Strawberry Pretzel Salad (NO Jell-o)
About This Strawberry Pretzel Dessert (NO Jell-O)
This Strawberry Pretzel Salad/ Dessert Recipe is one of my all-time favorites — I’ve been obsessed with it since middle school when my friend’s mom made what I called Strawberry Deliciousness. Traditionally this dessert uses a pretzel crust, a cream cheese + Cool Whip layer, and a strawberry Jell-O topping… but this version is upgraded. Instead of Jell-O, the strawberry layer is made from real macerated strawberries, their fresh juice, unflavored gelatin, and lots of sliced strawberries. The cream layer is homemade whipped cream folded into cream cheese, which tastes far better than Cool Whip. It’s nostalgic, fresh, sweet, salty, creamy, fruity, and completely addictive — and perfect year-round.
Why You’ll Love It
Classic strawberry pretzel salad but made from scratch
No Jell-O — uses real strawberry juice + unflavored gelatin
The pretzel crust is salty, buttery, crunchy perfection
Sweet cream cheese layer made with real whipped cream
Tons of fresh sliced strawberries in every bite
Great make-ahead dessert for holidays, cookouts, or parties
Even better the next day after chilling overnight
Ingredients You’ll Need
Pretzel Crust
Crushed pretzels
Melted butter
Granulated sugar
Cream Cheese Layer
Cream cheese
Granulated sugar
Heavy whipping cream
Confectioners’ sugar
Vanilla extract
Strawberry Layer
Fresh strawberries
Lemon juice
Granulated sugar
Unflavored gelatin
Cold water
How to Make It
The day before, macerate sliced strawberries with lemon and sugar, then strain to collect the fresh strawberry juice. Make the pretzel crust by mixing pretzels, butter, and sugar, then baking until lightly caramelized. Whip heavy cream with powdered sugar and vanilla, then fold into sweetened cream cheese to create the fluffy middle layer — spread this over the cooled crust and chill. Bloom gelatin in cold water, warm the strawberry juice, dissolve the gelatin into it, cool it down, then mix in the remaining sliced strawberries. Pour over the cream layer and refrigerate until fully set. Slice and enjoy cold.
Tips for Success
Seal the cream layer all the way to the edges — prevents the strawberry layer from leaking and softening the crust.
Let the gelatin mixture cool before adding strawberries so it doesn't wilt them.
Bloom gelatin properly — ensures a smooth, even set.
Don’t skip refrigeration time — it needs several hours to set.
Use a glass dish for the prettiest layers.
Bake the crust until lightly caramelized for the best crunch.
For extra strawberry flavor, reduce the strained juice slightly before adding the gelatin.
Frequently Asked Questions
Can I make this ahead?
Yes — it’s actually BETTER made the day before.
Can I still use Jell-O instead?
Yes! A classic Strawberry Jell-O version works great (you can link your page here).
Do I need fresh strawberries?
Fresh is best for slicing, but frozen can be used for the macerating/juice step.
Can I use Cool Whip instead of whipped cream?
Yes — but homemade whipped cream tastes much richer.
Why did my crust get soggy?
Most likely the cream layer didn’t fully seal the edges — make sure it reaches the pan walls.
What to Serve With This Dessert
Summer BBQ spreads
Easter brunch
Mother’s Day or Valentine’s Day desserts
Holiday potlucks
More Recipes You’ll Love
Strawberry Pretzel Dessert- NO JELL-O
Ingredients
- 2 cups crushed pretzels
- 1 cup melted butter (2 sticks)
- 1/2 cup granulated sugar
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- 3 lbs strawberries, hulled and sliced- 3 quarts
- 6 tablespoons lemon juice, about 2 lemons
- 1 ½ cups granulated sugar
- 2 packets of unflavored gelatin (or enough to set 4 cups of liquid)
Instructions
- Clean and slice 2lbs of the strawberries (32 oz / 2quarts) and combine them with 1 ½ cups of sugar and 6 tablespoons of lemon juice in a large bowl.
- Cover and refrigerate overnight, allowing the strawberries to macerate and release their juices.
- Strain the mixture, discarding the macerated strawberries and reserving the liquid. You should have approximately 3 cups of strawberry juice.
- Preheat your oven to 350°F.
- In a medium bowl, mix the crushed pretzels, melted butter, and sugar together.
- Transfer pretzel mixture to 13x9 greased or lined baking dish and press firmly into dish.
- Bake for 12+ minutes or until crust has slightly caramelized- I set the timer for 10 minutes, and then check on it and set the timer for 2 minutes and so on until it’s cooked to my liking.
- Let cool to room temperature.
- Add whipping cream, confectioners sugar & vanilla to mixing bowl, or stand mixer bowl.
- Using a stand mixer or electric hand mixer, beat the ingredients together starting on low speed and gradually increase to high as whip cream starts to firm up and forms peaks. Transfer to a large bowl.
- Using a stand mixer or electric hand mixer, beat cream cheese and granulated sugar together on medium until fluffy & white.
- Fold the whip cream into the cream cheese and mix until there are no visible cream cheese streaks left.
- Spread mixture over cooled pretzel crust, spreading to the edges of the dish to create a seal- this is important so that the jello is separated from the pretzel layer to keep it crunchy. Refrigerate for 45 minutes.
- In a separate bowl, sprinkle the unflavored gelatin over ½ cup of cold water and let it bloom for about 5 minutes.
- Pour the strawberry juice into a small saucepan and gently heat over medium heat.
- Once the strawberry juice is heated, whisk it into the bloomed gelatin until fully dissolved.
- Place the bowl with the strawberry-gelatin mixture in the fridge until it cools down but doesn’t set (about 30-45 minutes).
- Once the mixture is cool, add in the remaining sliced strawberries.
- Pour the cooled strawberry-gelatin mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, preferably overnight, until the gelatin is fully set.
- Slice, serve and enjoy!
Some Cooking Essentials:
Pyrex Glass Bowls
Pyrex 9x13
All Clad Measuring Cups
Kitchen Aid
All Clad Sauce Pan
Fine Mesh Strainer
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Thank you!
