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overhead view of strawberry pretzel jello recipe with mint leaves on top on a white dessert plate with a spoon on top of plate with strawberries on the handle
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5 from 1 vote

Strawberry Pretzel Pie

A perfect dessert to bring to any potluck, bbq, picnic or family gathering. This salty/sweet dessert is always a hit with family and friends.  
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Refrigerate 2 hours
Total Time 23 minutes
Servings 18 servings
Calories 211kcal
Author Eileen xo


Pretzel Crust

  • 2 cups crushed pretzel see notes
  • 1 ¼ sticks unsalted butter, melted
  • 1 Tablespoon sugar

No-Bake Cheesecake Center

  • 8 ounces low-fat cream cheese
  • ½ cup sugar
  • 12 ounces whipped topping, thawed see note

Jello Topping

  • 6 ounce strawberry Jello see note
  • 2 cups hot water
  • 1 pound sliced strawberries, frozen see note


How to Make the Pretzel Crust

  • Preheat oven to 400 degrees.
  • Combine the crushed pretzels and melted butter together. Press into a 9 x 13-inch pie pan. Place in the preheated oven for 8 minutes. Pretzel crust should be cooked all the way through. If not cooked through, bake another 1 -2 minutes. Remove from oven and let cool completely.  

How To Make Cream Cheese Filling

  • In a medium bowl add the low-fat cream cheese and sugar. Use a hand mixer to combine the ingredients. Add in the whipped topping and mix to combine. Once combined, spread over the pretzel crust.  Place in the fridge for at least 30 minutes to chill ingredients. 

How To Make Strawberry Jello Topping

  • In a medium bowl, add the jello and hot water. Stir to dissolve the Jello. Add the frozen strawberries and let sit for about 10 minutes. Pour the strawberry jello over the cream cheese mixture. Place pie in the refrigerator chill and set strawberry jello topping. At least 45 minutes
  • Slice and serve. 


  • The key to this pie is to ensure each layer is completely cooled before adding the next layer.
  • Full fat cream cheese can be used for this recipe. 
  • Use sweetener of choice. I use white sugar in this particular recipe. Feel free to substitute Truvia.
  • In this recipe, I use sugar-free Jello but regular Jello can be used.
  • I tend to use True Whip topping as the ingredients are healthier. Any whipped topping of your choice can be used.
  • If serving outdoors, I place the pie pan on a tray of ice to keep these ingredients cool. 
  • This pie is best eaten on the day it is made or following day.  
  • If using freshly sliced strawberries, place the Jello mixture in the fridge to cool for about 15 minutes to be jiggly but not set before pouring on the cream cheese mixture. 
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1slice | Calories: 211kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 231mg | Potassium: 102mg | Fiber: 0g | Sugar: 19g | Vitamin A: 300IU | Vitamin C: 14.9mg | Calcium: 47mg | Iron: 0.6mg