Today’s no-bake dessert recipe for making a crave-worthy strawberry pretzel salad is one of our favorites because you can leave it in the fridge and forget about it–perfect for busy moms and dads who don’t have time to bake from scratch.

If you are a pretzel salad lover, you’ll also want to try this blueberry pretzel salad.

How to Make a Homemade Pretzel Salad (The Crust)

The first thing that you’ll want to do when making this recipe is prepare the homemade pretzel crust:

  1. Process. Add the mini pretzel twists to a food processor and pulse a few times until coarsely chopped.
  2. Add sugar and butter. Add the sugar and melted butter and pulse a few times.
  3. Transfer to a baking dish. Press the mixture into the bottom of a 9×13 inch baking dish.
  4. Refrigerate. Refrigerate the crust for a minimum of 30 minutes.
Strawberry Pretzel Salad
Strawberry Pretzel Salad
Strawberry Pretzel Salad

(Also try: Blueberry Pretzel Salad)

How to Make Pretzel Salad Cream Cheese Filling

After putting your pretzel crust in the fridge, you then turn your attention to preparing the cream cheese filling:

  1. Beat. Add the softened cream cheese and sugar to a bowl and beat until smooth.
  2. Fold. Gently fold in the defrosted Cool Whip.
  3. Spread. Spread the cream cheese mixture over top of your pretzel crust.
  4. Refrigerate. Refrigerate for a minimum of one hour.
Strawberry Pretzel Salad
Strawberry Pretzel Salad

How to Make Pretzel Salad Strawberry Jello Topping

Last but not least, you’ll need to prepare the strawberry Jell-o topping to finish off your pretzel salad:

  1. Prepare the Jell-o. Combine the strawberry Jell-o with boiling water and stir until the Jell-o is dissolved.
  2. Cool. Set aside to cool to room temperature.
  3. Add the strawberry slices. Place the fresh strawberry slices over top of the cream cheese mixture.
  4. Add the Jell-o. Pour the cooled Jell-o over top of the strawberries.
  5. Refrigerate. Refrigerate the completed salad for a minimum of 6 hours.
Strawberry Pretzel Salad
Strawberry Pretzel Salad
Strawberry Pretzel Salad

How Long Does This Strawberry Pretzel Salad Keep For? (+Best Way to Store)

You’re definitely going to want to keep this strawberry pretzel salad stored in the fridge where it will stay chilled.

Strawberry Pretzel Salad
Strawberry Pretzel Salad

You can simply cover the baking dish with plastic wrap or aluminum foil when storing your salad. When properly stored in the fridge like this, you can expect the pretzel salad to keep for up to one week.

More Strawberry Dessert Recipes:

No-Bake Strawberry Pretzel Salad

This easy strawberry pretzel salad is a no-bake dessert and a lot like a fusion of strawberries and cream + cheesecake! Creamy, crunchy and tangy.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12

Ingredients 

For the crust: 

  • 5 cups mini pretzel twists
  • ¾ cup butter melted
  • 3 tbsp sugar

For the filling: 

  • 8 oz cream cheese, softened
  • ¾ cup sugar
  • 8 oz Cool Whip, defrosted

For the strawberry topping: 

  • 6 oz Strawberry Jell-O
  • 2 cups boiling water
  • 1 pound fresh strawberries, sliced

Instructions 

  • Add the pretzel to a food processor and pulse a few times until coarsely chopped. 
  • Add the sugar and melted butter and pulse a few times. 
  • Press the mixture into the bottom of a 9×13 inch baking dish.
  • Refrigerate for 30 minutes. 
  • Add the cream cheese and sugar to a bowl and beat until smooth.
  • Gently fold in Cool Whip.
  • Spread the mixture over the crust. 
  • Refrigerate for minimum one hour. 
  • Combine the Jell-O with boiling water and stir until the jello is dissolved. 
  • Set aside to cool to room temperature. 
  • Place the strawberry slices over the cream cheese mixture. 
  • Pour cooled Jell-O over the strawberries. 
  • Refrigerate for minimum 6 hours.

Nutrition

Calories: 450kcalCarbohydrates: 64gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 53mgSodium: 644mgPotassium: 182mgFiber: 2gSugar: 34gVitamin A: 646IUVitamin C: 23mgCalcium: 58mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!

Emma Kelly

Lover of smoosh faced dogs, cooking (of all kinds), spending as much time as I can in the garden (especially with homegrown veg and cut flowers), and diy’ing everything! Make sure to follow me on Pinterest for more easy meals, (mostly) healthy desserts and crave-worthy snacks. Learn more about me here.

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