Home > Dessert > Strawberry Pretzel Salad Recipe (VIDEO)

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.

Slice of strawberry pretzel salad served on a plate with layers of pretzels, cream and strawberry strawberry jello dessert

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?

Pretzel salad sliced in a casserole dish showing layers of the pretzel salad

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.

Ingredients for strawberry pretzel salad with cool whip substitute

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

4.92 from 473 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 2 hours
Total Time: 30 minutes
This strawberry pretzel salad is always a hit at parties. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and irresistible!
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $9-$12
Keyword: Strawberry Pretzel Dessert, Strawberry Pretzel Salad
Cuisine: American
Course: Dessert
Calories: 338
Servings: 12 slices

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

  1. Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
  2. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
  3. 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.

  4. 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.

  5. 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 Facts
Strawberry Pretzel Salad
Amount Per Serving
Calories 338 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 44mg15%
Sodium 354mg15%
Potassium 126mg4%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 30g33%
Protein 4g8%
Vitamin A 530IU11%
Vitamin C 22.2mg27%
Calcium 52mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

This strawberry pretzel salad is always a hit at parties. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and irresistible!

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • sandy
    January 25, 2023

    I LOVE this salad/dessert but how come The pretzels always taste stale? I have started making this without the pretzels because I cant get it to behave and taste like everyone else. Any ideas? Sandy

    Reply

    • NatashasKitchen.com
      January 25, 2023

      Hi Sandy! My only thought would be that you are not using fresh pretzels or maybe using a brand that doesn’t taste great. There isn’t anything else in this recipe or process that would cause them to taste stale.

      Reply

  • Susan
    January 12, 2023

    Can you make this strawberry pretzel salad one day ahead of time

    Reply

    • Natashas Kitchen
      January 12, 2023

      Hi Susan, 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.

      Reply

  • Fran
    December 24, 2022

    When getting jello to room temp, how long would you suggest?

    Reply

    • NatashasKitchen.com
      December 25, 2022

      Hi Fran! I don’t have the exact time of this. You’ll need to test it out.

      Reply

  • E
    December 24, 2022

    Making this now. How long does the pretzel mix need to cool after baking? 15 min? 45 min?

    Reply

    • Natashas Kitchen
      December 24, 2022

      Hi E, it depends on your room’s temperate; if your room’s temperate is warmer, it may take longer, but it may take anywhere from 15-20 minutes.

      Reply

  • Sharon smith
    December 20, 2022

    Can I use frozen strawberries in this recipe. Loved your post thank you

    Reply

    • NatashasKitchen.com
      December 20, 2022

      Hi Sharon. It will still work with frozen strawberries. Just ensure the frozen strawberries are either sliced or smaller.

      Reply

  • Maria
    December 15, 2022

    Natasha is spot on by leaving the jello at room temp…far better than my old recipe which called for cooling the jello in the ref…too lumpy and difficult to pour. This was Perfect! Love all your recipes, love to cook, so keep them coming! Happy Holidays!

    Reply

    • Natashas Kitchen
      December 15, 2022

      I’m so glad you enjoyed it, Maria! Thank you so much for sharing that with me!

      Reply

  • Mila
    November 22, 2022

    I have an old recipe from Jello and it uses frozen strawberries w/juice thawed. It also states before you add the strawberries the jello should go in fridge till it’s semi set and then you add the thawed strawberries. What is the outcome using the Jello recipe vs this one? Thanks!

    Reply

    • NatashasKitchen.com
      November 22, 2022

      Hi, Mila! Without having tested that specific recipe, I cannot advise. You could read through the comments below to see what some of my reader’s experience has been with this recipe. I hope you’ll give it a try. It’s quite a treat.

      Reply

  • Marina
    November 22, 2022

    Hi Natasha, I made the jello cake yesterday and i forgot to set it out for my guets. How long does it last in the fridge before the crust gets soggy. Its a solid recipe. We love this dessert in our family.

    Reply

    • NatashasKitchen.com
      November 22, 2022

      Hi Marina! This is good for about 2 days so the strawberries stay fresh.

