the Pretzel Crust. Combine the crushed pretzels, melted butter, sugar and brown sugar in a bowl. Press into the bottom of a greased 9×13 pan. Bake for 10 minutes. Then set aside to cool to room temperature.
Step 3: Make the Cheesecake Layer. Beat the cream cheese with a hand mixer, or stand mixer, until its totally smooth. Add in the sugar and beat it into the cream cheese for 3 minutes. Fold in the cool whip carefully with a rubber spatula. Spread the cream cheese layer over the cooled pretzel layer all the way to the edges and corners. Place in the fridge for 30 minutes.
Step 4: Add the Jello Layer. Add the sliced strawberries to the jello and carefully spoon the mixture over the top of the cheesecake layer. Any leftover jello after the strawberries are added can be slowly poured into the middle of the pan. (Or pour over a spoon to pour even slower).
Step 5: Chill and Serve. Carefully cover the pan and place it in the fridge to chill for at least 4 hours, or until the jello is totally set. Slice and serve! I like to top each piece with a dollop of whipped cream and a fresh strawberry.
Tips and Tricks (To Ensure Beautiful Layers and NO Leaking Jello):
- Cool Each Layer Separately: It is very important to let each layer cool before adding on the next layer. This is listed in our recipe, but is often skipped when in a rush. We want to avoid any Jello leaking through to the pretzels and making them soggy. This means we start by making the Jello, letting it cool for about an hour or two to room temperature. While that’s cooling you can make the pretzel crust because it ALSO needs to cool to room temperature before adding the cream cheese. We don’t want to add our cheesecake mixture on top of warm pretzels. Let it cool for at least an hour. Then make the cheesecake layer, add it on top and stick that all in the fridge so the cheesecake thickens a bit. Yes it takes a few extra hours, but I promise its necessary and worth it for the beautiful layers in this dessert.
- Dissolve the Jello According to our Recipe: The original Jello recipe has 4 cups of water added to it. This recipe only has 2 cups. Do not forget that!
- Spread the Cream Cheese to the Edges: Make sure the pretzel crust is fully coated by the cream cheese mixture. We don’t want any tiny cracks where the Jello can seep down.
- Spoon Jello on Top: Stir the sliced strawberries into the room temperature Jello. Then spoon the mixture directly onto the middle of the of the the cheesecake mixture. Slowly pour any leftover Jello from the bowl onto the middle of the mixture.
Storage Instructions
This Strawberry Jello Delight is best enjoyed within a couple days, as the pretzels will start to soften once they are exposed. The dish can be stored, covered in the fridge for up to 2 or 3 days.
Do not freeze this dish.
This classic Strawberry Pretzel Jello Salad is an old time favorite that will never go out of style. Each layer is better than the last, and they all come together so deliciously – this is going to be the instant hit at any gathering!
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Strawberry Pretzel Jello Salad
Ingredients
For the Jello Layer:
- 6 oz package of instant strawberry jello
- 1.5 cups boiling water
- 1/2 cup cold water
- 2 cups sliced strawberries (can use frozen, bring to room temperature and slice)
For the Pretzel Layer:
- 2 cups crushed pretzels
- 1/2 cup melted butter (1 stick)
- 2 TBS brown sugar
For the Cream Cheese Layer:
- 8 oz cream cheese (softened)
- 1 cup sugar
- 8 oz cool whip
Instructions
For the Jello Layer:
- Mix your jello with 1.5 cups of boiling water. Stir for 2 minutes till totally dissolved. 6 oz package of instant strawberry jello, 1.5 cups boiling water
- Add in the 1/2 cup of cold water. Stir together and allow to cool completely to room temperature. 1/2 cup cold water
For the Pretzel Layer:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized bowl, combine your crushed pretzels, butter, and brown sugar. 2 cups crushed pretzels, 1/2 cup melted butter, 2 TBS brown sugar
- Press the mixture evenly into the bottom of a greased 9×13 pan.
- Bake for 10 minutes. Remove from the oven and allow to cool for about 1 hour.
For the Cream Cheese Layer:
- Beat your cream cheese and sugar together for 3 minutes, until smooth. Make sure to scrape down the edges with a rubber spatula as you mix. 8 oz cream cheese, 1 cup sugar
- Carefully fold in the cool whip. 8 oz cool whip
- Spread the cream cheese mixture over the pretzel crust. Make sure to spread it all the way to the edges and corners, creating a seal, so the jello doesn't leak through. Place in the fridge for 30 minutes.
- Add the srawberries into the jello bowl. 2 cups sliced strawberries
- Carefully and very slowly spoon the jello and strawberries over the cheesecake layer. Pour any that is left after the berries are gone.
- Chill for 4 hours, or overnight, until the jello is completely set.
- Slice and serve with cool whip on each slice if desired.
