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.
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
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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.
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OMG, THANK YOU SO MUCH for your Strawberry Pretzel Salad recipe!!! This is my husband’s favorite because it’s a dessert that his mother made for many years. I made two of these on Friday and followed your recipe to the letter and also read your responses to other reviewers’ questions which was super helpful, especially about putting a seam around the entire dish when spreading the cream cheese cool whip mixture. It worked perfectly! My husband and I tasted it Friday night and it was delicious. We even took some to our neighbors yesterday as they had never heard of it before, and THEY really liked it too. THANKS A MILLION for your awesome recipe! I plan to make it over and over again…lol!!!
Camilla & Bill
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Hi! Based on the given nutritional information, how big is a serving? What fraction of the pie is one serving? Thanks!
HI Stephanie. The recipe makes for 12 fairly large slices. The Nutritional information is based on one of those 12 slices. I hope this helps.
Thanks for sharing this blog post…….It’s amazing post
I’m happy you enjoyed that!
Can use Splenda insted granulated sugar? If so, in what measure?
Hi Jenny! I haven’t tried that but here is what one of our readers posted “I used Splenda bag sweetener in place of sugar-free jello and it was great.” 🙂 I hope this helps.
I have made this yummy dish for years now and love it! I prefer to call it a salad because then I won’t feel guilty for eating a lot of it. 😉 But it probably comes from – back in the day when they used to put multiple different vegetables in jello and set it, they called it jello salad. This recipe has been around since the 60’s when these vegetable laden jello salads were a plenty.
Ha ha!! I love your rationale – Strawberry Pretzel Salad it is!! I wish jello salads would come back into style – such an entertaining way to serve food! 🙂
This dessert is always a hit anywhere I take it! It is so tasty, love the crunch, & it’s one of my favorites!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
This stuff is so tasty! It’s a perfect dessert for potlucks, everyone loves it!
I’m so inspired reading your review. Thank you!
Every time I make this pretzel salad, it disappears in a flash! Everyone loves it!
That’s so great! It sounds like you have a new favorite!
One of my favorite holiday desserts. I look forward to making it every year.
That’s awesome Becky! I’m so glad you love it. It’s a tradition in our family also and it always shows up at the annual church potlucks with no leftovers :). This strawberry pretzel salad is definitely a crowd-pleasing dessert!
Okay I love this stuff! Thank you!
Hi Jessica! I’m so glad you love the pretzel dessert! Have a wonderful Christmas!!
Hi – my pretzel crust is not bonding after they are cooled. Do you have any ideas on how to prevent this?
Thanks for your help.
Hi Merrianne, did you make any changes to the recipes? Did you measure the sugar and butter properly?
Can this recipe be made with out the Strawberries? I can’t eat them bcuz of their seeds.
You can make this with raspberries! 🙂
I think they have seeds as well… Can I just make it with the jello and no fruit?
Thank you
That should still work! We love the fruit in there and texture. I hope you like it with just jello!
Blueberries ??????
Make it without the strawberries. It is worth it! Maybe try bananas without the banana seeds. Pineapple? Maybe some chocolate chips. But the base is delicious!
Orange jello and Mandarin oranges is good.
That sounds lovely!
My family loves it, and my husband said its his new favorite dessert. It is simple easy to make and delicious 🙂
Hi Lyuda, That’s so great! It sounds like you have a new family favorite!
Pretzel Salad. Can I make this in a disposable aluminum pan with a lid if taking to a party?
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.
I ended up making it in a glass pan. My pretzels didn’t stay together very well, but I managed to make it work. It was delicious and a big hit. Thank you! I love and enjoy your recipes!
I’m so glad you enjoyed it!
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
Thank you for sharing that with us Evelina!
Hi Natasha,
I haven’t had chance to read through all of the comments to see if someone had already asked this question so, I’ll ask anyways…
What do you think about replacing the Cool Whip with the jarred marshmallow? I know someone that had made a cream cheese/marshmallow fruit dip and it was delicious! So, was thinking about replacing Cool Whip.
Hi Audrey. I searched that also and haven’t found any comments about that I would love to know how it does work out might be a great alternative. Please let me know how it goes if you experiment.
Hi Natasha, I always make my jello salad dessert with graham crackers as the pretzels even crushed hurt my teeth. I also make a little bit extra of the crust mixture and sprinkle on the top after I put some cool whip on the top of the jello after it has set. But my favorite added ingredient is after your crust has cooled put some drained crushed pineapple on top of the crust then follow recipe from there. As it soaks in it is just awesome but make sure to drain it as good as you can.. Even better the next day! My mom had done this for years. Thank you for your great recipe..