      Reply

  • Jemma
    November 20, 2022

    Hi Natasha, looking forward to trying this recipe for thanksgiving. Question..

    If I plan on serving this at Thanksgiving around 1:30 PM, would it be okay to make this a day ahead to sit overnight? I am worried that it might be soggy. Wondering if you have any time frame that you suggest? Thank you!!

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Hi Jemma, we often make this a day ahead. Using cool whip will work best for make-ahead compared to substituting with heavy whipping cream (just fyi).

      Reply

  • gayle Tucker
    November 5, 2022

    This is a winner. I made it by your recipe the first time and going forward I did three things. Like previous comments the crust fell apart. I added 2 tbs more butter and two tbs more surgar. Secondly, I Icould buy only a 2lb box of strawberries. I cut up half as instructed and placed the other pound in the blender for strawberry sauce nd used it to replace some of the water. I substituted the reamo n dr of the water with whote grape juice. Thirdly, I added toasted chopped precans to the pretel crust(someone elses’ suggestion).This recipe of yours is a family favorite

    Reply

    • NatashasKitchen.com
      November 5, 2022

      So glad they loved it! Thank you Gayle!

      Reply

  • Ari
    October 29, 2022

    I am on weight watchers, so I traded out the regular stuff for light/fat free products

    Reply

    • NatashasKitchen.com
      October 29, 2022

      Hi Ari! That’s great, how was it?

      Reply

  • Christina
    October 9, 2022

    Can strawberry pie filling be substitutes for fresh strawberries in the strawberry pretzel salad

    Reply

    • Natasha's Kitchen
      October 9, 2022

      Hi Christina, I haven’t tested that to advise. If you do an experiment, please share how it goes!

      Reply

  • Shell
    September 14, 2022

    Can you please help me with a smaller portion of this recipe I’m scared to try it myself I know it’s halving the ingredients but can you help me..

    Reply

    • NatashasKitchen.com
      September 14, 2022

      Hi Shell! I have not made this in a smaller version, however, I do have a tool on my website that you can use that will cut down the recipe for you. In the recipe card above, hover your cursor over the number of servings in red lettering and you can adjust the serving size. I am not sure what size pan you’ll have available to use for this recipe, but you will most likely need to adjust the pan size as well if you are only making 1/2 of the recipe.

      Reply

  • Kori
    September 14, 2022

    I made this over Labor Day weekend. Several people in my family are diabetic, so I made this recipe processed sugar-free. I used stevia in the crust and filling instead of sugar, sugar-free Jell-O and sugar-free Cool Whip. The strawberries have natural sugar, of course, but it makes a terrific diabetic dessert 🙂 If you used gluten-free pretzels, it could work as Keto-ish as well.

    Reply

    • NatashasKitchen.com
      September 14, 2022

      Thank you for sharing your experiment with this recipe, Kori! I’m glad it was enjoyed. 🙂

      Reply

  • Sheryl
    September 7, 2022

    Hi Natasha, I ran across your Strawberry Pretzel Salad recipe and it sounds so delicious and I’m wanting to make it but I don’t know how to measure 2.5 cups of whole pretzels! I don’t bake very often and I just can’t figure out how to get the correct measurement, can you give me an approximate amount after being crushed, please? Thank You in advance for any help you can provide!

    Reply

    • NatashasKitchen.com
      September 7, 2022

      Hi Sheryl. I’m sorry, I do not have the measurement for the pretzel crushed, you may look this up on google to see if there is an answer. I scoop them up with a measuring cup directly out of the bag/container. It ends up being about 200g total.

      Reply

      • Sheryl
        September 9, 2022

        Thanks for replying back! I wondered about measuring them like you said but then my brain was saying, no, that won’t work, you have all that unoccupied space! Lol, I literally just busted out laughing at myself! Thank you so much! Planning on making it tomorrow and I can’t wait!

        Reply

  • Jennifer G
    September 4, 2022

    I’ve made this recipe multiple times! It’s always a hit everywhere and it’s always gone within minutes! I wanted to try something different and decided to do pineapple jello with crushed pineapple and added halved maraschino cherries once I had added the jello layer. It was very delicious as well! Can’t wait to try other fruits & jello with it!

