No Jello Strawberry Pretzel Salad | Naturally Sweetened

Try this healthy strawberry pretzel salad, an elevated take on a classic. Naturally sweetened, salty, creamy, and crunchy, it’s always a hit for gatherings, potlucks, or dessert!

Spring is one of my favorite seasons!

And one reason I love it so much? It’s strawberry season!

As soon as those bright red berries make an appearance at the farmers’ markets, or I see a big sale at the grocery store, I stock up and make all things strawberry: Strawberry Pancakes, Strawberry Lemonade Donuts, Fruit and Yogurt Parfaits, not to mention my Indulgent Strawberry Pecan Blue Cheese Salad. Yum!

Yep, in berry season I’m enjoying as many strawberries as I can, and one of my favorite desserts with strawberries is strawberry pretzel salad.

WHAT IS STRAWBERRY PRETZEL SALAD?

A classic and ever-popular dessert “salad,” this strawberry pretzel salad recipe is naturally sweet, salty, creamy, and crunchy all at the same time!

In fact, it’s not really a salad, but a delicious, layered strawberry cheesecake-type dessert that is super simple to make considering it’s mostly no-bake!

Plus, it’s healthy – sugar-free, made without cool whip, and has no jello (which means you aren’t getting the unhealthy additives and high fructose corn syrup from the frozen whipped topping and boxed strawberry jell-o!).

Strawberry salad with pretzels is great for potlucks or summer gatherings when fresh strawberries are in season, or just for an easy dessert. And you can also use frozen strawberries to enjoy that berry flavor all year long.

I can’t wait for you to try this super easy and healthy version of a summer family favorite!

STRAWBERRY PRETZEL DESSERT INGREDIENTS

This strawberry pretzel dessert has three layers, each with just a few simple ingredients.

• Salted Pretzel Twists. Use whatever shape of small pretzels you can find. Aim for a simple ingredients list.
• Unsalted Butter. Pretzels are salty enough on their own, so stick with unsalted butter.
• Maple Syrup. Just a bit of natural sweetener for the dessert salad.
• Heavy Whipping Cream. Making your own whipped topping couldn’t be easier, so skip the Cool Whip and whip up your own!
• Cream Cheese. Perfectly tangy and creamy, this layer of the dessert complements the salty pretzel crust and the sweet strawberries. Make sure the cream cheese is softened to avoid lumps that don’t mix in.
• Vanilla Extract. Here’s how to make your own.
• Strawberries. No box of fake strawberry gelatin here! Use fresh or frozen berries for the top layer of the dessert.
• Lemon Juice. The pectin in lemon juice, along with the gelatin, helps the top layer set up and keeps the strawberries looking bright and fresh.
• Gelatin. Perfect Supplements gelatin is my favorite! You can still have that jiggly strawberry texture.
• Water. To bloom the gelatin. When gelatin hits the water, it activates (kind of like blooming yeast) and starts to thicken.

HOW TO MAKE STRAWBERRY SALAD WITH PRETZELS

Ready to make strawberry salad with pretzels? Follow these instructions!

I know it may seem like a lot of steps, but trust me, it’s super easy! I like to be very detailed for you!

Make the Base Layer

Step 1. Measure pretzels into a food processor and turn on high until you have a mixture of fine crumbs, about 2 minutes. You can also place the pretzels in a resealable bag and crush them with a rolling pin, but you may end up with uneven pieces.

Step 2. Add the melted butter and maple syrup to the crushed pretzels and pulse several times until everything is well combined.

Step 3. Press the pretzel mixture VERY WELL into the bottom of a 9×9 or 8×11 baking dish as tightly as you can. Bake in the oven at 375F for 10 minutes. Allow to cool completely, about 5 minutes at room temperature, then 10 minutes in the freezer.

Step 4. Once you move the base layer to the fridge, next make the cream layer.

Make the Cream Layer

Step 5. Wipe out the crumbs from the food processor and measure 1 cup of heavy cream into the bowl.

Step 6. Turn on high for 10-second intervals until you have whipped cream. It took me about 10 cycles, at 10 seconds each to get nice stiff peaks. Be careful to not overwhip or you’ll start to get butter! Scoop whipped topping out into a large bowl. (You can also use a stand mixer or electric mixer to whip cream. But since we already have the food processor out and dirtied, why make more dishes?)

Step 7. Put cream cheese into the processor bowl and add vanilla and maple syrup. Process on high until the cream cheese is very smooth and creamy, about 1 minute. Scoop into the bowl with the whipped cream and very gently fold together using large sweeping motions from the outside of the bowl to the inside of the bowl.

Step 8. You’ll need to “sweep” the outside of the bowl while turning the bowl about 6 times in order to incorporate. Be careful not to over-stir or you’ll lose that whippy-ness of the cream!

Step 9. Spoon the cream cheese mixture over the cooled pretzel layer and place in the refrigerator to chill. Set a timer for 30 minutes.

Make the Strawberry Topping Layer

Step 10. When the timer beeps, make the strawberry jello layer. Combine sliced strawberries, maple syrup, and lemon juice in a large saucepan. Bring just to a boil, then remove from the heat. Use a potato masher or wooden spoon to break down the strawberries, if desired.

Step 11. Measure 1 cup of water and sprinkle gelatin over it. Allow it to bloom for about 30 seconds, then whisk well.

Step 12. Pour the gelatin into the hot strawberries and whisk quickly until it’s dissolved. If there are any clumps of gelatin in the strawberry mixture, remove them and add a pinch of gelatin to compensate.

Step 13. When berries are still warm to the touch BUT NOT HOT, pour over cream cheese filling and place in the fridge until it’s firmed up, at least 2 hours. Slice and enjoy!

