Strawberry Pretzel Salad

Strawberry Pretzel Salad

Contributor: Tawnie Kroll

We’re taking a classic Strawberry Pretzel Salad and changing things up a bit. You’ll agree that it tastes even better this way.

  • Author: Tawnie Kroll
  • Prep Time: 20 minutes
  • Refrigerate: 4 hours
  • Cook Time: 6 minutes
  • Total Time: 4 hours 26 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


Units Scale

Pretzel Crust

  • 3 cups pretzels
  • 1 cup roughly chopped walnuts
  • 6 Tbsp. unsalted butter, melted
  • 1 Tbsp. sugar

Cool Whip Layer

  • 8 oz. cream cheese, softened
  • 1 cup white granulated sugar
  • 1 scoop collagen (optional)
  • 1 tsp. vanilla extract
  • 8 oz. Cool Whip, divided

Jell-O Layer

  • 6 oz. strawberry gelatin
  • 2 cups boiling water
  • 1 and 1/2 cups cold filtered water
  • 1 and 1/2 cup thinly sliced fresh strawberries


  1. Directions: Preheat oven to 350°F.
  2. Make the pretzel crust by placing the pretzels and walnuts in a food processor. Mix on high until crumbly. Then add in melted butter and sugar. Mix until combined.
  3. Press this mixture firmly into either individual oven-safe glass dishes, or a 9×13 in. pan. Bake for 6 minutes. Remove and let cool.
  4. In a standing mixer, beat the cream cheese with the sugar, collagen, and vanilla. Mix well. Fold in 4 ounces of the Cool Whip. With a pastry bag, layer this on top of the pretzels. Place in fridge while you prepare Jell-O.
  5. Empty gelatin into a large bowl. Add in boiling water and stir for 1-2 minutes, or until it has dissolved. Then add in filtered water and strawberries. Stir. Place in fridge for 30 minutes.
  6. Remove and spoon this mixture on top of the Cool Whip layer. Put back in fridge for 2-4 hours, or until Jell-O has set up.
  7. Enjoy with remaining 4 ounces of Cool Whip on top and additional crushed pretzels.