This easy Strawberry Jello Pretzel Salad combines layers of pretzels, a no-bake cheesecake filling, strawberry Jello, Cool Whip, and fresh strawberries for a sweet, refreshing dessert!

square serving of jello pretzel salad sitting on a white round plate.

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Old-Fashioned Jello Pretzel Salad Recipe

I couldn’t tell you why this Jello pretzel salad is called a salad. There’s no lettuce in sight! However, this classic dessert is a super easy make-ahead treat that’s perfect for summer potlucks. It feels a little bit retro and a lot delicious.

Hello, no-bake cheesecake filling! I love you! Made with my favorite sweet filling, this dessert is almost totally no-bake. You’ll need just ten minutes to bake the pretzel crust to crisp, buttery perfection.

The cheesecake filling blends cream cheese and sugar until light and fluffy. I love that it tastes just as good as a cheesecake that has baked for an hour in the oven.

Top the cheesecake layer with pre-made whipped topping to add extra sweetness and texture. Then, spread on strawberry Jello to make this dessert pretty as well as tasty. Don’t forget lots of sliced fresh strawberries for the finishing touch!

close up image of a square slice sitting on a wood spatula.

Ingredients For Jello Pretzel Salad

To print: see recipe card below

ingredients to make strawberry jello pretzel salad.

2 (3-ounce) boxes of strawberry Jello
2 cups water – We’ll use boiling water to make the jello.
3 cups pretzels – Small, salted pretzel twists work best for this recipe
3/4 cup granulated sugar – Some people prefer to use brown sugar, which also works.
8 tablespoons butter – You can use salted or unsalted butter.
8 ounces cream cheese – Use full-fat, brick-style cream cheese for the best taste and texture.
8 ounces Cool Whip – Do not swap this out for whipped cream!
3 cups strawberries – Sliced, fresh strawberries for the best flavor! I don’t recommend using frozen strawberries as they become too watery.

Variations

Make it with raspberry Jello. Substitute the strawberry Jello for raspberry Jello and add fresh raspberries instead of sliced strawberries.
Use orange Jello. Swap the strawberry Jello with orange Jello. Then, fold in mandarin oranges in place of the strawberries.
Use banana pudding. I love using instant banana pudding in desserts! Make the pudding according to the package directions, and use it in place of the strawberry Jello layer. Then, top the dish with sliced bananas.
Skip the Jello. Yes, the Jello is a big component of this recipe! However, if you are out of Jello or just don’t wish to use it, simply top the cream cheese layer with sliced strawberries or other fresh fruit for a delicious dessert.

Directions For How to Make This Strawberry Pretzel Salad Recipe

crushed pretzels in a large blue casserole dish.

Preheat the oven: First, preheat your oven to 350 degrees Fahrenheit.
Make the Jello: Pour the two packets of strawberry jello into a large mixing bowl. Then, add the boiling water. Whisk until the jello powder has dissolved. Set aside.
Crush the pretzels: Place the pretzels in a large food processor, and pulse until the pretzels are large crumbs.
Make the pretzel crust: Pour the pretzel crumbs into a large bowl and add ¼ cup of the sugar and the melted butter. Stir everything together until all the pretzel crumbs are wet. Then, pour the mixture into the bottom of a 9×13 baking dish, pressing it into the bottom of the dish in an even layer.
Bake the crust: Bake the pretzel crust in the oven for ten minutes. Remove the pan from the oven, and let the crust cool.
Prepare the filling: Add the cream cheese and remaining ½ cup of sugar to a large bowl. Beat the cream cheese mixture with an electric mixer until fluffy. Fold in the Cool Whip. Then, spread the mix over the cooled pretzel crust.
Chill the filling: Place the pan in the fridge to cool for 30 minutes.
Add the strawberries to the Jello: Fold the sliced strawberries into the room-temperature strawberry jello mix. Then, slowly pour this into the pan on top of the chilled Cool Whip.
Chill the salad: Place the pan into the fridge to cool for at least four hours to set. Once chilled and set, slice your Jello pretzel salad, and enjoy!

Serving Suggestions

I love to bring the Jello pretzel salad to backyard BBQ gatherings. It looks beautiful on any table with extra Cool Whip and fresh strawberries on top!

While the Jello pretzel salad is great on its own, it is tasty next to pretty much anything chocolate. The duo is a classic pairing for a reason. Try it out yourself, and pair the Jello pretzel salad with these classic double chocolate chip cookies.

close up image of jello pretzel salad served on a white round plate.

How To Store Jello Pretzel Salad

Store leftovers in an airtight container in the fridge for up to five days.
Serve cold straight from the fridge, and enjoy!

Quick Tip

Allow your cream cheese to sit out and come to room temperature before making the filling. This will make it easier to mix and prevent any lumps from forming!

A square of strawberry pretzel salad on a plate.

Jello Pretzel Salad

This easy Strawberry Jello Pretzel Salad combines layers of pretzels, a no-bake cheesecake filling, strawberry Jello, Cool Whip, and fresh strawberries for a sweet, refreshing dessert!

5 from 1 vote

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Course: Dessert

Cuisine: American

Author: Kasey Schwartz

Servings: servings

Prep Time: 15

Cook Time: 10

Cooling time: 4 30

Total Time: 4 55

Equipment

3 Mixing bowls
1 food processor
1 9×13 baking dish

Ingredients

▢ 2 3 ounce boxes strawberry Jello
▢ 2 cups boiling water
▢ 3 cups small, salted pretzel twists
▢ ¾ cup sugar, divided
▢ 8 tablespoons melted butter
▢ 8 ounces cream cheese, softened
▢ 8 ounces Cool Whip
▢ 3 cups (about 1 pound) sliced strawberries

Instructions

Preheat your oven to 350℉.
Pour the two packets of strawberry jello into a large mixing bowl then add the boiling water. Whisk until the jello powder has dissolved. Set aside.
2 3 ounce boxes strawberry Jello, 2 cups boiling water
Add the pretzels to a large food processor and pulse until the pretzels are large crumbs. I like to leave a few larger pieces to give the salad a little bit of a crunch.
3 cups small, salted pretzel twists
Pour the pretzel crumbs into a large bowl and add ¼ cup of the sugar and the melted butter. Stir everything together until all the pretzel crumbs are wet then pour the mix into the bottom of a 9×13 baking dish. Press the crust into the bottom of the dish, making an even, compact layer.
¾ cup sugar, divided, 8 tablespoons melted butter
Bake the pretzel crust in the oven for 10 minutes. Remove the pan from the oven and let the crust cool.
Add the cream cheese and remaining ½ cup of sugar to a large bowl and beat them together with an electric mixer until fluffy. Fold in the cool whip then spread the mix over the cooled pretzel crust.
8 ounces cream cheese, softened, 8 ounces Cool Whip
Place the pan in the fridge to cool for 30 minutes.
Stir the sliced strawberries into the room-temperature strawberry jello mix and then slowly pour this into the pan, on top of the chilled Cool Whip later.
3 cups (about 1 pound) sliced strawberries
Place the pan into the fridge to cool for at least 4 hours. Then slice and serve!