Strawberry Pretzel Salad Recipe (VIDEO)
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.
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?
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:
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!
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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
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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.
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Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
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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.
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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.
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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).
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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
can you make it boozy?
Hi Chris, I haven’t experimented with that to advise. I imagine you would add it to the jello. If you test it out please let me know how you like that.
Very nice blog post. I definitely love this site. Thanks!
Thank you for that wonderful compliment!
I made this, thought it was delicious, and loved the sweet, salty, crunchy combo! Light enough dessert that it doesn’t weigh you down. Especially on a hot summer day. I read other reviews and used Pam on the bottom of my dish. Cut pieces came out like a charm. I also weighed my pretzels because 2 cups of the pretzels I chose would not have covered the bottom if measuring before crushing. So, thank you for the ability to convert measurements! Next time I may try using light cream cheese/cool whip and sugar free jello. Thank you!
Thanks for sharing your experience with us and for giving some tips too! We appreciate it.
I apologize if someone else asked this, but I didn’t see it. Can you make it a day ahead of time?
Hi Virginia, no problem, this recipe does keep well in the fridge overnight.
is the 45 carbs for the whole pie or how much I’m a diabetic and need to know thanks
Hi Lin, the nutrition facts are always per serving and you can see the serving size towards the top of the recipe card.
I didn’t watch the video and went straight to the recipe. You should say “coarsely” crush the pretzels in the recipe too. I’m sure it will taste fine, but the coarse crush probably makes it prettier!
Thanks for the feedback, Kathryn!
Confusing directions between video and written. One says 1 cup pretzels and bake for 15 minutes. The written says 1-1/2 cups pretzels and bake 10 minutes. Gonna be in the refrigerator till noon tomorrow. Looks good.
Thanks for your feedback, Judy. Please follow the recipe on my website as we sometimes update the recipe card.
Natasha,
Fantastic video and an even more wonderful delicious refreshing dessert. Thank you for the great video. It certainly helped me to make this dessert a hit at a recent family gathering. It was the hit of the gathering and everyone wanted the recipe. Needless to say, I left the gathering with an empty dish.
That’s so great! This is one of our favorite recipes! I’m so glad you enjoyed that!
Making for Father’s Day dessert. can I use lite cool whip? Thank you.
Hi KP, here’s what one of our readers wrote “I made this yesterday with cool whip and it was amazing. Thank you for the recipe Natasha!!! I bake better after follow your page.” I hope that helps.
Could I use chocolate covered pretzels to make this dish?
I haven’t tried using flavored pretzels yet to advise. If you will do an experiment, please share with us how it goes.
Do you have the amount of pretzels By weight rather than measuring cup? Varying pretzel size makes accurate measurement difficult
Hi Linda, we have the metric conversion option (highlighted in red wording) on the printable recipe card towards the bottom of the post.
Do you have the amount of pretzels By weight rather than measuring cup? Varying pretzel size makes accurate measurement difficult
Hi, Linda, if you click the “metric” button in the recipe card, you will get weights in grams.
Delicious dessert! Got rave reviews and some went back for seconds. Will definitely make again. Thanks Natasha!
Thanks for your excellent feedback, Yvette!
You’re welcome, Yvette! I’m so glad you enjoyed that!
Hi Natasha, I made this Strawberry Pretzel Salad, I was so excited and always your recipes turn out the same as you show in the picture. But, this time NOT! I didn’t get the layers, the jello mixed with the cream. The taste was terrific, sooo good, but I was dissapointed. My granddaughter was at my house that day, she said that she was going to try to make it.
Can you please tell me what you think I did wrong? But, I followed your recipe exactly!
My husband told me that we have to invite you to our house, so you can make it for us, jajaj!!!!
Blessings for you and your family, take care!!!!
Hi Cristina, I’m so sorry to hear that, I have not had that experience with this recipe. Was anything altered in the process of the recipe? The first layer was completely set before adding the jello? Was the jello chilled? I’m more than happy to troubleshoot.
