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.
This recipe is always a crowd pleaser whenever I bring it to a gathering. It is sweet but also refreshing and not heavy in the summer heat.
Jump to:
Why You Will Love This Recipe
- 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.
Ingredients
- 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.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You could switch up the fruit and flavor jello to change the flavor and have variety.
- If you are not a fan of coconut whipped cream, you can use your preferred choice of dairy free whipped cream.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Equipment Needed
Expert Tips
- Tip # 1: When you are blending the pretzels, I recommend to use the pulse button so that you have more control over the size of the pretzels.
- Tip # 2: 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.
- Tip # 3: 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.
Recipe FAQ
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 this dish with?
I love to serve mine with extra coconut whipped cream, fresh strawberries and pretzels on top.
Should I use salted or unsalted pretzels?
That is your flavor preference! I prefer with unsalted or lightly salted pretzels.
Storage Instructions
- This salad can last up to a week in the fridge!
Other Strawberry Recipes You Will Love
Are you interested in getting a list of my healthy go to alternative?
Download your FREE guide below
Gluten Free Strawberry Pretzel Salad
Servings 8 servings
649kcal
Cost $10
Print Recipe
Pin Recipe
Equipment
- Hand mixer
- Saucepan
- 9 by 13 casserole dish
Ingredients
- 3 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
Instructions
- 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.
Notes
Storage: This dish can be stored in the refidgerator in an air tight container for 5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be garunteed. It is based on 8 servings.
Servings: This recipe should yield 8 servings.
Delicious, easy and fun healthier gluten free pretzel strawberry salad.
Serving: 1slice | Calories: 649kcal | Carbohydrates: 98g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 1379mg | Potassium: 158mg | Fiber: 1g | Sugar: 30g | Vitamin A: 437IU | Vitamin C: 33mg | Calcium: 68mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!
Tara Orcutt says
Instructions day to pre heat the oven to 350, but then I don’t see where it says at what point to put it in the oven and for how long?
Where am I missing it?
Allianna Moximchalk says
I just added it! Thanks for pointing that out.
Lori says
SO good! My favorite dessert made dairy and gluten free and still just as delicious
Mitch says
This is so good!
Allianna Moximchalk says
Thank you!
Allie says
I can’t wait to try this!!