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
Filed Under
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. 
My jello sank into the bottom of the dish so it didn’t look pretty but tasted great. Maybe I poured it in too quickly? Do you have this recipe written in Ukrainian?
Hi Veronika! I’m sorry, I do not. You may try using chatgpt or google translate to translate the recipe for you.
If the jello sank to the bottom, it’s likely due to not have a good seal or the jello being too warm. Make sure to let it cool long enough and when you spread the cream layer, spread all the way to the edges to create a good seal. Pour it slowly too, so that it doesn’t break the seal. I hope that helps for next time.
Super simple and easy! I used oranges and orange-flavored jello instead of strawberry, because that’s what I ended up with. Definitely will make again!
So disappointing- jello never set so I have strawberry soup floating on top. Followed recipe to a T. What happened??
Hi Debbie, Oh no! it sounds like maybe you added too much water. Make sure you follow the recipe and not the box instructions. The box will tell you to add more water but I add less than what’s on the box, otherwise that can happen.
I love this recipe but had a problem with the pretzel sticking to the pan, extremely hard to cut through the pretzel and serve, why would that happen?
Hello there! Try greasing and lining the pan with parchment paper to help with sticking. Make sure to also press the crust firmly into the pan. Chill the dessert overnight to set property and use a sharp knife to cut it. Hope that helps.
Do you think mine will be ok? I waited awhile with strawberries but jello not thickening so I poured on top of cream cheese.
Hi Pam! It’s really hard to say. You’ll have to wait to see how it sets.
Feel kind of dumb asking. Do I need to spray the bottom of the pan with Pam?
Hi Tony, thats a great question! The butter in the crust is enough to prevent sticking.
This was a big hit at Thanksgiving, and I am making it again for Christmas. Have you ever tried making a lemon bisque dessert? I have yet to master that recipe. It’s very fickle!
Glad you enjoyed this recipe! I have not tried making that recipe but thank you for your suggestion!
Hi Natasha,
I’ll be making this yummy dish as an addition to our Christmas dinner. If I can’t find fresh strawberries that are flavorful, can I use fresh frozen strawberries?
Thank you and Merry Christmas!
Samantha
Hello there! Frozen should work too but make sure to thaw the frozen strawberries before using them. After thawing, drain any excess liquid from the strawberries. Hope it becomes a huge success!
Love this recipe so much. It’s also delicious substituting peaches and peach jello for the fruit and jello and is beautiful if you layer the peach slices out in a row.
OMG!!! I JUST MADE THIS AMAZING DESSERT. IT TASTES AS BEAUTIFUL AS IT LOOKS. THANK YOU NATASHA BEAUTIFUL FOOD.
Hi Natasha, do you think it would be too heavy or thick if I used two bricks of cream cheese to mix with one cool whip just to make it thicker over the whole dish? Who doesn’t love cream cheese? Or would it need more cool whip, too, to keep it as a tasty layer below the fruit?
Hi Linda! You can experiment with adding more cream cheese. It just needs to be smooth enough to apply an even layer. If it’s too thick it may be sticky and hard to spread.
Thanks for your response, Natasha! Makes sense, AND don’t know that I’m really into “experimenting” at this point, during the holidays! Truth be known, everyone LOVED it when I made it before, and my niece has been asking for it again, and again, ever since the first one! Thank you so much for your video. Words are great, BUT “visuals” make all the difference in completing a recipe. Warmest wishes to you and yours, for a Happy, Healthy, and Joyus Holiday Season!
I followed the recipe and it came out perfect! Was worried I didn’t use enough pretzels, and din’t let it cool long enough, but it was fine. It was a big hit at our neighbor’s Christmas party.
Love this salad ! So pretty for holidays
Will the pretzel crust be OK if I make this Friday evening for a 2 o’clock Sunday brunch?
Hi Mary, 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.
How would you mix the whipped cream and cream cheese mixture if you do not have a hand mixer?
Also if I chose to do chocolate and fresh cut strawberries what chocolate would you recommend for the topping?
You can chill your utensils like your bowl and whisk in the fridge a couple of minutes before you start. Whip in stages, start slow and then increase the speed as it thickens. It can take some time but you’ll be able to make it work. I have not tried adding chocolate to advise.
Love this recipe! I was wondering if it would be OK to make it in a foil pan, instead of glass?
Hi Terri, I think technically it could be in a foil pan, but a glass pan or ceramic pan is idea for structural integrity of the crust and setting of the layers and glass looks prettier. Slicing from the pan can also become a little messy.