Hi Natasha, I followed all the steps and I used the exact same ingredients.
Thanks
I will be trying this out with chocolate covered pretzels.
Thanks you for this great looking recipe
Sounds great, please let us know how you liked that!
This recipe was so easy and I received so many compliments! Thank you!
Thanks for sharing that with us Nicole!
I had everything on hand except I only had frozen strawberries (I grow my own) so I added 1 packet of Knox (I hoped that would offset the additional liquid from my frozen strawberries. It came out wonderfully! Topped with some thawed, lightly sweetened strawberries really made it fresh. This recipe is a keeper
Wonderful! Thank you so much for sharing that with us.
If I don’t find cool whip in the supermarket; Can I use whip cream?
Hello Jenny yes that should work. 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.
I worked with a lady in Orlando in 1980 that made this. She found it in an old Better Homes and Garden that belonged to her mother.
Wow! That’s amazing!
I had this recipe at a Christmas gathering. It was my favorite.The host is deceased so thanks you for the recipe. I am making it tomorrow.
I hope you love this recipe, Janice! I’m so you discovered this recipe!
I ate this today and commented that it would be wonderful to have at my granddaughters wedding. Then I was told that since I suggested it, make it myself. How can this be done for 200 people? Cupcakes?
Hello Ron, thank you for your good comments. I haven’t tried making that this recipe for that many people but this recipe makes 12 slices.
Thank you for the video on strawberry pretzel salad! I’m going to make it Friday and serve with grilled hamburgers! Thank you for sharing!
Yum! That sounds like an amazing dinner! I hope you love this recipe!
Hi! Can I make this tonight and refrigerate over night for tomorrow’s dinner dessert? Or should I wait until day of?
Hi Betsy! yes, the cool whip or whipped topping will make it hold up well in the refrigerator overnight. Cover with plastic wrap and refrigerate until ready to serve.
My family and I love this recipe!! We are definitely addicted. I honestly love all of the recipes I’ve tried from you. I think I’m a little obsessed, so thank you for the extra few pounds I’m gonna gain 😂
LOL you’re welcome! Enjoy cooking and I hope that you love every recipe that you try.
I always made this recipe it was good but I always had soggy pretzels. Last time I made them something went wrong with the Jell-O it didn’t get stiff and went down to the pretzels. But it still was good, and this is a very good recipe especially for parties.
Hi Rubin, 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.
It went through the center not the sides
Maybe your jello was too hot when you added it and it melted through the white layer?
I think something was wrong with the Jell-O but like Natasha I always make jello the first thing and it gets cool
Rubin…
Did you use the amount Nat told us to, or did you go by what was on the JELLO BOX ?
Barb …..
I went by the package like I always did
Have always loved watching your recipes and tried some myself. This is especially a crowd favorite at work. Would like a recipe for a berry dump cake that can be made ahead prior to taking it to work, any suggestions?
Thank you for that suggestion, Allison! I’ll have to add that to my list.
Hi Natasha. My cream was pretty runny compared to the consistency it should be. I’m worried to put it on the pretzels. Any suggestions on what I did wrong?
Hi Elena, was anything altered in the recipe that I can help troubleshoot? I worry if it’s runny it won’t set right and may make the pretzel soggy. Have you tried refrigerating the mixture and trying again?
For the video, how much cream cheese did you use? Looked like more than one 8 oz package?
Hi Sj, we used one 8oz package. It does look like more since I cut it into strips so that it breaks apart a little easier. I hope that helps.
Love this recipe!! Is there anything I should or could have done differently, because mine was extremely hard to get off the bottom on the glass dish. I followed the recipe to the tee!
Hi Jennifer, I have not had that experience but here is what one of our readers wrote “The first time I made this the crust, it stuck to the bottom of the dish and I had a difficult time getting the pieces out. From then on I sprayed the bottom of the dish with Pam before I pressed the pretzel mixture into the dish. I cant find a recipe that tells you to do this, but I always do now.” I hope that helps.
