My Strawberry Pretzel Salad is the most popular dessert on my blog, for nearly every holiday. The combination of sweet cream, salty pretzels, and tangy fresh strawberries makes it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.
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Helpful Reader Review
“Awesome. Best directions on the internet to make this recipe. My family loves this dessert. Bookmarked forever!” – MZee ★★★★★
Strawberry Pretzel Salad Video Tutorial
This Strawberry Pretzel Salad recipe is near and dear to my heart, because it is the first video recipe that went viral on Facebook, and now has been viewed over 57,000,000 MILLION TIMES! I’m so thankful for everyone who watched and shared!
Easy Strawberry Pretzel Salad Recipe
Jello recipes, like our Jello Cake and classic Raspberry Pretzel Jello, are the perfect potluck desserts because they keep well and are easy to make and take, which is why this Strawberry Pretzel Salad is so popular during the holidays, and it makes me so happy that it graces your holiday table.
It’s easy to make a day ahead and is served right out of the fridge. Easy! Leftovers–if you have any–last for up to 4 days. It’s so simple to make with my easy step-by-step directions, and I increased the crust since there was a clear consensus that more is better!
Is it a Salad or Dessert?
There is a massive debate on Facebook as to why this is called a “salad,” and it is a passionate debate and very entertaining to read. So let me know in the comments–salad or dessert?
Strawberry Pretzel Salad Ingredients
This creamy, crunchy, sweet, salty Strawberry Pretzel Salad has a little of everything in a single bite, and requires just a few staple ingredients.
- Strawberry Jell-O – get the larger 6-oz box. Make sure to follow my recipe instructions for adding water and NOT the box instructions. If you use too much water, it won’t set properly.
- Pretzels – salted, small sticks or mini pretzels are easiest to crush. The amount of whole pretzels can vary depending on the type you use; about 4 cups of whole pretzels will yield 2 cups coarsely crushed.
- Cream cheese – soften so it mixes well – Tip: place unopened package in warm water for 15 minutes to warm quickly.
- Cool Whip – 1 tub, thawed in refrigerator – see my notes below for substituting
- Strawberries – Fresh sliced strawberries work best, but you can use thawed and drained frozen strawberries.
- Pantry staples – sugar and unsalted butter
Can I Substitute Cool Whip?
Instead of 8 oz of Cool Whip, beat 1 cup heavy cream with 2 Tbsp powdered sugar to stiff peaks, and add 2/3 cup sugar mixed into the cream cheese. In my testing, heavy cream can make the pretzel layer soften and take longer to set, so let it chill for 45 minutes in step 4 and serve the same day.
How to Make Strawberry Pretzel Salad
This layered strawberry pretzel salad dessert is so easy to make with my easy directions!
- Dissolve the Jell-O in 2 cups of boiling water and stir (**do NOT follow package instructions), and then preheat the oven to 350°F. Using a x-large measuring cup makes it easier to pour.
- Crush the pretzels in a zip-top bag. Aim for coarse texture, since the crust can become hard if the pretzels are crushed to a powder.
- Pretzel layer – melt the butter and sugar in a saucepan, and then mix in the pretzels. Press mixture into the bottom of a 13×9″ dish (glass is nice to see all the pretty layers). Bake at 350°F for 10 min, and then cool completely.
- Cream layer – beat the cream cheese and sugar with a hand mixer, and then fold in the Cool Whip. Spread it over the room temperature pretzel layer all the way to the edges to seal out moisture so the pretzels stay crisp and to keep the Jell-O from seeping down. Chill in the fridge for 30 min.
- Jell-O layer – stir sliced strawberries into the room temperature Jell-O from step 1. Pour it gently over the cooled cream layer (to prevent cracks), and then cover and refrigerate at least 2 hours. It’s best within 24 hours, but can be stored covered in the fridge for up to 3 days before serving.
Natasha’s Pro Tip:
For a different flavor, swap the strawberries for other sliced or small fruit. Try well-drained canned mandarin oranges with orange Jell-O or raspberries for Raspberry Pretzel Jello. Avoid fruits that release too much liquid and will prevent gelatin from setting, such as pineapple, mango, kiwi, or watermelon.
Helpful Reader Review
“I added a handful of scattered blueberries on top of the strawberry layer for my family 4th of July party, and it looked so cute!” – Tanya ★★★★★
My classic Strawberry Pretzel Salad recipe brings back all the nostalgic memories from childhood with the three layers of salty crunch, creamy sweetness, and bright fruity gelatin. This dessert is a favorite at BBQ’s and holiday dessert tables, since it’s simple to make and easy to transport.
Strawberry Pretzel Salad
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 12 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 2 cups crushed salted pretzels, (about 4 cups whole pretzels)
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz cool whip, thawed in the fridge
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Dissolve – 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 pretzels in a sturdy ziploc bag, using a rolling pin.
- Pretzel layer – In a medium saucepan, melt 12 Tbsp butter, then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish, and bake for 10 minutes at 350°F, then cool to room temperature.
- Cream layer – When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 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, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
- Jell-O layer – Hull and slice 1 lb strawberries, then stir them into your room temperature Jell-O. Pour and spread the strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).
