Crack pretzel salad is the shortcut version of my popular strawberry pretzel salad! It has all the sweet, salty, creamy goodness you love, but this version comes together in less than 15 minutes for an easy dessert everyone goes crazy for.

Strawberry Crack Salad Ingredients

• Use Salted Pretzels: The saltiness balances the sweet layers perfectly; unsalted pretzels won’t give you the same flavor contrast.
• Fresh Strawberries Work Best: They add the best flavor and texture. Frozen strawberries can make the mixture watery.
• Use Cool Whip (or Similar): Stabilized whipped topping holds up better than homemade whipped cream, especially if making ahead.
• Crushing the Pretzels: Aim for small chunks, not crumbs, so you still get that signature crunch in every bite.
• Pecans: You can omit the pecans from the crack if you’d like. No need to replace them with more pretzels.

Strawberry Crack Pretzel Salad Recipe

If you know me, you know I take my potluck game seriously! My pretzel salad, pecan pralines, and strawberry fluff are always the first to disappear! So when I found a way to combine the best parts of all of them into one dish, I knew it was about to become a staple at every gathering!

1. Bake the Pretzel Mixture: Preheat the oven to 400ºF and line a baking sheet with parchment paper. Combine the pretzels, pecans, butter, and brown sugar in a medium bowl, then spread evenly on the prepared baking sheet. Bake for 7-8 minutes, until bubbling and browned (but not burned!) Set aside to cool.
2. Make the Filling: Meanwhile, add the cream cheese, sugar, and vanilla to a large bowl. Beat with a hand mixer until smooth, scraping down the sides and bottom of the bowl as needed.
3. Add: Start by mixing in about one third of the whipped topping to loosen the cream cheese, then gently fold in the rest.
4. Crush: Coarsely crush the cooled pretzels into bite sized pieces.
5. Combine: Wait until just before serving to fold in the crushed pretzels and diced strawberries so the pretzels stay crunchy and the filling doesn’t get runny.

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Crack Pretzel Salad

Sweet, salty, and irresistible, this strawberry pretzel salad has a buttery crunch, creamy filling, and juicy strawberries.

Course Dessert, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8 servings

Calories 563kcal

Author Alyssa Rivers

Equipment

• 1 Hand Mixer

Ingredients

• 2 cups crushed pretzels
• ½ cup chopped pecans
• ¾ cup melted salted butter
• ¾ cup packed brown sugar
• 8 ounces softened cream cheese
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 (8-ounce) container thawed whipped topping
• 2 cups diced fresh strawberries

Instructions

• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Combine 2 cups crushed pretzels, ½ cup chopped pecans, ¾ cup melted salted butter, and ¾ cup packed brown sugar in a medium bowl, then spread evenly on the prepared baking sheet. Bake for 7-8 minutes, until bubbling and browned (but not burned!) Set aside to cool.
• Meanwhile, add 8 ounces softened cream cheese, ⅓ cup granulated sugar, and 1 teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth, scraping down the sides and bottom of the bowl as needed.
• Fold 1 (8-ounce) container thawed whipped topping into the cream cheese mixture just until combined.
• Crush the cooled pretzels into bite-sized pieces.
• Just before serving, fold the crushed pretzels and 2 cups diced fresh strawberries into the cream cheese mixture.

Notes

Storage Recommendations

• Make-Ahead: You can prep the components ahead of time and fold everything together right before serving so the pretzels stay crunchy.
• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the pretzels will soften over time.
• Freezer: Not recommended, as the texture of the cream mixture and strawberries will change after thawing.

Nutrition

Calories: 563kcal | Carbohydrates: 57g | Protein: 6g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 501mg | Potassium: 227mg | Fiber: 2g | Sugar: 39g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 86mg | Iron: 1mg

More Fluffy Dessert Salads

If you like this creamy, crunchy dessert salad, here are a few more sweet, easy fluff treats to try next.

Salads

Oreo Fluff Dessert Salad

1 hour 15 minutes

Salads

Pineapple Fluff

40 minutes

Side Dishes

Cherry Cheesecake Fluff Salad

1 hour 10 minutes

Desserts

Cookie Salad

10 minutes

Million dollar chicken salad totally lives up to the name. It’s creamy, cheesy, crunchy, and packed with bacon, so every bite is full of flavor. Serve it on croissants, with crackers, or straight from the bowl! It’s that good.