Oh thank you! I’ll give that a try from now on, because this is definitely a keeper. Thanks so much!!
Soooo, I made this again tonight and sprayed the bottom of the pan. It came out perfect!!
Yay that’s great news! Thanks for the update and good review.
Natasha, I followed your recipe last night. I’ve made pretzel salad before but wanted that smooth class like finish on top. I was leary about pouring room temperature jello on top but WOW! it was perfect!! Your helpful hints were awesome also thank you.
Yay so awesome Sue! Thank you for your great review I really appreciate you sharing your experience here.
Hi Natasha,
I made this last night, it was good! However some of the sections esp on the sides had soggy base and when I looked underneath it looked like the melted butter (rather than the jello) at the bottom of the tray. Do you think it’s because I didn’t crush the pretzels enough for the butter to soak in? I did seal it really well with the cream cheese so doubt it could have been that?
Thanks!
Hi Amina, I haven’t had that experience but that is possible. Was it mixed in well with the sugar and pretzels?
Hi Natasha,
Yeap I did mix it thoroughly. The next day the whole pretzel base went soft so not sure what went wrong.
Thanks
Amina
Good recipe but I recommend putting pam or a non stick spray before the pretzels cause it was badly stuck on the bottom
Delicious. The pretzel mix stuck to the bottom of the pyrex. Otherwise it was easy to make and yummy! I will use Pam next time.
I’m so glad you liked that Mia!
I am going to try to make for pot luck for tomorrow. One of the recipes I read said to refrigerate jello until partially set but I like yours will both work? Can I make this the day before or is it best the same day.
Hi Mary, yes that works really well to make it a day ahead, just cover and refrigerate until ready to serve.
Going to try today for first time. But every recipe I have found, except yours, uses frozen strawberries. Difference? Thx for cute video. It always helps.
Hi, we prefer the fresh but I think frozen strawberries would work and I would go with unsweetened. Also, sub with an equal amount of frozen strawberries. I hope this helps
One of my favorite desserts! (I have many.) It’s so fast and easy to make. Love your directions and the cute way you present them in your videos! A big thank you from me!
This one is definitely a favorite both at our house and on the blog! Thank you for sharing that awesome review!
Thank u Natasha…ive just tried it ….sooooo tasty …love all yr recepies…easy and delicious
I’m so happy you loved the pretzel salad. Thank you for the great review!
The strawberry pretzel salad is yummie, but i had issue with jello sliding off cream
Hi Tanya, did you make sure to prepare the jello per the recipe instructions and not per the box instructions? The box instructions would dilute it more.
My crust did not firm up after being baked as my other crusts always do. When spreading the cream cheese mixture, it picked up the loose crust. I did my best to spread teaspoon by teaspoon. I’m sure it’s going to be messy to serve. What did I do wring?
I’m more than happy to troubleshoot. Did you by chance forget to add the sugar or alter that in any way?
Could I make this a day before my event?
Hi Kim, yes that works really well to make it a day ahead, just cover and refrigerate until ready to serve.
Do you have to use a glass dish? Just wondering if an aluminum dish would work? thx
Hi Brandy, I haven’t tried this in a disposable pan Ruth. That may work. I tried to search the comments and haven’t seen anyone else post their feedback on that.
Hey there! I have ventured out with aluminium pans. I noticed everything is still delicious, plus one less dish lol. This dish is very commonly requested, thanks so much for the recipes!
You’re welcome, Thomas! I’m so glad to know it works well with an aluminum pan!
I have made Strawberry pretzel dessert and it is amazing. Everyone loves it.
I’m so glad you enjoyed it, Kate! Thank you for the wonderful review!
Made strawberry pretzel salad.
Absolutely gorgeous and delicious..
Thank you so much!
And
Merry Christmas
It is one of our favorites for the holidays! Merry Christmas!
