Strawberry Pretzel Salad

I’ve said it before, and I’ll say it again – one of the best things about food blogging has been meeting an incredible group of people along the way. And today a group of us has come together to celebrate one of our own with a virtual baby shower.

Aimée is the editor of Simple Bites, a wildly popular site that focuses on bringing your family together at meal time with real, wholesome food. Simple Bites provides its readers with healthy recipes, fantastic meal plans, and practical tips.

This month, Aimée and her husband are expecting a baby girl – turning their family of four into a party of five. Congratulations to Aimée and Danny on your new addition!

For Aimée’s virtual baby shower, I wanted to put a modern spin on the retro Strawberry Pretzel Salad. I’ve always wondered why this is called a salad as opposed to say – a pie? Any ideas? It’s a dessert that I fondly remember preparing with my Nana for all types of occasions – including baby showers. Although I couldn’t locate Nana’s exact recipe, I used one that I had tucked away in my recipe binder that used the same ingredients from her popular sweet and salty dessert. Only instead of serving it in a boring 9×13-inch pan, I decided to make it a little more girly and adorable by presenting them in Mini Mold Jars from Weck.

Whether you’re making these for a baby shower, or just because – I hope you enjoy this modern take on a classic dessert.

Be sure to check out the links below for more delicious recipes from some amazingly talented food blogger friends.

Strawberry & Vanilla Cupcakes with Strawberry Jam Frosting from Bluebonnets & Brownies
California Veggie Wraps from My Kitchen Addiction
Waffle Cone Fruit Cups by Dine & Dish
Mini Berry Pies on a Stick and Kettle Corn at Food for My Family
Perfectly Pink Pomegranate Smoothies from Food Your Way
Grapefruit Avocado Couscous by Stetted
Quiche Lorraine from GoodLife{Eats}

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Strawberry Pretzel Salad In Jars

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 7 minutes

Ingredients:

1 1/2 cups crushed salted pretzels
4 tablespoons white sugar
10 tablespoons unsalted butter, melted
1 cup granulated sugar
2 (8 ounce) packages cream cheese, room temperature
1 teaspoon pure vanilla extract
1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen sliced strawberries

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine the pretzel crumbs, 4 tablespoons sugar and melted butter. Stir with a fork until the butter is fully incorporated into the pretzel crumbs.

3. 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. Be sure not to pack them in too tightly or the crust will be difficult to eat.

4. Place the jars onto a baking pan. Bake in preheated oven for about 6 minutes. Allow the jars and crust to cool completely before layering in the filling.

5. In a medium bowl, beat the sugar, cream cheese and vanilla until smooth. Fold in whipped topping. Spoon filling into a piping bag with a round tip or simply snip the tip of the bag. Evening divide the filling between each jar. Place the jars into the refrigerator for about 1 hour.

6. In a medium bowl, stir together the gelatin mix and boiling water. Stir in frozen strawberries. Place the bowl into the refrigerator for about five 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.

Notes:

- If you don't want to make individual servings, this recipe will also work well in a 9x13-inch pan.
- You can make your pretzel crumbs as fine or coarse as you like. I prefer them to be a little on the finer side.
- I have not tried this recipe using using freshly whipped cream, so I cannot attest to the outcome.
- The jars seen in the photos are the Weck Mini Mold Jars {Style #976}.

118 Responses to “Strawberry Pretzel Salad”

  1. Stephanie — March 30, 2012 at 8:03 pm

    These are adorable! I want to make some right now!

  2. faye miller — March 31, 2012 at 11:43 am

    I know this is a stupid question, but what’s the difference in white sugar and granulated sugar? Is the “white” sugar powdered?

    • Jamie — March 31st, 2012 at 2:10 pm

      Faye-
      They are the same thing. White = granulated. Hope this helps.
      -Jamie

  3. Lorie Sharpe — April 5, 2012 at 11:27 pm

    Where can I purchase some “Weck Mini Mold Jars Style #976″? They are perfect for this dessert and I would love to find some for Easter. Thanks!

  4. Rachel — April 6, 2012 at 6:33 pm

    Can fresh strawberries be substituted for the frozen? Thanks!

    • Barb — April 12th, 2014 at 6:19 pm

      So did you find out if fresh strawberries can be substituted for frozen?

    • Lorre Rapp — September 14th, 2014 at 9:18 pm

      No. The frozen strawberries help to set the jello and are sweetened.. i have been making this’ for many years and always made it in a 9×13 pan. The idea of making it in individual dishes is interesting

      • Jamie — September 15th, 2014 at 8:39 am

        Thanks for visiting.

        -Jamie

  5. Christie — April 7, 2012 at 7:50 pm

    I pinned this from your website and I’ve probably had 400 people re-pin! I’m making it again right now. Thanks for this and all of your wonderful recipes! I’m really enjoying your addictions.

  6. Josi — April 7, 2012 at 10:26 pm

    Love this and am making it for Easter Sunday dessert! If I use the 9 x 13 pan, how long should I pre bake the crust? 10 minutes? Thanks!

