Strawberry Pretzel Salad is always a hit at parties. It’s dangerously good! The combination of sweet, salty and tart make it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.

Jello recipes are the perfect potluck dessert because they keep well and are easy to make which is why this Strawberry Pretzel salad is so popular during the holidays. Our jello cake and classic raspberry pretzel jello are also reader favorites this time of year.

Slice of strawberry pretzel salad served on a plate with layers of pretzels, cream and strawberry strawberry jello dessert

This post may contain affiliate links. Read my disclosure policy.

Why is it Called “Pretzel Salad”?

There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?

Pretzel salad sliced in a casserole dish showing layers of the pretzel salad

Can I Substitute Cool Whip?

Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.

If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, 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.

Ingredients for strawberry pretzel salad with cool whip substitute

What Kind of Pretzels are Best for Pretzel Jello?

Use small, SALTED pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure.

Tips for Strawberry Pretzel Salad:

  • Dissolve the jello according to recipe instructions (NOT package instructions)
  • Use softened cream cheese and thaw cool whip in the refrigerator
  • Measure 2 1/2 cups of whole pretzels
  • Spread cream portion all the way to the edges for a tight seal before adding jello
  • Pour room temperature jello gently over the top to prevent cracks in the cream layer

Watch How to Make Strawberry Pretzel Salad:

Strawberry Pretzel Salad is the first video recipe that went viral on Facebook and now has been viewed over 50,000,000 MILLION TIMES! Thank you for watching and sharing our videos with your friends and family. I’m so thankful for you!

We really enjoy making video recipes for you all. Thank you for subscribing to our YouTube Cooking Channel. It’s so encouraging to see it growing so quickly!

Natasha's Kitchen Cookbook

Strawberry Pretzel Salad

4.95 from 756 votes
Author: Natasha Kravchuk
This strawberry pretzel salad is always a hit at parties. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and irresistible!
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 3 hours 30 minutes
Total Time: 4 hours

Ingredients 

Servings: 12 slices
  • 6 oz strawberry Jell-O
  • 2 cups boiling water
  • 2 1/2 cups salted pretzels, (measured before crushing)
  • 1/4 cup granulated sugar
  • 8 Tbsp unsalted butter
  • 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

  • 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 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
  • In a medium sauce pan, melt 8 Tbsp butter then add 1/4 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.
  • 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.
  • Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Nutrition Per Serving

338kcal Calories47g Carbs4g Protein15g Fat9g Saturated Fat44mg Cholesterol354mg Sodium126mg Potassium1g Fiber30g Sugar530IU Vitamin A22.2mg Vitamin C52mg Calcium1.1mg Iron
Nutrition Facts
Strawberry Pretzel Salad
Amount per Serving
Calories
338
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
44
mg
15
%
Sodium
 
354
mg
15
%
Potassium
 
126
mg
4
%
Carbohydrates
 
47
g
16
%
Fiber
 
1
g
4
%
Sugar
 
30
g
33
%
Protein
 
4
g
8
%
Vitamin A
 
530
IU
11
%
Vitamin C
 
22.2
mg
27
%
Calcium
 
52
mg
5
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Strawberry Pretzel Dessert, Strawberry Pretzel Salad
Skill Level: Easy
Cost to Make: $$
Calories: 338

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 (affiliate links):

2 Quart Ovenproof Glass Batter Bowl
Glass baking dish
Breville Stainless Steel Electric Kettle
Glass mixing bowl
Stainless Steel Saucepan
Le Creuset Silicone Spatula
Wusthof Classic Ikon 6-inch Utility Knife
OXO Good Grips Nylon Flexible Turner

I hope this pretzel ‘salad’ becomes a new favorite for you! If you have a suggestion for something you want to see on our blog, I’d love to hear about it in a comment below.

This strawberry pretzel salad is always a hit at parties. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and irresistible!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Clarissa
    July 4, 2016

    Hi Natasha! I have a quick question…So this recipe calls for the 6oz package of strawberry jello and only 2 cups of hot water. The jello package instructions state to use two cups of hot water and two cups of cold water. Will the jello still set with only two cups of hot water? I’m making this for a 4th of July BBQ later and well don’t want my jello not to set lol! Thanks in advance.

    This might be a silly question, but I don’t cook…ever. 🙂

    Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Hi Clarissa, it will still set and be firmer than regular jello made to the package instructions. The 2 cups of hot water is correct for this recipe 🙂

      Reply

  • Pam
    July 4, 2016

    I have made strawberry pretzel salad in the past, but always with frozen strawberries. I was happy to find this recipe with fresh ones! I am serving it today at our 4th of July cookout!🇺🇸

    Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      How fun!! Happy 4th of July!!

