Strawberry Pretzel Salad without Jello

Indulging in a delightful dessert that combines sweet, salty, and creamy flavors is a true delight for the taste buds. When it comes to striking that perfect balance, few desserts can rival the irresistible charm of a classic strawberry pretzel salad without jello.

However, for those who prefer to steer clear of gelatin-based treats, finding a recipe that omits the iconic gelatin ingredient can be quite a challenge. But not to worry, as this recipe is all made without any jello!

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What is a strawberry pretzel salad?

A Strawberry Pretzel Salad is a beloved dessert that is a staple at potlucks, picnics, and family gatherings. Despite its name, it is not a traditional salad in the savory sense. Instead, it is a layered dessert that combines contrasting flavors and textures to create a delightful culinary experience.

The dessert typically consists of three main layers: a pretzel crust, a creamy filling, and a vibrant strawberry topping. The crust is made from crushed pretzels mixed with melted butter and a touch of sugar, which is then pressed into a baking dish and baked until golden and crispy. This layer adds a satisfying salty crunch to the dessert.

Strawberry Pretzel Salad slice served on a plate with bowl of strawberries in the background

Can you make a strawberry pretzel salad without jello?

Absolutely! While the traditional strawberry pretzel salad recipe calls for gelatin (usually in the form of strawberry-flavored jello), it is entirely possible to create a delicious and satisfying version of this dessert without using jello.

Strawberry Pretzel Salad slice sitting on top of pretzels

What are the ingredients in a strawberry pretzel salad without jello?

  • Salted pretzels
  • Butter
  • Granulated sugar
  • Creamy middle layer
  • Cream cheese
  • Powdered sugar
  • Frozen whipped topping
  • Strawberry topping
  • Ripe strawberries
  • Water
  • Cornstarch
  • Lime juice
ingredients needed to make strawberry pretzel salad without jello

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How do you make a strawberry pretzel salad without jello?

Preheat the oven to 350 degrees F. then crush the pretzels. You can either pulse several times in a food processor or place them in a ziploc bag and use a rolling pin.

bowl of crushed pretzels

In a medium saucepan, melt the butter and add the 1/4 cup sugar. Stir until combined, then mix in the crushed pretzels. Press the pretzel crust evenly into a 9×13 inch casserole dish.

crushed pretzels in a baking dish

Bake for 10 minutes, then remove and set aside to cool.

In a large bowl with an electric hand mixer (or stand mixer with the whisk attachment), beat the cream cheese and powdered sugar together until smooth. Add the whipped topping last and beat until smooth.

mixing ingredients

Once the crust is completely cool, spread the creamy mixture over it, all the way to the edges, and place in the freezer for an hour.

layering the strawberry pretzel salad without jello

Slice the strawberries. Place 3/4 cup of the strawberries into a medium saucepan. then stir in the sugar, water, cornstarch and lime juice. Turn the heat to medium-high and stir well.

strawberries being cooked

Bring to a boil, stirring frequently, and cook for 2-3 minutes until thickened a bit. Remove from heat. Let it cool to nearly room temperature, stirring every 10 minutes or so and slightly mashing the strawberries in it. This will take 20-30 minutes.

Stir the rest of the strawberries into the mixture, then pour and spread the mixture over the creamy layer. Chill in the refrigerator until the top layer is set, about 2 hours. Serve and enjoy!

dish of strawberry pretzel salad sitting next to a bowl of strawberries
Strawberry Pretzel Salad slice sitting on top of pretzels

What is the best way to store a strawberry pretzel salad?

To ensure the freshness and integrity of your strawberry pretzel salad when you make it ahead of time, proper storage is essential.

Transfer the strawberry pretzel salad into an airtight container before storing it in the refrigerator. This will help prevent any odors from permeating the dessert and keep it fresh for longer. You can even keep it in the baking dish you prepared it in, especially if it comes with an airtight lid!

Strawberry pretzel salad should always be stored in the refrigerator. The chilled environment helps maintain its texture and prevent it from spoiling. Place the dessert in the refrigerator as soon as you’re done serving.

baking dish of strawberry pretzel salad with a slice cut out

Whether you’re preparing it for a summer picnic, a holiday celebration, or simply as a sweet surprise for yourself, the Strawberry Pretzel Salad will continue to captivate hearts and taste buds alike. Embrace the joy of culinary creation, savor each delightful bite, and revel in the happiness that comes with sharing such a magnificent treat.

Yield: 12

Strawberry Pretzel Salad without Jello

Strawberry Pretzel Salad slice served on a plate with bowl of strawberries in the background

You're going to love this fresh strawberry pretzel salad without jello. Dig into this fun dessert for any special occasion or event!

Prep Time 2 hours
Freeze Time 2 hours
Total Time 4 hours

Ingredients

  • Pretzel Layer
  • 4 cups salted pretzels
  • 8 tablespoons butter
  • 1/4 cup granulated sugar
  • Creamy middle layer
  • 8 ounce package cream cheese
  • 1 cup powdered sugar
  • 12 ounces package frozen whipped topping
  • Strawberry topping
  • 2 pints ripe strawberries
  • 1 cup granulated sugar
  • 3/4 cup water
  • 3 tablespoons cornstarch
  • 2 teaspoon lime juice

Instructions

  1. Preheat the oven to 350 degrees F. Crush the pretzels. You can either pulse several times in a food processor or place them in a ziploc bag and use a rolling pin.
  2. In a medium saucepan, melt the butter and add the 1/4 cup sugar. Stir until combined, then mix in the crushed pretzels. Press the pretzel crust evenly into a 9x13 inch casserole dish. Bake for 10 minutes, then remove and set aside to cool.
  3. In a large bowl with an electric hand mixer (or stand mixer with the whisk attachment), beat the cream cheese and powdered sugar together until smooth. Add the whipped topping last and beat until smooth.
  4. Once the crust is completely cool, spread the creamy mixture over it, all the way to the edges, and place in the freezer for an hour.
  5. Slice the strawberries. Place 3/4 cup of the strawberries into a medium saucepan. then stir in the sugar, water, cornstarch and lime juice. Turn the heat to medium-high and stir well.
  6. Bring to a boil, stirring frequently, and cook for 2-3 minutes until thickened a bit. Remove from heat. Let it cool to nearly room temperature, stirring every 10 minutes or so and slightly mashing the strawberries in it. This will take 20-30 minutes.
  7. Stir the rest of the strawberries into the mixture, then pour and spread the mixture over the creamy layer. Chill in the refrigerator until the top layer is set, about 2 hours. Serve and enjoy!



Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 388Total Fat: 22gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 188mgCarbohydrates: 48gFiber: 2gSugar: 40gProtein: 3g

I am not a medical expert. These calculations are provided as a courtesy.

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One Comment

  1. You had me with strawberries, and then you added pretzels as well. Pinned this.
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