Crunchy pretzels and a creamy filling are topped with piles of strawberries and blueberries making this Strawberry and Blueberry Pretzel Salad our favorite dessert for summer!
Several years ago, my aunt introduced me to the ever-popular Strawberry Pretzel Salad. I’d never even heard of it before and I fell in love with it from the very first bite.
I think I may have eaten 3 servings that day, including choosing it over pie for dessert!
Strawberry Pretzel “Salad” isn’t a salad at all. It’s a layered dessert that starts with a pretzel crust, then a sweet cream cheese and cool whip layer, and it’s topped with a strawberry jello layer.
Strawberry and Blueberry Pretzel Salad
Aunt Judy’s Strawberry Pretzel Salad is absolutely delicious and no one can ever resist a slice of it. This Berry Pretzel Dessert is my twist on that recipe.
Made without cool whip or jello, this dessert is a much less sweet, but still completely irresistible cousin to the original.
It starts with a pretzel crust that is layered with a lightly sweetened creamy filling. Topped with an abundance of fresh berries, I found myself going back for sliver after sliver all night long.
No Bake Strawberry Pretzel Dessert
Kitchen Tip: I use this spatula and this dish to make this recipe.
- Finely crush the pretzels in a food processor, blender, or with a rolling pin in a heavy zip-close bag. Place the crumbs in a medium-size mixing bowl.
- Add the melted butter and brown sugar and stir to combine. Press the crust mixture into the bottom of an 8×8 pan.
- In a large mixing bowl, combine the cream cheese and sugar. Beat until combined, about 2 minutes. Add the heavy cream, vanilla extract, and salt.
- Beat until smooth and fluffy, about 4 minutes. Pour over the crust and smooth with a spatula.
- Top generously with berries. Refrigerate at least 2 hours before serving.
I loved the crumbling crust with bits of crunchy pretzels throughout, but if you prefer a more traditional crumb crust (that will also be more easily sliced) be sure to grind every bit of the pretzels into fine crumbs.
Strawberry Blueberry Recipes
I simply can’t get enough of all the fresh berries this summer! Fresh strawberries and blueberries are tossed in a light balsamic vinaigrette and then sprinkled with fresh basil to make this Balsamic Berry Salad.
Strawberry Spinach Pasta Salad with an abundance of berries, fresh spinach, chewy pasta, and a bright, sweet, light dressing is an unexpected and delicious cold pasta salad.
This Strawberry Blueberry Banana Smoothie brings summertime straight to your glass. Sweet and creamy, this good-for-you smoothie is an easy way to start your day or refuel in the afternoon.
For a few more berry desserts, try the Berry Hand Pies by Saving Dessert, the No Bake Berry Almond Tart by Recipe Girl, and this Red White and Blue Berry Delight by 365 Days of Baking.
Warm Berry Sauce poured over cold ice cream is truly one of my favorite desserts. I make this sauce year-round and every time I serve it, it gets raves.
This simple berry sauce might be the simplest recipe I keep in my dessert recipe notebook. I scribbled it out on a scrap of paper about 15 years ago while I was visiting a friend and I’ve been making it ever since.
{No Bake} Berry Pretzel Dessert
Ingredients
Crust Ingredients
- 3 cups miniature pretzel twists
- ⅓ cup melted butter
- ¼ cup light brown sugar
Filling Ingredients
- 16 ounces cream cheese
- ½ cup sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2½ cups chopped fresh strawberries for topping
- 1½ cups fresh blueberries for topping
Instructions
- Finely crush the pretzels in a food processor, blender, or with a rolling pin in a heavy zip-close bag. Place the crumbs in a medium-size mixing bowl.
- Add the melted butter and brown sugar and stir to combine. Press the crust mixture into the bottom of an 8×8 pan.
- In a large mixing bowl, combine the cream cheese and sugar. Beat until combined, about 2 minutes. Add the heavy cream, vanilla extract, and salt.
- Beat until smooth and fluffy, about 4 minutes. Pour over the crust and smooth with a spatula.
