Layered Strawberry-Pretzel Salad

Pile layers of strawberries, strawberry gelatin and a creamy yogurt-cream cheese filling on top of a crushed pretzel base for a perfectly sweet-and-salty side dish that will steal the show at your next potluck.


  • 1 package (6 oz) Jell-O™ strawberry-flavored gelatin
  • 2 cups boiling water
  • 2 boxes (10 oz each) frozen sweetened strawberries in juice, thawed
  • 2 cups finely crushed small pretzel twists (about 6 cups small pretzel twists)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 package (8 oz) cream cheese, softened
  • 1 container (6 oz) Yoplait® Original Yogurt French Vanilla
  • 1 cup Cool Whip™ frozen whipped topping, thawed


  1. In medium bowl, stir strawberry gelatin and boiling water until dissolved. Stir in strawberries and juice; refrigerate 60 to 90 minutes or until partially set.
  2. Meanwhile, heat oven to 350°F. In small bowl, mix crushed pretzels, melted butter and 1/4 cup of the sugar. Press firmly into bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes; cool completely, about 30 minutes.
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