    Reply

    • Natasha's Kitchen
      September 4, 2022

      Thanks for sharing that with us! I think it’s a good idea to try other fruits too, we’d love to. know how it goes.

      Reply

  • Precious Morrow
    September 2, 2022

    Can I use brown sugar for the crust instead of granular sugar

    Reply

    • NatashasKitchen.com
      September 2, 2022

      I haven’t tested this to advise what the results would be like.

      Reply

  • Vicky Murray-Friend
    August 30, 2022

    I have everything I need to make this today, except I miscalculated on the Jello Powder. I’m in Canada and they are sold in 85g (4 serving) packs, do you know what or many grams of the jello powder I would need? Thank you

    Reply

    • Natashas Kitchen
      August 30, 2022

      Hi Vicky, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.I believe this recipe calls for 170.1 g of strawberry Jell-O.

      Reply

      • Vicky
        September 1, 2022

        Thank you so much Natasha, I made it with 2 x 85 gram packs of Jello. I didn’t see your reply until just now and I wanted to make it so bad so I went ahead with it and I’m so glad I did! It is so wonderfully fresh and refreshing!! Thank you!!

        Reply

        • NatashasKitchen.com
          September 1, 2022

          So glad you enjoyed it, Vicky! 🙂

          Reply

  • Bonnie Newman
    August 14, 2022

    I am making this for a family reunion/camping trip. I have made it before when it was to be eaten same day. How long do ou think this could be kept and still be good?

    Reply

    • NatashasKitchen.com
      August 15, 2022

      Hi Bonnie! About 2 days so the strawberries stay fresh.

      Reply

  • LISA WORLEY
    August 8, 2022

    Can I use a foil 9×13 pan? I’m taking the dish for a friend who lost their mother.

    Reply

    • NatashasKitchen.com
      August 8, 2022

      Hi Lisa! I have not tested making this in a foil pan. A glass pan works best because of sticking. If you experiment, let us know how it works out.

      Reply

      • Carrie L.
        December 24, 2022

        A foil pan works fine! My nephews request this every year for Christmas dessert at our family gathering, they love it soooooo much… and so does everyone else. 🙂 I have a pan chilling in my fridge at this very moment for later this evening.

        Reply

        • Natashas Kitchen
          December 24, 2022

          Thank you so much for sharing that with us, Carrie! That’s so great! Merry Christmas!

          Reply

      • Joyce M
        January 22, 2023

        I used a foil pan for Christmas because I had to make a larger size of it. It worked just fine, it didn’t stick at all. Wonderful recipe!

        Reply

        • Joyce M
          January 22, 2023

          I forgot to put stars and it randomly chose 3. I needed to come back on here to say it’s a 5 star winner lol

          Reply

          • Natasha's Kitchen
            January 22, 2023

            Thank you, we appreciate that!

        • Natasha's Kitchen
          January 22, 2023

          Glad to hear that it worked well! Thanks for your great comments and feedback, Joyce.

          Reply

  • Daphne H.
    August 4, 2022

    I’m very excited to make this dessert for the residents at the Assisted Living home I work at. I am the full-time third shift staff member and I am responsible for making the desserts. I’ve got the pretzel crust cooking as we speak. I really think they are going to love this! So easy and it looks so good. I love them and I love giving them lots of variety. Thank you so much! 👋❤️

    Reply

    • Natashas Kitchen
      August 4, 2022

      Aww, that’s the best! Thank you so much for sharing that with me, Daphne! I’m all smiles

      Reply

  • Doreen
    July 30, 2022

    Love, love, love this recipe. I have made it twice for get togethers and it has a hit both times. Thank you for sharing😊

    Reply

    • Natashas Kitchen
      July 30, 2022

      You’re welcome! I’m so happy you enjoyed it, Doreen!

      Reply

  • Kim
    July 26, 2022

    I have made this recipe multiple times myself and my neighbors,friends love it. So I was wondering if I could double the recipe to make two 9 x 13 pans at one time?

    Reply

    • Natasha's Kitchen
      July 26, 2022

      Happy to hear that, Kim! I imagine that will work.