TIPS FOR STRAWBERRY PRETZEL DESSERTS

• To double strawberry pretzel desserts:
  • Use a 13×9 pan for the strawberry pretzel salad
  • If you want to double the white filling, double the ingredients. Use 16 oz of cream cheese, 16 oz of heavy cream, etc.
  • When doubling the strawberry layer, add 1 ½ cups water to the strawberries. Measure ½ cup water in a measuring cup and set aside to bloom the gelatin. Bring the strawberries to a boil, remove from heat, and let cool for 5 minutes. Sprinkle the gelatin over the water, and let bloom for 5 minutes. Whisk well. Pour the gelatin into the warm berries and whisk well to combine. When the berries are still warm to the touch BUT NOT HOT, pour over the cheese layer.
• Cooling in between each layer is important for the strawberry pretzel salad to set completely!
• You can also make strawberry pretzel dessert in a pie plate for a creamy strawberry pie. You will likely have extra of each layer.
• Try blueberry pretzel salad! Use fresh or frozen blueberries in place of the strawberries for another yummy take on this classic dessert. Ohhhh or what about pineapple?? Yum!

SERVE WITH STRAWBERRY PRETZEL SALAD

Strawberry pretzel salad makes a pretty addition to any meal. It’s great for potlucks or gatherings or simply serve it for dessert after dinner.

CAN REAL FOODIES ENJOY STRAWBERRY PRETZEL SALAD?

Do jello salads fit into a real food lifestyle? This version does!

When you’re including a treat like strawberry pretzel dessert in your day, keep these tips in mind:

• Accurately track what you’re eating. That means figuring out the nutrition information for the dessert salad AND knowing that the portion size you’re writing down is actually the portion you ate.
• Licks, bites, and tastes count! As you’re assembling this yummy strawberry pretzel salad recipe, be mindful of licking the whipped cream off the spoon or tasting a bit of the macerated strawberries.
• Strawberry desserts are a great option! Because strawberries are already sweet, you won’t need as much sweetener to enjoy a delicious treat. Strawberries are also a lower-carb fruit, helping keep the overall carbohydrates in the dessert lower.
• Keep your goals on track for the day as a whole. Include plenty of produce and lean protein and adjust your meals so that your macros for the whole day make sense.
• Don’t fret over one snack! Consistency is key to hitting your nutrition goals, and one snack is not going to change that. What you do consistently day after day is what matters.
• Eating well is a lifestyle. We aren’t dieting here, folks! Real life includes treats, and you can fit them into a balanced day.

FAQS FOR STRAWBERRY PRETZEL SALAD RECIPES

MORE DELICIOUS STRAWBERRY RECIPES

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Strawberry Pretzel Salad

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Try this healthy strawberry pretzel salad, an elevated take on a classic. Naturally sweetened, salty, creamy, and crunchy, it’s always a hit for gatherings, potlucks, or dessert!

• Author: Tiffany
• Prep Time: 40 minutes
• Cook Time: 2 Hours
• Total Time: 2 hours 40 minutes
• Yield: Serves 9
• Category: Dessert
• Method: Mix, No-Bake, Chill
• Cuisine: American

cream cheese layer:

strawberry layer:

Instructions

1. Measure pretzels into a food processor and turn on high until you have a mixture of crumbs, about 2 minutes.
2. Add the melted butter and maple syrup and pulse several times until everything is well combined.
3. Press the pretzel mixture VERY WELL into the bottom of a 9×9 or 8×11 baking dish as tightly as you can; bake at 375 for 10 minutes. Allow to cool completely, about 5 minutes at room temp, then 10 in the freezer.
4. Once you move the base layer to the fridge, next make the cream cheese layer.
5. Wipe out the crumbs from the food processor and measure 1 cup of heavy whipping cream into the food processor.
6. Turn on high for 10-second intervals until you have whipped cream. It took me about 10 cycles, at 10 seconds each. Be careful to not overwhip or you’ll start to get butter! Scoop whipped cream out into a large bowl.
7. Put cream cheese into the food processor and add vanilla and maple syrup. Process on high until the cream cheese is very smooth and creamy, about 1 min. Scoop the cream cheese into the whipped cream and very gently fold together using large sweeping motions from the outside of the bowl to the inside of the bowl.
8. You’ll need to “sweep” the outside of the bowl while turning the bowl about 6 times in order to incorporate. Be careful not to over-stir or you’ll lose that whipped cream!
9. Spoon over the cooled pretzel layer and place in the fridge and set a timer for 30 minutes.
10. When the timer beeps, make the strawberry jello. Combine fresh or frozen strawberries, maple syrup, and lemon juice in a large saucepan. Bring just to a boil, then remove from the heat. Use a potato masher or wooden spoon to break down the strawberries, if desired.
11. Measure 1 cup of water and sprinkle gelatin over it. Allow it to bloom for about 30 seconds, then whisk well.
12. Pour the gelatin into the hot strawberries and whisk quickly until it’s dissolved. If there are any clumps of gelatin in the strawberry mixture, remove them and add a pinch of gelatin to compensate.
13. When berries are still warm to touch BUT NOT HOT, pour over white layer and place in the fridge until it’s firmed up, at least 2 hours. Slice and enjoy!

Notes

• If you want to double the white filling, just use 16 oz cream cheese, 16 oz heavy whipping cream, etc.
• When doubling the jello, add 1 ½ cups water to fresh or frozen strawberries. Measure ½ cup water in a measuring cup, set aside. Bring the strawberries to a boil, remove from heat, let cool for 5 minutes. Sprinkle the gelatin over the water, let bloom for 5 minutes. Whisk well. Pour the gelatin into the warm berries and whisk well to combine. When the berries are still warm to the touch BUT NOT HOT, pour over the white layer.