Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This salty, sweet, creamy, and crunchy Strawberry Pretzel Fluff is sure to be a hit at all of your summer parties! It’s an easy 10-minute dessert salad that disappears FAST at any potluck, picnic, cookout, or other festive gathering!
Well, friends…it’s almost HERE! With summertime on the horizon, I can’t wait to embrace the season of warmer weather, longer days, and plenty of outdoor entertaining! With neighborhood potlucks, beach trips, picnics, barbecues, and backyard dinner parties to look forward to, it’s nice to have a couple of easy, crowd-pleasing recipes that I can turn to in a pinch. After all, it’s way more fun to spend time socializing with friends and family rather than slaving over a hot stove!
And THAT’S where this delicious dessert salad comes in! There’s no baking involved (so no hot kitchen to contend with), and it only takes a few minutes to stir everything together. EASY!
But you know what you’re really going to love? The taste! OH.MY.GOSH. This is my own personal twist on the classic strawberry-pretzel salad, which you traditionally make by layering a buttery pretzel crust with strawberry Jell-O and a whipped cream topping. Don’t get me wrong: I love that version, too. But I’ve tried to make it myself on more than one occasion, and it never turns out quite right — the crust gets burned, the crust doesn’t set, the layers don’t stay separate, or the salad doesn’t slice into neat squares. Whatever the issues were, I’ve solved them ALL with this dreamy mixed-up concoction!
Nothing quite says “summer” like a Fluff Salad, which (in my kitchen) always include marshmallows, whipped topping, fruit, and nuts. My nuts of choice in this particular recipe are the Lightly Salted Blue Diamond Almonds, which add just the right amount of crunch and saltiness without completely overpowering the dish. You get plenty of salt from the pretzels, so there’s no need to overdo it with the nuts. They’re just right!
Trust me, friends — this Strawberry Pretzel Fluff is going to knock your socks off! Salty or sweet, creamy or crunchy, it checks every box, satisfies every craving, and is the perfect addition to every summer celebration!
[Tweet “Meet your new favorite party #food: #Strawberry Pretzel Fluff! @BlueDiamond”]
Strawberry Pretzel Fluff
Ingredients
- 1 ½ cups sliced strawberries
- 1 cup coarsely broken pretzels
- 1 pkg. 3.4 oz vanilla instant pudding mix (JUST the dry mix)
- 1 cup mini-marshmallows
- ½ cup 2.25 ounces chopped Lightly Salted Blue Diamond Almonds
- 1 8 ounce container whipped topping (I used Cool Whip Free), thawed
Instructions
- Mix first 5 ingredients (strawberries through almonds) in large bowl until well blended.
- Gently fold in whipped topping. Refrigerate 1 hour.
This post is sponsored by Blue Diamond Almonds. Thanks for supporting the brands that make The Seasoned Mom possible!
I can’t believe that summer is almost here! I’m SO excited for the warmer weather, longer days, and lots of delicious food. This fluff is such a perfect dish, Blair! I love the flavors and the fact that it’s no-bake…right up my alley!
Thanks, Gayle! Exactly — no baking necessary at this time of year!
Summer is so close! I am so excited for all the summer fruits! Strawberries are one of my favorites and adore them in fluff. I also really like how easy this fluff is. Two step instructions for the win!!
Thanks, Jen! You know that 2-step recipes are about as much as I can handle! Hah! 🙂
I never heard of such classic strawberry pretzel dish. That will need to change because this looks delish!
Oh, Megan! You’re missing out! You’ve got to try that original layered dish. It’s amazing!! Just a pain in the rear to actually make. 🙂
Oh Blair, how can you do this to me!! I want to grab this through my screen! Fluffy and sweet paired with all that crunch?! It’s totally my kind of treat. Love this for all those summer get togethers!
Hah hah! You’re baby NEEDS this, Chrissa! DO IT!