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Strawberry–Cream Cheese Salad

Strawberry–Cream Cheese Salad

Strawberry–Cream Cheese Salad

This recipe’s an oldie but a goodie. The sweet and creamy strawberry–cream cheese top is contrasted against the crispy, salty pretzel crust, which entices you to keep chowing down on bite after bite.

  • Author: Addie Gundry
  • Prep Time: 50 minutes
  • Chill Time: 4 hours
  • Cook Time: 10 minutes
  • Total Time: 5 hours
  • Yield: 1012 1x
  • Category: Bakery


  • 1 (6-ounce) package strawberry Jell-O
  • 2 cups boiling water
  • 2 1/2 cups salted pretzels
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 (8-ounce) tub whipped topping, thawed
  • 1 1/2 pounds fresh strawberries, hulled and sliced


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine the Jell-O mix with the boiling water and stir for 2 minutes to completely dissolve. Set aside to cool.
  3. Put the pretzels in a plastic zip-top bag and crush them using a rolling pin.
  4. In a small saucepan, melt the butter, then add 1/4 cup of the sugar and mix. Add the crushed pretzels and stir to combine.
  5. Press the pretzel mixture evenly into a 9 x 13-inch glass baking dish.
  6. Bake for 10 minutes, then set aside to cool.
  7. In a medium bowl using a hand mixer, beat the cream cheese and the remaining ½ cup sugar until fluffy.
  8. Fold in the whipped topping. Spread the mixture over the pretzel layer, making sure to cover the entire surface edge to edge. Cover and chill for 30 minutes.
  9. Stir the strawberries into the cooled Jell-O. Carefully pour the mixture over the cream cheese layer.
  10. Cover and refrigerate for 2 to 4 hours, until set. Cut into squares and serve.

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