Strawberry Pretzel Jello ~ salty crushed pretzel crust layered with creamy sweet-tangy cream cheese, topped with strawberry jello loaded with strawberries. The ultimate summertime dessert!
I’m going retro today with this Strawberry Pretzel Jello. It’s easy, classic, totally old school and my family’s favorite summertime dessert.
A salty crushed pretzel crust is covered with a smooth sweetened cream cheese layer, finished with tangy-sweet strawberry jello loaded with sliced strawberries.
It’s a definite summertime keeper!
This dish can easily be made all year around, but for some reason at our house it screams summer.
This recipe is my family’s most requested ~ probably because it kicks off the summer season. I’m not sure why I haven’t shared it before or even where the recipe started, but I’ve been making it forever, always to rave reviews.
You may have seen it called Strawberry Pretzel Salad – my kind of salad by the way – but we eat it as dessert. When I’m looking for a crowd pleasing dessert, this is where I turn.
What’s in strawberry pretzel jello?
- granulated sugar
- strawberry jello
- boiling water
- frozen unsweetened strawberries sliced and thawed
- frozen whipped topping thawed
- cream cheese
- granulated sugar
How to make Strawberry Pretzel Jello:
Preheat the oven to 400°.
Add the pretzels to a sturdy zip top bag then crush using a rolling pin or mallet then add to a medium size bowl.
Add the melted butter and sugar then press into an ungreased 9 x 13 baking dish. Bake 10 minutes then cool completely.
Add the whipped topping, cream cheese and sugar to another bowl then beat until smooth. Once the crust has cooled completely, even spread the cream cheese layer over the top of the pretzel crust making sure it goes all the way to the edges. This will seal the crust so the jello doesn’t make it soggy.
Dissolve the jello in boiling water in a bowl. Stir in the strawberries and allow the jello to thicken slightly then pour over the cream cheese mixture. Refrigerate until firm – usually 2-4 hours.
Tips for the best strawberry pretzel jello:
- Make sure the baked crust is completely cooled before topping with the cream cheese layer.
- Spread the cream cheese layer all the way to the edges. This will prevent the jello from seeping onto the pretzel crust and becoming soggy.
- I prefer unsweetened strawberries because there’s already enough sugar in the recipe, but you can use sweetened if you prefer.
- Allow the finished Strawberry Pretzel Jello to set completely before cutting.
Looking for more strawberry recipes?
Homemade Strawberry Sauce – homemade fresh strawberry sauce for topping ice cream, waffles and more!
Strawberry Bread – moist, lightly sweet quick bread loaded with fresh strawberries and topped with a simple cream cheese glaze.
Strawberry Peach Sangria – delicious boozy blend of fresh fruit, Rosé wine and alcohol.
Mini Strawberry Pies – bite size fresh strawberry pies with a delicious sweet glaze and golden flake crust.
10 Minute Mixed Berry Galette – easy, rustic pie with fresh summer berries baked in a single free-form crust sprinkled with coarse sugar.
If you tried this Strawberry Pretzel Jello recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
Strawberry Pretzel Jello
- 2 cups crushed pretzels
- 3/4 cup butter melted
- 2 tablespoons granulated sugar
- 2 packages strawberry Jello 3 ounces each
- 2 cups boiling water
- 2 packages frozen strawberries 10 ounces each, sliced/thawed
- 8 ounces frozen whipped topping thawed (Cool Whip used)
- 8 ounces cream cheese full fat, softened to room temp
- 2/3 cup granulated sugar
- Preheat the oven to 400°. Add the pretzels to a sturdy zip top bag then crush using a rolling pin or mallet then add to a medium size bowl.
- Add the melted butter and sugar then press into an ungreased 9 x 13 baking dish. Bake 10 minutes then cool completely.
- Add the whipped topping, cream cheese and sugar to another bowl then beat until smooth. Once the crust has cooled completely, even spread the cream cheese layer over the top. NOTE: be sure to spread the cream cheese layer all the way to the edges. This provides a seal so the jello doesn't reach the crust and make it soggy.
- Dissolve the jello in boiling water in a bowl. Stir in the strawberries and allow the jello/strawberries to thicken slightly then pour over the cream cheese mixture.
- Refrigerate until firm – usually 4-6 hours.