  7. limefish studio — April 26, 2012 at 10:34 am

    Your pretzel recipe has been featured on the Limefish Studio National Pretzel Day guide! http://limefishstudio.blogspot.com/2012/04/national-pretzel-day.html

  8. Nikki — June 5, 2012 at 9:15 pm

    Hi,
    The individual idea is great. Do you think this would work with using cupcake wrappers?

    • Jamie — June 6th, 2012 at 3:50 pm

      Nikki-
      I wouldn’t recommend this recipe to be used with cupcake wrappers, I think you’ll want to use something a bit sturdier. Thanks so much for stopping by.
      -Jamie

  9. Lee-Anne Thornton — July 1, 2012 at 10:13 pm

    This was absolutely delicious. I lightened it up with light cream cheese and light cool whip and sugar free strawberry jello and it still was awesome! I remember having this when I was a child, but I wouldn’t have thought it was pretzels for the base. Thanks for sharing!

    • Jamie — July 6th, 2012 at 10:21 am

      Lee-Anne-
      I’m so happy to hear you enjoyed the recipe! Thanks for sharing your experience with it. Have a great day.
      -Jamie

  10. Merrin — July 20, 2012 at 7:26 pm

    Interesting combination of flavours.. I must try it

  11. Dixie — July 24, 2012 at 10:49 pm

    When I make this “salad” I use a few salty pretzels, but then mostly use the low sodium pretzels so the crust isn’t quite as salty.
    Personal preference I guess.

  12. Anne — August 19, 2012 at 2:03 pm

    My husband’s favorite…. bonus that you called it a “salad”!

  13. Rick — August 31, 2012 at 7:32 am

    Thank you for this recipe, and the one hint I have been looking for – but didn’t know I was looking for. I pack the pretzels tightly (a guy thing) and I am always dissatisfied with the pretzel crust. Now that I know better, I am looking for any opportunity to make this again.

  14. Melissa @ Bless This Mess — October 11, 2012 at 7:13 am

    Love me some pretzels salad, but I do this with a raspberries instead of strawberry and it’s so good! I popped over just for those jars. I am a big canner and have never ever heard of that brand. I’m so glad you put all of the details and such on your post. I now need about half the jars off their site for Christmas presents. I’m a total Ball Company snob, but I may just have to bust out of that habit and buy lots and lots of these. I assume they are oven safe too considering you can can with them. Have you used any of them in the oven?

    • Jamie — October 14th, 2012 at 2:41 pm

      Melissa-
      Hi! Yes, I have baked with Weck Jars many times and I’ve never had any issues. Have a great day!
      -Jamie

  15. Debbie — February 18, 2013 at 8:59 pm

    I have made this same recipe with raspberries. Delicious. One thing I have learned is that it doesn’t work for left overs so I come up with a solutions. Follow the recipe the same as above but bake pretzels seperately and sprinkle them on top of the desserts when ready to eat then the pretzels won’t get soggy

    • AJ — May 27th, 2014 at 2:14 am

      Debbie,
      I’ve had this recipe for nearly 30 years, and that is exactly how it was suggested to use the pretzels. We always put them on top…and keep them in larger bits so they look recognizable as pretzels. (Not big, appx ¼” to ½”)

  16. Cheryl — April 17, 2013 at 5:20 pm

    Can fresh strawberries be used?

    • Jamie — May 18th, 2013 at 9:12 am

      Cheryl-
      I have never attempted to use fresh strawberries in the recipe. If you give it a try, let me know how it goes. Have a great day.
      -Jamie

      • Pat Purdum — May 25th, 2014 at 2:53 pm

        I used fresh strawberries and it was delicious. Sliced them thinly and ‘ macerated’ them with orange rind. I also used fresh whipped cream w the cream cheese. I do not care for cool whip. The end result was fabulous

  17. alicia — May 21, 2013 at 6:28 am

    Hi Jamie! I am new to your blog and am loving it! Just wondering, is there anywhere you can buy wreck jars in the store as I need them asap! Also, how far in advance would you say it is safe to prepare this recipe? Thanks for all the inspiring recipes! alicia!

    • Jamie — May 22nd, 2013 at 11:16 am

      Alicia-
      I am unaware of any stores that sell Weck Jars. I would recommend contacting customer service ((800)345-7381) for details. Thanks so much for stopping by!
      -Jamie

  18. Heather - Chickabug — July 19, 2013 at 2:26 pm

    I can’t believe I’ve never heard of this before! It looks so good. I can’t wait to try it. Thanks for sharing! : )

  19. Pam — April 29, 2014 at 1:55 pm

    hey Jamie,
    I would like to make this for a large group and I love the idea of making individual servings. I don’t have 100 glass jars so I would like to make them in plastic dessert bowls. Do you think it would be okay if I don’t bake the crust?