Thank you very much Marge for sharing your tips with us. What a great idea to use crushed pineapples 😀
HI. I have been making this jello for 25 years. everyone loves it. I use frozen sliced strawberries. thaw and add to the jello. I spray the glass dish. sometimes it helps the pretzels from sticking.
Wow! That’s great! Thank you for sharing your steps with us!
i want to make it using frozen strawberries as well. is there anything i need to do to ensure the taste remains the same?
Hi Atira! 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
Made this Morning for my office. It was gone in less than 5 minutes (no joke). I had lineup for this salad. Everyone loved it!
It’s so easy to make and very beautiful looking dessert, very delicious and does not have as much sugar as other desserts.
BTW I see some questions about how much pretzels to use. 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.
Thank you so much for sharing the pretzel weight with us Anushavan! I appreciate your thoughtful review! 🙂
Hi Natasha, my whole family loves this recipe. It’s my stepsons request on his birthday as he hates b-day cakes. I only have one question. How can I make the crust not stick to the dish and it be softer. My parents unfortunately can’t eat it because they wear dentures! Lol it always turns out crunchy. Is it supposed too or am I doing something wrong!
Hi Carole, it is supposed to turn out somewhat crunchy. Try crushing the pretzels a little finer and then make sure you aren’t compacting them down too much in the pan.
Thanks for the tip, will definitely try it next time!
You’re welcome!
I made this today for my father in law made sure the mixture was sealed all over the pretzel crust and let sit for an hour just to make sure it was sealed… poured jello mixture on top 45 minutes late i check on it and my jello has seeped into cream cheese and crust… wondering how this will taste now or if it’ll even set
Hi Natalia, that usually only occurs if the edges aren’t sealed but it could also happen if the jello is too warm and is poured on to quickly – warm jello can go through the cream portion. One other thing – if you use a larger pan and spread the cream too thin, it could seep through easier. I hope that helps for next time! I’ve made this countless times and haven’t had that occur but a couple of people mentioned the same thing and the sealing was what did the trick.
Made this for a picnic recently. Turned out fabulous. Was wondering about the pretzel bottom which so makes this recipe. I forgot to put the timer on for the pretzels and I think it was in a bit longer and turned out a little more crunchy which I loved. My thought is to make it that way and break it up for like a bark to eat just so. It tastes great so what is your take on this? To leave it in a bit longer?
Sounds like you made yourself a new favorite bark recipe! I love happy accidents! 🙂 I haven’t tried eating the pretzel alone but thats a great idea! Monitor it closely in the oven and bake it to your liking.
Am I supposed to add cold water to the jello as the box says or skip that step?
Hi Ciara, the instructions are different than what is on the box. Be sure to only follow what is in this recipe or the jello may be a little loose after adding raspberries.
LOVE The recipes
I’m happy to hear that Betty, thanks for following!
Unbelievable tasty! Fireworks in your mouth!
YES! Couldn’t have described it better myself Kim! 🙂
Can you use frozen strawberries and if so sweetened or unsweetened?
Thank you,
Linda
Hi Linda, I think frozen strawberries would work and I would go with unsweetened.
Do you have a low-carb substitution for your ingredients?
Thank you
Hi Lorena, I really haven’t experimented with anything else except for replacing whipping cream for the whipped topping. If anyone else has explored low carb substitutions with this recipe, please let us know 🙂
This looks so delicious! I can’t wait to try this. Can this be made a day in advance?
Hi Carla, that’s totally fine, unless you make it with whipped cream. It might be soft the next day.
I unfortunately wasn’t thinking and mixed the jello on autopilot, adding the additional 2 cups of cold water. Do I need to start over or do you know of a way to remedy the situation? This looks fantastic and I hope it turns out as beautifully as yours!
Hi Jenna, the strawberry jello layer will be thicker and as long as it sets, it should be ok. I usually add less water to make that layer more sturdy for slicing and since it has fruit in it, the fruit releases a small amount of juice so I add less water to be safe. I hope it works out well for you 🙂
This recipe is awful! Awful good! LOL And along with it came the making of sweetest memories with my teenagers! My daughter just turned fifteen. Having called her in the kitchen EVERYTIME I’m cooking since she was three, we have gone over every detail of kitchen safety, hygiene and procedure. This recipe was the ultimate Final Test Exam. What a precious Mommy/daughter experience, as I watched her crush with a rolling pin, use the range top while multi-tasking use of the oven, cooling crust in an open window ( like my mom used to do), use an electric mixer, slice thawed and well-drained store-brand strawberries (a necessary tweak this time of year), AND follow directions (after both previewing video starring a lovely skilled and young Natasha (THANK YOU for clarity and outstanding use of recording time, and paper recipe). I could not be more proud of Jillian’s results of a well-representing of this oldie but goodie recipe!!!
