Strawberry pretzel salad is a classic and nostalgic recipe. It’s deliciously creamy, crunchy, sweet, salty, and perfect for any gathering! An easy strawberry dish and a favorite Southern recipe!
One of my favorite desserts throughout the spring and summer growing up has always been this strawberry pretzel salad. It has always been a family favorite addition to so many special occasion meals and you will always find a large casserole dish with its sparkling red top filled with strawberries at the buffet for Easter, Southern gatherings and throughout the summer. He is loved by so many and is always one of the first things to go.
Sweet, salty, creamy and crunchy, it has so much to do that it is always a sure hit!
Strawberry pretzel salad recipe
There are so many versions of this dish served here in the south that I have no idea who invented it first, but oh my gosh I’m so thankful! It’s one of those dishes that goes with so many meals and goes well as an accompaniment – because, you know, it has “salad” in its name – or as a dessert.
How to do it
To prepare this delicious dish you will need:
- Crushed pretzels
- Melted butter
- Cream cheese
- Frozen whipped topping
- Boiling water
- Strawberry jelly
- Frozen strawberries
To prepare, preheat the oven to 400˚F.
Mix the crushed pretzels with the melted butter and two tablespoons of sugar. Then, press this mixture into the bottom of a 9 × 13 inch casserole dish and cook until set, about 8 to 10 minutes. Then remove the casserole from the oven and let it cool completely.
While the pretzel crust is cooling, dissolve the Jello in the boiling water and stir in the frozen strawberries. Leave to set until the Jello and strawberry mixture has thickened slightly.
Combine cream cheese, 3/4 cup sugar and whipped topping in a large bowl until smooth and creamy. Spread this mixture over the cooled pretzel crust, making sure to spread it completely around the edges of the crust.
Pour strawberry jelly mixture over cream cheese mixture and refrigerate until firm.
When you’re ready to serve that strawberry salad, be sure to use a sharp knife and cut through the entire pretzel crust for the prettiest portion.
What to serve with the strawberry pretzel salad?
It doesn’t matter if you serve it right next to your chicken salad as a side dish or as part of dessert buffets, I can pretty much bet you it will be well loved by anyone who tries it. And you know, if they’re from that part of the forest, they probably expected it.
More salads and favorite desserts
Honey Lime Fruit Salad
Perfect whipped cream
Here’s how I make the family version of the strawberry pretzel salad. I hope you like it!
Strawberry pretzel salad recipe
Strawberry pretzel salad is a classic Southern dish. Fresh, creamy and delicious, this strawberry pretzel salad is perfect anytime.
Print the recipe
- 2 cups pretzels crushed
- 3/4 Chopped off Butter molten
- 2 soup spoons sugar
- 1 (8 oz package) Cream cheese
- 1 8 oz package frozen whipped topping
- 3/4 Chopped off sugar
- 1 ½ cups boiling water
- 2 (3 ounces) packages Jell-O Strawberry
- 2 (10 ounces) packages frozen strawberries
Preheat the oven to 400˚.
Mix the crushed pretzels with the melted butter and 2 tablespoons of sugar. Press pretzel mixture into bottom of 9×13-inch casserole dish and bake until set, about 8 to 10 minutes. Remove from oven and let cool completely.
Combine cream cheese, 3/4 cup sugar and whipped topping in large bowl until smooth. Spread over the cooled crust, making sure to spread out completely around the edges.
Dissolve the Jell-O in boiling water and stir in the frozen strawberries. Leave to set until the jelly and strawberry mixture has thickened slightly and set, then pour over the cream cheese mixture. Refrigerate until firm and serve.
Portion: 0.5Chopped off | Calories: 209kcal | Carbohydrates: 25g | Protein: 1g | Large: 11g | Saturated fat: 7g | Cholesterol: 30mg | Sodium: 271mg | Potassium: 21mg | Sugar: 15g | Vitamin A: 355UI | Vitamin C: 0.1mg | Calcium: 6mg | The iron: 0.7mg
From the Add a Pinch recipe archive. Originally published in 2010.