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Strawberry Pretzel Salad

Strawberry Pretzel Salad

Yield: 12 servings 1x
Prep: 30 minutes + chilling timeCook: 10 minutesTotal: 40 minutes + chilling time



2 cups coarsely-crushed pretzels (start with about 7 ounces of pretzels)

3/4 cup butter, melted (1 1/2 sticks, 12 tablespoons)

3 tablespoons granulated sugar


2 8-ounce packages cream cheese, softened to room temperature

1 1/2 cups granulated sugar

2 8-ounce containers Cool Whip, defrosted overnight in the refrigerator

Strawberry Topping

1 6-ounce package Strawberry Jell-0

2 cups boiling water

4 cups sliced fresh strawberries


Whipped Cream or Cool Whip, for garnish

Additional strawberry slices, for garnish


  1. Preheat oven to 350 degrees F.
  2. Crush the pretzels either by pulsing in a food processor, or placing in a zipper seal bag and crushing with a rolling pin. Just be sure not to crush too much – you ideally want small pieces of pretzel for the crust, but not fine crumbs.
  3. Combine crushed pretzels, melted butter and sugar in a bowl. Pour into an ungreased 9×13-inch baking dish, pressing down firmly to create an even crust. Bake for 10 minutes, then set aside to cool completely.
  4. In a mixing bowl, beat cream cheese and sugar until smooth and fluffy. Fold in thawed Cool Whip, mixing well. Spread evenly over pretzel crust and all the way to the edges (so the Jell-O layer doesn’t have room to seep down), then refrigerate until chilled.
  5. Pour gelatin into a large mixing bowl. Add boiling water and stir to completely dissolve. Let cool to room temperature (OK to chill to speed this step up) and even let the Jell-O start to thicken a little, but not too much. *Stir in strawberries, then pour the mixture over cream cheese layer and chill to set. *OR, you can lay the fresh strawberries over the creamy layer, then carefully pour the strawberry gelatin over the strawberries.
  6. Chill at least six hours to fully set, then cut into squares before serving
  7. Add a dollop of whipped cream and a piece of strawberry to the top of each serving if you’d like.

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© Author: A Family Feast
Cuisine: American Method: no-bake (except for crust)