Now, I started this comment with a plural “teenagers”. My seventeen-year-old son and Jillian left the driveway while I watched him drive independently for the first time EVER!!! We will never forget the first time we made this delicious recipe.
I’m happy to hear how much you’re family LOVES this recipe, lol! Thanks for sharing your fantastic review Susie! 🙂
I have been making this with raspberry jello and frozen/thawed raspberries for approximately 35 years! Yowzer I’m old😉
I’m glad you enjoy the recipe as much as I do Jan! Thanks for sharing!
Would you double it for a 9X 13 pan?
That’s the size pan it calls for……
Do you only use 2 cups of boiling water? Not the full 4 cups called for on the box to make the jello?
Hi Rebecca, that is correct 🙂
Made this salad today wish my daughter and not only did we have a great tim making it, it tasted amazing. I already received a request to make it next week for a birthday party. Super easy and delish.
I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Olga!
Do you have a dairy free version? I am dairy intolerant but grew up eating this and would love to have some again!!
Hi Stacie, currently I don’t have a dairy-free version of the recipe. If anyone tried a dairy-free version, please share your method with us.
Tofutti makes a “cream cheese” that I often substitute in baking. There is also a coconut based whipped cream and non-dairy whipped cream options that I find at Whole Foods.
Can peach jello and slice peaches
Work for this receipe?
Yes Charlene, it should work 😀
Can you make this without the fruit in it and it still taste the same? I can’t have seeds and would like to make this.
Hi Kim, it will still work with only jello and no fruit in the top layer, just keep in mind the top layer will be a little thinner so you can add more jello to the top to make it more substantial.
Great recipe! I’ve been making this for at least 30 years and it’s always a hit!!
I’m glad you love it! 🙂
I doubled the pretzel/butter crust and filling ingredients, using organic whipping cream, as Cool Whip is mainly palm oil and corn syrup – yikes on those saturated fats! It worked beautifully and it much healthier. Thanks for the recipe.
You’re welcome Lee! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!
Thumbs up. 👍🏾 Fantastic.
I’m glad you like it Cheryl! Thanks for sharing!
Thank you for this, I’ve just started baking and this is very easy and fast to make, I will try it this week end…thanks again
I love this recipe! Thanks for sharing. Only problem is my pretzels don’t seem to stick to the pan. So when I go to out on the cream after its cooled from the oven, the pretzels come up. The second time making this i learned how to work with it but did anyone else have similar experience and advice? Thanks !!
Hi Diana, it really helps to spoon the cream over the pretzels all around and then spread it. It will have some lift so it’s easiest to spoon it on so you don’t have to work it across the entire pan. I hope that helps for next time! 🙂
I made this tonight. After baking the pretzel mixture it is really hard and sticks to the pan. I followed directions to a T. I hope it softens up in the fridge otherwise it’s a waste of $.
Hi Wendy, it will soften from the cream by morning and should be easier to serve. I hope you love it! 🙂
Can you make this the night before?
Hi Linda, this will work if made the night before when using cool whip, but if you substitute with real whipped cream, the pretzels will soften more overnight. I have tested it both ways.
I use pineapple juice instead of water,yummy!
Yum! That does sound good! 🙂
Usually I make the jello last and add frozen strawberries. I have fresh this time so we’ll see how this turns out.
In the last step, 5, you should change ‘poor’ to ‘pour’.
Thanks for sharing and for catching my ooops! I really appreciate that 🙂
Chuck, do frozen strawberries make the Jell-O soupier? Just wondering if I should thaw and drain before adding to the Jell-O. Making tomorrow. 🙂
Can you substitute frozen strawberries when they are out of season?
Hi Mary, I think that could still work as long as they are not overly large – you might slice them after they have thawed if they are too big so they don’t stick out over the surface of the jello.
Amount of strawberries if frozen?
Hi Megan, I would sub with an equal amount of frozen strawberries.
Great thanks!! Makes sense! Glad I came across your recipe. Turned out way better than another time I tried to make!
I’ve always loved this recipe. So much so that for Thanksgiving & Xmas, I make it with cranberries vs. strawberries. You just grind up a bag of cranberries, add some sugar (to reduce tartness) to it and let it sit while you make the rest of the recipe. Then add the cranberries to the top and chill.
