You’re going to love this classic and ever-popular, healthy strawberry pretzel salad. A dessert “salad,” that is not really a salad, but a layered strawberry pretzel dessert. It’s naturally sweet, salty, creamy and crunchy all at the same time! Take it to summer gatherings and potlucks, or serve it for dessert after dinner. Either way, it’s always a hit!
A classic and ever-popular dessert “salad,” this strawberry pretzel salad recipe is naturally sweet, salty, creamy, and crunchy all at the same time!
In fact, it’s not really a salad, but a delicious layered strawberry cheesecake type dessert that is super simple to make considering it’s mostly no-bake! Plus it’s healthy – sugar-free, made without cool whip, and no jello (which means you aren’t getting the unhealthy additives and high fructose corn syrup from the frozen whipped topping and boxed strawberry jello!).
Strawberry salad with pretzels is great for potlucks or summer gatherings when fresh strawberries are in season, or just for an easy dessert. Ps…you can also use frozen strawberries.
I like to serve it with almond-baked chicken or blackened salmon for dinner, and I also like to make it at the same time as my favorite kale salad with strawberries, pecans and blue cheese (while you have the strawberries in season, you might as well use them for two recipes).
I can’t wait for you to try this super easy and healthy version of a summer family favorite!
Strawberry Pretzel Salad Ingredients
- salted pretzel twists
- unsalted butter
- maple syrup
- heavy whipping cream
- cream cheese
- vanilla
- strawberries (fresh or frozen)
- lemon juice
- gelatin (Perfect Supplements gelatin is my favorite!)
- water
How to Make Strawberry Salad with Pretzels
I know it may seem like a lot of steps, but trust me, it’s super easy! I like to be very detailed for you! 🙂
Step 1. Measure pretzels into a food processor and turn on high until you have a mixture of crumbs, about 2 minutes.
Step 2. Add the melted butter and maple syrup to the crushed pretzels and pulse several times until everything is well combined.
Step 3. Press the pretzel mixture VERY WELL into the bottom of a 9×9 or 8×11 baking dish as tightly as you can; bake at 375F for 10 min. Allow to cool completely, about 5 min at room temperature, then 10 in the freezer.
Step 4. Once you move the base layer to the fridge, next make the cream layer.
Make the Cream Layer
Step 5. Wipe out the crumbs from the food processor and measure 1 cup of heavy cream into the bowl.
Step 6. Turn on high for 10-second intervals until you have whipped cream. It took me about 10 cycles, at 10 seconds each. Be careful to not overwhip or you’ll start to get butter! Scoop whipped topping out into a large bowl.
Step 7. Put cream cheese into the processor bowl and add vanilla and maple syrup. Process on high until the cream cheese is very smooth and creamy, about 1 min. Scoop into the bowl with the whipped cream and very gently fold together using large sweeping motions from the outside of the bowl to the inside of the bowl.
Step 8. You’ll need to “sweep” the outside of the bowl while turning the bowl about 6 times in order to incorporate. Be careful not to over-stir or you’ll lose that whippy-ness of the cream!
Step 9. Spoon the cream cheese mixture over the cooled pretzels and place in the fridge and set a timer for 30 minutes.
Make the Strawberry Topping Layer
Step 10. When the timer beeps, make the strawberry jello. Combine sliced strawberries, maple syrup, and lemon juice in a large saucepan. Bring just to a boil, then remove from the heat. Use a potato masher or wooden spoon to break down the strawberries, if desired.
Step 11. Measure 1 cup of water and sprinkle gelatin over it. Allow it to bloom for about 30 seconds, then whisk well.
Step 12. Pour the gelatin into the hot strawberries and whisk quickly until it’s dissolved. If there are any clumps of gelatin in the strawberry mixture, remove them and add a pinch of gelatin to compensate.
Step 13. When berries are still warm to touch BUT NOT HOT, pour over cheese filling and place in the fridge until it’s firmed up, at least 2 hours. Slice and enjoy!
Strawberry Pretzel Dessert Recipe Notes
- If you want to double the white filling, just use 16 oz cream cheese, 16 oz heavy cream, etc.
- When doubling the jello, add 1 ½ cups water to the strawberries. Measure ½ cup water in a measuring cup, set aside. Bring the strawberries to a boil, remove from heat, let cool for 5 minutes. Sprinkle the gelatin over the water, let bloom for 5 minutes. Whisk well. Pour the gelatin into the warm berries and whisk well to combine. When the berries are still warm to the touch BUT NOT HOT, pour over the cheese layer.
