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}.

122 Responses to “Strawberry Pretzel Salad”

  1. I love Strawberry Pretzel Salad in a way that is embarrassing and love that you made these in individual little jars. I’d be likely eat 5 jars, but such is life.

    Reply

    • Casey@Good. Food. Stories. — March 6, 2012 at 5:26 pm

      Ha! Sally, I feel the same way about it! Maybe we can eat all the tiny jars together and not tell anyone of our gluttony.

    • Michelle Shearhod — August 18, 2013 at 2:18 pm

      Room for a third ladies? I just bought Kerr half pint wide mouth mason jars today for this faithful recipe. I have been making my friend bring it to every cookout and function for years because l fear eating it all. Now l’ll just send a few jars out with others and get them bacl later.

      My name is Michelle and I am addicted to Strawberry Pretzel Salad.

      {{{ Group: Hi Michelle! }}}

  2. Becca@learnasyougocook — March 6, 2012 at 8:21 am

    Ooh looks delicious! My mom makes something similar to this except with a shortbread cookie bottom and chocolate pudding and cool whip. Hers is delicious so I am sure this is rocking!

    Reply

  3. Cookbook Queen — March 6, 2012 at 8:23 am

    Jamie you make everything look so pretty. I want a whole bowl of this stuff!!

    Reply

  4. Blog is the New Black — March 6, 2012 at 8:24 am

    Yum! What a unique recipe!

    Reply

  5. Aimee @ Simple Bites — March 6, 2012 at 8:52 am

    Jamie! These are so beautiful! It’s a good thing I’m okay with dessert for breakfast because I can’t WAIT to try these. :)

    Thank you so much for coming to my virtual shower; I’m sure you were instrumental in planning it with Amber. I’m so surprised and ever so touched.

    Thank you, friend.
    XOX
    ~ Aimee

    Reply

  6. Cindy — March 6, 2012 at 9:06 am

    Congratulations, Aimee and Danny! Best wishes for the new one’s happy and healthy arrival. So exciting!

    And thanks you you, Jamie, I have now signed up for another marathon so that I can eat this. :) Looks amazing!!

    Reply

  7. Tara @ The Butter Dish — March 6, 2012 at 9:08 am

    Are these not two tastes that just belong together? Strawberries and pretzels have such a flavor uniquely and deliciously all their own! — yum. Thanks Jamie would love some. Would you like me to make some tea with those?

    Reply

  8. Meghan — March 6, 2012 at 9:10 am

    I love this recipe! My Mom would make it for the holidays. It was always a family favorite.

    Reply

  9. Amazing! What a great combination of flavors. This is one recipe I would never of came up with, I love it!!!

    Reply

  10. TidyMom — March 6, 2012 at 10:14 am

    I haven’t had this salad in years……..LOVE the idea of individual servings!

    I’m SO excited Aimee’s having a girl!! Congrats Aimee!

    Reply

  11. Cassie — March 6, 2012 at 10:16 am

    I love virtual showers and this is a great recipe for any shower. I love the sweet/salty combination. Love it!

    Reply

  12. Erica — March 6, 2012 at 10:18 am

    Definitely a stretch to call this a salad, but it sounds yummy!

    Reply

    • Erica-
      Yes, I agree – I actually referenced the odd name in the post. No clue how it originated – I just know that’s what we called it when I was a kid.
      -Jamie

  13. I love Strawberry Pretzel Salad, it’s one of my favorites! I have to admit though- I never realized that most families at this for dessert! My mom’s side of the family is from the south and when they make this dish it’s served along with dinner, though it’s certainly sweet enough for dessert

    Reply

  14. Rachel @ The Avid Appetite — March 6, 2012 at 10:19 am

    these are so cute, I love the individual servings!! I really just love anything that is sweet and savory :)

    Reply

  15. Stevie M — March 6, 2012 at 10:29 am

    These look fantastic! I am pinning this if that’s cool :)

    Reply

  16. What a beautiful little dessert. I love the presentation in the cute jars.

    Reply

  17. Maureen — March 6, 2012 at 10:35 am

    Never heard of strawberry pretzel salad but I’d call it a pie too. :) I looks fantastic! Congrats to the new parents.

    Reply

  18. Jen B — March 6, 2012 at 10:43 am

    I make this for every potluck I am invited to. My recipe leaves the pretzels very coarse (I crush them in a plastic zipper bag) and I don’t put sugar in the pretzel layer. I do insist it is a salad, otherwise I wouldn’t be able to have dessert too. I’ll definitely try the individual servings next time I make it. Thanks.

    Reply

  19. Daisy@Nevertoosweet — March 6, 2012 at 10:55 am

    I’m seeing lots of Pretzel desserts lately :) if I didn’t know better I would have thought those were graham crackers on the bottom hehe
    Thanks for sharing!