Notes
Nutrition Per Serving
Filed Under
More Party Desserts
I love potluck dessert recipes that are easy to make, bring, and serve at an event. Try these favorites:
- Tiramisu
- Banana Pudding
- Mini Cheesecakes
- Angel Wing Cookies
- Pumpkin Roll
- Rice Krispie Treats
- Apple Roses
- Lemon Posset
- Date Snickers
This is one of my most favorite deserts but can you use SF jello? Thanks.
Sharyn, that should work fine if you like SF jello and thank you for the nice review.
So easy to make and so delicious!! I also added walnuts to it! So good! Yumm! Thank you for the recipe!
Mmm what a great idea! Walnuts in the crust – sounds delicious!!
How about nutritional information?
Hi Christina, I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps!
I have not made it yet.. BUT i am for Easter weekend . This looks amazing
I hope you love it! It’s a great choice for Easter.
Can I use something else instead of cream cheese?
Thank you!
Hi Jean, to be honest, I haven’t experimented with anything else. Did you have something specific in mind?
Instead of cream cheese. Could we not use a package of Vanilla pudding mix?
Could possibly make low carb by substituting walnuts for pretzels and Splenda for sugar?? Watch portion size!
I made it for a Valentine’s Day at church. Everybody loved it. Thanks for sharing
That’s awesome! thank you for sharing that with me 🙂
question-Is the pretzel part suppose to be crumbly? When I put the cream cheese mixture on top of the bottom layer, the pretzels were more crumbly than crust like.
Hi Connie, they are somewhat crumbly. I found it’s easier to spread the cream over the top when you scoop it all over the surface and then spread. I hope that helps!
I am not going to make this anymore, it is soooo dangerously good😋I couldn’t stop eating it😫
I know exactly what you mean. I have the same problem! 🙂
Nice recipe. Thank you for sharing.
You’re welcome! I’m so happy you enjoyed it 😀
I made this jello and it is the best I have tried in my life. In my family, jello is my least favorite dessert, but in this recipe, you made me fall in love with it!!!!!😍😍😍Although it is a little bit sweet but I like it so much!!! In order enjoy it myself fully I need to make 2 portions of it…its that good!😃You are right, it is dangerous to eat it if there no guest coming over…if for my family, I’d probably eat it all. You Definitely should make more of these soooo gooood!!👍🏼
Oh I’m so happy to hear you love the recipe! If you want, you can cut the sugar down even more and it will still taste great 🙂
Oh em gee! This thing is very dangerous!!! I made it today for a MOPS’ potluck and left only enough for my hubby, sister and me (tiny portion). I made it with frozen raspberries as I couldn’t find fresh strawberries. So good and addicting! Couldn’t stop eating once I started. It’s still a little too sweet for me. Do you think I can reduce more of the sugar? Thanks for your NO FAIL recipes! Love everything I made from your recipes! Blessings to you and your family!
I’m so happy to hear that! Thank you for sharing your great review! :). You can easily go with less sugar, just use 1/4 cup for the pretzels and 1/4 cup for the white layer.
Hi Natasha, this jello is sooooo good!!!! My whole family loved it! thank you and
Please have more jello recipes!;) 🙂
Mariana, thank you for such a nice review ?. Click here to see our other jello recipes on the site.
Thank you for posting this yummy and very addicting dessert 🙊 my family loved it! Although I had to add more pretzels to cover the entire bottom of my 13×9 pan and I cooked the sugar/butter a liittle too much but it was still delicious! GodBlessYou!
I’m so happy you all loved it. Thank you and blessings to you also! 🙂
hi natasha, i was wondering how long do i have to stir the butter with the crushed pretzels because i followed your video but the sugar was visible right before i put it into the oven & even after.
I stirred it for maybe 30 seconds. It doesn’t all dissolve in the butter and that’s normal. 🙂
this recipe is so goooooooood =). so yummy. i ate most of it & my mom was like enough already lol. thank you so much for this delicious heavenly recipe. i print a lot of your recipes for my ukrainian/russian recipe binder.
That’s so great Valentina! It sounds like you have a new favorite! 😁
My children just said mom please leave a comment. That was very good, we loved it so much. Thanks Natasha.
Awww that is so sweet! Please tell them thank you and I’m so happy they loved it! 🙂 I’m all smiles. 🙂
Is it necessary that the butter is unsalted, or is that just a preference of yours?
I always use unsalted butter because I have more control over the saltiness of my food, but I think it would work with salted butter – you’d have a little more of that salty contrast, which is fine 🙂
Hello, Making this for a potluck…any reason why I can’t you a disposable aluminum pan. Just asking since you specified glass. I would use glass for home but don’t want to worry about bringing my dish home at the end of the event. 🙂
I haven’t tried it myself but I can’t think of any reason why not 🙂
Just made this and it was so delicious. Definitely will do it again.
Thank you for all your recipes.
You’re welcome Dina :). I’m so happy you enjoyed it 🙂
Can I use frozen strawberries?
Hi Beth, it’s not as pretty with frozen but yes. I’ve seen people also use frozen strawberries to chill the jello quickly so you don’t have to wait on that step.
I was just wondering if it would still be just as tasty if a person used Stevia in the raw instead of sugar?
Hi Marcia, to be honest, I haven’t tried with any sugar substitutes and I’m not a fan of the flavor of sugar substitutes. Sorry I’m not much help with your question. I think it’s worth trying though if Stevia is something you enjoy 🙂