I’m glad you love the recipe Mary! Thanks for sharing your great review with other readers!
Hi Natasha! Can you use pretzel sticks (the thin small ones) in this recipe or does it have to be the twists? Thanks!
Hi Christine, either one will work 🙂
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
I’m glad you enjoy the recipe Faye! Thanks for sharing your great review with other readers!
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.
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).
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. 🙁
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?
Made it for friends today. Everyone gave it a big thumb’s up. Thank you for such a great recipe.
You’re welcome Bonnie! I’m happy to hear that everyone enjoys the recipe! Thanks for sharing your great review!
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?
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.
Hi Natasha!
I have a question, I’m wanting to make this for Sunday. I’ve made it before and it didn’t turn out. so if I were to make it Thursday night would it be good to eat on Sunday?
Hi Julie I usually like to make this the night before or max 2 days before so the strawberries stay fresh.
It turned out delicious! And it was super easy to make. I will add this recipe to my favorites for sure!
Yay, I’m so happy to hear that Lena! Thanks for sharing your great review!
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!
Jana, that should be fine, just keep it refrigerated until serving 😬.
Just delicious! Made my first one today and it came out perfectly. And you’re right, without a party to which to take this treat, one might devour the 13 X 9 X 2 pan oneself!
LOL! I’m glad you love the recipe Sheldon! Thanks for sharing your great review! 😀
For all the years of cooking and baking. I never realized it makes a difference in what make utensils you cook or blend with!
The right tools make things so much easier 🙂
Just made this strawberry pretzel salad for family gathering. Very yummy….empty pan, in minutes….
That’s great! I’m so glad to hear that everyone loves the recipe! Thanks for sharing your fantastic review Bonnie!
Thank you for adding the info about the whipping cream substitution, because that is exactly what I was wondering about. And thanks to the “Char” who commented on her experience with very stiff peaks of whipped cream. I hope to make this soon and try that also.
You’re welcome Sarah! Please let me know what you think when you decide to make the recipe!
I love this recipe, my mom used to make it for the neighborhood get-togethers. But something went a little wrong with mine this time. I put the pretzel layer then the cool whip layer and poured the room temp jello on top and then the prezzel layer became a raft and lifted up carrying the whip cream layer and sliced strawberries leaving the jello layer at the bottom (still delicious but the pretzels got kinda soggy). Hoping you might have some insight into where I went wrong. Thanks
The only things I could think of that could cause that is not sealing the white cream part to the edges which would let the jello sink down to the bottom. If the jello gets down there, it will definitely make the pretzels soft (I was hoping to spare someone else the same fate by stressing that in the recipe :)). If the jello was completely at room temperature, that should not have been the culprit – also it helps to let the cream part set in the refrigerator before adding the jello. I hope that helps for next time!! 🙂
My pretzels don’t stay together well after I bake, cool and finish the dish. Should i add more butter
Hi Nancy, the crust is normally not very compact to make it easier to serve but if you want it firmer, try crushing the pretzels finer and adding a little more butter 🙂
Thank you
My pleasure Nancy!
I love this recipe except for the Cool Whip. We are trying to “eat clean” & that is so not in our menus. I tried a couple of stabilizing whipped cream recipes but did not like the consistency of those. So I did what my grandmother did to frost an angel food cake 😛😛. I whipped 2 cups of organic heavy cream until just before it turns to butter. Nice thick peaks. Removed from mixer than whipped up the softened cream cheese with 1/2 cup organic sugar 😜 I folded in a spoonful of the cream at a time until it was well blended. It set up beautifully.
I’m so happy to hear that worked well for you! I have tried with just whipped cream and it didn’t work as well. Thank you so much for sharing that with all of us! I get loads of questions on that kind of substitution. That is super helpful!
Thankyou,this is my favorite go to recipe for potlucks . Everyone always enjoys !
You’re welcome Ruby! I’m happy to hear that! Thanks for sharing your fantastic review!
At first I thought there were pecans in the pretzels. I was mistaken, but I think I might try putting some pecans in my pretzel crust when I make this! Any thoughts?
I haven’t tried that but it sounds tasty . let me know if you try it how it works out.
Hi Natasha. I’m planning to make this tomorrow. I noticed that I have “cool whip extra creamy” is that ok to use? Or should I buy a regular cool whip?
Hi Lana, I haven’t tried that one but I think it would still work fine.
I used splenda bag sweetener in place of sugar an sugar free jello and it was great.