- Top generously with berries. Refrigerate at least 2 hours before serving. Enjoy!
Notes
{originally published 6/28/16 – recipe notes and photos updated 6/17/22}
Jaleesa Gelhar says
This is good!
Mary Younkin says
I’m so glad that you like it, Jaleesa!
Cathy T says
This is the best recipe yet! Didn’t have brown sugar, white worked just fine. I loved not using the gelatin, as some recipes use, so much lighter and yummy!
Mary Younkin says
I’m so glad you liked it, Cathy!
Fried says
AMAZING THIS IS SO YUMMY
😀
Mary Younkin says
I’m happy to hear that it’s a hit!
Mona says
This is a great dessert. Thank you for sharing it.
I did have to make a few slight adjustments the second time around that I would recommend others to consider:
1. The pretzels are salty so I would use unsalted butter for the crust.
2. The cream cheese (I got from a trader Joes) is also salty, so I would omit the salt in the cream cheese frosting.
The first time I made it, we found the frosting to be too salty and I had to add lemon juice, extra powdered sugar and lemon zest to try to take from the saltiness.
Take that issue away and it’s a perfect summertime dessert recipe that kids and adults will love.
Mary Younkin says
Mona – When working with some ingredients like those there are definitely different variables like that to keep in mind.
Cristina says
Are you using salted pretzels or unsalted?
Mary Younkin says
Cristina – Salted Pretzels bring a good balance of sweet and salty.
Stephanie says
How long in advance can I make this? We’re having company tomorrow, and I’d love to be able to make it today, if possible.
Thank you for sharing this. Looks delicious.
Mary Younkin says
That’s perfect timing. It keeps nicely for a couple of days before serving.
Stephanie says
Very good recipe! I made it for tomorrow, but I sampled as I went a long. I added a little less salt than called for, but other than that I followed the recipe as instructed. Delicious!
Mary Younkin says
I’m so glad you like it, Stephanie!
Tish says
Very good!
Mary Younkin says
I’m glad you liked it, Tish.
Pamela says
This may be one of my favorite desserts! I have made the conventional Jello topped pretzel salad many times and my family and I like it fine. I was trying to decide between a new flavor of the Jello topped version (Peach… yum) and a fruit pizza when I came across your recipe. It’s the best of both!!! The crust was perfectly salty and sweet! The cream cheese/cream blend was just sweet enough without being overwhelmingly sweet! I did top mine with the strawberries and blueberries in addition to some sliced kiwi, black berries and raspberries. It was divine and my family loved it! My adult nephew ate almost half of the 9×13 pan by himself!
I will definitely make it again in the very near future and use other fruit variations as things come into season! Excited to try a peach/blueberry combo and maybe something with citrus fruits!
Mary Younkin says
I’m so glad your family has been loving the pretzel salad, Pamela! That combination of fruits sounds delicious. Happy cooking!
Jeanne Goebelbecker says
Made this for dessert tonight since the red white and blue were perfect for Memorial Dsy. I used gluten free pretzel twists since I have a wheat allergy. It was the perfect blend of sweet and salty! Really delicious. I will be making it again.
Mary Younkin says
I’m glad the pretzel salad was a hit, Jeanne, and that you were able to make it work with your allergies. It’s a Memorial Day favorite for us, too. Happy cooking!
Julie says
It sound delicious but I’m concerned 8×8 is not big enough for my book club. Should I double ingredients for 9×13 size?
Mary Younkin says
Hi, Julie! Yes, if you’re going to use a 9×13 pan instead, you can just double the ingredients. I hope your book club loves the pretzel salad.
Deanna says
I doubled this so I could make it in a 9×13 dish. The pretzel crust was perfect, but WAAaaay too much filling.pretty sure I have enough to make an additional 8×8. The filling is SO delicious! Can’t wait to try it along with the crust, strawberries and blueberries.
Kristine says
Delicious! Made it for a church gathering and it was devoured with lots of positive comments. Will make it again.
Mary Younkin says
Happy to hear that your church loved the recipe, Kristine. This has been a favorite at our holiday gatherings, too. Enjoy!