Strawberry Pretzel Salad
Our favorite picnic dessert this season is a “salad” that calls for Cool Whip and Jell-O—and we’re not sorry.
- Serves
makes twelve 2-inch bars
- Cook
12 hours

Strawberry pretzel salad is a time-honored relic of the 1970s, when Jell-O salads were all the rage. The dish, a picnic favorite with kids and adults alike, is low-effort but needs several hours to set up in the fridge. Those without a food processor can crush the pretzels in a resealable bag with a rolling pin. It’s important to spread each layer to the edge of the pan to prevent seepage. Using frozen strawberries speeds up the cooling of the gelatin; if you prefer fresh berries, cool the gelatin mixture to room temperature before adding the fruit.
Ingredients
For the crust:
- 12 tbsp. unsalted butter, melted, plus more for greasing
- 8 oz. pretzels
- 2 tbsp. sugar
For the middle layer:
- 8 oz. softened cream cheese
- One 8-oz. tub Cool Whip, thawed, plus more for garnish (optional)
- 1 cup sugar
For the top layer:
- Two 0.3-oz. strawberry gelatin boxes
- 20 oz. frozen sliced strawberries (see headnote), plus more for garnish (optional)