Those are great suggestions! Thanks for sharing Marlene!
This did not come out, my jello went all the way through and into my pretzel bottom.
It is very, very important to create a seal with the white layer, covering all the corners, otherwise the jello will run down. I hope that helps for the next time.
Natasha, my family loves this dessert and i want to make it for a baby shower. What are your thoughts on making in cupcake papers in a cupcake pan?
Sherri, 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 😀
Hi Natasha, i made this recipe for the first time couple days ago, and looks like pretzelz start getting soggy 2 days later and strawberries look like they might be going bad couple places. Also we thought the jello part was sort of rubbery? Im wondering if 3 cups of water into jello would be a good amount? -since original package says 4 cups total and i understand that strawberries might give off some juice. Also do you know how much 2.5 cups of pretzels would weigh? I feel like they’re a little hard to measure just because of their side. Ill be making this again today for family, any advise would be appreciated 🙂 thanks for the ricipes!
Hi Valentina, if you want to make this in advance as you described, it’s best to use strawberries that aren’t overly ripe so they last longer. Also, I have found that using whipped cream will make the pretzels soft while using whipped topping will help keep it from softening. I hope that helps! I haven’t added more water but you could if you prefer it that way. Also, make sure to keep it covered when refrigerated so the jello doesn’t get dry/stiff. I hope that helps!
Second attempt i made the raspberry version with 3 and a third cups boiling water in the jello. Ughh it was so good! It was gone in no time. Thanks Natasha 🙂
You’re welcome Valentina! I’m happy to hear that! 😀
I made this recipe for the first time on Easter and it was a hit!! The only problem I had was when I poured over the strawberry/Jell-O some of the cool whip/cream cheese mixed in. I did let the cool whip/cream cheese cool like the recipe said. What can I do to prevent this from happening to me next time?? Thanks Natasha your recipes are super easy to follow!!
Hi Ana, it is important to chill the cream cheese portion and to make sure the jello topping is at room temperatur or it can melt the cream portion. I’ve had this happen before with a similar dessert. I hope that helps!! 🙂
Hello, I made this for Easter and itnwas delicious! I was wondering how long it xan stay in the fridge before goinf bad? Its just me and my husband so we cant eat all too quickly, also my crust is a little hard to get out if the pan. Is that normal or is there anything I can do to make it easier to get out?
Hi Kelcie, it will stay good for a coupe of days in the refrigerator. With the crust, it sticks a little bit but should not be too difficult to remove with a firm spatula. Did you change anything in the proportions of the crust?
My cream mixture stuck to the pretzel crust and pulled it out. My crust didn’t form
Hi Heather, the pretzel portion will not be fully set until it is chilled in the refrigerator. It helps to spread the cream over the top if you put dollops of cream over the surface – it spreads easier without lifting the pretzels. It is normal for the pretzels to stick to the cream but this method helps make it easier to spread. I hope that helps for next time!! 🙂
I was worried the crust would stay stuck to the pan after it came out of the oven, but after sitting in the fridge, it came out using a little metal spatula. This is a nice, light, and flavorful dessert.
That’s great to hear Candice! Thanks for sharing your wonderful review!
hi there! i dont have cream cheese but i have all the other ingredients, can i make it without the cream cheese?
Hi Ella, you really need the cream cheese for the creamy part to form and thicken properly.
Am I able to make this the day before? Will the pretzels get soggy?
Hi Yelena, yes that would work great a day ahead. Cover and refrigerate overnight. The only time the pretzels softened was when I tried to substitute the cool whip with real whipped cream, but if you make it per the recipe and make sure to seal the white cream all the way to the edges (so the jello doesn’t sink down to the pretzels), it will not get soggy.
In your printed recipe it calls for 2 1/2 cups of pretzels…..but in your video you say 2 cups. I just made the one in the video and it is in my fridge setting up. Sure hope it turns out ok. Guess I should have read recipe too.
Hi Debbie, I’ve been making it more recently with 2 1/2 cups for a slightly thicker crust but it still works great with 2 cups. I hope you love it!!
Could you substitute whipped cream for the Cool-Whip?
Hi Marcia, please see the note under the second picture of the ingredients for more info on using whipped cream 🙂
If I only have pretzel rods how many would I use
Hi April, I have no idea to be honest without crushing and measuring them. Try to get about 2 cups of crushed pretzels.
Would frozen strawberries work in this recipe??
Hi Inez, I have used frozen raspberries before, so I think frozen strawberries would work fine. If they are large, you may need to halve or a quarter them so they are submerged beneath the surface of the Jell-O.
