Strawberry Pretzel Salad (Video Recipe)
This strawberry pretzel salad is always a hit at parties. It’s dangerously good! I knew I had to make a video to show you just how easy this is. It’s a strawberry jello dessert that is loved by adults and kids. It is based on our original recipe for raspberry pretzel jello except we cut down the sugar and used an entire pound of fresh strawberries! The combination of sweet, salty and tart make it irresistible. A must try! We hope you enjoy the video :).
We really enjoy making video recipes for you all. Thank you so much for subscribing to our YouTube Cooking Channel. It’s so encouraging to see it growing so quickly!
Watch How to Make Strawberry Pretzel Salad:
Q: Can I substitute Cool Whip?
Cool Whip provides the best results. I have tested this recipe with whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust a bit so the crust isn’t as crisp (it’s better on day 2 when using cool whip). Also, if using whipped cream, you may wish to add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.
Strawberry Pretzel Salad
Ingredients
- 6 oz package strawberry Jell-O
- 2 cups boiling water
- 2½ cups salted pretzels (before crushing)
- ¼ cup granulated sugar
- 1 stick (8 Tbsp) unsalted butter
- 8 oz package cream cheese, softened
- ½ cup granulated sugar
- 8 oz tub of cool whip, thawed in the fridge
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush 2½ cups pretzels in a sturdy ziploc bag, using a rolling pin.
- In a medium sauce pan, melt 8 Tbsp butter then add ¼ cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp (if it's cold outside, cover with a tea towel and set on the porch to cool faster - then hope the neighbors cat doesn't get it).
- While pretzel mix is cooling, use a hand mixer to beat 8 oz cream cheese and ½ cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal (you don’t want jello to leak into the pretzels). Refrigerate 30 min.
- Hull and slice 1 lb strawberries then stir them into your room temperature jello. Poor and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Tools We Used for this Strawberry Pretzel Jello:
2 Quart Ovenproof Glass Batter Bowl
Glass baking dish
Breville Stainless Steel Electric Kettle
Glass mixing bowl
John Boos cutting board
Stainless Steel Saucepan
Le Creuset Silicone Spatula
Wusthof Classic Ikon 7-Inch Santoku Knife
Wusthof Classic Ikon 6-inch Utility Knife
OXO Good Grips Nylon Flexible Turner
Thank you for watching! If you have a suggestion for something you want to see on my channel, I’d love to hear about it in a comment below.
Raspberry Pretzel Jello 
Quick and Easy Fruit Salad 
Birds Milk Jello Recipe 
Here you'll find classic Ukrainian food and other favorite recipes with easy step-by-step photos and videos. 
Fresh Broccoli and Apple Salad with Walnuts 
Sparkling Cranberry Pineapple Punch 
Almond Snowball Cookies Recipe 
If I make sure I see all that cream layer, do you think I could make this dish the day before?
Yes, that will work. The only time the pretzels got soft on my the next day was when I used whipped cream instead of cool whip. Otherwise, absolutely you can make it the day before 🙂
Could you use orange jello and Manderin oranges (well drained)?
I think that would work fine 🙂
I’ve tried this recipe a few times and everyone has LOVED it.
Raquel, thank you for sharing such a nice review with us 😀.
This recipe was great but my pretzels came out soggy. Any tips for keeping them crunchy? Thank for sharing such a good recipe!
Hi Allison, the usual cause of pretzels becoming soggy is if the cream portion isn’t sealed correctly and the jello seeps down into the pretzels before it sets. This is why it is super important to seal the cream part. Also, I have tried it with whipped cream instead of cool whip which caused the pretzels to be soft the following day. I hope that helps! 🙂
can you use frozen strawberries instead of fresh?
Hi Joyce, frozen strawberries would work ok, but if using frozen fruit, I prefer to use frozen raspberries. This post should help with the quantity 🙂
I like so much
I could not get that amount of pretzels to cover the bottom of a 13×9 pan no matter how hard I tried 🙂 So I just doubled the pretzel, butter, sugar amount, that made me happy.
Hi Sabrina, you definitely can’t go wrong doubling the crust. I hope you loved it! 🙂
Hello,Natasha. Thanks for this recipe,we really liked it. God bless you,and keep up the hard work!!:-)
You are welcome Olga and thank you for the nice feedback 😀. Blessings to you and your family as well.
Thanks! Natasha. 🙂
Have you ever tried putting the pretzels in the bottom of a stemless wine glass after baking them to have individual desserts for a dinner party?
I haven’t tried that but I think it would work 🙂
Could you cut this in half for a 8×8 dish?
Hi Shirley, I think that would work fine 🙂