Homemade Strawberry Pretzel Salad

5 from 1 vote

Homemade Strawberry Pretzel Salad

This strawberry pretzel salad is the ultimate sweet and salty dessert! Buttery graham and pretzel crust, creamy whipped filling, and fresh strawberry gelatin on top. So light, dreamy, and nostalgic!

Course Dessert

Keyword Homemade Strawberry Pretzel Salad, Pretzel Salad recipe

Prep Time 25

Cook Time 10

Chilling Time 4

Total Time 4 35

Servings

Calories 596

Author Erren Hart

Ingredients

1½ cups graham cracker crumbs
1 cup crushed pretzels
⅓ cup granulated sugar
¾ cup unsalted butter, melted 1½ sticks

Creamy Filling:

12 oz cream cheese softened
¾ cup sour cream
¾ cup powdered sugar
1½ tsp vanilla extract
Pinch of salt
1½ cups heavy whipping cream whipped to stiff peaks
1½ cups chopped strawberries
½ cup water

Strawberry Gelatin Topping:

1½ cups fresh strawberry juice from above
1½ tbsp unflavored gelatin about 1½ packets
4 tbsp sugar to taste
1 tsp lemon juice
2 cups fresh strawberries thinly sliced
Whipped cream for serving

US Customary - Metric

Instructions

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, pretzels, and sugar in a bowl.
Stir in melted butter until everything is evenly coated.
Press firmly into the bottom of a 9x13-inch pan.
Bake for 8–10 minutes, then cool completely.
Beat the cream cheese until smooth.
Add sour cream, powdered sugar, vanilla, and salt. Beat again until creamy.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold whipped cream into cream cheese mixture gently until combined.
Spread filling evenly over the cooled crust. Chill while making the topping.
Simmer the chopped strawberries and the water for 10–15 minutes.
Strain through a fine mesh sieve. You should have about 1½ cups juice. Add water if needed.
In a small bowl, bloom gelatin by sprinkling it over ¼ cup cold strawberry juice. Let sit for 5–10 minutes.
In a saucepan, heat the remaining 1¼ cups of strawberry juice with sugar and lemon juice until hot (but not boiling).
Remove from heat and stir in the bloomed gelatin until completely dissolved. Let cool for 10–15 minutes.
Arrange sliced strawberries over the chilled filling in a decorative pattern.
Slowly spoon or pour the cooled gelatin over the strawberries to coat evenly.
Chill for at least 4 hours (overnight is even better) until fully set.
Slice and serve topped with whipped cream.

Notes

Erren's Top Tips

Cool the Crust Completely: If the crust is warm when you add the creamy filling, it can melt the mixture and make it runny. Let it cool completely before layering.
Whip It Right: Make sure your heavy cream is whipped to stiff peaks—soft peaks will make the filling too loose and won’t hold up under the gelatin topping.
Don’t Skip the Bloom: Letting the gelatin bloom in cold juice is key for a smooth texture. Skipping this step can lead to lumpy or uneven gelatin.
Chill Between Layers: Each layer needs time to set. Chill the cream layer before pouring on the gelatin so everything stays neat and defined.
Use a Hot Knife to Slice: Run a sharp knife under hot water, wipe it dry, then slice. You’ll get cleaner cuts and prettier layers!
Double the Crust (Optional): If you're a crust-lover, doubling the crust portion and pressing it up the sides of the pan gives more crunch in every bite.

Storage & Freezing Instructions

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. The crust may soften a bit over time, but it still tastes great!

Freezing:
Freezing isn’t recommended. The gelatin and whipped cream filling can separate and get watery after thawing. For best results, enjoy it fresh or refrigerated.

Make Ahead:
You can make the entire dessert 1 day in advance. In fact, chilling it overnight gives you the best texture and flavor!

Nutrition