Could i replace the pretzel with anything else? around where i am we don’t get pretzels easily, is there something i can use instead?
A couple of my readers have reported great results using graham crackers. You might look online for proportions with other recipes that use graham crackers. I hope you love it!
So disappointed. I followed this exactly and when I went to spread cool whip on top of cooled off pretzels, they didn’t stick together and I couldn’t even spread the cool whip mixture on top. 😔
Hi Ashley, I’m always happy to help troubleshoot. If you maybe used a different sized pan, that could have spread the pretzels too thin, or if the pretzels were too large of pieces, or that can happen if you use less butter or sugar. Also, it REALLY helps to put the cream part on top in scoops before spreading just like I did in the video – did you have a chance to watch the video tutorial to see if you missed anything in the recipe or method? I hope that helps!
I am very excited to try this & I really don’t care to be in the EVIL room. lol. Just saw the news this evening on the fighting in Ukraine & hope none of your people are involved. Sending prayers.
Thankfully it hasn’t affected our relatives there because they live on the other side of Ukraine from where the fighting is happening, but I’m sure it is adversely affecting everyone in Ukraine 🙁 Thanks Stephanie!
Can this be done at advance and be freeze ? Thank you so much!
Hi Ana, I haven’t tried that so I can’t say for sure how the dish would hold up in the freezer. I’ve never frozen jello before! Also, I don’t think the pretzels would stay crunch, but may become soft/mushy when it’s thawed which is why I probably would not want to risk freezing it.
I know this is old, but we also love this! We have found that the pretzels don’t come near covering our 9×13 enough to make a crust, so we do increase the pretzel/sugar/butter by one half (an additional 4T of butter, 1 1/4 c pretzels, and 1/8 c sugar). So good and I love that the crust stays crispy – I have had this one too many times with run-away jello in the pretzels.
I’m so glad you enjoy it!! 🙂
We love this recipe, i’ve made this recipe so many times due to requests of my family:) Thankyou Natasha for such amazing recipes, i love making recipes from your blog because they are easy to follow and super delicious:):):) God bless you and your family:)
Thank you so much Tatiana! These are the best kind of reviews!
Hi Natasha, do you think this will work if I use a 13×9 baking pan instead of a glass baking dish?
I do think it would but keep in mind if you’re using a non-stick pan, it will get scraped up because you have to cut the slices out of the pan. Enjoy!
Made it for the first time. Everyone eat the whole thing.
Love to hear that Barbara! 🙂
I refuse to make this…. because when I do.. I end up eating the whole thing!!!!!! OMG!!!!!! 😂
I’m so glad you enjoy it Dee! Thanks for sharing your review 🙂
I make this regularly and always get raving reviews. I shared this recipe several times (by lining to your website) and I noticed there is a confusion with Canadians about how much Cool Whip to use. Your recipe calls for 8oz tab of Cool Whip, In Canada it comes as 1Little and lots of people assume that both are volume measurements and use only approximately quarter of the Cool Whip.
When in reality 8oz in your recipe in weight (226g) and they need to use entire tab of Cool Whip. I thought I would mention it, I had to explain this 3 times.
But the recipe is just great! I do exactly the way you tell us and it turns out wonderful. I had friend ask me to just caramelize pretzels for him.
Thank you again for your recipe.
That’s good to know! Thank you for sharing Allan. 🙂
Thank u Natasha for this awesome recipe. Made it last sunday for my church members and it was a hit!😃 There was not a single piece left…😀
I am so glad hear that! Thank your for sharing Soumya! 🙂
I made this last night for a potluck at work and it was such a big hit! It tasted amazing, except I noticed that I had a bit of trouble with the crust; it crumbled really easily and didn’t really stay together. I had the perfect amount to cover the bottom of the pan, but do you have any suggestions on how to keep the crust together?
Hi JoElle, did you pre-bake the crust? It may help to crush the pretzels a little finer to help them stay together better.
I pre-baked it 🙂 I’ll definitely try to crush them finer next time and maybe add a little more pretzels so they’re packed in the baking dish! Thank you! 🙂
If I make sure I see all that cream layer, do you think I could make this dish the day before?
Yes, that will work. The only time the pretzels got soft on my the next day was when I used whipped cream instead of cool whip. Otherwise, absolutely you can make it the day before 🙂
Could you use orange jello and Manderin oranges (well drained)?
I think that would work fine 🙂
I’ve tried this recipe a few times and everyone has LOVED it.