Hey Natasha
Going to attempt to dive into making this recipe tomorrow. Finally got together all the ingredients {without} berries dove into by my family. Warned them to wait till I make this desert. hehe
Hoping it will look as good as what yours looks. Will let you know the results from the jury when they come in. Wish me luck.
I hope you love this recipe, Janet! We look forward to your feedback.
Well Natasha….didn’t even get the chance to take a picture of my creation,,,looked just like yours. My hubby & son dove right into it once it was ready…I managed to get myself a piece. So I am so very happy to come to your feedback with “IT WAS A HIT” So looks like I’ll be making this one again. tyty
That’s so great, Janet!! Thank you for sharing that with me.
Made this, recently, and my family LOVED it. And, SO easy! Perfect combination of salty and sweet.
I’m so glad to hear it, Leslie! Thank you for that awesome feedback.
Delicious! jw if any leftovers
Would freeze good
Hi Linda, I haven’t tried freezing but I suspect it is not freezer friendly.
Do you recall what size pan you used for this recipe? We used a 13×9 dish and had more than enough to cover it. Was anything altered in the recipe by chance?
This recipe was easy and really yummy but I had a hard time with the jello layer on top sliding off the cream cheese layer when I served it. Any tips?
Hi Michele, that could happen if you made the jello layer following the package instructions (with more water) than what is called for in the recipe. The recipe only calls for 2 cups of water which creates a sturdier jello base. I hope that helps!
My great-grandmother always made this for me growing up, but I couldn’t find her recipe so I decided to give this one a try. It was amazing! I used sliced frozen strawberries, as I have in the past. This recipe was a little different than the one I’m used to, so when I added the strawberries to the jello, it set instantly. Next time I’ll follow the instructions on the raspberry jello salad and put the strawberries down on the cream cheese layer before pouring the jello or put them in when the jello is still hot. Mine still tasted great, it just wasn’t as pretty hahaha. Thanks for sharing!!
You’re welcome, Bailey! I’m glad you enjoyed this recipe!
This has always been a family favorite and now I’ve found a good recipe! So good!
That’s wonderful! I’m so glad you love it!
Hi Natasha,
Will whipped cream cheese work with this recipe instead of regular cream cheese?
Thanks!
Hi Julia, I haven’t tried that but I think it should work ok as long as it’s in the same quantity (oz).
I think the can whip cream would get watery after a while. It might turn mushy.
First time visitor. Hugely fun to watch your how-to vids and your expressions when testing. I’m a new fan.
I’m so glad to hear it! I’m so happy you found our channel and blog!
Hi Natasha,
Can I use the Reddi wip (original) in the bottle instead?
Thank you!
Hi Halle, I honestly haven’t tried that so I can’t say for sure if it would keep the same texture – those whipped creams can deteriorate with time after they are piped and can vary from brand to brand. If anyone else has a good answer to this, please chime in and thanks!
I made this yesterday with cool whip and it was amazing. Thank you for the recipe Natasha!!! I bake better after follow your page.
That’s just awesome!! Thank you for sharing your wonderful review, Halle!
Delish!
I think I’ll add some chopped peanuts to the pretzel crust.
I’m so happy you enjoyed that. Thank you for sharing that with us!
2 1/2 cups of pretzels is way off. I had a 1pound bag of pretzels an only had about 1/4 of a bag left cuz the recipe didn’t even cover the bottom of my baking dish.
Hi Susan, was is less covered than our images? I’m wondering if your dish size was larger?
Less an I used a 13×9 dish but the rest turned out fine.
Susan, somebody wanted to know why it’s called pretzel salad. Many years ago I had a recipe that had a layer of diced apples and nuts on top of the pretzels, thus pretzel salad!
Can I just use a regular graham pie crust?
Hi Donna, I have had readers report good results using the regular graham pie crust. I hope you love the recipe!
Can you update your recipe to reflect the correct amount of pretzels? Your video shows much more than 2 1/2 cups. I should have watched your video before making the recipe.
