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Southern-Style Strawberry Pretzel Salad - The Soul Food Pot Southern Desserts

Southern-Style Strawberry Pretzel Salad (The Soul Food Pot Way)

The name might be confusing, but this layered Southern dessert is not trying to be a salad. Instead, it's a strawberry, Jell-O, and pretzel dessert with that irresistible sweet-and-salty combo!
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Prep Time: 1 hour
Cook Time: 10 minutes
Fridge Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Course: Dessert
Cuisine: American, Southern Food
Servings: 8
Calories: 557kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • 9x10" baking dish

Ingredients

  • 2 3/4 cups pretzels crushed and divided – 2 ½ cups and ¼ cup
  • 3/4 cup butter melted
  • 4 ½ tablespoons sugar granulated
  • 1 cup sugar granulated
  • 16 oz cream cheese preferably whipped cream cheese
  • 8 oz whipped topping thawed
  • 3 oz strawberry Jell-O
  • 2 cups water boiling
  • 16 oz strawberries fresh or frozen

Instructions

  • In a zipper sealed bag, crush the 2 ½ cups of pretzels. (I used my spoon rest to crush them; a rolling pin also works well. Reserve the other ¼ cup of crushed pretzels to sprinkle on top of the finished dish.)
  • Stir together the crushed pretzels, melted butter, and 4 ½ tablespoons of sugar in a medium-size mixing bowl.
  • Mix well, and then press the mixture into the bottom of a 9″×13″ baking dish.
  • Bake at 350 degrees F for 8-10 minutes in the conventional oven (5-6 minutes in the Instant Pot Omni Plus oven) until the pretzel crust is lightly toasted.
  • Set the toasted pretzel crust aside to cool completely.
  • In a large mixing bowl, mix the cream cheese and 1 cup of sugar until smooth.
  • Once mixed, fold in the thawed whipped topping.
  • Spread the mixture onto the cooled pretzel crust.
  • Cover with plastic wrap and refrigerate for 30 minutes.
  • While the pretzel crust and cream cheese filling are in the refrigerator, pour the boiling water into a mixing bowl.
  • Add the Jell-O to the boiling water, then stir in the strawberries until the gelatin powder is dissolved.
  • Add the strawberry topping to the chilled cream cheese layer, then refrigerate for 1 hour.
  • After an hour, sprinkle the ¼ cup of pretzel reserve on top of the chilled strawberry layer, then serve, and enjoy!

Notes

 

 

Nutrition

Calories: 557kcal | Carbohydrates: 78g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 628mg | Potassium: 263mg | Fiber: 2g | Sugar: 54g | Vitamin A: 826IU | Vitamin C: 33mg | Calcium: 118mg | Iron: 2mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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