Strawberry Pretzel Trifle

Typically when you make Strawberry Pretzel Salad, the Pretzel crust is baked. Since I don’t want to turn my oven on, I’ve decided to turn this sweet and salty dessert into a trifle! Here’s how I did it…


  • 2 small boxes strawberry gelatin 
  • 4 cups mini pretzels 
  • 1/2 cup butter 
  • 3 cups sliced strawberries
  • 8 oz cream cheese
  • 1 tub non dairy whipped topping 
  • 1/3 cup sugar + 3 tablespoons 


Before anything, make sure to take the time the night before to prepare your gelatin according to the package so that it is set to prepare the trifle!

Melt your butter in a large skillet on low heat. 

Add your pretzels – I crushed mine by hand as I added them to the pan, leaving some fully in tact. 

Add three tablespoons of sugar and constantly stir.

Make sure the pretzels have a slightly toasted texture to them before you’re finished. 

While the pretzels are cooling down, prepare your cream cheese filling. 

Into a large bowl, add cream cheese, 1/3 cup of sugar and your non-dairy whipped topping, reserving 1 cup of topping for later use. 

Mix these ingredients with a hand mixture until smooth! 

Take out your set strawberry gelatin and stir with a spoon to break it up. 

Now you’re going to set up an ingredient assembly line. That’s the first time I’ve ever used those words together! Haha!

In a row, set up your pretzels, your filling, prepared gelatin and sliced strawberries. 

On the bottom of your bowl, add half of your toasted pretzels. 

Top with half of your filling – it will be a little messy but thats okay, it still tastes good πŸ™‚

Top that with half of your gelatin and layer on half of your strawberries…

Do it again!





Take your reserved whipped topping and spread it out in a thin layer over top the entire trifle! 

Serve asap so pretzels pieces stay crunchy!



Strawberry Pretzel Trifle
A sweet and salty dessert, perfect for summer!
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  1. 2 small boxes strawberry gelatin
  2. 4 cups mini pretzels
  3. 1/2 cup butter
  4. 3 cups sliced strawberries
  5. 8 oz softened cream cheese
  6. 1 tub non dairy whipped topping
  7. 1/3 cup sugar + 3 tablespoons
  1. Prepare gelatin according to packages the night before assembling.
  2. In a large skillet, melt butter and lightly toast pretzels and 3 tablespoons of sugar on low heat. Set aside.
  3. Prepare your filling by beating together cream cheese, 1/3 cup sugar and almost entire tub of whipped topping - reserving 1 cup of topping for later use.
  4. Layer your ingredients. Start with half of the toasted pretzels on the bottom of the bowl.
  5. Top with half of the cream cheese filling.
  6. Mix gelatin around with a spoon until it is broken up. Spoon half on top of filling.
  7. Spoon half of the sliced strawberries over the gelatin.
  8. Repeat layering one more time.
  9. Top dessert with reserved cup of whipped topping.
  10. Serve asap!
  11. Mangia!