Introduction
When Lina Vexley first made her Strawberry Pretzel Salad, she wasn’t sure if it would be a dessert or a salad — but it turned out to be both. Combining the crunch of salty pretzels, the creaminess of sweetened cream cheese, and the juicy freshness of strawberries, she created a dish that quickly became the star of every potluck and holiday dinner. This sweet-and-salty treat brings together contrasting textures and flavors in perfect harmony. For Lina, this salad is nostalgia in a bowl — a reminder that creativity and comfort often come from the most unexpected combinations.
Strawberry Pretzel Salad
Equipment
- 9×13-inch baking dish
- Mixing Bowls
- Electric Mixer
Ingredients
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup unsalted butter melted
- 3 tbsp granulated sugar
Cream Layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping (Cool Whip) thawed
Strawberry Layer
- 6 oz strawberry gelatin mix (Jell-O)
- 2 cups boiling water
- 2 cups fresh strawberries sliced
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix crushed pretzels, melted butter, and 3 tablespoons sugar. Press mixture into a 9×13-inch dish. Bake for 10 minutes, then cool completely.
- In another bowl, beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping until fully combined. Spread over cooled pretzel crust, ensuring edges are sealed to prevent leaks.
- In a separate bowl, dissolve gelatin in boiling water. Let cool slightly, then stir in sliced strawberries. Chill mixture for 10–15 minutes until slightly thickened.
- Pour strawberry gelatin mixture over the cream layer. Refrigerate for at least 2–3 hours until firm. Slice and serve chilled.
Notes
Nutrition
How to Make Strawberry Pretzel Salad
Start by preparing the pretzel crust. Preheat your oven to 350°F (175°C). Crush the pretzels finely but not to dust — you want a bit of crunch left. In a bowl, mix them with melted butter and sugar until evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish and bake for 10 minutes. Let it cool completely to form a crisp base.
Next, make the creamy middle layer. In a large mixing bowl, beat softened cream cheese and sugar until smooth and fluffy. Gently fold in whipped topping (like Cool Whip) until you get a light, creamy mixture. Spread this layer over the cooled crust, ensuring you seal the edges to prevent the gelatin from seeping down later.
Now, prepare the strawberry layer. Dissolve strawberry gelatin mix in boiling water, stirring until fully dissolved. Let it cool for about 10 minutes, then stir in sliced fresh strawberries. Chill this mixture briefly until it begins to thicken slightly.
Finally, pour the strawberry mixture over the creamy layer and refrigerate for 2–3 hours, or until set. Before serving, garnish with extra strawberries or a dollop of whipped cream for a pretty finish.
This dessert is the perfect balance of textures — crunchy, creamy, and fruity. The salty pretzels complement the sweet strawberries beautifully, creating a flavor contrast that’s impossible to resist. Ideal for summer barbecues, holidays, or potlucks, this Strawberry Pretzel Salad is a timeless crowd-pleaser.
Conclusion
Lina Vexley’s Strawberry Pretzel Salad is a delightful fusion of sweet and salty perfection. With its buttery pretzel crust, creamy filling, and glossy strawberry topping, it’s as stunning to look at as it is delicious to eat. The contrasting layers create a refreshing dessert that feels indulgent yet balanced. Whether you’re serving it for a special occasion or simply craving something nostalgic, this dish guarantees smiles around the table. It’s proof that creativity in the kitchen can transform simple ingredients into something unforgettable.