Notes
- Cool Each Layer Separately: It is very important to let each layer cool before adding on the next layer. This is listed in our recipe, but is often skipped when in a rush. We want to avoid any Jello leaking through to the pretzels and making them soggy. This means we start by making the Jello, letting it cool for about an hour or two to room temperature. While that’s cooling you can make the pretzel crust because it ALSO needs to cool to room temperature before adding the cream cheese. We don’t want to add our cheesecake mixture on top of warm pretzels. Let it cool for at least an hour. Then make the cheesecake layer, add it on top and stick that all in the fridge so the cheesecake thickens a bit. Yes it takes a few extra hours, but I promise its necessary and worth it for the beautiful layers in this dessert.
- Dissolve the Jello According to our Recipe: The original Jello recipe has 4 cups of water added to it. This recipe only has 2 cups. Do not forget that!
- Spread the Cream Cheese to the Edges: Make sure the pretzel crust is fully coated by the cream cheese mixture. We don’t want any tiny cracks where the Jello can seep down.
- Spoon Jello on Top: Stir the sliced strawberries into the room temperature Jello. Then spoon the mixture directly onto the middle of the of the the cheesecake mixture. Slowly pour any leftover Jello from the bowl onto the middle of the mixture.
Nutrition
This Strawberry Pretzel Jello Salad was first posted on November 5, 2018. The photos and blog text were updated for clarity on May 2, 2025.
Aline C. says
When I first got the recipe, I couldn’t FIND Acini de Pepe. Orzo looked sorta like it, so I used that. Great! I was also told drained mandarin oranges go in there, and I like them, so I do. One time at church, the Young Women were going to plan a Mexican Pot Luck, then tell the grown ladies who they would like to bring what. They decided to have a Mexican Dinner and proceeded to tell us: Will YOU bring 8 cups of shredded cheese and will YOU bring taco flavored hamburger and YOU bring 3 containers of sour cream and so on. They turned to me at last and said, “We would like YOU to bring ‘Frog Eye Salad’! When I questioned it, saying that I didn’t think it was Mexican, I was met with ‘But we like it and you do it best!!’
Tracey says
Hi,
This is my first time making this recipe and I’m wondering if I can make the pretzel bottom tonight and leave it in the fridge to finish the rest of it tomorrow night? So it would cool in the fridge for like 22-24 hours?
Aimee says
Yes, it should be fine in the fridge! I’d just make sure to cover it well so no moisture gets in
M says
Well, I messed this up. My plan is to set it and remove, then redo pretzel layer. Then try the jello again. Has anyone been able to salvage this recipe like this?
Aimee says
Sorry! So you’re wondering if you can scoop the cream cheese layer off to reuse it? I’ve never tried this, I’m not sure why it wouldn’t work but it may not end up as smooth? Maybe if you do, try chilling the cream cheese layer after you spread it (literally it needs to be up the sides/all the way to the edges to make sure no jello leaks) to see if that helps? Good luck!
Sabra says
This version will help it set up better:
Heat oven to 350°F.
2
Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Bake 10 min. Cool.
3
Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
4
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
5
Refrigerate 3 hours or until firm.
Sabra says
My mom has made this for years. This recipe was sadly a flop. You cannot put the jello on just at room temp! I had my cream cheese layer completely covering the crust. The jello seeped thru and made everything mush.
You have to let the jello gel some in the fridge before adding. Also, it is best to use frozen strawberries that are sliced. I should’ve consulted with my mom first and gotten her recipe beforehand. 😉 It still had a good taste, but I’m having to dump the rest b/c it will be even worse the second day bc of the mush.
Aimee says
I’ve made this several times as well as others without chilling the jello before pouring it over the top. You have to pour it on super slowly in the middle to keep it from going to the edges quickly. Sorry it didn’t work for you.
Jess says
I wish I would have used a recipe with more specific instructions. It should be stated that after the crust cools and after applying the cream cheese and cool whip layer, you need to chill it before adding the strawberries and jello. My ingredients were not hot, but they were not chilled and the jello seeped into the cream and to the crust creating an ugly mess. Make sure you chill each layer before adding the next or you’ll have a mess to bring to your families’ Easter dinner.
Aimee says
So sorry it didn’t turn out for you, in step 2 it says in regards to the Jell-O to “set on the counter till cool” In step 6 after baking the crust it says “Remove from the oven and allow to cool completely.“ So they shouldn’t have been warm. The cream cheese should have been room temperature, but as long as you spread it to the edges as stated and poured the jello slowly it shouldn’t have seeped through. Hope you’ll give it a try another time.
Sabra says
It will not work this way. Room temp does not let the jello set up enough…Please correct the steps. Thank you!
Aimee says
If you look at step 12 the whole thing is placed in the fridge to chill and that is when the jello sets
Jaylene says
Is there anyway to fix it if the jello does leak down into the pretzel??
Aimee says
Sorry about my late response. There is not way to fix it, some of the dish may still be edible if the jello only leaks down a little, just don’t eat the pieces where the pretzels got wet.