Million Dollar Chicken Salad Ingredients

• Chicken: Use chopped or shredded chicken. I like to use rotisserie chicken when I’m short on time!
• Bacon: Precooked, refrigerated bacon heats up quickly! You can use real bacon bits to make it easy.
• Almonds: Slivered almonds are a classic million-dollar ingredient, but you can use sliced or chopped almonds as well.
• Salt and Pepper: Season just to taste! The bacon and cheese add a salty flavor, so taste the salad before adding any salt.

How to Make Million Dollar Chicken Salad

Get ready to fall in love with chicken salad all over again! This million dollar version is a total game changer, and if you’re a fan of big flavors, don’t miss my other million dollar hits like million dollar spaghetti and million dollar chicken.

1. Combine: Add the chopped chicken, celery, shredded cheddar cheese, slivered almonds, crispy bacon, and green onions to a large bowl.
2. Stir: Add the mayonnaise and stir well until everything is evenly coated.
   Season with salt and pepper to taste.
3. Serve: Enjoy on fresh croissants, on a bed of lettuce, or with crackers.

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Million Dollar Chicken Salad

A rich and creamy chicken salad with a simple twist that makes it taste like a million bucks.

Course Dinner, lunch

Cuisine American

Keyword million dollar chicken salad recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 628kcal

Author Alyssa Rivers

Ingredients

• 3 cups chopped cooked chicken breast or shredded
• 1 ¼ cups mayonnaise
• ¾ cup chopped celery
• ¾ cup shredded sharp cheddar cheese
• ½ cup slivered almonds
• ½ cup cooked and crumbled bacon 8 slices
• ¼ cup diced green onions
• salt and pepper to taste

Instructions

• Add 3 cups chopped cooked chicken breast, ¾ cup chopped celery, ¾ cup shredded sharp cheddar cheese, ½ cup slivered almonds, ½ cup cooked and crumbled bacon, and ¼ cup diced green onions to a large bowl.
• Add 1 ¼ cups mayonnaise and stir well to combine.
• Season with salt and pepper to taste. Serve on fresh croissants, on a bed of lettuce, or with crackers!

Notes

Make Ahead and Leftover Instructions

• Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy! Before serving, stir in 1-2 tablespoons of mayonnaise to add moisture if the salad needs a refresh!
• Fridge: Keep in an airtight container in the fridge for up to 4 days.
• Freezer: I don’t recommend freezing this recipe!

Nutrition

Calories: 628kcal | Carbohydrates: 3g | Protein: 30g | Fat: 55g | Saturated Fat: 12g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 582mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg

More Easy Lunch Recipes

If you’re on the hunt for more lunch ideas, you’ll love these! They’re easy to make and come together in a flash.

Dinner

Ultimate Tuna Melt

15 minutes

Chicken

Dill Pickle Chicken Salad

10 minutes

Dinner

Chicken Caesar Salad Wraps

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Salads

Santa Fe Salad

20 minutes

You guys have been asking, so I made the change. This Crack Potato Salad now has mayonnaise in the dressing! It seriously takes the flavors up a notch! I love the combination with the sour cream. I can’t wait for you to try this new version!

Crack Potato Salad Ingredients

• Potatoes: I used red potatoes because I love the skins on! Use Yukon Gold or Russet potatoes if you prefer. Keep the potato skin on or off, it’s up to you!
• Salt and Pepper: Season with salt and pepper to taste. The bacon and ranch powder will also add flavor. It’s best to season before serving!
• Mayonnaise: I love the combination of mayonnaise with the sour cream! If you prefer my original recipe only using sour cream, feel free to replace the mayo with more sour cream.

Crack Potato Salad

If I’m asked to bring something to the neighborhood summer get together, I’m bringing this crack potato salad. Nothing beats the flavor, and it literally goes with anything!

1. Cook Potatoes: Fill a large pot with water, then add the potatoes. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium high and continue to boil for 12-15 minutes, or until fork tender. Drain and rinse the potatoes under cold water.
2. Mix Sauce: In a small bowl, whisk together sour cream, mayonnaise, and 1 package ranch dressing mix until combined.
3. Combine: In a large bowl, add the cooked and drained potato pieces, bacon, shredded cheddar cheese, and sliced fresh green onions.
4. Mix Well: Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season the crack potato salad with salt and pepper to taste before serving and enjoy!

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Bacon Ranch Potato Salad

A creamy and delicious potato salad with amazing ranch flavor and bacon! This is the perfect side to take to a potluck and is sure to be a huge hit!

