August 16, 2021

Utz Strawberry Pretzel Salad

There's a lot to love about summertime. The sunshine, the warm weather... but most of all, being able to make fresh strawberry desserts! This pretzel salad mix is a classic dessert from the 50s and 60s. It's a no-bake cheesecake layer combined with a crunchy pretzel crust and fresh berries. Our own Wendy Groover submitted this recipe to us and it's perfect for big family gatherings or get-togethers with friends. It's a super easy dessert to make that's a nice light end to a summer meal.


  • ¾ cups butter, melted
  • 3 tbsp sugar
  • 1 (6 oz) pkg strawberry gelatin
  • 2 cups boiling water
  • 2 cups sliced strawberries (thawed if frozen)
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup whipped topping
  • 2 cups coarsely crushed Utz Mini Pretzels


  1. Preheat oven to 400˚F.
  2. In medium bowl, combine pretzels, butter and sugar. Press into 9 x 13 baking pan. Bake for 8 – 10 minutes but do not overbake. Cool on wire rack.
  3. Next, in a small bowl, beat whipped topping, cream cheese and powdered sugar until smooth. Spread over pretzel crush and refrigerate until chilled.  
  4. In a large bowl, dissolve gelatin in boiling water. Slowly stir in sliced strawberries and chill until partially set, about 30 minutes.
  5. Carefully spoon gelatin filling over whipped topping layer. Chill until firm, 4-5 hours.