    • Jamie Lothridge — May 5th, 2014 at 6:20 pm

      Pam,
      If you didn’t want to bake the crust, I think you’d have to use just plain pretzels, maybe still mixed with the sugar, and be okay with the crust being a bit more like a “granola” mix-in, instead of an actual pie-type crust.
      – Jamie

    • Brooke — October 10th, 2014 at 11:35 pm

      I am made these for a family baptism needed to make them for a large group as well. I bought the Chinet Cut Crystal disposable cups and made them in the reverse, jello, whipped cream and then topped with pretzels. This way I could still make them individually but didn’t have to worry about finding something to bake them in. Worked great!

      • Jamie — October 11th, 2014 at 11:20 am

        Brooke-
        I am glad the recipe worked for you special occasion. Thanks for visiting.

        -Jamie

  20. heather — July 14, 2014 at 4:45 pm

    Will these work in a cooler for a couple of hours ?

    • Jamie — August 12th, 2014 at 10:23 am

      As long as it is well chilled, it should be fine. Thanks for stopping by.

      -Jamie

  21. Mindi — July 15, 2014 at 9:44 am

    Weck jars can be found at William Sonoma

  22. Robert — August 27, 2014 at 12:16 am

    This is not a Salad

    • Jamie — August 27th, 2014 at 10:16 am

      Hi Robert,
      No it isn’t a traditional salad but this dish is called a salad. I think because it is such a popular side dish for potlucks and barbecues. Thanks for stopping by.

      -Jamie

  23. MaryBeth Hibbert — September 2, 2014 at 11:02 pm

    I have been making this salad for more years than you’ve been born. It was my mother’s recipe since 1960 …. now my daughter makes it also. To have someone critique it, as if the old way in a “boring 9 x 13 ” dish” is just passe’ is insulting to all the mothers and grandmothers who made this dish with pride. I’m glad it’s been discovered again and is one of your fun dishes but please don’t be so blatantly rude with your comments. I know I, for one, will continue making it in a 9 x 13 ” dish to serve to a very appreciative family.

    • Jamie — September 2nd, 2014 at 11:15 pm

      MaryBeth-

      I am sorry you were so offended my use of the word boring. Obviously, there was no intent to be “blatantly rude” with my word choice, I was simply presenting a classic recipe in a new way. Thanks for stopping by, have a great day! :)

      -Jamie

  24. Debi — September 2, 2014 at 11:14 pm

    There are so many ads on your pages lately that you can’t even see the recipes any more. I’m not enjoying this site as much as I used to.

    • Jamie — September 2nd, 2014 at 11:17 pm

      Debi-

      We’re in the process of testing a few new ad companies at the moment. We’ve actually reduced the number of ads by 5 in recent months. Once the testing is complete, we’ll trim down once again. Thanks so much for your feedback!

      -Jamie

  25. Anita — September 8, 2014 at 2:48 am

    Hello Jamie!
    Love the look of your strawberry pretzel salad. Strawberries are coming in season, so time to get inspiration for new ideas. You have got a beautiful collection of strawberry recipes!

    • Jamie — September 8th, 2014 at 8:33 am

      Thanks for stopping by Anita!

      -Jamie

  26. Dale — September 11, 2014 at 4:36 pm

    Approximately how many weck jars does this take?

    • Jamie — September 18th, 2014 at 7:59 pm

      Dale-
      You will need about 10 jars. I hope this helps.
      -Jamie

  27. cindy — October 22, 2014 at 12:46 pm

    Have anyone tried freezing these? As a singleton, I often make & freeze mason jar desserts to slowly enjoy (rather than having to eat a whole 9×13 pan before it goes bad!).

  28. Jan — October 28, 2014 at 9:19 pm

    Thanx for the recipe. My husband tho’t I was crazy for all the work bur once he ate one he LOVED it, so it will be a “salad” I will make often.

    • Jamie — October 29th, 2014 at 9:58 am

      Jan-
      Thanks so much for visiting!

      -Jamie

  29. Anna — November 19, 2014 at 8:11 am

    Could you sub strawberry pie filling instead of jello and frozen Strawberries?

    Anna

    • Jamie — November 19th, 2014 at 12:02 pm

      Anna-
      You could make that substitution but it will yield a different texture. I hope this helps.

      -Jamie

  30. Nathaly — April 1, 2015 at 1:21 pm

    For the Jell-O the recipe ask for one 6 oz pkg… I can only find 85 g (4 servings) pkg…. Can I simply use two?

    • Jamie — April 6th, 2015 at 11:26 am

      Nathaly-
      If you have a scale you could measure out 6 oz, if not try to use about 1 1/2 packages of the jello. I hope this helps.

      -Jamie

  31. jewle — May 18, 2015 at 11:21 pm

    We make this same dish for Christmas and thanksgiving. But we use gram cracker crust, so good, we always called it jello stuff!!

    • Jamie — May 22nd, 2015 at 11:15 am

      Jewle-
      The graham cracker crust sounds like a great variation. Thanks for stopping by.

      -Jamie

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