    Reply

  20. Mireia — March 6, 2012 at 11:15 am

    This looks delicious!!

    Reply

  21. Amber — March 6, 2012 at 11:21 am

    Jamie, thanks so much for being part of the shower. Your photos are stunning, as ever. I’ve never had this in my life, but I’m pretty sure I’d love it.

    Reply

  22. So fun! This would be top of my list for a baby shower.

    Reply

  23. cluttercafe — March 6, 2012 at 12:06 pm

    Jamie, I love the little jars! They make a beautiful presentation. I make this dish for every pot luck. Each year I get a call from the teachers at my son’s elementary school making sure I am bringing it to their annual teacher appreciation breakfast. This is my absolute favorite sweet/salty dessert because it’s refreshing as well. Thanks for sharing.

    I love these virtual baby showers. They always have amazing recipes and are so thoughtful. I enjoy seeig the comaraderie amongst blogging friends.

    Congratulations Aimee!

    Reply

  24. JacquieLH — March 6, 2012 at 12:08 pm

    Pretzel salad is a tradition for the holidays on my husband’s side. I’m not sure why we don’t make it in the summer b/c it really does seem more appropriate for warm weather! This past Christmas when I made it, I wanted to avoid the Cool Whip and I used freshly whipped cream. EVERYBODY was raving about it and said it tasted much better than with the Cool Whip.

    Reply

  25. Dee — March 6, 2012 at 12:46 pm

    Hi

    Thanks for the amazing recipe. I would like to make this recipe but being Vegetrian I don’t use gelatine can u plz tell me wot else I can subtitute with n how much thanks in advance

    Reply

    • Jamie — March 9, 2012 at 1:56 pm

      Dee-
      I’m sorry, but I don’t have a substitution for you. If you happen to make it and come up with a substitute, please let me know.
      -Jamie

    • Rick — August 31, 2012 at 7:43 am

      I got this from veg kitchen.com, PETA.org has the same info, just google it.
      Gelatin. If you need to substitute for gelatin in a recipe, use agar flakes or powder. It will thicken as it is heated. Also, there are a couple of companies that make a vegan fruit gelatin product that you should be able to find at your local health food market.
      Hope this helps those vegetarians out there.

  26. Michelle @ Brown Eyed Baker — March 6, 2012 at 1:02 pm

    I grew up eating this desserts; my aunt would make it for pretty every family function. I’ve never seen it served like this though – totally adorable and fitting for a baby shower!

    Reply

  27. Glory/ Glorious Treats — March 6, 2012 at 1:54 pm

    Everything is better in a pretty dish! What a great update of a classic! They look delicious!!

    Reply

  28. Living The Sweet Life — March 6, 2012 at 2:34 pm

    I’ve always wondered why it was called a salad too – -these usually remind me of a lighter cheesecake to be honest. Great recipe though, and your presentation is stunning :) I love how you can see all the layers.

    Reply

  29. thelittleloaf — March 6, 2012 at 3:48 pm

    I love that this is called a salad! I’ve never heard of it before so when I saw the title of your post I was expecting some sort of greens! What a lovely surprise – it looks lovely :-)

    Reply

  30. This looks delicious.I can not wait to make it!

    Reply

  31. Karen — March 6, 2012 at 4:21 pm

    It’s called a “salad” because it began life as a dressed-up version of Jello Salad. It is still served with the salads at our Midwestern church potlucks – NEVER with the desserts. :)

    Reply

    • Terri — July 10, 2012 at 4:56 pm

      Yes, we always called them congealed salads, the jello, fruit combinations, often with pecans or some kind of nut….and, you’re right, they were always eaten with the meal, not as a dessert.

  32. Gail — March 6, 2012 at 4:26 pm

    I’ve made this many times in a glass casserole dish. My biggest complaint was that the crust wouldn’t hold together very well when cut into individual servings. It tasted good, just kind of messy. I LOVE the idea of custard cups, because it eliminates a not-so-pretty serving from the casserole dish. I will do this next time.

    Reply

  33. Elizabeth — March 6, 2012 at 4:31 pm

    This looks so refreshing for spring!

    Reply

  34. sandyb — March 6, 2012 at 4:49 pm

    I have made this before but in a 9×11 baking dish. It is truly wonderful and a hit where I have taken it over the year to gatherings. I really like the idea of having it is individual serving dishes. Thank you!!

    Reply

  35. Molly — March 6, 2012 at 5:18 pm

    This was my favorite growing up! Can’t wait to try and make it on my own.

    Reply

  36. Kate — March 6, 2012 at 5:50 pm

    Could you use real whipped cream instead of the Cool Whip?