Course Salad, Side Dish

Cuisine American

Keyword bacon ranch potato salad, crack potato salad, potato salad, potato salad recipe

Prep Time 20 minutes minutes

Refrigerate time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 Servings

Calories 569kcal

Author Alyssa Rivers

Ingredients

• 2 pounds red potatoes, cut into 1-inch pieces
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (1-ounce) package ranch dressing mix
• 1 ¼ cups bacon cooked and crumbled
• 1 ½ cups shredded cheddar cheese
• ⅓ cup sliced green onions
• salt and pepper to taste

Instructions

• Fill a large pot with water and add 2 pounds red potatoes,. Bring the water and potatoes to a rolling boil over high heat. Reduce the heat to medium-high and continue to boil for 12-15 minutes, or until fork-tender. Drain and rinse the potatoes under cold water.
• In a small bowl, whisk together 1 cup sour cream, 1 cup mayonnaise, and 1 (1-ounce) package ranch dressing mix until combined.
• In a large bowl, add the cooked and drained potato pieces, 1 ¼ cups bacon, 1 ½ cups shredded cheddar cheese, and ⅓ cup sliced green onions.
• Stir in the sour cream mixture until blended and coated well. Refrigerate for 2 hours before serving! Season with salt and pepper to taste before serving and enjoy!

Notes

Leftover Instructions

Fridge: Store leftovers in an airtight container or tightly covered with Saran Wrap. Potato salad keeps for up to 5 days.

Nutrition

Calories: 569kcal | Carbohydrates: 21g | Protein: 13g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 600mg | Potassium: 659mg | Fiber: 2g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 1mg

More Potluck Favorites!

Let’s be real, when you take something to a potluck, you want whatever you bring to be the one everyone can’t stop talking about. These recipes will do that for you! Trust me, you’ll love them too!

Side Dishes

World’s Best Baked Beans

1 hour 15 minutes

Side Dishes

Classic Potato Salad Recipe

30 minutes

Salads

California Spaghetti Salad

3 hours 15 minutes

Salads

Pineapple Fluff

40 minutes

This cottage cheese jello salad is one of those old-school recipes that never really goes out of style. My dad absolutely loves it and requests it all the time, especially for family get-togethers. It’s creamy, fruity, and ridiculously easy to make.

Cottage Cheese Jello Salad Ingredients

• Cottage Cheese: Use whole-milk, small-curd cottage cheese for the best flavor. If you don’t like cottage cheese chunks, then blend it.
• Any Jello flavor works. Lime or orange is popular. For orange, add a drained can of mandarin oranges.
• Drain the pineapple very well! if you want a firmer salad, squeeze out most of the liquid with cheesecloth.
• Fluff: For a more Fluff like salad, add 1½ cups mini marshmallows.
• Optional mix-ins: drained canned fruit, diced strawberries, or toasted chopped nuts (1–2 cups total). This increases servings to about 8–10.

How to Make Cottage Cheese Jello Salad

If you’re looking for an easy, old-fashioned dessert that comes together in minutes, then this cottage cheese jello salad is the one to make. The best part is you can use any flavor of Jello, so it’s easy to switch things up and make it your own.

1. Combine: Stir together the cottage cheese and strawberry Jell-O in a large bowl.
2. Add: Stir in well-drained crushed pineapple.
3. Fold: Gently fold in whipped topping.
4. Chill: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.

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Cottage Cheese Jello Salad

Creamy, fruity, and nostalgic, this easy cottage cheese jello salad is a classic retro dessert that comes together in minutes.

Course Salad, Side Dish

Cuisine American, midwest, midwestern

Keyword Cottage Cheese jello salad, Cottage Cheese jello salad recipe, easy Cottage Cheese jello salad, easy jello salad, Jello Salad, strawberry cottage cheese jello salad, strawberry jello salad

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

• 1 (16-ounce) container small-curd cottage cheese
• 1 (3-ounce) box strawberry Jell-O or your preferred flavor
• 1 (20-ounce) can well-drained crushed pineapple
• 1 (8-ounce) container thawed whipped topping

Instructions

• Combine 1 (16-ounce) container small-curd cottage cheese and 1 (3-ounce) box strawberry Jell-O in a large bowl.
• Stir in 1 (20-ounce) can well-drained crushed pineapple.
• Gently fold in 1 (8-ounce) container thawed whipped topping.
• Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Video

Notes

Leftover and Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Not recommended.
• Make Ahead: This can be prepped up to 1 day ahead. It needs at least 1 hour of chill time before serving.

Nutrition

Calories: 269kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 332mg | Potassium: 235mg | Fiber: 1g | Sugar: 37g | Vitamin A: 181IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 0.4mg

More Jello Salads To Try

If you’re looking for some easy salads that work as sides or desserts, I’ve got you covered. They are perfect for a family reunion, picnics, or any get-together.