Raquel, thank you for sharing such a nice review with us 😀.
This recipe was great but my pretzels came out soggy. Any tips for keeping them crunchy? Thank for sharing such a good recipe!
Hi Allison, the usual cause of pretzels becoming soggy is if the cream portion isn’t sealed correctly and the jello seeps down into the pretzels before it sets. This is why it is super important to seal the cream part. Also, I have tried it with whipped cream instead of cool whip which caused the pretzels to be soft the following day. I hope that helps! 🙂
can you use frozen strawberries instead of fresh?
Hi Joyce, frozen strawberries would work ok, but if using frozen fruit, I prefer to use frozen raspberries. This post should help with the quantity 🙂
I like so much
I could not get that amount of pretzels to cover the bottom of a 13×9 pan no matter how hard I tried 🙂 So I just doubled the pretzel, butter, sugar amount, that made me happy.
Hi Sabrina, you definitely can’t go wrong doubling the crust. I hope you loved it! 🙂
Hello,Natasha. Thanks for this recipe,we really liked it. God bless you,and keep up the hard work!!:-)
You are welcome Olga and thank you for the nice feedback 😀. Blessings to you and your family as well.
Thanks! Natasha. 🙂
Have you ever tried putting the pretzels in the bottom of a stemless wine glass after baking them to have individual desserts for a dinner party?
I haven’t tried that but I think it would work 🙂
Could you cut this in half for a 8×8 dish?
Hi Shirley, I think that would work fine 🙂
I am making this for the first time this weekend for our family reunion! Can’t wait to try it!
One question – have you ever made it with light or reduced fat cream cheese?
Thank you!
Hi Cindy, I haven’t but I do think it would work to use a reduced fat cream cheese.
Well I used reduced fat cream cheese and light cool whip! Turned out awesome! Forgot to take a picture until it was almost gone! The only complaints were – “it’s gone and I want more”!!!
There is always a lot of food at our reunions, and always leftovers…..
I had nothing but an empty pan😀👍🍓
That’s just awesome!! Thank you for sharing your wonderful review 😁.
I was making this and accidentally forgot to put the pretzels in the oven before topping them off with the cream. Did I miss a critical step? Please let me know, thanks!
Anna, baking the pretzels helps to melt the sugar completely and create the crust. Without baking pretzel layer will be soft. What did you end up doing?
Can you make this a day ahead?
Yes you can, just refrigerate until ready to serve 😀.
If I make it a day in advance won’t the pretzels get soggy? I’m thinking that because when I have leftovers the pretzel gets soft.
Hi Sue, it is ok to make it a day ahead and the pretzels do not get soggy. They only soften if you use real whipped cream rather than cool whip. I have tested both and found that to be case.
My grandma introduced me to this delicious dessert! We also add crushed pineapple into the cream cheese and cool whip mixture! So yummy!
Wow that sounds amazing!! Do you drain the pineapple?
Instead of using pretzels, can I use graham crackers?
Is it ok to use gelatin an instead of jello for the top layer?by the way this cake is AMAZING!this is my 5 th time making it and you are right,this cake is addictive😀😀😉😉
I think it would be fine to make your own jello with gelatin. I’m so glad you liked it!
After baking for 10 minutes, is the pretzel crust supposed to be crunchy? Mine looks kinda gooey it certain areas.
Hi Sara, was it gooey right out of the oven or after it was assembled and served? If it’s soft afterwards, it may be because cream cheese wasn’t sealed to the edges and jello seeped into the pretzels. I sure hope that helps!
So to be clear, you don’t add cold water to the jello, correct??
Yes, that is correct. I don’t make it according to the package instructions 🙂
Made this and my whole family loved it. Thanks for such a yummy dish.
Neila, thank you for the nice review and you are welcome 😀.
Sadly, mine was an epic fail. Surprising, as I consider myself a decent cook and recipe-follower. Evidently, my Cool Whip layer did not look as thick as in the pic and was somehow “compromised”. The Jello layer leaked through and my crust was a soggy mess. So disappointed, but only blame myself.
Oh no!! What a bummer :(. I think both things can be remedied and I’m always happy to troublehsoot. Did you use the same size dish (9×13)? If you use a larger pan, it would mean the cream portion gets spread thinner which would make it harder to seal to the edges and cause gaps where the jello can seep through. It’s critically important that you create a seal with the cream portion so the jello doesn’t sneak down to the pretzels. Also, make sure you don’t add the jello while it’s still warm because it can melt through the cream portion and still get to the pretzels. I sure hope that helps for next time!