      Reply

      • Betty
        August 16, 2022

        Can a graham cracker crust be made for this salad instead of the pretzel crust, my husband didn’t like the pretzel one, but I thought it was very good.

        Reply

        • NatashasKitchen.com
          August 16, 2022

          Hi Betty, 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.

          Reply

  • Judy
    July 19, 2022

    Delicious!!!! Made for a family get together. Wish I would have made 2. They were gone in a flash.

    Reply

    • Natasha's Kitchen
      July 19, 2022

      Great to hear that it was a huge hit!

      Reply

  • Lori
    July 14, 2022

    I have made this in the past and failed. So, I was reluctant to do it again. Well, this recipe turned out delicious! Omg I could eat the entire pan. Thank you for a foolproof easy recipe!!

    Reply

    • Natashas Kitchen
      July 14, 2022

      You’re welcome! I’m so happy you enjoyed it, Lori! Thank you for your wonderful review!

      Reply

  • Carol
    July 4, 2022

    Made this over the weekend and have to tell you that it is delicious. Gave some to my neighbor or I would have eaten the entire thing.

    Reply

    • NatashasKitchen.com
      July 4, 2022

      So glad you enjoyed this recipe.

      Reply

  • Kay S.
    July 2, 2022

    Several members of my family have gluten allergies and/or have diabetes. Made this for Easter with gluten free pretzels, sugar free jello, and substituted Splenda for the sugar. It got rave reviews! As requested, I’m making this again for July 4th family dinner. So if you want to make this gluten free and as sugar free as possible, it is fabulous!

    Reply

    • NatashasKitchen.com
      July 2, 2022

      Hi Kay! That’s wonderful. So glad it was enjoyed. Thank you for sharing with us.

      Reply

  • B H
    July 2, 2022

    Great recipe, but my jello set too fast and was clumpy. : ( Would not recommend making the Jello part till after the crust and cream mixture.

    Reply

  • Denise
    July 2, 2022

    Making this for the 4th, one tip on the Jello, put it in the freezer until,it’s like jelly and spreadable. This won’t melt the cool whip/cream cheese layer.

    Reply

  • Denise
    July 2, 2022

    Making this four the 4th, gotta say it was easy, one tip for the jello is to cool it in the freezer until it’s slushy like but spreadable. This way it won’t melt the cool whip/cream cheese mixture

    Reply

    • Natashas Kitchen
      July 2, 2022

      Thank you so much for sharing that with us, Denise!

      Reply

  • Nancy Wood
    June 29, 2022

    The strawberry pretzel salad is yummy. Can this be frozen in portions let’s say?

    Nancy Wood

    Reply

    • Natasha's Kitchen
      June 29, 2022

      Hi Nancy, I haven’t tried freezing this recipe, but I suspect it is not freezer-friendly.

      Reply

  • Nicole R
    June 20, 2022

    Has anyone tried to make this in individual cupcake form for easier serving? Thinking I might try it out but hoping the pretzel crust doesn’t stick to the liners

    Reply

    • Jillian
      July 3, 2022

      I’ve tried making this (my favorite dessert) a few different ways. Making cupcakes is one of them. In case you do want to make cupcakes, a little tip for you is to spray the cupcake liner with “Pam”, it made it so the pretzels did not stick. I’ve also done a “deconstructed” strawberry pretzel salad in plastic beverage cups (like the size they give you on airplanes), which was the easiest way of making this delicious dessert. Instead of leaving the pretzel crust in the pan, I lightly smashed up the crust with a rolling pin. I then placed the pretzel crust in the bottom of each cup. I made the cream cheese/whipped cream layer and then set that aside in the refrigerator. I proceeded to make the jello/strawberry mixture and chill until it’s ready to be served. When we were ready to eat dessert, I had each layer waiting to go (with extra coolwhip for the top). I also made peach pretzel dessert cups that same day. Both got rave reviews 🙂

      Reply

      • Natasha's Kitchen
        July 4, 2022

        Thank you so much for your tips and suggestions. We appreciate it!

