Strawberry Pretzel Salad Recipe+Video
Strawberry Jelly Pretzel Salad is the ultimate combination of sweet and salty. This classic hospitality is always very flattering! !
I like layered desserts! ! This pretzel salad is my favorite, but I also like lemon lasagna, cookies and no-bake strawberry shortbread. The layers are impressive, but they taste as good as they look.
Jelly + pretzel = salad
The recipe I shared today is a classic dessert! Strawberry pretzel salad is especially popular in summer and holidays, but frankly, I think it’s appetizing all year round. It has a salty pretzel crust, a delicious cream cheese center and a layer of fruit jelly on top.
This combination is delicious, and you might want to know that it is a salad because it is really cool! It’s a genius to think of adding these things together, because it’s really great. In addition, desserts with cream cheese and whipped cream can never go wrong.
This dessert can also be changed according to your own preferences. The jelly layer can be replaced with your favorite fruity jelly flavor, fun! The most common and favorite flavor (at least for our family) is strawberry.
How to make strawberry pretzel salad
This recipe does require a bit of planning and time (waiting for the jelly to refrigerate seems to always be the case, right?!), but let me be the first to tell you it’s worth it.
Pretzel crust. Mix together chopped pretzels, ¼ cup sugar and butter. Press into the bottom of a 9×13 pan. Bake for 10 minutes, then cool.
Cream layer. Use a blender to beat the cream cheese, ¼ cup of sugar and milk. Fold the cooling whip and spread it on the crust. Refrigerate in the refrigerator until use. (If you like, you can use cold whip instead of homemade whipped cream!)
Jelly layer. Boil 2 cups of water and put it in a large bowl. Add the gelatin mixture and stir for 2 minutes until dissolved. Add 1.5 cups of cold water and stir. Refrigerate for 1-2 hours or until thickened. Stir the strawberries and jelly together, then use a spoon to pour on the cream cheese layer.
**notes**: You can use frozen strawberries in a pinch. If they are intact: slice them, let them thaw, drain the liquid and add to the jelly.
refrigeration. Refrigerate for another 3 hours. Refrigerate until serving. Please enjoy!
Recipe tips and frequently asked questions
The best pretzels for jelly salad: Salted hard pretzels, whether stick or twisted. The Rold Gold brand provides more buttery flavor, but any brand works well.
Tips for pretzel jelly salad:
- Be sure to prepare the jelly according to the recipe instructions (not the package instructions)
- 2 ½ cups of whole pretzels will make 2 cups of crumbled pretzels
- Spread the cream mixture all the way to the edges. You don’t want to leave any space for the jelly part to seep out and make the pretzels soaked.
- For smaller salads: put half of the ingredients in a 9×9 pan
Variations + more
You can try many variations. Pair any flavor with its fruit:
- Cherry jelly with cherries
- Raspberry jelly with raspberries
- Mix flavors such as lime jelly with strawberries
- Change the flavor of the crust by adding some chopped nuts
- Orange (may taste like an orange dream!)
Make this jelly pretzel salad in advance. Since it needs to be kept in the refrigerator for a long time, it is best to make it one day before consumption.
Shop Cover in the refrigerator for about a week, but the pretzels may soften over time.
The thought of this sweet/salty/creamy/fruity dessert makes my mouth water! ! I think it’s time to make some pretzel salad!
For more fruit desserts, please check:
More layered desserts
Preparation time 10 minutes
Cooking time 10 minutes
Refrigerate for 4 hours
Total time 4 hours 20 minutes
Servings 20 pieces
Calories 213 kcal
Author Little Luna
- 2 cups crushed pretzels
- 1/2 cup sugar
- 2/3 cup melted margarine
- 12 ounces cream cheese softened
- 2 tablespoons milk
- 1 cup cold whip
- 2 cups boiling water
- 6 ounces strawberry jelly mix
- 1 1/2 cups cold water
- 4 cups sliced strawberries
Preheat the oven to 350.
Mix together chopped pretzels, ¼ cup sugar and butter. Press into the bottom of a 9×13 pan. Bake for 10 minutes, then cool.
Use a blender to beat the cream cheese, ¼ cup of sugar and milk. Fold the cooling whip and spread it on the crust. Refrigerate in the refrigerator until use.
Put boiling water in a large bowl. Add the gelatin mixture and stir for 2 minutes until dissolved. Stir in cold water. Refrigerate for 1-2 hours or until thickened.
Stir the strawberries and jelly together, then use a spoon to pour on the cream cheese layer.
Refrigerate for another 3 hours. Refrigerate until serving. Please enjoy!