Strawberry Pretzel Dessert Squares - Kraft Recipes Top
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Strawberry Pretzel Dessert Squares

Prep Time
Total Time

20 servings

Watch our video to learn how to make Strawberry Pretzel Dessert Squares. Find layer after layer of yummy goodness in this strawberry pretzel dessert.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
  • Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
  • Refrigerate 3 hours or until firm.

Special Equipment Needed


Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.


Prepare using PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.


Prepare using 2 pkg. (3 oz. each) JELL-O Strawberry Gelatin.

Make it Easy

Substitute 1 pkg. (20 oz.) frozen whole strawberries, sliced, for the fresh strawberries. Stir into gelatin along with the cold water. Refrigerate 10 to 15 min. or until thickened; spoon over cream cheese layer. Continue as directed.


  • 20 servings

Nutritional Information

Serving Size 20 servings
Calories 210
Total fat 13g
Saturated fat 8g
Cholesterol 40mg
Sodium 240mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 15g
Protein 3g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from People often make a face when I reply 'Strawberry Pretzel Salad' to their question about that this... People often make a face when I reply 'Strawberry Pretzel Salad' to their question about that this is. The salty flavor of the pretzles melds perfectly with the strawberry & cream cheese! Also, I substitute frozen sliced strawberries for the fresh berries & cold water. This also allows skipping the 1 1/2 hours of thickening the jello. Just mix the boiling water & strawberry jello, then stir in the frozen berries. Mix until frozen block is broken up, pour VERY carefully over the cheese layer, and refridgerate until firm. Saves time, effort and expense (fresh berries are SO expensive in the winter)! To save fat & calories, I use fat-free cream cheese & whipped topping and sugar free gelatin. Raspberry jello & berries also works just as well!
Date published: 2003-01-15
Rated 5 out of 5 by from I made this recipe with the cranberry jello. I made this recipe with the cranberry jello. I also added whole cranberries to the jello and I also took a can of large mandarin oranges and broke them down a bit in the food processor. I added orange extract to the cranberry jello. I also added some almonds to the pretzel crust when preparing it..I also processed them to a small chop and added them when I finished with the pretzels. Needless to say this was a huge hit on Thanksgiving...traditional yet new. I have made this several times and always get rave reviews. What I like about this recipe is that you can be versatile and creative with it...Patience in letting it set up though...trick is to make sure the jello is thick enough to pour over the topping..then you won't have crust issues.
Date published: 2013-05-28
Rated 4 out of 5 by from I have made a variation of this recipe. I have made a variation of this recipe. It requires two packages of cream cheese and a whole tub of whipped topping. I put the crust on the bottom, then the jello, and after the jello sets, add the cream cheese mixture. It is also good if you put the jello on the bottom, cream cheese mixture and then sprinkle the cooked pretzals all over the top. That is my favorite version. Also, I have been searching for this recipe for a long time now. I haven't made it in several years and had lost mine. Thank You so much for helping me find it.
Date published: 2005-05-25
Rated 5 out of 5 by from I was given this recipe at least 15 years ago. I was given this recipe at least 15 years ago. When we have a family function or other doings, I am asked to make the strawberry pretzel jellow salad. I also use the frozen strawberries, instead of fresh. This helps in cooling the jellow. If you don't stir thoroughly the jellow won't set-up properly. I also use 2 cups of cool whip. The recipe I was given asks for a layer of sliced bananas, on top of the cream cheese mixture, before you pore on the jello. It's excellent. My husband hates bananas, but loves this recipe. I would never make it with out the bananas. I haven't tried the other varieties of this recipe with different fruit, but they sound soooo good. I have not found a single person that didn't like this recipe. Try it, you can't go wrong!
Date published: 2004-06-29
Rated 1 out of 5 by from i wish i would have read the previous comment because i used the frozen strawberries method and... i wish i would have read the previous comment because i used the frozen strawberries method and waited for it to jell overnight and it did not. i have to out and get another dessert for the party i am going to. <<< Response from Kraft Kitchens Expert, Wendy ~ If preparing the frozen strawberry variation, be sure to use frozen berries that are loose in a bag, not berries packed in syrup. >>>
Date published: 2009-02-01
Rated 4 out of 5 by from This got mixed reviews in my house. This got mixed reviews in my house. The kids & I really enjoyed the cream cheese and pretzel layers while my husband did not care for the pretzel layer at all. This is a pretty straight forward recipe but make you that you make it a day ahead of time as it is a multi step recipe & it can take longer for the jello to become firm then stated. I used margarine for the crust (instead of butter). Also for the cream cheese mixture I used 8oz 1/3 less fat and 4oz fat free cream cheese. You could not tell the cream cheese mixture was a low fat version. I found the jello layer a bit overly sweet & it over powered this dessert. If I made this again I would increase the cream cheese mixture & decrease the amount of jello.
Date published: 2011-08-24
Rated 5 out of 5 by from This is one of my all-time favorite desserts! This is one of my all-time favorite desserts! It is now tradition in my family to make this every Thanksgiving. I always make it a day ahead out of convenience and to allow the jello plenty of time to set. I typically use whole unsweetened frozen strawberries instead of fresh. Simply let them thaw a bit before slicing and adding to jello. They also help the jello to set more quickly. A friend makes this same recipe using raspberry jello and fresh raspberries with great results. I highly recommend this delicious, unique, and easy-to-make dessert!
Date published: 2007-08-22
Rated 5 out of 5 by from This was EXCELLENT. This was EXCELLENT. I divided this recipe in 1/2 to use an 8” x 8” dish. Since my dish was a bit large (in square inches) for half of the square inches in the 13 x 9- inch pan, I increased the crust and gelatin layers by 10% and the white layer by about 25% (due to reviewers). It still could have used a thicker white layer. I had 2 problems, though. My crust was like a rock when I tried to cut it--perhaps this is because I used fat-free pretzels?? And, I used fresh strawberries that were very tart and needed sweetening. Does anyone know if the Jell-O would have jelled if I had added sugar to the strawberries prior to adding them to the gelatin?? Comments would be appreciated. This was delicious--do try it.
Date published: 2005-05-23
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