Desserts

The Famous Raspberry Pretzel Salad

2 hours 20 minutes

Salads

Pistachio Pudding Salad

10 minutes

Recipe Skill Levels

Peach Fluff Salad

1 hour 50 minutes

Easy

Fluffy Lime Jello Salad

4 hours 15 minutes

If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.

Neiman Marcus Chicken Salad Ingredients

• Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting the almonds also adds great flavor!
• Grapes: Substitute or add diced apples or pineapple.
• Nuts: You can use your favorite nuts! Pecans and walnuts are great alternatives to almonds.
• Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.

Neiman Marcus Chicken Salad Recipe

In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!

1. Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
2. Stir: Add good quality mayonnaise, then stir to combine.
3. Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
4. Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.

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Neiman Marcus Chicken Salad

Creamy, balanced copycat Neiman Marcus chicken salad with chicken, grapes, almonds, and a smooth dressing.

Course lunch

Cuisine American

Keyword copycat chicken salad, grapes almonds chicken salad, neiman marcus chicken salad, neiman marcus chicken salad recipe, neiman marcus copycat recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 392kcal

Author Alyssa Rivers

Ingredients

• 3 cups diced cooked chicken breast
• ½ cup chopped celery
• 1 cup red grapes quartered
• ½ cup slivered almonds
• 1 tablespoon finely chopped fresh parsley
• ¾ cup mayonnaise
• ⅓ cup heavy cream cold
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• In a large bowl, combine 3 cups diced cooked chicken breast, ½ cup chopped celery, 1 cup red grapes, ½ cup slivered almonds, and 1 tablespoon finely chopped fresh parsley.
• Add ¾ cup mayonnaise and stir to combine.
• In a separate bowl, add ⅓ cup heavy cream. Mix using an electric hand mixer until soft peaks form.
• Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. Taste and adjust the flavor, if needed.

Video

Notes

Make Ahead & Storage Instructions

• Make-Ahead: This recipe is best served right away, but if you need to prep ahead, here’s how. Prepare the chicken salad, but leave out the whipped cream. Cover it tightly, and store it in the fridge. When ready to serve, whip the cream, then fold it in and enjoy!
• Leftovers: Keep in an airtight container in the fridge for up to 3 days.
• Freezer: I don’t recommend freezing chicken salad!

Nutrition

Calories: 392kcal | Carbohydrates: 7g | Protein: 19g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 470mg | Potassium: 438mg | Fiber: 2g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg

More Chicken Salad Recipes

Salads

The Best Chicken Salad

15 minutes

Chicken

Dill Pickle Chicken Salad

10 minutes

Salads

Waldorf Chicken Salad

15 minutes

Salads

Avocado Chicken Salad

5 minutes

This Christmas ribbon Jello salad brings all the festive vibes with its bright, sliceable layers. It looks fancy, but the process is super easy. Make it ahead and watch it disappear!

Ingredients for Christmas Ribbon Salad

• Homemade Whipped Cream: Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar for a homemade alternative to Cool Whip.
• Layer Variations: Lemon jello or pineapple both work for the middle layer, raspberry or any red gelatin (cherry, strawberry, cranberry) fits the top, and lime, watermelon, or any green gelatin works for the bottom.
• Pineapple Juice: Use canned or bottled only. Fresh pineapple contains enzymes that prevent gelatin from setting properly.
• Cream Cheese: Soften fully before mixing. Beat until smooth, then slowly fold in the gelatin mixture to avoid lumps in the middle layer.
• Color Swaps: Change the theme by using any gelatin flavors. Do grape and orange for Halloween, strawberry and blue raspberry for the 4th of July, or any favorites.

How to Make Christmas Ribbon Salad

Let’s get to the fun part, making this bright, jiggly layer Jello salad. This ribbon salad recipe is easier than it looks, and the result is SO stunning.

1. First Layer: Add the lime gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13-inch baking dish. Chill in the fridge for at least 45 minutes, or until it’s mostly firm but not completely set.
2. Second Layer: Add the lemon gelatin to a medium bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the mini marshmallows until they are nearly dissolved, then add the chilled pineapple juice.
3. Combine: Add the cream cheese to a separate bowl and beat with a hand mixer until smooth. Add the whipped topping and mix until fully combined.
4. Combine Gelatin and Cream Cheese Mixture: Slowly add the gelatin mixture to the cream cheese mixture. Then, mix with a hand mixer until smooth. Once cooled to room temperature, carefully spoon and spread it over the chilled bottom layer. Chill in the fridge for at least an hour, until it has almost completely set. This layer tends to take a bit longer than the jello layers.
5. Top Layer: Add the raspberry gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the cold water, then let the mixture cool to room temperature. Pour it over the back of a large spoon, to prevent dents, over the chilled middle layer. Cover and chill the Christmas ribbon salad for at least 4 hours, or overnight, until completely set before serving.

