Strawberry Pretzel Salad Recipe Print Prep time 15 mins Cook time 30 mins Total time 45 mins Strawberry Pretzel Salad makes a classic, Southern dish. Cool, creamy and delicious, this strawberry pretzel salad is perfect anytime. Author: Robyn Stone | Add a Pinch Serves: 12 Ingredients 2 cups pretzels, crushed ¾ cup butter, melted 2 tablespoons sugar 1 8-ounce package cream cheese 1 8-ounce tub Cool Whip 1 cup sugar 1 ½ cups boiling water 2 small packages strawberry Jell-O 2 10-ounce packages frozen strawberries Instructions Preheat oven to 400˚. Mix crushed pretzels with butter and 2 tablespoons sugar. Pour pretzel mixture into 9 x 13 inch casserole dish, press lightly, and bake 8-10 minutes. Remove and allow to cool completely. Mix cream cheese, 1 cup sugar, and Cool Whip until smooth. Spread over cooled pretzels. Dissolve Jell-O with boiling water and mix in frozen strawberries. Refrigerate until it has slightly thickened. Pour over cream cheese mixture. Chill until firm and serve. Keep refrigerated. Be sure to make it soon for your family! I promise, it will be a hit! Enjoy! Robyn xoxo 10K+ You May Also Like: Fruit Salad Recipe Strawberry Angel Cake Recipe Strawberry Celebration Parfaits Recipe and The Southern Baking Retreat Grandmother’s Jam Thumbprint Cookies Recipe Strawberry Buttercream Frosting Recipe Chocolate Covered Strawberries Recipe Share on facebookShare on twitterShare on emailShare on pinterest_shareMore Sharing Services 73 Filed Under: 30 Minutes or Less Recipes, All Recipes, Cooking, Cooking Style, Desserts, Easter, Fruit Desserts, Holiday and Occasion, July 4th, Recipes, Shower, Southern Favorites, Tailgate Recipes, Valentines Day Tagged With: Cooking, cream cheese, pretzels, strawberry About Robyn A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy. Comments 1 Blog is the New Black says: February 27, 2012 at 6:36 pm A unique recipe for sure! Reply 2 Robyn says: February 28, 2012 at 7:09 am And definitely memorable! 3 Kristal says: February 27, 2012 at 8:34 pm This is one of my favorite summer salads! A local tea room serves it too and it’s always something I order! Reply 4 Robyn says: February 28, 2012 at 7:10 am Isn’t it amazing? My mouth waters just thinking about it! 5 Kim | At Home With Kim says: February 27, 2012 at 9:11 pm I’ve always secretly wished I had been born a Southerner. This recipe is an example of why. LOVE these kind of old~fashioned favorites. I’m adding this to a Sunday Supper menu soon. Reply 6 Robyn says: February 28, 2012 at 7:15 am Thanks, Kim! This is definitely one of those old-fashioned favorites my family has been making as long as I can remember. It was how my Grandmother would get me to eat the green beans at Easter. 7 Elise Johnson says: February 28, 2012 at 7:51 am I love the use of pretzels! Reply 8 Robyn says: February 28, 2012 at 8:42 am It is absolutely perfection in this recipe! 9 Natalie @ Cooking for My Kids says: February 28, 2012 at 8:54 am I love seeing your food and picturing old-fashioned gatherings. You stay true to your Southern roots, and I love that about you and your blog. Have a great week! Reply 10 Robyn says: February 29, 2012 at 9:08 am Thanks so much, Natalie! I hope you have a great week as well. 11 Amy says: February 28, 2012 at 9:10 am I can almost taste this right now! YUM! Reply 12 Robyn says: February 29, 2012 at 9:09 am Thanks, Amy! 13 Cassie says: February 28, 2012 at 9:21 am This reminds me of my mom. Except she always uses orange jello. I much prefer the strawberry, it looks amazing! Reply 14 Robyn says: February 29, 2012 at 9:09 am Thanks, Cassie! I love it with the strawberry, too but I bet that orange tastes yummy. 15 Are Hall says: February 28, 2012 at 10:12 am It’s not just a southern thing, Y’all! It’s everywhere up north, too! We prefer strawberry, but have made orange jell-o w/ well drained mandarins; pineapple jell-o w/ well drained pineapple in syrup (DON’T use fresh or frozen, it won’t jell!); peach jell-o with well drained peaches in syrup (Same note as pineapple). Wish I could figure a good way to try it with lime jell-o, I love lime! Look in your local stores for strawberry cool whip, last summer I had 1 tub regular & 1 tub strawberry, didn’t know what I was gonna do with the strawberry one. So I made the salad the regular way & then “frosted” the top with the strawberry cool whip, well you woulda thought it was the second comming or something, the way everyone clammered after me – what IS this on top, why didn’t you make it like that every time, gimme THIS recipe! For crying out loud it was the same salad I’d made them for the last 30+ years, just a little extra cool whip! I can’t seem to find the strawberry here locally now, maybe it’s just a summer thing for cool whip. Thanks for sharing your lovely recipes with us! Reply 16 Robyn says: February 29, 2012 at 9:11 am Thanks so much for sharing all of your different ways of making this recipe, Are. The strawberry cool whip on top does sound delicious! 17 Mary says: February 28, 2012 at 12:11 pm Hi Robyn! This is one of our favorites, and for some reason haven’t made it in a while. Love the info about your Grandmother and green beans – will have to try that with my granddaughter!!!! lol!! Thanks for (once again) reminding me to fix a certain recipe! Have a great week! Reply 18 Robyn says: February 29, 2012 at 9:12 am Oh yes, it’s a definite way to get the green beans eaten. It even works with my son now. You’ll have to let me know how it works with your granddaughter! 