Pretzel Salad FAQs
Where is strawberry pretzel salad from?
Strawberry pretzel salad is a classic dessert that was first presented in the 1960’s in the “Joys of Jello” cookbook. Trust me, my updated healthy version isn’t your grandma’s pretzel jello salad! It’s naturally sweet, rich, and delicious!
What is pretzel salad made of?
This pretzel salad has simple ingredients like pretzels, strawberries, cream cheese, gelatin, cream, and natural sweetener. Try this recipe for my healthier strawberry pretzel salad – you will love it!
How long does pretzel salad last?
This pretzel dessert with strawberries will stay good in the fridge for up to 3 days – if it even lasts that long!
30 Minute Dinners Sample Meal Plan
Sign up to get instant access to my 30 Minute Dinners Sample Meal Plan, complete with recipes and step-by-step instructions!Strawberry Pretzel Salad
A classic, yet healthy strawberry pretzel salad. It’s naturally sweet, salty, creamy and crunchy all at the same time! Take this strawberry pretzel dessert to summer gatherings and potlucks, or serve it for dessert after dinner.
- Prep Time: 40 minutes
- Cook Time: 2 Hours
- Total Time: 2 hours 40 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Mix, No-Bake, Chill
- Cuisine: American
Ingredients
- 5 cups salted mini pretzels
- 4 Tbsp butter, melted
- 1/4 cup maple syrup
cream cheese layer:
- 1 cup heavy whipping cream
- 8 oz cream cheese, room temp
- 2 tsp vanilla
- 1/4 cup maple syrup
strawberry layer:
- 5 cups fresh or frozen strawberries, halved
- 1/4 cup maple syrup
- 1 Tbsp lemon juice
- 3 Tbsp gelatin (Perfect Supplements gelatin is my fav!)
- 1 cup water
Instructions
- Measure pretzels into a food processor and turn on high until you have a mixture of crumbs, about 2 minutes.
- Add the melted butter and maple syrup and pulse several times until everything is well combined.
- Press the pretzel mixture VERY WELL into the bottom of a 9×9 or 8×11 baking dish as tightly as you can; bake at 375 for 10 min. Allow to cool completely, about 5 min at room temp, then 10 in the freezer.
- Once you move the base layer to the fridge, next make the cream cheese layer.
- Wipe out the crumbs from the food processor and measure 1 cup of heavy whipping cream into the food processor.
- Turn on high for 10-second intervals until you have whipped cream. It took me about 10 cycles, at 10 seconds each. Be careful to not overwhip or you’ll start to get butter! Scoop whipped cream out into a large bowl.
- Put cream cheese into the food processor and add vanilla and maple syrup. Process on high until the cream cheese is very smooth and creamy, about 1 min. Scoop the cream cheese into the whipped cream and very gently fold together using large sweeping motions from the outside of the bowl to the inside of the bowl.
- You’ll need to “sweep” the outside of the bowl while turning the bowl about 6 times in order to incorporate. Be careful not to over-stir or you’ll lose that whipped cream!
- Spoon over cooled pretzel and place in the fridge and set a timer for 30 minutes.
- When the timer beeps, make the strawberry jello. Combine fresh or frozen strawberries, maple syrup, and lemon juice in a large saucepan. Bring just to a boil, then remove from the heat. Use a potato masher or wooden spoon to break down the strawberries, if desired.
- Measure 1 cup of water and sprinkle gelatin over it. Allow it to bloom for about 30 seconds, then whisk well.
- Pour the gelatin into the hot strawberries and whisk quickly until it’s dissolved. If there are any clumps of gelatin in the strawberry mixture, remove them and add a pinch of gelatin to compensate.
- When berries are still warm to touch BUT NOT HOT, pour over white layer and place in the fridge until it’s firmed up, at least 2 hours. Slice and enjoy!
Notes
-
- If you want to double the white filling, just use 16 oz cream cheese, 16 oz heavy whipping cream, etc.
-
- When doubling the jello, add 1 ½ cups water to fresh or frozen strawberries. Measure ½ cup water in a measuring cup, set aside. Bring the strawberries to a boil, remove from heat, let cool for 5 minutes. Sprinkle the gelatin over the water, let bloom for 5 minutes. Whisk well. Pour the gelatin into the warm berries and whisk well to combine. When the berries are still warm to the touch BUT NOT HOT, pour over the white layer.
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