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Christmas Ribbon Salad

A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.

Course Dessert, Side Dish

Cuisine American, Amish

Keyword christmas jello, christmas jello salad, Christmas Ribbon Salad, Christmas Ribbon Salad Recipe, Jello Salad, layered christmas jello salad, layered jello, rainbow jello recipe, ribbon salad, vintage jello recipe

Prep Time 40 minutes minutes

chill time 5 hours hours 45 minutes minutes

Total Time 6 hours hours 10 minutes minutes

Servings 20 servings

Calories 125kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13 x 2 baking dish

Ingredients

Bottom Layer

• 1 (6-ounce) box lime gelatin
• 2 cups boiling water
• ¾ cup chilled pineapple juice

Middle Layer

• 1 (3-ounce) box lemon gelatin
• 1 cup boiling water
• 1 cup mini marshmallows
• ½ cup chilled pineapple juice
• 4 ounces softened cream cheese
• 2 cups thawed whipped topping

Middle Layer

• 1 (6-ounce) box raspberry gelatin
• 2 cups boiling water
• ¾ cup chilled water

Instructions

Bottom Layer

• Add 1 (6-ounce) box lime gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
• Stir in ¾ cup chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Chill in the refrigerator for at least 45 minutes, or until it's mostly firm but not completely set.

Middle Layer

• Add 1 (3-ounce) box lemon gelatin to a medium bowl, then whisk in 1 cup boiling water until all the gelatin has completely dissolved.
• Stir 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are nearly dissolved, then add ½ cup chilled pineapple juice.
• Add 4 ounces softened cream cheese to a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until fully combined.
• Slowly add the gelatin mixture to the cream cheese mixture and mix with the hand mixer until smooth. Once cooled to room temperature, carefully and evenly layer it over the chilled bottom layer of lime gelatin. Chill in the refrigerator for at least an hour or so, until it has almost completely set. This layer tends to take a bit longer than the jello layers.

Top Layer

• Add 1 (6-ounce) box raspberry gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
• Stir in ¾ cup chilled water, then let the mixture cool to room temperature before carefully pouring it over the chilled middle layer. I like to slowly pour it over the back of a large spoon to prevent it from making divots in the middle layer.
• Cover and chill for at least 4 hours, or overnight, until completely set before serving.

Notes

Make Ahead & Storage Instructions

• Make-Ahead: You can make this up to 3 days ahead of time! Just keep in mind the colors might bleed a little into the white layer the longer it sits in the refrigerator.
• Storage: Store leftover Christmas jello salad in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 7 days.

Nutrition

Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg

More Fun Jello Treats

If you love this Christmas ribbon salad, check out these other fun jello sides! They’re bright, sweet, and fun to make.

Desserts

Rainbow Jello

4 hours

Side Dishes

Cranberry Jello Salad

4 hours 5 minutes

Recipe Skill Levels

Peach Fluff Salad

1 hour 50 minutes

Easy

Fluffy Lime Jello Salad

4 hours 15 minutes

TikTok creator Violet Witchel made this dense bean salad go viral for good reason. It’s simple, high in fiber, protein-packed, and stays delicious for days. My version keeps the same hearty texture and zesty flavor that made her trend explode.

Dense Bean Salad Ingredients

• Beans: Any beans work in this salad! But be sure to drain and rinse them well to remove any excess liquid.
• Cheese: If you want, you can use your favorite cheese! I love mozzarella, parmesan, feta, or a mix of all three.
• Peppers: Bell peppers add color and crunch. I used yellow, but feel free to use any color or colors you like.
• Olives: Use Kalamata olives to add more depth of flavor.
• Parsley: Fresh herbs bring any recipe to life! Don’t skip the parsley.
• Salami: You can substitute it for pepperoni or prosciutto, or you could also add chicken or steak.

• Honey: Use your favorite sweetener! Try agave and maple syrup.

How to Make Dense Bean Salad

This dense bean salad recipe comes together in no time! Just a quick chop, toss, and you’re done! If you like this recipe, make my three bean salad next!

1. Make the Dressing: In a small bowl, whisk together olive oil, honey, red wine vinegar, dijon mustard, garlic, and oregano.
2. Toss the Beans and Veggies: In a large bowl, add the garbanzo beans, cannellini beans, black olives, red onion, English cucumber, bell pepper, salami, cherry tomatoes or red pepper, mozzarella cheese, parmesan cheese, and fresh parsley.
3. Mix with Dressing: Pour the dressing over the salad, then gently toss to combine. 
4. Chill: For the best flavor, cover the dense bean salad and refrigerate for at least 1-2 hours!