Can I make this a day ahead?
Yes 🙂
Just tried it but also added a drizzle of some melted dark chocolate on top of the pretzels since it compliments the strawberries very well hehe. Fantastic recipe!
I LOVE your idea of adding chocolate over the pretzels. Just when I thought this recipe couldn’t get any better! YUM!!!
Just have to try this for work thank you for sharing this recipe with us
You are welcome Pam, let me know how you like it 😁.
I just made this for a party tomorrow and I cannot wait to try it! I have a ton of apricots I canned myself and so I used peach jell-o… Let’s hope it’s as good as the strawberry!!!
Diana, I would love to hear how it turned out. Enjoy the party 😁.
It was amazingly yum!!! Thanks for the recipe. Good to know it doesn’t only work with strawberries.
Could frozen strawberries be substituted for fresh ones? I live this salad but my fresh strawberries went bad before I could get to them!
Hi Samantha, I think that would work but you may have to slice them so they aren’t poking up over the top of the surface of the jello. You want them to be submerged.
Why, why do they need to be fully submerged? 1/2 would work
Frozen strawberries once thawed, start to look a little ugly and dark, that is why I would fully submerge. They will stay pretty and fresh looking longer.
Thank you for the reply! I will try it! 🙂
Can you put on cream flowers like the boccone dolce cake ?(just want to check out my frosting skills)😉
You could definitely decorate the top with frosting flowers if you wanted to. I don’t see why not! 🙂
Can I double the top layer of jello and strawberries?
I Deb, I think that would work as long as it fits in your pan. I do like the proportions of the recipe as they are though – you get a nice balance of sweet, tart and salty, but It would still taste good with a larger top layer.
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. 🙂
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 🙂
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!🇺🇸
How fun!! Happy 4th of July!!
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?
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.
Yes I know. Not the same though. Oh well, if I ever see a product like it, I’ll remember this recipe
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!
Oh that’s awesome! Welcome to my blog :). I hope you find many new favorite recipes here 🙂
I made this with Gluten Free pretzels, everything else is already GF. It was yummy.
That’s awesome that this can be a gluten free desert!! 🙂
Can a sugar substitute be used??
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 🙂
Can I double this or will it ruin the outcome ?
Hi Diana, you can double it but make sure you have a dish that is double in size.
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.
Sharon, thank you for such a nice review 😀. It would be a great dessert for 4th of July!
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!
I’m so happy you all loved it! Thank you for sharing you wonderful review 🙂
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
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.
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
Thanks for sharing Doris! 🙂
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.
Thank you so much for sharing your great ideas!!
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.
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! 🙂
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
Thank you so much for sharing your picture! I’m so happy you liked it 🙂
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
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.
Okay thanks!
yeah the same happened to me 😕 I pored the jello out and re sealed the edges and it continued to sink through.
Hi Jammie, did you add the jello while it is still warm?
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!
Melanie, thank you for sharing your wonderful review 🙂
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 🙂
I’m glad to hear you enjoyed it!
Can you make this a day before party without pretzels getting soggy?
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.
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.
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.
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.
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.
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.
Cheryl, thanks for sharing your modifications.
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!
I love your blueberry idea! Thanks for the great review 🙂
Hi can you use frozen stawberrys.
Hi Vicky, yes that should work but I think it would be best to thaw them first or your jello may not set properly.
I think I messed up. The directions on the box of jello called for 2 cups of water to bring to boil and then add 2 cups of cold water. Your recipe just said 2 cups of water. Will the jello not set up correctly?
Hi Katie, just 2 cups of water per the recipe instructions is correct. I think it will still set but it’s easier to cut if you do it per the instructions.
Just finished making the STRAWBERRY PRETZEL SALAD. It was so easy to make! Having a hard time keeping my husband out of it before it sets up.LOL!😃Can’t wait to try it.
Ha ha that is a real dilemma when making this! 😉 Thanks for sharing that with me 🙂
Can you make this a day ahead?
Yes, you sure can! Just cover with plastic wrap and refrigerate overnight 🙂
I am going to use sugar free jello, but realized there’s one issue…Since the ounces are different for sugar free jello, I dont know whether to use one small box or one large box of sugar free jello?
Oh wow I never use sugar free jello so I didn’t realize the ounces were different! I would look at the yield instead. In the large 6 oz package of regular jello, it yields 8 (1/2 cup) servings and the large package of sugar free jello yields the same 8 (1/2 cup) servings so they would be interchangeable since they yield the same amount.
I used one small 0.3 oz sugar free jello, and it worked fine.