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.
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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?
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.
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:
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Strawberry Pretzel Salad
Ingredients
- 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
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Great dessert everyone loves it not hard to make and pretty to look 👀 at
This is a great recipe to make gluten free and sugar free,, for anyone who needs to monitor their diet,, my friends ask me to make this for all our get togethers,,
Hi Kathryn! If you’re able to share what modifications you make for this, I think it would be helpful for others. Thank you!
Can I use frozen strawberries in this recipes since they are out of season
Hi Connie! I always use fresh strawberries since frozen thawed can incorporate alot of liquid into the jello preventing it from setting properly. They also won’t look as pretty and vibrant since thawed strawberries take on a brownish tint.
Trying to figure out carbs for a diabetic. It says 47 carbs per serving-but how many total servings are in the recipe. Makes a big difference if it’s 8 servings or 12 servings. Maybe I missed something?!?!
Hi Shona! The number of servings are listed at the top of the recipe card. It makes 12 slices.
1. My Jello ended up solidifying on me while I was waiting for it to reach room temperature. I might be a bit clueless about this, but I wish they provided a recommended time for checking the Jello so I don’t leave it out for too long. I don’t know why I thought Jello needed the fridge to set, haha! It’s mostly my mistake, but I’m sure once I figure it out, it will turn out great 🙂 .
Hi Ashley, if its colder in your home, or your counters are cold, it can set rather quickly. If you leave it out in open air it will solidify eventually, the cold air just helps it get there quicker.
Do we not add the 2 cups of cold water to the Jello to like the recipe on the Jello calls for? Or is it just the boiling water?
Hi Ashley! Yes, that’s correct. See my note in the blog above with the following instructions: “Dissolve the jello according to recipe instructions (NOT package instructions).”
My pretzels had jello in them. Are they suppose to be crunchy? What did I do wrong.
What i have found making this dessert is that if you dont spread the cream cheese layer against every edge thickly to create a seal, the jello will leak through
This is a great recipe…so very easy to follow. I started out using another recipe I saw online, but after reading this one I switched!
Actually I love all your recipes and think they are superior to most. Thank you.
Thank you so much, Evelyn!
Is it okay to double this recipe? I want to make sure it turns out good😊
Hi Heidi! If you have a dish wide and large enough, I think so. I would not make this in a deeper dish, it can affect the setting time of the jello, etc. and I haven’t tested it to provide feedback.
All I can say is Yum!!!! I made it for holiday lunch, and it turned out yummy
What size glass baking dish should I use? I am making this for small family dinner.
Hi Leanna! See step 3 in the recipe card at the bottom of the blog.
I had to make this the night before and bits of the cream cheese layer came through the jello. Should I have done something different? My family loves this stuff so I’ll probably be making it quite a bit but I wanted it to look pretty.
HI Maryann, this could be due to adding the jello while it is too warm. It could also happen if you pour the jello over the cream too forcefully – I like to soften the fall by pouring it over the back of a spoon held close to the surface. I hope that helps for next time.
This looks so good! How far in advance can it be made? Thanks
Hi Brenda! I usually don’t make it more than one day ahead, but making it two days should be OK, as long as the strawberries are and stay fresh.
Can’t this be covered in plastic wrap so the top doesn’t get a little bit hard? I would wait until the jello sets before I cover it though.
Hi MaryAnn! Yes, it can be.
Do you think canned crushed pineapple would work with the strawberries?
Hi Susan! Several of my readers have reported using other fruits such pineapple tidbits, cherries, mangos, etc. I don’t see why not. I would strain it well so it doesn’t affect how the jello sets.
I want to make this but am unsure of what pretzels do you use? Sticks, minis, snaps?
Hi Trisha! You can reference the image above or watch the video tutorial to see which kind I used. Also- see my note above titled, “ What Kind of Pretzels are Best for Pretzel Jello?”
I hope you love the recipe!
How far ahead can this be made.? I want to make this at least 2 days ahead
Hi Harold! I usually don’t make it more than one day ahead, but making it two days should be OK, as long as the strawberries are and stay fresh.
This recipe is always a hit. My daughter is always happy to eat it when she comes to visit. Thank you for sharing.
I made this recipe for our church Palm Sunday dinner celebration. My daughter put in a special request. The recipe was easy to follow and didn’t take much time at all in putting it together. We are looking forward to sharing it with the church congregation as we fellowship together!
I’m so happy you made this for Palm Sunday! This Pretzel Salad is always a hit!