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Dense Bean Salad

Dense Bean Salad is a hearty mix of beans and vegetables tossed in a zesty dressing. It's high in protein, full of flavor, and tastes even better the next day.

Course Side Dish

Cuisine American

Keyword dense bean salad recipe, easy dense bean salad, mediterranean dense bean salad

Prep Time 15 minutes minutes

Refrigerate 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 275kcal

Author Alyssa Rivers

Ingredients

Salad

• 1 (15-ounce) can garbanzo beans drained and rinsed
• 1 (15-ounce) can cannellini beans drained and rinsed
• 1 (7-ounce) package sliced salami
• 1 cup diced English cucumber
• 1 medium diced yellow bell pepper
• 1 cup sliced black olives
• ¼ cup diced red onion
• 1 cup cherry tomatoes halved
• 1 cup mozzarella cheese cubed
• ¼ cup grated parmesan cheese
• ¼ cup fresh chopped parsley

Dressing

• ½ cup olive oil
• 2 tablespoons honey
• ¼ cup red wine vinegar
• 3 teaspoons dijon mustard
• 2 cloves minced garlic
• 1 teaspoon dried oregano
• salt and pepper to taste

Instructions

• In a small bowl, whisk together ½ cup olive oil, 2 tablespoons honey, ¼ cup red wine vinegar, 3 teaspoons dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, and salt and pepper to taste.
• In a large bowl, add the 1 (15-ounce) can garbanzo beans, 1 (15-ounce) can cannellini beans, 1 cup sliced black olives, ¼ cup diced red onion, 1 cup diced English cucumber, 1 medium diced yellow bell pepper, 1 (7-ounce) package sliced salami, 1 cup cherry tomatoes, 1 cup mozzarella cheese, ¼ cup grated parmesan cheese, and ¼ cup fresh chopped parsley.
• Pour the dressing over the salad and gently toss to combine.
• For the best flavor, cover the salad and refrigerate for at least 1-2 hours!

Notes

Storage & Make Ahead Instructions

• In the Refrigerator: Keep leftovers in the fridge in an airtight container for up to 5 days.
• Make Ahead: This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you’re ready to serve.

Nutrition

Calories: 275kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 14mg | Sodium: 582mg | Potassium: 196mg | Fiber: 4g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 1mg

More Fresh and Flavorful Salads

If you’re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad or my Southwest chickpeas salad. Here are a few more to try.

Salads

Greek Broccoli Pasta Salad

35 minutes

Salads

Antipasto Salad Recipe

20 minutes

Salads

Chilled Cucumber Tomato Salad

1 hour 15 minutes

Salads

Italian Corn Salad

15 minutes

Listen, I love mashed potatoes as much as the next person, but sometimes your plate needs a little freshness before you take your third scoop. These Thanksgiving salads are crisp, colorful, a little nostalgic, and honestly pretty irresistible.

From crispy leafy greens that are loaded with fall produce to my kids favorite “salad that’s basically dessert,” we are celebrating them all.

Greens Have Entered the Chat

We all know Thanksgiving plates usually look like carbs on carbs on carbs, and honestly, we love that for us. But the right Thanksgiving salad? It earns its space on the table. It brings crunch, color, and just enough freshness to make that second scoop of mashed potatoes taste even better.

Think crisp apples, sweet-tart cranberries, creamy cheese, candied nuts, and yes, even the fluffy whipped “salads” that have been in the family longer than the fancy serving platter. Basically, if it has fall flavor and personality, it belongs here, right next to the turkey.

Strawberry Pretzel Salad

4.88 from 8 votes

Crunchy pretzel crust, creamy layer, sweet berry topping. Dessert? Maybe. Do we care? Not at all.

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Autumn Chopped Salad with Creamy Poppyseed Dressing

4.92 from 12 votes

Crisp lettuce, apples, pecans, and cheese with a punchy dressing. Fall in a bowl.

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Cranberry Cheesecake Fluff

5 from 3 votes

Creamy, fluffy, fruity, pink, and perfect. The “salad” everyone secretly loves most.

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Broccoli Apple Salad

4.94 from 15 votes

Crunchy broccoli, sweet apples, nuts, and creamy dressing. Fresh meets cozy in the best way.

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Lime Jello Salad

5 from 1 vote

Retro perfection. Tart, refreshing, and always a crowd favorite among the OG Thanksgiving fans.

