Strawberry Pretzel Salad Recipe(Video)

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 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:

The ingredients are simple but the flavors are spectacular!

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!

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

4.7 from 85 reviews
Prep time:
Cook time:
Total time:
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.
Skill Level: Easy
Cost To Make: $9-$12
Serving: 8-12 slices


  • 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


  1. 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.
  2. Crush 2½ cups pretzels in a sturdy ziploc bag, using a rolling pin.
  3. 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).
  4. 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.
  5. 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

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!

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.

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!

Read comments/reviewsAdd comment/review

  • Christine
    September 9, 2017

    Hi Natasha! Can you use pretzel sticks (the thin small ones) in this recipe or does it have to be the twists? Thanks! Reply

    • Natasha
      September 9, 2017

      Hi Christine, either one will work 🙂 Reply

  • Faye
    September 6, 2017

    This was amazing!! We enjoyed this so much. Very, very yummy!
    I thought 2.5 cups of pretzels was not enough so I added more, maybe 3-3.5 cups. It was great Reply

    • Natasha's Kitchen
      September 6, 2017

      I’m glad you enjoy the recipe Faye! Thanks for sharing your great review with other readers! Reply

  • Beatriz
    September 5, 2017

    I loved this recipe!! I’ve done it three times. It is delicious and perfect for summer time. The only problem I have is when I mix the sugar with the melted butter (for the pretzels). The sugar doesn’t melt, and you can taste the grains of sugar instead of tasting just sweetness. Is this suppose to be like that? Other than that, it is great. Reply

    • Natasha
      September 6, 2017

      HI Beatriz, I haven’t had that same experience – maybe try keep it on the heat just a little longer. A couple other reasons might be: 1. make sure you are pre-baking your crust which also helps the sugar to melt/set and 2. Do not use a course granule sugar (if using raw sugar or organic, pulse the sugar in a food processor to get the same size granules as granulated sugar). Reply

  • Jenn
    September 4, 2017

    Followed the recipe exactly and ended up with a thick pretzel layer that was too thick, and a thin cream cheese layer as well. Recipe should not call for that much pretzels. The jello layer is too thin on top as well. 🙁 Reply

    • Natasha
      September 5, 2017

      Hi Jenn, I’m not sure if this helps, but pretzels should be measured before crushing. If you measure pretzels after crushing, you will have significantly more. I haven’t had anyone mention a thin cream cheese layer – is it possible that the amounts were modified from what was in the recipe? Or was a different sized dish used that what is called for? Reply

  • Bonnie
    September 3, 2017

    Made it for friends today. Everyone gave it a big thumb’s up. Thank you for such a great recipe. Reply

    • Natasha's Kitchen
      September 4, 2017

      You’re welcome Bonnie! I’m happy to hear that everyone enjoys the recipe! Thanks for sharing your great review! Reply

  • Melanie
    August 7, 2017

    This tasted great – but my pretzels stuck to the bottom of the glass pan and were really difficult to scrape off … should I grease the pan or line it before making? Reply

    • Natasha
      August 7, 2017

      Hi Melanie, Did you alter the proportions? Also, sometimes if you crush the pretzels too finely, it will be more compact of a crust and be more likely to stick. Otherwise, there is enough butter that you should not have to grease the pan. You might also try lining with parchment paper on the bottom to make it easier to cut and serve. Reply

  • Lena
    June 30, 2017

    It turned out delicious! And it was super easy to make. I will add this recipe to my favorites for sure! Reply

    • Natasha's Kitchen
      July 1, 2017

      Yay, I’m so happy to hear that Lena! Thanks for sharing your great review! Reply

  • Jana Burke
    June 25, 2017

    Hello there I would love to try this recipe for a family gathering tomorrow evening. I am just wondering if you think it will be OK to make this 24 hours ahead of time? Thank you for the recipe it sounds delicious! Reply

    • Natasha
      June 25, 2017

      Jana, that should be fine, just keep it refrigerated until serving 😬. Reply

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