Judy's Strawberry Pretzel Salad


This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
1 hrs 35 mins
Total Time:
2 hrs
16 servings


  • 1 ½ cups crushed pretzels

  • 4 ½ tablespoons white sugar

  • ¾ cup butter, melted

  • 1 cup white sugar

  • 2 (8 ounce) packages cream cheese

  • 1 (8 ounce) container frozen whipped topping, thawed

  • 1 (6 ounce) package strawberry flavored Jell-O®

  • 2 cups boiling water

  • 1 (16 ounce) package frozen strawberries


  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

    side view of a dessert made in a springform pan showing the layers of pretzel crust, cream cheese layer, and strawberry gelatin and fresh strawberry topping
    Sarah Waltrip

Nutrition Facts (per serving)

371 Calories
22g Fat
41g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 371
% Daily Value *
Total Fat 22g 29%
Saturated Fat 15g 74%
Cholesterol 54mg 18%
Sodium 327mg 14%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 3%
Total Sugars 34g
Protein 4g
Vitamin C 11mg 56%
Calcium 33mg 3%
Iron 1mg 4%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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