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Winter Fruit Salad

5 from 6 votes

Juicy, bright, and fresh. A refreshing bite between comfort food rounds.

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Cranberry Pecan Sweet Potato Wild Rice Pilaf

4.73 from 22 votes

Warm, nutty, slightly sweet, and hearty. If a salad and stuffing had a cozy baby, this would be it.

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Cranberry Jello Salad

No ratings yet

Classic holiday nostalgia in every bite. Tart, sweet, and full of tradition.

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Italian Antipasto Salad

4.78 from 9 votes

Savory meats, cheeses, olives, and veggies. The salad for anyone who claims they do not like salad.

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Harvest Bowl

No ratings yet

Hearty greens, roasted veggies, grains, and creamy dressing. Cozy and fresh at the same time.

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I don’t know what kind of hold cucumbers have on me lately, but I’m obsessed. This cucumber bell pepper salad is crunchy, a little sweet, a little spicy, and totally guilt-free.

Ingredients for Cucumber Bell Pepper Salad

• Use English or Persian cucumbers: No peeling or seeding needed! Just note that Persian cucumbers are smaller, so you’ll need a few extra.
• Skip the green bell peppers: They can add a bitter note that throws off the flavor balance.
• Sweet Mini Peppers work too: Just be sure to remove the seeds for the best texture and taste.
• Toss in some avocado: It adds a creamy contrast that pairs well with all that crunchy goodness.

• Save time with store bought dressing: I think this homemade ginger dressing is perfect, but you can swap in ⅔ cup of your favorite ginger dressing to make this salad even quicker to throw together.

How to Make Cucumber Bell Pepper Salad

I love taking a little time at the beginning of the week to chop the veggies and prep this salad. It makes the best grab and go lunch or snack all week long. Add some grilled chicken and warm pita, and you’ve got lunch or a light dinner ready in seconds.

1. Combine: Add the cucumber slices, bell peppers, and red onion to a large bowl.
2. Make the Ginger Dressing: Prepare the dressing by adding the ginger, soy sauce, rice vinegar, sugar, and mustard to a blender or food processor and blending until smooth.
3. Add Olive Oil: While the blender is on the lowest speed, slowly drizzle in the olive oil until fully combined. Season with salt and ground black pepper to taste.
4. Assemble and Serve: Add the ginger sesame dressing to the vegetables and toss to coat. Top with the everything bagel seasoning and a spoonful or two of chili crisp, if desired. Toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.

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Cucumber Bell Pepper Salad

Crispy, crunchy, sweet, and just a little spicy, this viral cucumber bell pepper salad is the healthy snack or side you’ll want to meal prep on repeat.

Course Appetizer, Salad, Side Dish

Cuisine American, Asian American

Keyword Asian cucumber salad, cucumber bell pepper salad, cucumber salad, cucumber sweet pepper salad, cucumber sweet pepper salad recipe, pepper cucumber salad, sweet pepper cucumber salad, tiktok cucumber bell pepper salad, tiktok recipe, tiktok viral recipe, viral bell pepper and cucumber salad, viral bell pepper and cucumber salad recipe, viral cucumber salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 215kcal

Author Alyssa Rivers

Equipment

• 1 blender or food processor

Ingredients

• 3 cups diced cucumber about 1 large English cucumber, or 5-6 Persian cucumbers
• 1 cup diced red bell pepper about 1 bell pepper
• 1 cup diced orange bell pepper about 1 bell pepper
• 1 cup diced yellow bell pepper about 1 bell pepper
• ½ cup diced red onion about half a medium onion
• 1 tablespoon everything but the bagel seasoning more or less to taste
• chili crisp if desired

Ginger Dressing

• 1 tablespoon peeled fresh ginger roughly a 1-inch knob
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons granulated sugar or honey
• 1 teaspoon Dijon mustard
• ½ cup olive oil
• salt to taste
• ground black pepper to taste

Instructions

• Combine 3 cups diced cucumber, 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 1 cup diced yellow bell pepper, and ½ cup diced red onion in a large bowl.
• Prepare the ginger dressing by adding 1 tablespoon peeled fresh ginger, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon Dijon mustard to a blender or food processor and blending until smooth.
• While the blender is on the lowest speed, slowly drizzle in ½ cup olive oil until combined. Season with salt and ground black pepper to taste.
• Add the dressing to the vegetables and toss to coat. Top with the 1 tablespoon everything but the bagel seasoning and a spoonful or two of chili crisp, if desired, then toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.

Notes

Storing Leftovers: Store leftover cucumber bell pepper salad in the fridge, tightly wrapped or in an airtight container, for up to 2 days.