Hi Anne, the 2 1/2 cups pretzels is correct and matches with what is shown in the video. Maybe the bowl just appears bigger or smaller? I’m not sure but the 2 1/2 cups is correct.
I made this following the directions, however I think there’s something wrong with my jello. I waited until it was room tempurature however the gelatin was VERY runny….was I supposed to wait for it to look a certain way?? not really sure what to do at this point…hope it turns out good
Hi Heather. The Jello will be runny until it is refrigerated and set. Was it still runny after the refrigerator?
I didn’t see the part to refrigerate the Jell-O so I didn’t do that
Just made this strawberry salad, just waiting to try it !!
Question: if in a hurry can you speed time by placing cream mixer in fixer ?
Hi Tee, I have not tested that to advise. If you experiment, let me know how you liked the recipe.
My family has made the strawberry pretzel salad for years. It’s even better if you substitute pineapple juice for the water when making the Jell-O
That sounds delicious! Thank you for sharing that with me, Sandy!
Hey Natasha
I got all but the strawberries because wanted to ask if you must use ‘fresh’ strawberries or can you use ‘frozen’ ones as they are mixed into the jello.
Thx bunches for your intake on this question ahead of time.
Hi Janet, frozen will work although I think frozen raspberries work a little better because they aren’t as large. ideally, you want the fruit to be inside the jello and not sticking up through the surface of the jello.
Do you think this would work if I put the ingredients into cupcakes?
Hi Juliya, I haven’t tried that but see others do it online. If you test it out, make sure to send me a picture and let me know how it goes
Does it matter if we do not use a glass dish?
Hi Darlene, I have only tried it in a glass pan, one of our readers mentioned using a disposable pan and it worked. Here’s what they said “I made this in a disposable pan and it turned out great as it always does (same as in a glass pan). Just thought I’d chime in in case anyone else has the same question” I ope that helps.
How about substituting bananas
Although I haven’t tried that to advise, that does sounds lovely!
Made this cake keto friendly. Check it out if you like.
I have been fallow the recipe, and I see on the video you use more then 8 on of crem cheese I use 8 oz like is one recipe, I did my whip cream from one cup of havy cream I combated together with cream cheese and I notice it was not enough ,other then that I Love the recipe I did today and going to serve tomorrow can’t wait for the result.
Hi Beata, the recipe calls for 8 oz of cream cheese and there is 8 oz of cream cheese in the video. It might look like more only because I cut it into smaller pieces before adding it, but I did only use 8 oz as usual. Using heavy cream instead of cool whip is the most likely culprit as it will deflate more readily than cool whip so it needs to be gently folded together. Also, I wonder if maybe you used a larger pan that would be spread out thinner?
hoi waar is de koele zweep en de aarbei jell o te verkrijgen ????
Hi, we found it in our local grocery store.
Used to have this many years ago. My favorite! Thank you for the good memories. Going to make this soon.
You’re welcome Patti!
My husband loved this. We are making it again for a special event at church. Can’t wait to try it again.
That’s so great! Thank you for sharing that with me!
Hi Natasha,
If I double the pretzel base do I need to double the cream cheese and jello layers as well?
Hi Joanne, it isn’t necessary to double everything if you are just making a thicker crust because you want a thicker crust. If you double everything, it would require a HUGE casserole dish.
I saw this so time ago and decided to make it. Your videos always helps when making a new dish. No guesswork right???
There’s really only word I need to describe it! ……YUMMY!!! 😁😍😘
Thanks Natasha!!
Cindy Mc
That’s so great! It sounds like you have a new favorite, Cindy!
This is my favorite dessert!! However, whenever I make something where I need to combine cream cheese with cool whip, etc., my cream cheese is always lumpy!! How do I get it smooth? I’ve tried cold and room temp cream cheese and have yet to find a remedy.
Hi Alaina, my best suggestion for that is to ensure that the cream cheese is at room temperature. If it is cold, it won’t blend easily. I hope that helps!
