About This Strawberry Pretzel Dessert

I have been obsessed with this Strawberry Pretzel Dessert for nearly 20 years. It’s one of the most iconic potluck desserts ever created — salty, crunchy pretzel crust, a luxurious cream cheese filling, and the most refreshing strawberry Jello layer on top. Everything balances perfectly: sweet + salty, creamy + crunchy, fruity + rich. It’s nostalgic, easy to assemble, and absolutely irresistible. I was actually introduced to this masterpiece from my childhood friend’s mother- Joyce. It was my favorite thing in the world!

This dessert works for every holiday, summer BBQ, family gathering, church event, or random Tuesday when you just want to live deliciously.

Why You’ll Love This Recipe

A perfect balance of sweet, salty, crunchy & creamy
The pretzel crust stays crisp thanks to the cream cheese “seal”
Fluffy, rich cream cheese filling (no Cool Whip!)
Fresh strawberry flavor from the jello + frozen berries
A total crowd-pleaser that ALWAYS disappears
Make-ahead friendly — even better chilled overnight
Feeds 8–10 people easily

Ingredients You’ll Need

Pretzel Crust

Crushed pretzels
Sugar
Melted butter (salted or unsalted)

Cream Cheese Layer

Heavy whipping cream
Confectioners’ sugar
Vanilla extract
Cream cheese, softened
Granulated sugar

Strawberry Jello Topping

Strawberry Jello
Frozen sweetened strawberries
Boiling water

How to Make It

Mix crushed pretzels, sugar, and butter, then bake the crust until lightly caramelized. Whip heavy cream with sugar and vanilla, then beat cream cheese with sugar and fold together until smooth. Spread over the cooled crust to create a firm seal. Mix boiling water with jello, stir in frozen strawberries, cool slightly, then pour over the cream cheese layer. Chill until fully set.

Tips for Success

Crush pretzels finely for a cohesive crust
Make sure the crust cools completely before adding the cream cheese layer
Spread the cream cheese layer fully to the edges to “seal” the crust
Chill between layers for clean layering
Use immersion blender for a smoother strawberry layer (optional)
Chill the final dessert at least 2 hours, or overnight for best texture
Use sweetened strawberries for maximum flavor

Frequently Asked Questions

Can I use Cool Whip instead of whipped cream?
Yes, you can substitute 2–3 cups Cool Whip, but the flavor and texture will be richer with homemade whipped cream.

Why did my pretzel crust get soggy?
The cream cheese layer must completely cover the crust, all the way to the edges. Any gaps let the jello seep in and soften the pretzels.

Can I use fresh strawberries?
Yes, but you’ll need to add 2–3 tablespoons sugar since fresh berries aren’t sweetened like the frozen ones. Frozen also cools the jello quicker.

Can I use raspberry jello instead?
Absolutely — raspberry + pretzel + cream cheese is delicious.

How long does Strawberry Pretzel Salad last?
Best within 48 hours. After that, the crust may soften and the jello may weep slightly.

Can I make it ahead?
Yes! You can make the entire dessert 1 day ahead. Just keep refrigerated.

How finely should I crush the pretzels?
A mix of finer and chunkier pieces is ideal. Too fine = sandy. Too chunky = won’t hold together.

What to Serve With Strawberry Pretzel Dessert

Summer BBQ food (burgers, ribs, grilled chicken)
Holiday dinners (ham, turkey, roast beef)
Easter brunch
Potlucks & picnics
Fresh whipped cream on top

Other Recipes You’ll Love

Strawberry Pretzel Dessert / Salad Recipe

Ingredients
8-10 servings

Pretzel Crust

3 cups crushed pretzels- I like twists
1/3 cup sugar
16 tablespoons (2 sticks) melted-I used salted butter, but if you’re wanting it less salty- use unsalted

Cream Cheese Layer

2 cups heavy whipping cream
1/3 cup of confectioners sugar
1 teaspoon vanilla extract
2 8oz packages of cream cheese, softened
1 cup granulated sugar

Jello Mixture

6 oz strawberry jello packet
8 oz frozen sweetened strawberries
2 cups boiling water

Pretzel Crust

1. Preheat oven to 350°F

2. Combine crushed pretzels, sugar, and melted butter in a large bowl. Mix until evenly combined.

3. Transfer pretzel mixture to 13x9 greased or parchment paper-lined baking dish and press firmly into dish.

4. 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.

5. Let cool to room temperature.

Cream Cheese Layer

1. Add whipping cream, confectioners sugar & vanilla to mixing bowl, or stand mixer bowl.

2. 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.

3. Using a stand mixer or electric hand mixer, beat cream cheese and granulated sugar together on medium until fluffy & white.

4. Fold the whip cream into the cream cheese and mix until there are no visible cream cheese streaks left.

5. 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.

Jello Layer

1. Boil 2 cups of water and then pour into mixing bowl and add packet of strawberry jello and stir until dissolved.

2. Add frozen strawberries to jello mixture and break apart and then stir until combined and jello mixture is cooled.

3. OPTIONAL: use immersion blender to puree strawberries into jello mixture.

4. Pour over cooled cream cheese layer & refrigerate until set- (at least) 2 hours.

Cut up and serve with optional whip cream on top and have the best time of your life eating this delicious dessert!