Go Back
strawberry pretzel salad

Strawberry Pretzel Salad adapted from My Baking Addiction

Course Cake
Cuisine American
Keyword cupcakes
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 6 servings
Author Cheri


  • 1 1/2 cups salted pretzels crushed
  • 4 tablespoons sugar
  • 10 tablespoons butter melted
  • 1 cup sugar
  • 16 ounces cream cheese
  • 8 ounce package Cool Whipped topping thawed
  • 6 ounce strawberry flavored gelatin
  • 2 cups boiling water
  • 16 ounces sliced strawberries


  • Preheat oven to 350 degrees F.
  • Combine the pretzel crumbs, 4 tablespoons sugar and melted butter in a mixing bowl. Stir with a fork until the butter is fully incorporated into the pretzel crumbs.
  • Spoon 2 heaping tablespoons of pretzel crust into the bottom of each of your jars. Press the crumbs gently into the bottom of the jars.
  • Place the jars onto a baking sheet. Bake for about 6 minutes. Allow the jars and crust to cool completely before layering in the filling.
  • Beat the sugar, cream cheese and vanilla in a bowl until smooth. Fold in whipped topping. Spoon filling into a piping bag with a round tip or simply snip the tip of the bag. Divide the filling between each jar. Place the jars into the refrigerator for about 1 hour.
  • Stir together the gelatin mix and boiling water in a medium size bowl. Stir in strawberries. Place the bowl into the refrigerator for about ten minutes. This will allow the gelatin to firm up a bit. Evenly spoon the gelatin between each the jars. Place jars back into the refrigerator for at least 1 hour. Serve chilled. Top with Cool Whip and fresh strawberries.