Chocolate Chip Strawberry Pretzel Squares

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This dessert has long time been a favorite of mine, but I’d seen it around on the internet in varying forms, and never wanted to just spin the wheel. When I teamed up with Kraft to shares some of their recipes, it was the perfect time to share this recipe from their site, with my own twist. Introducing: Chocolate Chip Strawberry Pretzel Squares.

A most delicious side salad or dessert

If you’ve never had this dish before, you MUST give it a try. Something about the pretzel crust, the cream cheese center, and the jell-o on top make is an amazing combination! Some people call it a “salad” (of the fruit variety) and you can call it that if it makes you feel better, but it’s more of a dessert in my mind. It’s a great side dish for a holiday meal.

Did you see the other Kraft recipe I shared yesterday? This Boston Cream Cake, SOOO yum! Another one coming tomorrow. 

Of course my little bakers were fabulous assistants

Cutting strawberries and crushing pretzelsCooking with kids in the kitchen

Here is a little step by step of the layered process:

How to make a strawberry pretzel saladThe recipe:

Chocolate Chip Strawberry Pretzel Squares
Recipe type: salad or dessert
The sweet and salty and crunchy flavors in this salad dessert are so unique and delicious.
  • 2 cups finely crushed pretzels
  • ½ cup sugar, divided
  • ⅔ cup butter or margarine, melted
  • 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 Tbsp. milk
  • 1 cup thawed COOL WHIP Whipped Topping
  • 2 cups boiling water
  • 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
  • 1-1/2 cups cold water
  • 4 cups fresh strawberries, sliced
  • ½ cup semi sweet chocolate chips
  1. HEAT oven to 350°F.
  2. MIX pretzel crumbs, ¼ cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
  3. BEAT cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust.
  4. Top with ¼ cup chocolate chips.
  5. Refrigerate until ready to use.
  6. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
  7. Top with ¼ chocolate chips
  8. REFRIGERATE 3 hours or until firm.

I’ve made this many times before, and followed varying recipes, but THIS one is the only one where the jello didn’t seep down to make the pretzels soggy. I never knew what I was doing wrong, and now I get it. Once the jell-o is mixed, you have to let it set for over an hour before pouring it on top of the cream cheese layer. I had no idea! I always just let it cool, but it never set. SO glad for this tip in this recipe!

Another yummy picture:

Strawberry Pretzel Salad Squares by

And for some reason, I really just can’t get a perfectly cut square. Love this crazy above shot that shoes that off well…

Great side dish or dessert for the family meal

Check out this quick video on how to make it!


Sweeten up this spring with easy dessert recipes from Kraft. 

Compensation was provided by Kraft via Glam Media.  The opinions expressed herein are my own, and are not indicative of the opinions of Kraft.

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Rate this recipe:  


  1. I love this treat! Can’t wait to throw in some chocolate chips!

  2. Pretzel crust, yes please! I haven’t heard of this, but from your recommendation, I must try.

  3. Yum, the chocolate chips in the jello sound delicious.


  1. […] to share using the Kraft products from my basket of fun. If you missed the other two, check out Chocolate Chip Strawberry Pretzel Squares and Boston Cream Cake.  Today, I’ve got this Blueberry Whip Cake that reminded me of the […]