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strawberry pretzel jello salad on a white plate

Strawberry Pretzel Jello Salad

A salty and sweet dessert that is perfect for a picnic or BBQ.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Chill Time 6 hrs
Total Time 6 hrs 40 mins
Course Dessert
Cuisine American
Servings 12 large squares or 24 small


For the Crust:

  • 2 cups crushed pretzels (8 ounces)
  • 12 tablespoons butter (melted)
  • 3 tablespoons sugar

For the Filling:

  • 8 ounces cream cheese (softened)
  • 1 cup sugar
  • 2 cups Cool Whip (thawed)

For the Topping:

  • 6 ounces strawberry Jello (one 6-ounce package or two 3-ounce packages)
  • 2 cups boiling water
  • 32 ounces frozen strawberries (thawed)


  • Preheat oven to 350°F.
  • Combine pretzels, butter, and sugar. Press into an ungreased 9x13-inch baking dish. Bake 10 minutes. Set aside to cool.
  • Beat cream cheese and sugar until smooth. Slowly mix in Cool Whip topping until fully incorporated. Spread over crust and chill.
  • Dissolve Jello in boiling water. Stir in thawed strawberries with any syrup generated during thaw. Chill until partially set.
  • Spoon Jello mixture over cream cheese filling. Chill 4-6 hours or until firm. Cut into squares.


You're Gonna Bake It After All
Keyword dessert, side dish, summer, vegetarian