      Reply

  • Karen
    July 4, 2016

    This caught my eye and started salivating watching you make it.

    I’m so envious of you guys being able to get a product like Cool Whip. Here is Australia, we have nothing like it.
    I do remember growing up with one named Dairy Whip. I loved it on my crumpets. I reckon it would have been the same as your Cool Whip.

    Perhaps this Cool Whip or Dairy Whip can be made at home?

    Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      I think theres another one called tru whip – it does sound like the dairy whip is probably a similar product. I’ve never tried making cool whip at home. There are some recipes that I found just browsing like this one, but I haven’t tried it myself.

      Reply

      • Karen
        July 8, 2016

        Yes I know. Not the same though. Oh well, if I ever see a product like it, I’ll remember this recipe

        Reply

  • Kasia
    July 3, 2016

    Hi Natasha!
    Very nice blog and site! I am half Polish, raised in the US, but with really, REALLY strong Slavic/Polish roots…lol. My Polish grandmother taught me right 😉 so I like your recipes because your Ukrainian flair reminds me of her cooking….she used to make this jello, too, and although I’m sure it has an American, not slavic, background, it’s funny that a search led me to your site!
    Thank you, I look forward to more of your recipes!

    Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Oh that’s awesome! Welcome to my blog :). I hope you find many new favorite recipes here 🙂

      Reply

  • Jenn Sherburne
    July 2, 2016

    I made this with Gluten Free pretzels, everything else is already GF. It was yummy.

    Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      That’s awesome that this can be a gluten free desert!! 🙂

      Reply

      • Rachel Williams
        July 15, 2016

        Can a sugar substitute be used??

        Reply

        • Natasha
          natashaskitchen
          July 15, 2016

          Hi Rachel, I haven’t tried it that way but a couple of my readers have reported good results with sugar free jello, sugar free cool whip and sugar substitute. Without testing it myself, I can’t really recommend it or tell you how much to substitute. I hope you enjoy it if you try sugar free 🙂

          Reply

  • Diana
    July 1, 2016

    Can I double this or will it ruin the outcome ?

    Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Hi Diana, you can double it but make sure you have a dish that is double in size.

      Reply

  • Sharon
    July 1, 2016

    My mother use to make this and I always loved it but had forgotten about it. I followed the recipe exactly and it came out perfectly. My daughter has requested it for her 4th of July party this weekend.

    Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Sharon, thank you for such a nice review 😀. It would be a great dessert for 4th of July!

      Reply

  • J
    June 27, 2016

    I rarely leave comments…but this dish was delicious! Made it for the first time tonight for my book club and everyone loved it. Can’t wait to make it again. Sweet+salty+crunchy=yummy!!!
    Thank you!

    Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      I’m so happy you all loved it! Thank you for sharing you wonderful review 🙂

      Reply

  • Doris Scarbrough
    June 26, 2016

    You still haven’t answered my question and I’ve asked it twice! Could you use a graham cracker crust instead of the pretzel crust. My family do not like pretzels but this looks too good to pass up! Please, please, let me know! Thanks again. Doris

    Reply

    • Natasha
      natashaskitchen
      June 26, 2016

      Hi Doris, I replied on February 25th (you probably didn’t scroll in the comments far enough to find it). Here was my reply “Hi Doris, I think a graham cracker crust would be yummy with this! I’d suggest adding a dash of salt to the crust so you still get that salty/sweet/tangy combo”. I hope that helps.

      Reply

  • Doris Scarbrough
    June 24, 2016

    I would like to know it a graham cracker crust could be used instead of pretzels as my family do not like pretzels. It looks sooooo delicious that I would love to make it. Thanks – Doris

    Reply

    • Natasha
      natashaskitchen
      June 25, 2016

      Thanks for sharing Doris! 🙂

      Reply

  • Teresa
    June 23, 2016

    I’ve been making this for years and it is my most requested dessert. Sometimes I vary the fruits and match the jello. Canned oranges with orange jello is another favorite. I sometimes mince some of the fruit and stir into the cream cheese mixture.

    Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      Thank you so much for sharing your great ideas!!

      Reply

  • sherry
    June 23, 2016

    Made this several times lately. Your detailed recipe made it simple and everyone loved it. I am interested in using the pretzel crust in other recipe’s. Do you think it would be too salty to use when making a key lime pie? Thanks for your help.

    Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      Hi Sherry! I haven’t tried it with key lime pie but I think it would work! If you experiment, let me know how it goes! 🙂

      Reply

  • Anushavan
    June 18, 2016

    Thank you for your recipe.

    I think I got it almost perfect from the first time and that because of your very detailed instructions.

    I was a bit short of pretzels (because some one keep eating them!) but still turned out delicious.

    http://i.imgur.com/xfpMjTd.jpg

    Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      Thank you so much for sharing your picture! I’m so happy you liked it 🙂

      Reply

  • Michelle
    June 16, 2016

    Did this step by step did not turn out the way I wanted it! All the jello went to the bottom of the pan with the pretzels ugh so disappointed

    Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Hi Michelle, I’m sorry to hear that :(. The cause of the jello going to the bottom is when you don’t seal all the way to the edges with the cream layer. If there are cracks, the jello will sink down to the bottom. This is also possible if your jello is to warm and melts through the cream layer. I hope that helps for next time.

      Reply

      • Michelle
        June 18, 2016

        Okay thanks!

        Reply

    • Jammie
      June 17, 2016

      yeah the same happened to me 😕 I pored the jello out and re sealed the edges and it continued to sink through.

      Reply

      • Natasha
        natashaskitchen
        June 17, 2016

        Hi Jammie, did you add the jello while it is still warm?

        Reply

  • melanie crouse
    June 6, 2016

    Made this dessert TWICE this past week and it was delicious! It was a hit with all my guests! The first time I made it with strawberries and strawberry jello and the 2nd time I made it with raspberries and raspberry jello. I think we prefered the raspberry version!

    Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Melanie, thank you for sharing your wonderful review 🙂

      Reply

  • Brittanne
    June 6, 2016

    These are so simple and so delicious! I made the mistake of letting the Jello drain into the pretzels, but it still tasted great. Next time I will be more careful to avoid the soggy pretzels 🙂

    Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      I’m glad to hear you enjoyed it!

      Reply

  • Kelly
    June 4, 2016

    Can you make this a day before party without pretzels getting soggy?

    Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      Yes, we often make it a day ahead. Just make sure to spread your cream cheese center all the way to the edges of the pan so your Jell-O does not leak down to your pretzels. If the Jell-O reaches the pretzels, then it gets soggy.

      Reply

  • Annie
    June 3, 2016

    I am disappointed with how mine turned out… Did you really only use two cups pre -crushed pretzels? My crust did not turn out like I wanted. I even threw out my first crust and made it again adding some extra pretzels and it still was too thin and had baked butter at some points. Also, I was not sure if I should mix in the strawberries into the jello (while its on the counter) as I wait for the crust to cool.

    Reply

    • Natasha
      natashaskitchen
      June 3, 2016

      Hi Annie, yes I always use 2 cups. What size was your baking dish? Also, what do you mean by baked butter? Also, per step #5, add strawberries to the room temperature jello.

      Reply

      • Ann
        June 9, 2016

        I think the question was whether you are measuring 2 cups before crushing, as your recipe says. If so, that is about 3/4 of a cup of crushed pretzels, which will not sufficiently cover a 9×13 pan.

        Reply

        • Natasha
          natashaskitchen
          June 9, 2016

          Hi Ann, after re-testing it, I have found that it works equally well with 2 1/2 cups of pretzels (uncrushed) so I updated it to address concerns about a thin crust. It doesn’t make a very thick crust and you can definitely scale it up if you like a thicker crust.

          Reply

  • Cheryl B
    June 2, 2016

    Made this for my 13 year old daughter’s birthday. I have made this dessert in the past but I couldn’t find the recipe I used, so I tried this one. From past experience I knew that the amount of pretzels was not enough and that the cream cheese layer was thinner than we like so I used 3 cups crushed pretzels instead of the 2 cups pretzels crushed to ensure that it covered the bottom of the pan completely and was not too thin. I also used 1 1/2 times the ingredients for the cream cheese layers. Nobody cared for the jello layer because it was rubbery. Next time I make this, I will be adding some cold water to it to avoid the rubbery texture.

    Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Cheryl, thanks for sharing your modifications.

      Reply

  • Rhonda W
    May 31, 2016

    Made this on Sunday. 3 pcs left. So yummy! My crust stayed crunchy too. I also mixed in a small handful of blueberries on top for a pop of color–pretty!

    Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      I love your blueberry idea! Thanks for the great review 🙂

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.