strawberry pretzel salad

Healthy Strawberry Pretzel Salad

Make a classic old-fashioned recipe healthier for you! Strawberry pretzel salad is a dessert you’ll fall in love with – especially if you love strawberries!

Prep: 60Cook: 60Total: 2 hours
Yield 16 1/2 cup servings 1x


  • 5 cups salted mini pretzels
  • 4 tbsp butter, melted
  • 1/4 cup maple syrup

Creamy filling:

  • 1 block lite cream cheese, softened
  • 2 tsp vanilla
  • 1/4 cup maple syrup
  • 1 container lite cool whip, thawed

Strawberry Compote:

  • 5 cups frozen strawberries
  • 1/4 cup maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp arrowroot powder (or cornstarch) mixed with 2 tbsp water to make a slurry
  • 2 tsp vanilla


  1. Preheat oven to 375F and grease either a 9×9 baking dish or 8×11 baking dish.
  2. In a food processor, pulse pretzels until large crumbs. Add in melted butter and maple syrup and process until finely ground (but still some small chunks).
  3. Press into bottom of baking dish and bake for 10 minutes. Let cool completely.
  4. While baking, make creamy filling. In a food processor, blend together cream cheese, vanilla, and maple syrup until creamy. Pour into a bowl.
  5. Add defrosted cool whip to bowl, and fold into cream cheese mixture until fully combined.
  6. Once pretzels are cool, top with cream cheese mixture. Place in fridge for 45 minutes.
  7. While chilling, making strawberry compote by heating strawberries and maple syrup over medium-high heat in a pan with a lid. It will take about 15-20 minutes for strawberries to totally break down and thicken up. After about 10 minutes, use a potato masher or fork to smash strawberries into compote. Add in lemon juice and arrowroot slurry (arrowroot mixed with water to prevent clumping).
  8. Stir into strawberries and let continue to thicken until you’ve reached about 15-20 minutes and your compote seems thick enough. Turn off heat and add vanilla. Let cool while cream cheese continues to cool.
  9. Once jam has reached room temperature, pour over top of chilled pretzel and cream cheese mixture. Chill in fridge for 1.5 hours before serving. Keep in fridge.
  10. Enjoy!
Author: ErinCategory: dessert, snack, summer, pretzelMethod: ovenCuisine: American