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a piece of strawberry pretzel salad on a plate with a fork
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5 from 1 vote

Healthy Strawberry Pretzel Salad

The ONE recipe that screams summer? This Healthy Strawberry Pretzel Salad recipe of course! It's made with a salty pretzel crust, then it's topped with a cream cheese-yogurt-whipped topping and homemade strawberry jello. Seriously delicious, and easy to prepare! 
Prep Time25 minutes
Cook Time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: pretzel jello salad, pretzel salad, strawberry pretzel salad
Servings: 12
Calories: 288kcal
Author: Erin

Ingredients

for the crust:

for the strawberry jello:

for the cheesecake layer:

  • 4 oz. cream cheese room temperature
  • ½ cup yogurt plain or Greek
  • ½ cup sugar
  • 8 oz. frozen cool whip

Instructions

for the pretzel crust:

  • Preheat oven to 400° and grease a 9x13 baking dish.
  • Add pretzels, almond flour and sugar to your food processor and pulse for 10 seconds. With the motor still running, pour the butter in through the top and pulse until combined.
  • Transfer mixture to your prepared baking dish and use your hands to press the crust into the bottom of the pan. Bake the crust for 8-10 minutes. Remove it from the oven then wait a few minutes, then transfer it to your freezer and allow it to cool.

for the strawberry jello:

  • Add water, frozen strawberries, sugar, and lemon juice to a large saucepan and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes, using a wooden spoon to break down the strawberries. While the strawberries are simmering, remove the cool whip from the freezer so it can sit at room temperature for 10-15 minutes.
  • Pour mixture through a fine mesh strainer and into a medium bowl, discarding any leftover strawberries. Stir in the gelatin while whisking the strawberry mixture until it's fully dissolved; set aside. NOTE: you may need to strain it again after adding the gelatin if the jello is foam-y on top.

for the cheesecake layer:

  • Add cream cheese, yogurt and sugar to a large mixing bowl and use a hand mixer to mix until smooth. Fold in the cool whip by hand with a rubber spatula.

assemble:

  • Remove the baking dish from the freezer and spread the cheesecake layer over top, using the back of a spoon to smooth it out. Next, sprinkle the fresh sliced strawberries overtop, then pour the strawberry jell-o over the strawberries. Place the dish in the refrigerator for at least 2 hours or up to 8 hours. Slice and enjoy!

Notes

*Calories are per slice and are an estimation
*To make dairy-free, use dairy-free: butter, cream cheese, yogurt, and cool whip
*To make gluten free, use: gluten free pretzels
*Storage: store in the refrigerator for up to 5 days; or, cover baking dish tightly and store in the freezer for up to 3 months 
*This may be prepped a day in advance and kept in the fridge until ready to serve!

Nutrition

Calories: 288kcal | Carbohydrates: 37g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 282mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 414IU | Vitamin C: 39mg | Calcium: 66mg | Iron: 1mg