Nutrition

Calories: 215kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 648mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1653IU | Vitamin C: 112mg | Calcium: 22mg | Iron: 1mg

More Fresh Summer Salad Recipes

If you loved this viral cucumber pepper salad, you’re going to love these other fresh, fun summer salads! Let me know which one is your favorite!

Salads

Honey Lime Poppy Seed Fruit Salad

10 minutes

Salads

Chilled Cucumber Tomato Salad

1 hour 15 minutes

Salads

Summer Corn Salad

30 minutes

Salads

Peach Burrata Salad

5 minutes

I throw together this cowboy pasta salad when I want something easy but loaded with flavor, beef, bacon, beans, and a dressing that brings it all together. It’s always a hit. Yeehaw!

Ingredients Needed

• Ground Beef: Substitute the ground beef with ground turkey or ground sausage if you prefer.
• Bacon: My favorite tip is to use precooked bacon! Just heat it in the microwave and boom, the bacon is done.
• Make it your own: If you want, you can switch up the meat, veggies, beans, or cheese based on what’s in your fridge.
• Add More Kick: Dice up more jalapeños or add a couple of shakes of cayenne pepper or hot sauce in your dressing!

How to Make Cowboy Pasta Salad

I love making pasta salads because they’re quick to throw together and satisfying. You probably already have everything you need in your fridge and pantry. The beauty of this recipe is that you can switch things up to use what you have!

1. Boil the Pasta: Cook the bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
2. Cook the Beef: In a large skillet, cook and brown the ground beef over medium-high heat, about 7-10 minutes, then season with salt and pepper to taste.
3. Combine: In a large bowl, combine the cooked pasta, cooked ground beef, cooked and crumbled bacon, halved grape tomatoes, corn, black beans, cubed cheddar cheese, red bell pepper, green onion, and jalapeno.
4. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, BBQ sauce, Worcestershire sauce, chili powder, and ground cumin. 
5. Dress the Salad: Pour the dressing over the pasta salad ingredients and then toss to combine.
6. Serve: Garnish with chopped cilantro and serve cowboy pasta salad immediately! If you’re not serving immediately, wait to add the dressing until right before serving.

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Cowboy Bacon Pasta Salad

Hearty and packed with protein, this bacon pasta salad combines savory beef, crisp veggies, and a creamy kick for a simple dinner or BBQ side.

Course Dinner, Side Dish

Cuisine American

Keyword cowboy bacon ranch pasta salad, cowboy pasta, cowboy pasta salad recipe

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 600kcal

Author Alyssa Rivers

Ingredients

Pasta Salad

• 1 (12-ounce) box bowtie pasta
• 1 pound lean ground beef
• salt and pepper to taste
• 1 cup cooked and crumbled bacon
• 1 cup halved grape tomatoes or cherry tomatoes
• 1 (14.5-ounce) can corn drained
• 1 (14.5-ounce) can black beans drained and rinsed
• 8 ounces cubed cheddar cheese
• 1 large diced red bell pepper
• 1 bunch chopped green onion
• 1 diced jalapeno
• chopped cilantro for garnish

Dressing

• 1¼ cups mayonnaise
• ½ cup bbq sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin

Instructions

• Cook 1 (12-ounce) box bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
• In a large skillet, cook and brown 1 pound lean ground beef over medium-high heat, about 7-10 minutes. Season the beef with salt and pepper to taste.
• In a large serving bowl, combine the cooked pasta, cooked ground beef, 1 cup cooked and crumbled bacon, 1 cup halved grape tomatoes, 1 (14.5-ounce) can corn, 1 (14.5-ounce) can black beans, 8 ounces cubed cheddar cheese, 1 large diced red bell pepper, 1 bunch chopped green oniononion, and 1 diced jalapeno.
• In a medium bowl, whisk together 1¼ cups mayonnaise, ½ cup bbq sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground cumin.
• Pour the dressing over the pasta salad ingredients and toss to combine.
• Garnish with chopped cilantro and serve immediately! If you're not serving immediately, wait to add the dressing until right before serving.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta absorbs dressing as it sits, so add a splash of extra dressing to revive it.

Nutrition

Calories: 600kcal | Carbohydrates: 12g | Protein: 24g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 860mg | Potassium: 456mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1298IU | Vitamin C: 32mg | Calcium: 228mg | Iron: 2mg

More Summer Pasta Salad Recipes To Try

Side Dishes

Tuscan Pasta Salad

20 minutes

Salads

Elote Pasta Salad

25 minutes

Salads

California Spaghetti Salad

3 hours 15 minutes

Side Dishes

Creamy Green Goddess Pasta Salad

10 minutes