Strawberry Pretzel Salad is no dish of greens; it’s a relic of the 1950s-1970s Jell-O boom, with community cookbooks that helped define American culinary kitsch—sweet and oddly delightful.
Bright, bold, and ridiculously easy to make—this Strawberry Blueberry Pretzel Salad brings sweet, salty, crisp, and creamy together in one patriotic bite. With just a quick trip through the oven for the crust, it’s mostly chill from there—a vintage dessert perfect for Memorial Day, the 4th of July, or any red-white-and-blue occasion. 🇺🇸🍓💙
Steps for making Strawberry Blueberry Pretzel Salad
Step 1: Gather your ingredients. Wash and dry the fresh blueberries.
Step 2: Combine 2 c pretzel crumbs, ¾ c melted butter and 3 T of sugar.
Step 3: Press pretzel crust into bottom of dish. Bake and cool, then set aside.
Step 4: Combine cream cheese and remaining sugar.
Step 5: Fold in container of whipped topping with cream cheese mixture.
Step 6: On the FULLY COOLED crust, spread on creamy layer so until no crust is visible. Set aside.
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Step 7: In a medium bowl, slowly pour the 2 c of boiling water into the gelatin powder.
Step 8: Separate frozen strawberries and add to hot gelatin.
Step 9: Once gelatin mixture is thickened, pour onto the creamy layer.
Step 10: Place blueberries artfully on top of the gelatin layer. Chill in the fridge for three hours.
Step 11: Serve and enjoy!
Tools & Equipment
- Measuring cups and spoons
- Zipper baggie
- Rolling pin or meat mallet
- Small bowl
- Spoon
- 9×13 inch casserole dish (a clear one showcases the layers beautifully!)
- Wire cooling rack or trivet
- Large bowl
- Electric mixer or stand mixer
- Silicone spoon or spatula
- Large heat-safe bowl
- Whisk
Tips for Success
Cool It Down: Let the pretzel crust chill completely on a wire rack—rushing it melts the creamy layer, and nobody wants soup under their salad.
Seal the Deal: Spread the cream cheese layer all the way to the edges. Think of it as edible caulk—it keeps that gelatin from sneaking through and sogging up your crunch.
Gelatin Timing is Everything: Don’t skip the chill. Let the gelatin thicken just enough to hold the berries in place, but not so much that it clumps instead of pours.
No-Bake Option: For an even quicker preparation, you can often find pre-made Keebler Pretzel Crust in the grocery store, allowing you to skip the baking step entirely and make this a completely no-bake dessert. Layer everything in their tin pan but don’t overfill.
Strawberry Blueberry Pretzel Salad
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Ingredients
- 2 cups crushed pretzels coarse, not fine; you want the crunch!
- ¾ cup butter melted
- 1 cup and 3 tablespoons granulated sugar divided
- 8 oz package cream cheese softened
- 8 ounce frozen whipped topping thawed
- 6 oz family size package strawberry gelatin
- 2 cups boiling water
- 16 oz package frozen strawberries
- 1 cup fresh blueberries washed and dried
Instructions
- Preheat the oven to 400°F.
- Toss your pretzels in a zip-top bag and crush ’em with a rolling pin or mallet. Aim for pieces no bigger than ¼ inch but also not super fine dust. You want it to stick together but have a nice crunch, too.
- Mix crushed pretzels, melted butter, and 3 tablespoons of sugar in a bowl until everything’s coated and glistening.
- Press the mix firmly into an ungreased 9×13 baking dish.
- Bake for 8–10 minutes until golden, then cool completely on a wire rack (patience = crisp crust). It’s important to cool crust completely before adding the creamy layer so it doesn’t melt and make the pretzel pieces soggy.
- Beat softened cream cheese and the remaining sugar until light, fluffy, and full of promise.
- Fold in the thawed whipped topping gently until smooth and just combined. Too much stirring causes Cool Whip to break down.
- Spread the creamy layer over the cooled crust, sealing all edges like a pro. Refrigerate.
- Heat 2 cups of water to boiling then add to a heat-safe mixing bowl. Gently whisk in the strawberry gelatin powder with the hot water until totally dissolved.
- Stir in frozen strawberries, then chill the bowl in the fridge for 10–15 minutes. You want thick-ish, not jiggly Jell-O just yet.
- Pour the slightly thickened gelatin mixture over the cream layer, spreading it gently, covering edge to edge.
- Place blueberries artfully on top of the gelatin layer.
- Refrigerate for 2–3 hours, or until it’s set and ready to steal the show.
The bottom line
This classic dessert Strawberry Blueberry Pretzel Salad delivers a perfect balance of sweet, salty, and creamy in every bite, making it an ideal almost no-bake dessert for any summer gathering.
For more dessert ideas, check out our collection of Easy Summer Desserts on CookingChew.com and for other fruity sensations, explore our Berry Recipes on CookingChew.com. If you’re looking for more patriotic inspiration, don’t miss our Red, White, and Blue Recipe Ideas on CookingChew.com.