19 Averie @ Love Veggies and Yoga says: February 28, 2012 at 6:12 pm I grew up in MN and the women there, my mother included, can make about anything from Jello and CoolWhip! This looks like something she’d love to whip up! Reply 20 Robyn says: February 29, 2012 at 9:13 am Thanks Averie. Jello and CoolWhip have always been a magical fascination. 21 DianaS says: February 29, 2012 at 8:40 am I think the instructions on step 2 might be wrong. It says to “add sugar and 3 teaspoons of melted butter”. There is no mention in the rest of the instructions for the rest of the melted butter so I am thinking it should be add butter and the 3 teaspoons of sugar. I am making this salad this weekend for my father-in-law’s 90th birthday. I think he will love it! Reply 22 Robyn says: February 29, 2012 at 9:07 am Thanks so much, Diane! Happy 90th birthday to your father-in-law! I know y’all will have a wonderful celebration. You are absolutely right! I’ve updated the recipe with that correction now. I hope everyone loves it for your father-in-law’s birthday. 23 sweetsugarbelle says: February 29, 2012 at 2:51 pm This recipe is a family FAVE! GOOD GOOD GOOD stuff!!! Reply 24 Robyn says: February 29, 2012 at 10:38 pm I could eat it for breakfast, lunch, and supper! 25 Bronya @ Daisy Cakes says: March 1, 2012 at 7:00 pm If all salad looked like this, I’d eat it for every meal!! Reply 26 Danijela says: March 3, 2012 at 3:23 am Hello, I haven’t heard of pretzel salad before but this one really looks great. It seems that preparation is not to demanding, so I really like it. Thanks. Reply 27 Dena says: March 6, 2012 at 2:29 pm WAY up in Wisconsin my family makes this all the time for birthday parties with raspberries and raspberry jello. I love it! Reply 28 Sierra says: April 23, 2012 at 4:02 pm We used to have this at family gatherings all the time when I was young, I had forgotten it existed! Making it this weekend for the family reunion, so excited! Reply 29 Renee says: August 14, 2012 at 12:19 pm One question–are the pretzels supposed to make like a crust? When I tried to spread the cream cheese on the pretzels, they were all crumbly & stuck to the cream cheese which made it difficult to spread. Also when I cut it, the pretzels fell apart everywhere. Did I do something wrong? Reply 30 Robyn says: August 14, 2012 at 3:30 pm Hi Renee, the pretzels are supposed to make a crust on the bottom, but it will have a little bit of a crumbly texture to it. Maybe next time, try popping the cooled pretzels into the freezer for a bit before adding the cream cheese layer on top. That should help with being able to spread more easily. I have a feeling that maybe the pretzels could have been crushed a bit finer so that they made more of a crumb as well. That will hold together more easily than larger pieces of the pretzel when cutting. Let me know if you have any more questions. 31 Shelly says: December 22, 2012 at 9:12 pm I don’t know what I’m doing wrong. My pretzel crust is not sticking to each other. Any ideas or tips? Reply 32 Robyn says: December 23, 2012 at 1:37 pm You may want to check to make sure that your pretzels are crushed just a bit finer. If the crumb of the pretzel is a bit to large, it can cause the pretzel crust not to stick together as well. Just be sure not to get them too fine, you want to make sure that you still get the idea of the pretzel. Let me know how that works for you. 33 Sandy says: April 5, 2013 at 3:17 pm Can I use fresh strawberries and if so how many baskets? Reply 34 Judy says: November 6, 2013 at 7:44 am Robyn…love your recipes, that said, I am diabetic. This one in particular makes me salivate, but I must almost totally remove the sugar. I can rework the pretzel layer with some agave or splenda, but would like to know why the “1 Cup sugar” for the cool whip/cream chs layer?… the cool whip is sweetened (I’d use sugar free anyway). Would leaving it out affect the texture etc? Last, do you think sugar free Jello would make any difference? Thanks! Would appreciate comments especially from others in my situation. Reply 35 Ronada says: January 20, 2014 at 8:43 am Made this in the summer, no sugar in cool whip, didn’t need! Added pecans to crust. It was FABulous. As matter of fact, my 27 year old son and a friend ate the remaining as part of their breakfast!!!! Lol Reply 36 Joan says: February 12, 2014 at 8:33 pm I made this according to your instructions and used 10 TEASPOONS (3 1/3 TBS.) butter for the crust … the crust never came together and was just a pile of crumbs … what a mess. Afterward I looked up the same recipe on other sites and see they all call for anywhere from 3/4 to 1 c. butter which would be at least 10 TABLESPOONS of butter … BIG DIFFERENCE! I read the above comments to see what others said, but I don’t think anyone actually made this with your measurements. Reply 37 Joan says: February 12, 2014 at 8:41 pm Just an added comment … I see Renee and Shelly had the same problem I did. I think 10 teaspoons of butter is just not enough to hold the crust together. 10 tablespoons would be more like it. Reply Trackbacks Weekend Linkage | Cookin Mimi says: March 3, 2012 at 7:05 am [...] Strawberry Pretzel Salad is one of those dishes I see everywhere but have never tried. Maybe next time I need to make something for a potluck. [...] Reply 50 Plus Recipes for July Fourth (or any Summer Celebration) « Cookin Mimi says: June 24, 2012 at 7:01 am [...] Strawberry Pretzel Salad Add a Pinch [...] Reply Speak Your Mind Name * Email * Website Rate this recipe: AdChoices | Advertise | Privacy Archives Soups and Stews! 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