This easy gluten free strawberry pretzel salad recipe uses frozen strawberries, cream cheese, jello and a pretzel crust. It is the best pretzel salad to serve as dessert or a side dish at gatherings. This is a classic Christmas dish!
This easy-to-make dessert is a crowd-pleaser, perfect for parties, potlucks, or family gatherings. It’s versatile, and can be customized with different fruits.
The gluten-free version ensures that those with dietary restrictions can also enjoy this classic strawberry pretzel salad, which can be prepared in advance and stored in the refrigerator, making it a convenient dessert option.
With its combination of crunchy, creamy, and fruity textures, this dessert is a delicious and satisfying treat for any occasion.
If you are looking for more strawberry recipes try my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Jam Bars, my Gluten Free Strawberry Icebox Bars or my Gluten Free Strawberry Rhubarb Crumble.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
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Instructions
Preheat your oven to 350 degrees.
In your food processor pulse the pretzels until there is a mixture of fine and small chunks. Add the sugar and melted butter. Pulse just until combined.
Grease a 9x13 baking dish with butter or coconut oil. Press the pretzel mixture into the baking dish in an even layer. Bake at 350 degrees for 15 minutes until the crust is lightly browned. Set aside.
In the bowl of your stand mixer add the heavy whipping cream, powdered sugar and vanilla. Using the whisk attachment beat on high until the whipped cream forms heavy peaks.
In a large bowl using a mixer beat the cream cheese, sugar and vanilla together. Add the whipped cream and using a spatula gently fold together with the cream cheese mixture. Spread this over the cooled pretzel crust. Place in the refrigerator for 1-2 hours to set.
In a medium sized heat safe bowl add the strawberry gelatin, thawed and chopped strawberries, and sugar. Pour the boiling water over this mixture. Stir until all the gelatin is mixed in. Refrigerate for 1 hour or until the gelatin is slightly set.
Spread the strawberry gelatin mixture over the cream cheese mixture in the baking dish. Place back in the refrigerator for at least 4 hours. I prefer to chill overnight to let the gelatin get firm.
Mix together the sour cream and sugar. Spread this mixture over the gelatin layer. Sprinkle the top of the dessert with chopped toasted pecans.
You can serve this dessert immediately or cover and store in the refrigerator for up to 5 days.
Supplies
Frequently Asked Questions
Yes! Making this salad a day or two in advance is my favorite way to serve this side dish or dessert. I think the flavor intensifies and gets even better when this gluten free strawberry pretzel salad has at least a day in the refrigerator.
Being able to make this dish ahead of a gathering is one of my favorite things about it. Not having to worry about making dessert the day of an event is such a relief.
This gluten free strawberry pretzel salad will last in the refrigerator for 3-5 days. Make sure you store it in a sealed container to keep the dessert fresh. Since there is dairy in this jello salad make sure it doesn't stay out in the heat for very long if you are serving this during the summer.
This is a classic southern dish. From what I can tell this dish originated in the 1960's after the Joys of Jello cookbook came out. It was really popular in the 60's to serve jello as a side dish or refreshment after a meal.
When jello salads first originated they were usually served with lettuce, fresh fruit or vegetables and mayonnaise. Sometimes the jello, fruits or vegetables and mayonnaise were all combined into a mold and served over a bed of lettuce.
More Recipes You Might Enjoy
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Gluten Free Strawberry Pretzel Dessert
- Total Time: 2 hours 15 minutes
- Yield: 16 servings
- Diet: Gluten Free
Description
This easy gluten free strawberry pretzel salad recipe uses frozen strawberries, cream cheese, jello and a pretzel crust. It is the best pretzel salad to serve as dessert or a side dish at gatherings. This is a classic Christmas dish!
Ingredients
Crust:
2 cups Gluten Free Pretzels, crushed
6 Tbsp. Granulated Sugar
½ cup Unsalted Butter, melted
Filling:
8 ounces Cream Cheese, softened
¼ cup Granulated Sugar
1 tsp. Vanilla Extract
Whipped Cream:
1 cup Heavy Whipping Cream
½ cup Powdered Sugar
½ tsp. Vanilla Extract
Strawberry Layer:
1 - 3 ounce package Strawberry Gelatin
2 cups Boiling Water
1 cup Frozen Strawberries, thawed and chopped into chunks
¼ cup Granulated Sugar
Topping:
1 - 16 ounce container Sour Cream
¼ cup Granulated Sugar
½ cup Toasted Pecans, chopped
Instructions
Preheat your oven to 350 degrees.
In your food processor pulse the pretzels until there is a mixture of fine and small chunks. Add the sugar and melted butter. Pulse just until combined.
Grease a 9x13 baking dish with butter or coconut oil. Press the pretzel mixture into the baking dish in an even layer. Bake at 350 degrees for 15 minutes until the crust is lightly browned. Set aside.
In the bowl of your stand mixer add the heavy whipping cream, powdered sugar and vanilla. Using the whisk attachment beat on high until the whipped cream forms heavy peaks.
In a large bowl using a mixer beat the cream cheese, sugar and vanilla together. Add the whipped cream and using a spatula gently fold together with the cream cheese mixture. Spread this over the cooled pretzel crust. Place in the refrigerator for 1-2 hours to set.
In a medium sized heat safe bowl add the strawberry gelatin, thawed and chopped strawberries, and sugar. Pour the boiling water over this mixture. Stir until all the gelatin is mixed in. Refrigerate for 1 hour or until the gelatin is slightly set.
Spread the strawberry gelatin mixture over the cream cheese mixture in the baking dish. Place back in the refrigerator for at least 4 hours. I prefer to chill overnight to let the gelatin get firm.
Mix together the sour cream and sugar. Spread this mixture over the gelatin layer. Sprinkle the top of the dessert with chopped toasted pecans.
You can serve this dessert immediately or cover and store in the refrigerator for up to 5 days.
Notes
You can substitute walnuts for the pecans in this recipe.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert, Side Dish
- Method: Refrigerated
- Cuisine: Gluten Free
Top Tip
I like to use Glutino Gluten Free Pretzel twists with this recipe. They are just like what I remember regular pretzels tasting like and have a nice crisp texture. I process them in my food processor on the pulse setting to get a fine texture while still having some larger pieces for crunch.
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