This was great! I made mine with raspberry Jello (sugar free) and fresh raspberries. I also used Splenda for sugar, since I am diabetic. I will be making this again for a party soon!
That’s so great, Jeanie! Sounds like you found a new favorite!
made this deliciousness for 4th of July party… people thought i put crack in it – couldn’t stop eating it! it was a major hit!
LOl! That’s so awesome Julie! Thank you for sharing that with us!
This is one of my favourite. Do you have a vegan version?
Hi there Kevin! I haven’t tested that but if you experiment, let me know how you liked the recipe
I saw this recipe and thought it would work well for a Gluten Free person (substituting Glutinos pretzels). My son’s girlfriend is gluten fren. No one else even noticed and really enjoyed it. Fun summer dessert!
Hi Jenny, I am so happy to hear that! Thanks for sharing. That is a brilliant way to make this a gluten free strawberry pretzel salad.
I’d suggest doubling the amount of pretzel crust because when I did what the recipe called for there was no way it would remotely cover a 9×13 pan. Maybe if the recipe had specified 2.5 cups of uncrushed or crushed pretzel? I ended up doing twice as much butter and sugar and 5 cups crushed pretzel to get an actual crust and not just scattered crumbs as a base. Everything else worked out fine.
Hi Nic, you definitely can double the crust if you prefer a thicker crust but be sure to double everything and I would bake the crust a few minutes longer if doubling.
Hi Natasha, If I double the crust should I double the rest of the ingredients like the cream cheese ,sugar,cool whip and strawberries?
Hi Joanne, it isn’t necessary to double everything if you are just making a thicker crust because you want a thicker crust. If you double everything, it would require a HUGE casserole dish.
Thanks! I love all your recipes especially with the videos!!
I’m so happy to hear that! Thank you for sharing your great feedback!
Hi Natasha,
Can I use salted butter instead of unsalted.
Thanks for all the wonderful recipes!
Hi Darlene, 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.
So I learned a few shortcuts I thought I would share. I was pressed for time and knew I would be, so I sliced my strawberries the day before and kept them nice and cold in fridge. Also thought I had cool whip and didn’t (My son had eaten it. Yes, just plain cool whip lol)🤦♀️ so i used a pack of dream whip made with half whipping cream half milk. Since this will be eaten rather soon I’m not concerned if that makes the pretzels soggy or not, it will be gone by then lol. Then when I made my jello I used 1 c. boiling water and mixed my jello powder into that. Then I added 1 c ice with a little water to make an accurate measurement. That got a jumpstart on cooling the jello. By the time I had my crust cooled and filling made i added my cold strawberries to my jello and it started jelling. So I didn’t need to refrigerate the second step so long and I really cut down on the fridge times. Then I put my strawberry/jello mix on top and threw the whole thing in the fridge to set. Was ready in about a half hr after that, saving at least an hr minimum. From start to finish ready to eat in under 2 hrs. Hope it helps anyone else pressed for time!
Thank you so much for sharing that with us, Jennifer!
I was pressed for time so I did exactly as you did & I was surprised how quickly it set. Thanks for the time saving steps.
The first time I made this the crust, it stuck to the bottom of the dish and I had a difficult time getting the pieces out. From then on I sprayed the bottom of the dish with Pam before I pressed the pretzel mixture into the dish. I cant find a recipe that tells you to do this, but I always do now.
Thank you for sharing that with all of us!
I think it’s a dessert but whatever you call it..I’m going to make it..it looks yummy.
I hope you love it Sandra!
Currently making this for the first times haha! I fear I may have made the pretzel layer too thick because the pretzels are still loose in the pan. Will they hold once everything is done since the cool whip layer is on top of them? Looking forward to it either way! Thanks for the recipe!
Hi Kalisha, the pretzels will hold together with the cream spread over them, just be sure to spread the cream all the way to the edges so the jello does not escape down to the bottom to soften the pretzel.s I hope you love the pretzel salad!