        Reply

  • Debra
    June 17, 2022

    This is a wonderful salad/dessert. I used to use frozen strawberries. But of course fresh is better! I tried a disposable dish. Do what Natasha says. Follow her instructions. Do exactly what she says. Thank you always Natasha. Excellent recipe! Yummy!

    Reply

    • NatashasKitchen.com
      June 17, 2022

      So glad you loved this recipe. Thank you for sharing with us, Debra!

      Reply

  • Daryll
    June 17, 2022

    My kind of Manly salad.
    Nothing green in it and it tastes fabulous!
    Thanks Natasha.

    Reply

    • Natashas Kitchen
      June 17, 2022

      It sure is a treat! I’m so happy you loved it!

      Reply

  • Jean Cole
    June 17, 2022

    Are you sure it is only 8 oz of cool whip you added to your strawberry pretzel salad, it looked like a large tub in your video.

    Reply

    • NatashasKitchen.com
      June 17, 2022

      Hi Jean. Yes, the tube of cool whip is 8 ounces total.

      Reply

  • Al
    June 16, 2022

    This is absolutely delicious. I saw that there were multiple versions of this recipe online, but this one looked like it had the best ratio of ingredients. I wasn’t disappointed. The only thing I would do different, and this is on me, would be to crush the pretzels even smaller so the crust stayed together better. I like that this has sweet and salty, creamy and crunchy. Besides, strawberries are the best. Thanks Natasha.

    Reply

    • Natasha's Kitchen
      June 16, 2022

      That sounds great! Thank you for your review, comments, and suggestion. That is so helpful!

      Reply

  • Darlene
    June 12, 2022

    If you followed this recipe your dessert will flop. Do Not put jello on too until it is almost set

    Reply

  • Céline
    June 10, 2022

    In this recipe, can I substitute the cream cheese by an equal quantity of mascarpone cheese with Cool Whip for a creamier and a tastier mixture?

    Thank-you Natasha! I love your recipes and your bubbly personnality!

    Reply

    • NatashasKitchen.com
      June 10, 2022

      Hi Celine. I have not tested that but I think it could work. It’s worth experimenting with. Let us know how it turns out if you try it.

      Reply

    • Stacie
      September 8, 2022

      Hi Celine!
      Did you try this with the mascarpone cheese? I feel like it woods Knick it out of the park!!!

      Reply

  • Mandy
    June 3, 2022

    If I don’t have any fresh strawberries can I use frozen ones? If so how much do you recommend? I saw on one recipe to use 2 10oz packs and do not let them thaw. Would that work with this recipe?

    Reply

    • Natashas Kitchen
      June 4, 2022

      Hi Mandy, it will still work with frozen strawberries. Just ensure the frozen strawberries are either sliced or smaller.

      Reply

  • Charlotte Maggard
    May 31, 2022

    Strawberry Pretzel Salad be made the night before you would serve it. Will the Pretzel be soggy if you make it the night before you serve it the next day.

    Reply

    • NatashasKitchen.com
      May 31, 2022

      Hi Charlotte, that will work. that will work! I usually like to make this the night before or max 2 days before so the strawberries stay fresh. Read through my recipe notes and watch my process to make sure you get a good seal to avoid a broken/soggy crust.

      Reply

  • Diana Beckley
    May 30, 2022

    We loved this, but on of my grand children has a severe allergy to red 40 and yellow 6. What can we use as an alternative?

    Reply

    • NatashasKitchen.com
      May 30, 2022

      Hi Diana, any jello would work for this recipe. I believe there are brands out there that do not have artificial coloring.

      Reply

  • Elaine
    May 30, 2022

    Hi Natasha, I’m wondering what I can use instead of Cool Whip, I haven’t seen anything like this in Australia. Thank you.

    Reply

    • Natashas Kitchen
      May 30, 2022

      Hi Elaine, please see this note in the recipe: “Can I Substitute Cool Whip?”

      Reply

  • Leonor Matos
    May 29, 2022

    I Natasha I love your recipes they are amazing thanks for sharing I’m from Canada I follow you God bless you and your family.

    Reply

    • Natasha's Kitchen
      May 29, 2022

      Hello Leonor, thank you so much for your support. I hope you’ll love all the recipes that you will try!

