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Strawberry Pretzel Dessert Recipe

Strawberry Pretzel Dessert Recipe

A salty pretzel crust nicely contrasts cream cheese and gelatin layers in this strawberry dessert that's perfect for potlucks. —Aldene Belch, Flint, Michigan
TOTAL TIME: Prep: 20 min. Bake: 10 min. + chilling YIELD:12-16 servings


  • 2 cups crushed pretzels (about 8 ounces)
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • 2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 2 packages (3 ounces each) strawberry gelatin
  • 2 cups boiling water
  • 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
  • Additional whipped topping, optional


  • 1. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
  • 2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
  • 3. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with whipped topping if desired. Yield: 12-16 servings.

Nutritional Facts

1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein

Reviews for Strawberry Pretzel Dessert

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Reviewed Jun. 1, 2016

"This is definitely a make again! My family and I loved it. Made exactly as directed and turned out perfect. Everyone was disappointed when it was gone."

Reviewed May. 28, 2016

"I've enjoyed this dessert before, and wanted to try to make it myself. I think the numbers here are a bit off. As recommended in the comments, I used a larger dish. There is a problem with the amount of pretzels used. The cream cheese layer is delicious and super sweet and very, very thin (and would be just very thin in the smaller pan.) It would also make a good dip for fresh berries. Speaking of berries, 32 ounces of frozen strawberries??? I think that might be a mistake too. I'm not pleased with this outcome, and hope I have time to shop and redo it before the picnic tomorrow."

Reviewed May. 27, 2016

"Favorite in our household

I use the 11x7"

Reviewed May. 26, 2016

"I have made this recipe for over 25 years. I make it upside down. I was tired of soggy pretzels on the bottom if the Cool Whip layer was not sealed precisely. I also liked to take this to school pot lucks in a disposable pan (the sides of the aluminum pan are never smooth) .I put the jello/strawberry combo in the bottom of the pan and let that set up firm. Then I spread the Cool Whip layer. I put the pretzels on right before serving to ensure they stay crunchy. If you want, you can leave the pretzels on the side in case someone does not like pretzels."

Reviewed May. 23, 2016


Reviewed May. 5, 2016

"This is a family favorite. I find the saltiest pretzels to use because the sweet/salty is such a great combination."

Reviewed Mar. 28, 2016

"One of my favorite dishes that I feel is always good. I took the suggestions of using a smaller dish and put it in 11 x 9 dish (one reason, was because I used my bigger dishes for other things). It was full! I ended up spilling the jello on the way to the fridge (partly because I don't think it was set enough before hand). I used fresh strawberries instead of frozen. I suggest making sure you leave ample time between steps so layers have time to set."

Reviewed Mar. 12, 2016

"I make this recipe out of a local recipe book that uses raspberries instead of strawberries. I'm hungry for strawberries so gonna use them instead (making this for our family lunch tomorrow). I always double the pretzels because that's the best part. But I don't double the butter. This recipe is AWESOME!"

Reviewed Feb. 12, 2016


Reviewed Jan. 21, 2016

"Best desert ever! I used fresh strawberries and it tasted amazing. Ever time I make it it's gone in minutes. It's always a request for any gathering I go to."

Reviewed Jan. 2, 2016

"This dish is a tradition for every one of our family gatherings. It is one of the most requested dishes. We don't wait for dessert; we serve it as a part of the meal! The combination of sweet and salty is perfect."

Reviewed Dec. 30, 2015

"Made this for Christmas dinner. So good after a heavy meal!"

Reviewed Dec. 22, 2015

"I would use an 11 x 7 dish for this recipe - and I cut the Pretzels to about 1 1/2 cups -- otherwise it's too much crunch."

Reviewed Dec. 20, 2015

"Great recipe and taste great. Love the salty and sweet. The only reason why I gave 3 stars was trying to cut through the sliced strawberries was a problem. Maybe next time I'll cut the berries in slivers. Will try again."

Reviewed Nov. 23, 2015

"If you do not thaw the berries, it helps the gelatin set up better and it won't be runny. My family prefers this made with raspberries. I add some fresh berries along with the frozen and also use unsweetened berries. Doing it this way, we never have a runny gelatin problem or have the dessert separate."

Reviewed Nov. 22, 2015

"I love this recipe. I have been making it for years. The only thing I do different is I add a can of drained crushed pineapple to the cream cheese layer. So yummy!!!!!"