How do I change the recipe if using strawberry jello but frozen strawberries in sugar juice
Hi Brenda, I haven’t tried that substitution so it is difficult to say not knowing exactly how much juice is in there versus strawberries. The safest way might be to remove the strawberries from the excess juice and add them into the jello unless you want to replace some of the water with the sugar juice but it would definitely be sweeter.
I can’t stand Cool Whip (it tastes gross and fake to me vs REAL whipped cream) so thanks much for the substitution!
You’re welcome Cheryl!
Hi Natasha,
We call it Jelly Slice here in Australia. Most people use breadcrumbs for the base. Pretzels are a cool alternative I will give it a go next time i have to make a dessert.
I hope you love it Jenny!
As a substitute for the Cool Whip and 1/2 of sugar, use marshmallow fluff and mix with your cream cheese. Same 8 oz. As the cream cheese, easier to combine as the fluff is a bit more stiff than Cool Whip
Thank you for sharing that, Robert!
marshmallow fluff would be way too sweet for my taste.
Thank you for a wonderful recipe. I have found that I bake my crust the day before. Cool completely! Add the cream cheese mixture on top. Cover and place in the refrigerator. The next day, the day I am going to serve, I add my Jello topping and place in the refrigerator to set. It takes just a short time to set. You are the greatest to watch on videos. Hope you can get your own show someday.
You’re so nice! Thank you Connie! I’m so happy to hear you enjoyed this recipe!
I agree. You need your own show!
You’re so nice! Thank you Maryann!
There is no “ I am watching what I eat” if you make this. I tried it, it was good, and after every slice I say “ that’s it, no more” and then later I have another one. Simple, easy, but super good.
Thank you!
Knowing when to stop is always a struggle with this recipe! Thank you for sharing that great review with me, Katya!
I can not get my jello to set it has been 4 hours it is still running what can I do?
Hi Linda, making it this way should have set faster than the box instructions since it is more concentrated jello. Did you use the same size package and did you follow the box instructions or the recipe instructions?
The instructions say to mix with hand mixer. Does it make a difference to use a kitchen aid stand mixer insteaf
Hi Connie, a stand mixer will work well.
I would use less water while making jello. Also some people use ice cubes to make jello set faster.I wouldn’t do that. I did that once and the jello did not set. It was watery.
Do you have a measurement for the pretzels after they’re crushed? I have the bigger skinny pretzels so I think measuring 2.5 cups of that will be different from the small pretzels you used. Thanks!
Hi Kym, I wish I had measured it that way. Here is what one of our readers wrote I hope you love it “I weighted mine and I use 110 grams and always get perfect amount.
Thank you, Natasha, for this wonderful recipe. I wish I could post the picture. It looks almost as good as yours.” I hope this helps!
Thanks for posting the grams – turns out perfect at this weight. I always used to use too much, now I always weight them.
You’re welcome! I’m glad that was helpful, Karen!
Excellent recipe…..but you must have patience! After refrigerating the pan with the creamcheese/coolwhip for about 30 minutes, I also put the jello in the fridge to get it cold and “almost” set. Then when I added the strawberries and slowly poured it on, it all stayed on top! Spectacular!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha
I am from Mexico and the Jell-O package is marked in Grams.
I understand that 1 lb. = to 28 grs. more or less.
Your recepie calls for 6 oz.
When I did it, using only 2 cups of boiling water, the jello became so hard that I couldn’t blend the strawberries. Please tell me what I am doing
Everyday I make one of your receptors. I wish you and your beautiful family to continue with your success for many, many years to come.
Love, Gloria
Hi Gloria, I haven’t had that experience but I suspect it might be a different product – maybe more concentrated than what is sold in the US. A 6 oz package of flavored jello-brand jello is 170 grams by weight. 1 pound in is equal to 453 grams. I hope that helps!
How many servings does your 6oz pkg make? I just bought one pkg a 4 person serving and it is only 85g would I have to use 2?
Hi Sharalyn, that will make a thinner layer of Jell-O. It may work but this recipe makes just enough to cover the layer.