Gluten-Free, Dairy-Free Pretzel Salad


The weather has been perfection here the last couple days in D.C. which is perfect leading up to the long weekend. Backyard bbqs, beers, relaxing by the lake, just taking that little bit of extra time enjoy the transition to summer. Whatever your plans are—organized or last minute—you’re probably going to need some food. When do we not, right?

With all the local farmers’ markets bursting with bright, fresh strawberries it seems only right to share them with all your favorites this Memorial Day. And this Southern summer classic has a little bit of something for everyone. It’s sweet, crunchy, creamy, bright…basically all the flavors of summer.

If you’re not from the South, the combination may seem a little strange. I’ll admit it took me awhile to warm up to it as a kid, but I can tell you it’s always a crowd-pleaser (whether it has gf/df adjustments or not).

In the last 24 hours our long weekend plans have changed dramatically, but that’s the fun part of life! Whatever you’re plans are, have a great time!

(And drink plenty of water, it’s hot out there!)


Gluten-Free, Dairy-Free Pretzel Salad


For Base:

  • 3 cup gluten-free pretzels, coarsely crushed
  • 3/4 cup vegan butter substitute, melted
  • 3 tbsp granulated sugar

For Cream Cheese Layer:

  • 8 oz vegan cream cheese, softened
  • 9 oz So Delicious Dairy Free CocoWhip Coconut Whipped Topping
  • 3/4 cup granulated sugar

For Jello Layer:

  • 2 cups boiling water
  • 6 oz strawberry jello
  • 20 oz frozen strawberries, slightly thawed and sliced


  1. Combine pretzels, butter, and sugar then press in the bottom of 9x13-inch glass pan.
  2. Bake at 250 degrees Fahrenheit for 15 minutes. Allow to cool.
  3. Mix cream cheese with sugar until well combined.
  4. Fold in the whipped topping.
  5. Spread over pretzel layer and chill.
  6. Dissolve jello in boiling water.
  7. Stir in strawberries and chill until thick.
  8. Pour over cream cheese layer.
  9. Chill until firm.


  1. Thaw the strawberries just enough to slice them.
  2. Spread the cream cheese layer so it touches the sides of the pan and holds the jello so it doesn’t reach the bottom layer.