Reviewed Sep. 8, 2015

"This recipe was very delicious except....the jello ran down the sides of the filling and sogitized (made soggy) the pretzel crust. I think next time, I'll skip the gelatin and use a cooked concoction of berries and cornstarch. And yes, the 9x13 dish is too large in my opinion."

Reviewed Sep. 5, 2015

"I make this several times a year and love it. I always make this when I go to pot-luck dinners. Unfortunately for me I take home an empty pan; no left overs.

I have one problem with it. Whenever I make it, and I follow the directions exactly, the jello always slides off the filling on people's plates. What can I do so it stays together on someone's plate? It doesn't bother me but it has bothered those around me."

Reviewed Sep. 1, 2015

"We have made this for years. Love it with raspberry gelatin and tangy raspberries as well."

Reviewed Aug. 3, 2015

"Love the salty and sweet together."

Reviewed Jul. 26, 2015

"The recipe list would probably be better suited for a 9x9 pan. With the ingredients on this list, I got a very thin filling layer that took work to spread without pulling up the pretzels after they were baked."

Reviewed Jul. 12, 2015

"The whole house loved it. Two even picked it for next birthday cake"

Reviewed Jun. 6, 2015

"my husband just loves this.... i even tried it with blueberries and raspberries... yummy"

Reviewed May. 17, 2015

"My husband raved about this dessert! Easy and delicious; going to make it again very soon!"

Reviewed May. 4, 2015

"love it, been looking for this one for a long time. Tasted it several years ago at a gathering, but didn't know what it was called. Thanks for posting it!"

Reviewed Mar. 23, 2015

"The sweetness of the cream cheese mixture and strawberries is a nice contrast to the saltiness and crunch of the pretzels. I've made this recipe as a side dish, snack, and dessert!"

Reviewed Mar. 14, 2015

"This is a great recipe, been making it for years. I switch off by using raspberries in place of the strawberries. Equally as good either way. Of course change the jello to raspberry as well."

Reviewed Nov. 22, 2014

"Really love the taste! I used sugar free jello, Stevia as sugar substitute, fresh sliced strawberries, and low fat dairy. My only complaint was that the pretzel crust was so crumbly. I did put pretzels in the blender. Any suggestions how to get a more compact crust that sticks together?"

Reviewed Nov. 15, 2014

"Great recipe. I have been making it for years. You can make it with Splenda in place of sugar and use sugar free jello. This recipe is a must for Thanksgiving and Christmas dinners."

Reviewed Nov. 12, 2014

"Really good!"

Reviewed Jul. 9, 2014

"Summertime at its best! My elderly neighbor I grew up beside gave me this recipe years ago. The only thing I do differently is use fresh strawberries. YUM!"

Reviewed Jan. 9, 2014

"A family favorite. Made it for Christmas and hoped for left overs.......there were none!! Good any time of year for any occasion."

Reviewed Jun. 22, 2013

"Very Good :o)

Perfect combo of sweet & salty
I would reccomend putting the pretzels in a blender or food processor and "pulsing" them a few times it is quicker and easier than putting them in a bag and pounding them ! Also I used fresh strawberries ... YUM"

Reviewed Jun. 22, 2013

"Perfect combo of sweet & salty ...

so good :o)
I used fresh strawberries instead of frozen."

Reviewed Apr. 16, 2013

"This is one of our favorite recipes. I always make it for Easter and this year my 6 year granddaughter went crazy for it! Love it everyone should try it !"

Reviewed Jan. 9, 2013

"It was soooo good!! The differant flavors hitting my taste buds, was awesome. Love it!!"

Reviewed Aug. 18, 2012

"My grandmother gave me this recipe about 35 years ago, only she named it "Pretzel Salad", why? I don't know. I like the name of this recipe. The only difference in recipes is I use powder sugar where your's calls out sugar. I love, love, love this recipe. It's usually at the holidays that I make it. But you can make it every week if you want, it's that good."

Reviewed Jul. 16, 2011

"I use dole frozen sliced strawberries, without the syrup..still tastes amazing! I make this for EVERYTHING!"

Reviewed Jun. 17, 2011

"Sooo good! Perfect blend of flavors! Everyone loves it! Make sure to crush pretzels very well."

Reviewed Apr. 20, 2011

"This is a family favorite!"

Reviewed Apr. 16, 2010 Edited May. 31, 2016

"Great recipe, it was a hit at our Easter party."

Reviewed Dec. 27, 2009

"So good and very easy to make!"

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