Berry Pretzel Salad is a delicious side that’s bound to be a crowd-pleaser at your next potluck or bbq! The perfect combination of a salty pretzel crust, cream cheese middle, and fresh summer berry topping.

We just got back from a trip to Sarasota Florida where my aunt and uncle live. Sarasota has a beautiful botanic garden called Marie Selby Botanical Gardens. They had a beautiful orchid display as well as pretty tropical plants and flowers. Pictured below are two plants I thought were really cool!

We all had fun walking around and taking in the beautiful scenery. My daughter was having the time of her life running around and smelling ALL the flowers!

What is Pretzel Salad?

Pretzel salad can be used as either a side dish or as a dessert, perfect for summer BBQs, holidays, and gatherings. It has a pretzel crust which gives it a little salty factor, then a layer of cream cheese and whipped cream for a creamy component, topped with fresh berries. Absolutely the perfect sweet, salty, creamy, and fresh combo!

The inspiration for this recipe came from the popular vintage strawberry pretzel salad. Which features jello, premade whipped topping, and much more added sugar. I wanted to make a light, fresh, and less sweet version of a classic. My mom usually makes pretzel salad with mixed berries so I incorporated fresh berries into this recipe.

Pretzel Salad Recipe Ingredients

How to Make Pretzel Salad

Make the pretzel crust. In a medium bowl melt butter in the microwave. Stir in sugar and crushed pretzels. Mix until combined. Press the pretzel mixture into the bottom of the baking dish. Bake 10 minutes. Let cool completely.
Prep fruit and make whipped cream. Meanwhile, wash the fruit, remove stems from strawberries then slice. Set aside. Add heavy whipping cream, 2 tablespoons sugar, and ½ tsp of vanilla extract to a stand mixer. Using the whisk attachment, beat on medium-high speed until light, fluffy, and cream sticks to whisk (approximately 1½ minutes). Transfer to a small bowl.
Make the cream cheese mixture. To the mixer, add cream cheese, 2 tablespoons sugar, and ½ tsp of vanilla extra. Beat on medium speed until smooth and creamy (scrape down the sides and remix if needed).
Fold together whipped cream into the cream cheese mixture until well mixed. Spread evenly over the pretzel mixture.
Top and serve. Top with mixed berries. Serve immediately or refrigerate until ready to serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Salad is best the day of but can be made the day before.

Can Pretzel Salad be Make Gluten-Free, Dairy-Free, Vegan?

Pretzel salad can easily be made gluten-free by using gluten-free pretzels. To make dairy-free and vegan, used plant-based butter, cream cheese, and whipping cream.

What Kind of Pretzels are Best for Pretzel Salad?

Use salted small pretzels either twists or rods work. The salty factor is amazing!

Can you Make it ahead of Time?

The salad can be made ahead of time but tastes best made the same day. If making ahead, refrigerate until ready to serve.

Tips for Making the Best Pretzel Salad

Press pretzel mixture into the pan to allow it to stick together making a crust.
Make sure the pretzel mixture cools before placing the whipped cream layer over top so it doesn’t melt.

Best BBQ Side Dishes

Products Used

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Berry Pretzel Salad

The perfect combination of a salty pretzel crust, cream cheese middle, and fresh summer berry topping. A guaranteed hit for your next get together or bbq!

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Course: Dessert, Side Dish

Cuisine: American

Keyword: berries, fruit salad, pretzel salad

Prep Time: 20

Cook Time: 10

chill time: 20

Total Time: 50

Servings:

Equipment

8 by 8 baking dish
medium bowl
stand or hand mixer
spatula
small bowl

Ingredients

2 cups salted pretzels (twists or sticks) crushed
6 tbsp unsalted butter
1 tbsp sugar
1 cup heavy whipping cream
8 ounces cream cheese room temperature
¼ cup sugar divided
1 tsp vanilla extract divided
4 cups fresh berries- strawberries, blueberries, and raspberries

Instructions

Preheat oven to 375°F.
In a medium bowl melt butter in the microwave. Stir in sugar and crushed pretzles. Mix until combined.
Press pretzel mixture into the bottom of the baking dish.
Bake 10 minutes. Let cool completely.
Meanwhile, wash all of the fruit, remove stems from strawberries then slice. Set fruit aside.
Add heavy whipping cream, 2 tablespoons sugar, and ½ tsp of vanilla extract to a stand mixer. Using the whisk attachment, beat on medium-high speed until light, fluffy, and the cream sticks to the whisk (approximately 1½ minutes). Transfer to a small bowl.
To the mixer, add cream cheese, 2 tablespoons sugar, and ½ tsp of vanilla extra. Beat on medium speed until smooth and creamy (scrape down the sides and remix if needed).
Fold whipped cream into cream cheese mixture until well mixed. Spread evenly over the pretzel mixture.
Top with mixed berries.
Serve immediately or refrigerate until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

If making for a crowd- double the recipe and serve in a 3-quart baking dish.

Did you make this recipe? Please leave a comment and rating. Follow on Instagram @homesweettableeats & Hashtag it #homesweettableeats. Or post pictures on homesweettable FB page. I love to see your beautiful creations!