      Reply

  • Jerry
    May 28, 2022

    Jello layer leaked through the cream cheese layer. I may not have set long enough in fridge. Is it ruined or is it still salvageable?

    Reply

    • Natasha's Kitchen
      May 29, 2022

      I have not experienced that before but you can try to salvage it but if not, I suggest leaving it in the fridge for a longer time.

      Reply

  • Mary Phillips
    May 28, 2022

    I make this using mango jello and Del Monte diced mango and pineapple in lite syrup fruit cups. Had to get mango jello at Amazon. I use the lite syrup as part of the water.

    Reply

    • Natashas Kitchen
      May 28, 2022

      Yum! That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Becky Hankins
    May 22, 2022

    Your Video Tutorial inspired me to try this beloved family favorite again after a sad six-year hiatus. The last three times I made it, the jello topping layer kept sliding off into piles of green beans or mashed potatoes; thus, it hit the retirement file. But, after carefully following your directions…WA-LA! PERFECTION! Many, many thanks!

    Reply

    • Natasha's Kitchen
      May 23, 2022

      Love it, thanks for following the directions. I’m glad you enjoyed this recipe!

      Reply

    • Joan Besse
      June 21, 2022

      I’ve had the same problem the last 2 times I made it, why do you think it happened? I never use to have a problem with it. Thanks

      Reply

      • NatashasKitchen.com
        June 21, 2022

        Hi Joan! Did you make any substitutions? I would look over the steps and the process that I take. I provide some helpful tips in the recipe notes. The jello should be at room temperature when poured over the cream layer and the cream layer should be cooled.

        Reply

  • Cheryl
    May 21, 2022

    This is a modified version of the original DELAWARE recipe. The original recipe uses frozen strawberries to help cool the jello. Be sure to cool each layer thoroughly before moving on to the next one.

    Reply

  • Brenda Neff
    May 15, 2022

    I change this up for summer by using orange jello and mandarin oranges instead of strawberries.

    Reply

  • Kara Bridges
    May 6, 2022

    I love this dish. If you substitute pineapple juice for the water in the jello mixture it gives it an even better flavor!

    Reply

    • NatashasKitchen.com
      May 7, 2022

      That sounds delicious! I haven’t tried that but I’m sure it would work and also taste great! Let us know how it turns out. 🙂

      Reply

  • Irina
    May 5, 2022

    Hi Natasha, can you use whipped cream cheese for this recipe or it has to be the regular cream cheese? Thank you!

    Reply

    • Natashas Kitchen
      May 5, 2022

      Hi Irina, I can’t say that will work here without trying it myself. I imagine you may need to use more of it since it is whipped up? If you happen to test it out, I’d love to know how you like that!

      Reply

  • Cecile
    May 4, 2022

    Hi Natasha! I love your videos and the recipes that I’ve tried so far. I just have a question about the Strawberry Pretzel Salad. I live in the northeast and most of the year, the strawberries we can buy are very big and not very sweet at all. How would these work out in this recipe, or do you have any suggestions for a substitute? Otherwise, the only time we can get really good strawberries is a few weeks in June and July.

    Reply

    • NatashasKitchen.com
      May 4, 2022

      Hi Cecile, you could possibly add more sugar to the strawberry sauce or even to the whipped cream to help balance the sweetness. You can also try out our raspberry pretzel salad. I have not tested another fruit but some of my readers have mentioned oranges, but I think other fruits may work. You’d have to experiment with it.

      Reply

  • Paula StPierre
    May 2, 2022

    I made one time with cool whip and another time with whipped cream. Both times, the dessert was delicious. I keeper on my books. Thank you

    Reply

    • NatashasKitchen.com
      May 2, 2022

      Thank you for sharing with us, Paula! So glad you enjoyed this recipe.

      Reply

  • Heather D
    April 30, 2022

    I’ve made this twice and it’s phenomenal, but the fact that pretzel crust is very crumbly and does not truly stick together frustrates me. Any suggestions?

