Easy Strawberry Pretzel Salad

Sweet, salty, creamy, crunchy — the classic strawberry pretzel salad with a heavy pretzel crust, cream cheese layer, and strawberry Jell-O topping.

By Manny Michael

30 minutes

Dessert

American

Ingredients

• For the Pretzel Crust
• 3 cups crushed pretzels
• 1 stick butter, melted
• 3 tablespoons white sugar
• For the Strawberry Topping
• 1 cup water
• 1 packet strawberry Jell-O
• About 30 ounces sliced strawberries
• For the Cream Cheese Layer
• 8 ounces cream cheese, softened
• 1 cup sugar
• 8 ounces Cool Whip

Instructions

1. Crush the pretzels until you have 3 cups. You can put them in a freezer bag and smash them with a rolling pin.
2. Add the crushed pretzels to a bowl with melted butter and 3 tablespoons of sugar.
3. Mix everything together until the pretzels are coated in the butter.
4. Press the pretzel mixture into the bottom of one 13x9 pan or divide it between two square pans.
5. Bake the crust at 350°F for about 10 minutes. You can use the oven or air fryer.
6. Let the crust cool completely.
7. While the crust is cooling, bring 1 cup of water to a boil.
8. Add the strawberry Jell-O packet and stir until fully dissolved.
9. Add the sliced strawberries and stir everything together.
10. Let the strawberry mixture boil for about 1 to 2 minutes.
11. Remove from heat and let it cool for about 20 to 30 minutes.
12. In a separate bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy.
13. Fold the Cool Whip into the cream cheese mixture until fully combined.
14. Spread the cream cheese mixture evenly over the cooled pretzel crust. Make sure you spread it all the way to the edges so the strawberry topping does not leak through.
15. Pour the cooled strawberry topping over the cream cheese layer.
16. Cover and refrigerate for at least 3 to 4 hours, or until fully set.
17. Slice, scoop, or mix it all together like a true strawberry pretzel salad and serve cold.