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Classic Strawberry Pretzel Salad

Classic strawberry pretzel salad with a golden pretzel crust, smooth cream cheese middle, and glossy strawberry gelatin topping. This no-bake layered dessert uses a baked pretzel base, then chills until the strawberry layer fully sets for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 2 cup pretzel pieces, crushed
  • 0.5 cup butter, melted
  • 2 tbsp sugar
Cream cheese middle
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz whipped topping
Strawberry topping
  • 6 oz strawberry gelatin
  • 2 cup boiling water
  • 1 cup cold water
  • 1 lb fresh strawberries, halved

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bake and cool the pretzel crust
  1. Preheat the oven to 350°F, then mix the crushed pretzel pieces with melted butter and sugar until evenly coated. Press the mixture firmly into a 9x13 baking dish.
  2. Bake for 8-10 minutes at 350°F until the crust looks lightly golden. Cool completely so the cream layer won’t melt.
Make the cream cheese layer
  1. Beat the softened cream cheese with powdered sugar until smooth and lump-free. Fold in the whipped topping until fully combined.
  2. Spread the cream cheese mixture evenly over the cooled pretzel crust. Chill while you prepare the gelatin topping.
Make and set the strawberry gelatin layer
  1. Dissolve the strawberry gelatin in the boiling water, stirring until there are no visible granules. Add the cold water and chill for about 15 minutes until slightly thickened.
  2. Stir the halved strawberries into the thickened gelatin, then pour the mixture over the cream cheese layer. Level the top gently for an even set.
Chill, slice, and serve
  1. Refrigerate for at least 4 hours until the gelatin is fully set. Cut into squares and serve chilled.

Notes

Pro tip: cool the pretzel crust completely before adding the cream cheese layer so you get distinct, clean slices. Store covered in the refrigerator up to 4 days; freezing is not recommended because the gelatin and strawberries can weep and lose texture. For a lighter version, use reduced-fat cream cheese and a lighter whipped topping, keeping the rest the same for proper setting.