    Reply

    • NatashasKitchen.com
      April 30, 2022

      Hi Heahter, it sounds like maybe the pretzels weren’t crushed enough to form a good crust. I suggest watching the video tutorial to see where things looked different from my process.

      Reply

  • Kay
    April 21, 2022

    I love this salad but every time I make it the pretzel/butter crust is so hard it sticks to my dish. I bake it the recommended time and temp but it is hard as a rock. I’m tempted to try it without baking crust but not sure how that would work. Any suggestions?

    Reply

    • NatashasKitchen.com
      April 21, 2022

      Hi Kay, I haven’t had an issue with sticking with using a glass pan. Are you using a glass pan? I suggest watching the video tutorial to see where things looked different from my process. The butter used for the crust is usually enough to keep it from sticking to the pan. I have not tested this w/out the crust.

      Reply

    • Mandi Richards
      July 5, 2022

      Same for me and I followed the recipe as directed. The pretzels were stuck to the bottom of the glass pan and it was impossible to pry the crust off. I was disappointed because this is the best combination of ingredients that I’ve tried for Strawberry Pretzel dessert! I used salted butter, not sure if that caused the issue or not.

      Reply

  • Rebecca
    April 19, 2022

    Would salted butter make a big difference? Other than that, I have all of your suggested ingredients. Thanks for your response.

    Reply

    • Natashas Kitchen
      April 19, 2022

      Hi Rebecca, 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.

      Reply

  • Rita
    April 17, 2022

    Where do I find that much jello? My box is only a small packet..I would need about 16 boxes lol

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Hi Rita, you may try online or at the grocery stores.

      Reply

    • Jennifer
      May 26, 2022

      Rita, 3 oz is one small regular size box, the family size one is 6oz. If you can’t find the bigger box just use 2 smaller ones to get the 6 oz needed for the recipe 🙂

      Reply

  • Lisa
    April 17, 2022

    As an edit to my earlier comment, don’t set the jello in the fridge before pouring on the crust lol I added frozen strawberries to the jello & set it in the fridge for 10 min & it was almost completely set before I poured it on the crust (oops!) Just follow the recipe exactly.

    Reply

  • Lisa
    April 17, 2022

    Thanks Natasha for the tip about putting equal scoops of the cream cheese mixture over the crust before spreading it. That really helps! After spreading it I did put that in the fridge for about 15 min (along with the separate bowl of jello) before pouring the jello on. Delicious Easter dessert 😁

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Hi Lisa, you’re welcome and thanks for following the recipe. Glad you enjoyed it!

      Reply

      • Grace
        July 3, 2022

        I love this recipe and whenever I make it my guests rave about it. I change the crust a bit by adding a 1/2 cup roasted and salted pecans and decrease pretzels by about 1/2 cup. I may have commented in this site previously and if so I apologize for the duplication. The pecans give it a great nutty flavor.

        Reply

        • Natasha's Kitchen
          July 3, 2022

          No worries and thank you for sharing that with us! We always appreciate some suggestions and feedback about our recipes.

          Reply

  • Iva
    April 16, 2022

    Omg, I can’t express how delicious this is! I’ve added some vanilla to the cream cheese batter and a clear gelatine… So good! My only concern is how to make the pretzel layer more firm? It was crumbling so much…

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Hi Iva! So glad you enjoyed this recipe! It sounds like maybe the pretzels weren’t crushed enough to form a good crust. I suggest watching the video tutorial to see where things looked different from my process.

      Reply

  • Kay Schwenk
    April 16, 2022

    I made this 2 days ago for our Easter feast, which was today. We have several people in the family who have food allergies and diabetes. I used gluten free pretzels, and they stayed very crisp, though I made the salad 2 days ago. I also used Splenda in place of the sugar, and sugar free strawberry jello. It was fabulous!! Everyone loved the salad!

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Hi Kay, thank you for sharing those substitutions with us. I’m so glad this recipe was enjoyed.

      Reply

  • Lura Dell Tannery
    April 14, 2022

    I’ve made this & going to make it for Easter in 3 days. I have sprayed the dish & the pretzels always stuck to the dish so bad, so I am not going to spray or butter the dish this time. Is that what you recommend, not spraying the dish?