    Reply

    • Jamie — March 9, 2012 at 1:50 pm

      Kate-
      I have not tried this variation, so I cannot attest as to how the recipe will hold its shape. If you do give it a try, please report back to us. Have a great day.
      -Jamie

    • Shirl — August 31, 2012 at 10:06 pm

      This was on an earlier post, you must’ve missed it.

      JacquieLH March 6, 2012 at 12:08 pm

      Pretzel salad is a tradition for the holidays on my husband’s side. I’m not sure why we don’t make it in the summer b/c it really does seem more appropriate for warm weather! This past Christmas when I made it, I wanted to avoid the Cool Whip and I used freshly whipped cream. EVERYBODY was raving about it and said it tasted much better than with the Cool Whip.

  37. Noble Pig - Cathy — March 6, 2012 at 5:55 pm

    Yeah for babies and yeah for this salad-pie. Your presentation is gorgeous.

    Reply

  38. CulinarilyCourtney — March 6, 2012 at 6:16 pm

    This may be a retro dessert but it is certainly new to me! It is so beautiful and fresh looking, and I imagine that it tastes wonderful with that salty/sweet pairing–looks like our grandmothers were ahead of the whole salted dessert craze.

    Reply

  39. Barbara | Creative Culinary — March 7, 2012 at 1:40 am

    Talk about something taking me back a few years. Young kids, potlucks and picnics…that’s the images I see now. I haven’t made this in 20 years I’ll bet. That needs to be rectified…funny how we quit making something and forget about it and now I’m dying for a bite!

    Reply

  40. Sandi Blair — March 7, 2012 at 9:23 am

    How many jars did you use?

    Reply

    • Jamie — March 9, 2012 at 1:48 pm

      Sandi-
      This recipe makes 10 servings in the jars that are linked the post. Thanks for stopping by.
      -Jamie

  41. Richa@HobbyandMore — March 8, 2012 at 8:24 pm

    This sounds so amazingly good. Congratulations Aimee!

    Reply

  42. Sugarbakers- Rene' — March 8, 2012 at 8:27 pm

    This is on my short list to make, thanks for sharing!

    Reply

  43. Magen — March 9, 2012 at 2:59 pm

    Which size jar did you get?
    080 – Mini Mold Jar – $18.70
    Includes: 12 Jars, 12 glass lids, 12 rings & 24 clamps
    Height: 1 3/4″ Opening: 2 3/8″ Volume: 2.7 fl oz.

    760 – Mini Mold Jar – $22.20
    Includes: 12 Jars, 12 glass lids, 12 rings & 24 clamps
    Height: 3 1/8″ Opening: 2 3/8″ Volume: 5.4 fl oz.

    976 – 165 Mini Mold Jar – $23.50
    Includes: 12 Jars, 12 glass lids, 12 rings & 24 clamps
    Height: 1 3/4″ Opening: 3 1/8″ Volume: 5.6 fl oz.

    Reply

    • Jamie — March 12, 2012 at 7:31 pm

      Magen-
      The jars are Weck Mini Mold Jars {Style #976}. It’s actually referenced in the notes of the post. Have a great day.
      -Jamie

  44. Kay N. — March 10, 2012 at 11:50 am

    There are two sizes of jars at the site you referenced. Which size did you use?

    Reply

    • Jamie — March 12, 2012 at 7:29 pm

      Kay-
      The exact jar style number is: Weck Mini Mold Jars {Style #976}. Thanks for stopping by.
      -Jamie

  45. Amy — March 11, 2012 at 2:03 pm

    I absolutely *love* how you’ve presented one of my all time favorite desserts!!

    Reply

  46. Shelly @ Kaye Syrah — March 12, 2012 at 9:14 am

    I once made this for a picnic of old college friends. One of the guys had brought his new love to meet us, she crinkled her nose at this salad and said “Oh, Jello”. We weren’t fans of hers either:)
    Love this in the jars, very fun.

    Reply

  47. Jenny — March 12, 2012 at 11:42 am

    My aunt makes this a lot, and recently she came up with a variation that is even better, by adding some frozen cranberries into the top jello layer. Either way is really good, but I prefer it with the addition of cranberries–sweet, tart, and salty!

    Reply

  48. S. Isaac — March 12, 2012 at 1:49 pm

    Yes I LOVE this! But am i the only one that knows this as only RASPBERRY pretzel salad? i have never even had it with strawberries, although i am sure i would love it, too! but you gotta try the raspberry version- adds sweet-tart to the fabulous mix! i love clever people like you who have such good presentation ideas.

    Reply

  49. California Strawberries — March 12, 2012 at 10:13 pm

    LOVE the presentation!

    Reply

  50. lynn @ the actor's diet — March 20, 2012 at 1:32 am

    okay this is seriously brilliant! anything in jars with pretzels gets a big thumbs up in my book.

    Reply

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