This Gluten Free Strawberry Pretzel Salad is super fun and easy for Spring and Summer! We love to make it for cookouts, picnics, Memorial Day weekend and the 4th of July. This easy recipe only requires 25 minutes of hands-on time and is a great gluten free dessert that you can prepare in advance.
What Makes This Recipe So Good?
- First off, the combination of sweet, salty and crunchy is to die for.
- This recipe is naturally gluten free, dairy free, and it can be made paleo and grain free.
- I love using this recipe for events when I want to prep something in advance and can still count on it holding up well. This recipe does even better the longer it sits in the fridge.
- If you love strawberry desserts, you will want to also check out my Vegan Chocolate Covered Strawberry recipe or my Gluten Free Vanilla Cupcakes With Strawberry Frosting.
- This recipe only takes 25 minutes of hands on time which means it is super easy to make!
- This recipe can easily be made to accommodate dietary restrictions, it can be made grain free AND gluten free.
- We love making this recipe all summer long.
- Strawberry jello-You can use the traditional jello brand for this or you can use a brand that is flavored and dyed with natural fruits. Personally I do not consume red dye so I like one of the healthier alternatives. Simply delish and Bakol are two of my favorites. You can also make your own healthy jello using my Healthy Jello recipe.
- Gluten free pretzels-All stores have these nowadays. My favorite brand is also grain free. Quinn is my favorite brand.
- Coconut whipped cream-You can find this in the freezer section of the grocery store. If you do eat dairy, you can also use regular whipped cream.
- Cream cheese-I love the Kite Hill almond cream cheese, but regular cream cheese will also work.
- Coconut sugar-This is my go to sweetener with paleo baking. This makes the pretzel crust nice and sweet. You can use regular sugar if that is more of your jam.
- Strawberries-Fresh ones are a must for the top.
- Ghee-To get the sugar and pretzels to stay together. If you tolerate dairy, you can use regular butter here.
- Cooking oil spray-To prevent the paleo strawberry pretzel salad from sticking. I like the avocado oil from Costco.
How To Make:
- First, preheat the oven to 350.
- Next, spray the 9 by 13 casserole dish with avocado oil or cooking spray oil.
- Now, combine the boiling water with the jello mix and mix well.
- Next, place the pretzels in the food processor for 10 seconds to break them up. Be sure not to make them too fine, a few chunks in there is good!
- Now, add the coconut sugar with the ghee on the stovetop and bring to a simmer. Add the pretzels to the saucepan and mix.
- Next, spread out the pretzel layer on the bottom of the casserole dish in an even layer.
- Set that aside and add the whipped cream with the cream cheese to a bowl and mix with a handheld mixer.
- Now, add a layer of the cream cheese and coconut whip above the pretzel.
- Slice up the strawberries and remove the stems.
- Now, add the strawberries and jello into a bowl together and mix.
- Finally, pour the layer of the jello and strawberries on top of the coconut whipped layer and cover with plastic wrap.
- Set in the fridge for at least 4 hours.
How Long Does This Last In The Fridge?
- This salad can last up to a week in the fridge!
How Do I Prevent It From Falling Apart?
- I highly suggest using a straight and sharp edge spatula to cut the salad, I use this sharp spatula.
What Should I Serve It With?
- I love to serve mine with extra coconut whipped cream, fresh strawberries and pretzels on top.
- Be sure to allow the jello to sit for at least 4 hours prior to cutting into it. If you do not allow it to sit long enough it will fall apart.
- Create a seal with the coconut whipped cream and cream cheese mixture on top meaning make sure it goes all the way to the end to prevent the jello from falling through.
If you like this recipe, you will LOVE my other strawberry recipes:
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
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Gluten Free Strawberry Pretzel Salad
- Hand mixer
- 9 by 13 casserole dish
- 6 ounces strawberry jello I like the brands that are colored with real fruits, like Bakol
- 2 cups boiling water
- 2 1/2 cups gluten free pretzels
- 1/4 cup coconut sugar
- 1/2 cup ghee or butter
- 8 ounces cream cheese I like the Kite Hill Dairy free brand
- 8 ounces cool whip I like the vegan dairy free kind in the freezer section or homemade
- 1 pound fresh strawberries sliced
- cooking spray oil I like avocado oil
- Preheat the oven to 350 degrees F. Combine the strawberry jello with the boiling water and stir until it is dissolved.
- Place the pretzels in a food processor for 10 seconds to break them up, but not too fine.
- In a separate pan from the jello mix the ghee (or butter) with the coconut sugar and bring to a simmer. Then add in the crushed pretzels.
- Spray a 13 by 9 casserole dish with avocado oil spray. Add in the pretzel mix to the bottom and press down evenly and bake for 10 minutes. Allow the crust to completely cool before adding in the whipped cream. Then, in a bowl mix the cool whip with the cream cheese until smooth. Add the cream cheese overtop of the pretzel layer. Make sure you spread the coconut whip layer all the way to the edge of the pan so that it creates a seal and the jello does not fall though.
- Remove the stems from the strawberries and slice berries. Add the strawberries to the jello mixture and then pour over the coconut whipped cream mixture. Cover with clear wrap and allow to set for at least 4 hours. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
- Be sure to use a very sharp spatula to cut up the salad to prevent it from falling apart.
- Make sure you create a seal with the edges on the coconut whipped cream layer to prevent the jello from falling though!