    Reply

    • NatashasKitchen.com
      April 14, 2022

      Hi Lura, I haven’t had an issue with sticking with using a glass pan. I suggest watching the video tutorial to see where things looked different from my process. The butter used for the crust is usually enough, I don’t spray or butter my pan.

      Reply

  • cindy
    April 12, 2022

    my husband and I enjoy watching your videos, your just a doll! 😛

    Reply

    • Natasha's Kitchen
      April 12, 2022

      Thanks to you both, Cindy for always watching! I hope you’ll both love all the recipes that you will try.

      Reply

  • Diane
    April 10, 2022

    Love your videos and recipes. Gonna make the jello pretzel salad for Easter. Yummy.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Sounds like a great plan, Diane. I hope it becomes your new favorite!

      Reply

  • Eugene Testa
    April 3, 2022

    Hi Natasha…can I substitute the granulated sugar with powdered sugar n mix with cream cheese?

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Hi Eugene, I have not tried that to advise. If you do an experiment, please share with us how it goes.

      Reply

    • Beverly Leszczynski
      April 9, 2022

      Hi Eugene, You can substitute granulated sugar with SPLENDA for baking. I’m diabetic and use a lot, and everything comes good, you don’t even know the different.

      Reply

  • Kris Marie
    April 2, 2022

    Just made this. I added marshmallow fluff to the sweetened cream cheese and then folded in the cool whip! That was the one thing missing! Oh my I can’t wait to enjoy this later!

    Reply

    • NatashasKitchen.com
      April 2, 2022

      Sounds AMAZING! Thank you, Kris. Enjoy.

      Reply

      • Kris Marie
        June 15, 2022

        Making this again for Father’s Day dessert! My husband absolutely loves this dessert and it’s perfect for a Summer holiday! 🙂

        Reply

        • Natasha's Kitchen
          June 15, 2022

          Sounds like a plan! It is indeed perfect for the summer holidays and other occasions.

          Reply

  • Rose
    March 20, 2022

    Hi I made this dessert. But the cream filling was very soft, so why did that happen?

    Reply

    • NatashasKitchen.com
      March 21, 2022

      Hi Rose, I would love to help troubleshoot. Did you use any substitutions to cool whip? Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. If you made your own by 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. The cream cheese should not overly soft. You don’t need to leave it out more than 1hr before using it. Also, ensure your jello has cooled to room temp before adding it on top of the cream. I hope this helps.

      Reply

  • Diane
    March 20, 2022

    Can I make this the night before and refrigerate…as the meal prep for this dessert takes quite a while….?

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Hi Diane, this recipe does keep well in the fridge overnight.

      Reply

      • Becky
        April 12, 2022

        Can any parts be done day before? Like i can cut berries and get pretzels crushed before hand. Any other tips on prepping? Need for sunday.

        Reply

        • NatashasKitchen.com
          April 12, 2022

          Hi Becky, I usually like to make this the night before or max 2 days before so the strawberries stay fresh. You could crush pretzels beforehand but thats about it. The berries you’d want to wait to cut until you are ready to use.

          Reply

  • Cindy Pacheco
    March 18, 2022

    Could this be made with sugar and a sugar free gelatin, and lite cool whip…. (For diabetics)

    Reply

    • Natashas Kitchen
      March 19, 2022

      Hi Cindy, 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. I can’t really recommend it or tell you how much to substitute without testing it myself. I hope you enjoy it if you try sugar-free 🙂

      Reply

  • Nat
    March 12, 2022

    I made this according to your directions but the jello was rubbery. I was disappointed.

    Reply

    • Natasha's Kitchen
      March 14, 2022

      Hi Nat, I recommend watching the video to see if anything was done differently in the preparation – any substitutions made possibly?

      Reply

  • Mary WAMBACH
    March 12, 2022

    Love this strawberry recipe. Has anyone ever tried it with blueberries?

    Reply

    • NatashasKitchen.com
      March 12, 2022

      Hi Mary, one of our other readers said this, “I added some blueberries too, just about a 1/4 cup. This in addition to the amount of strawberries the recipe called for. It was a very pretty and yummy dessert!”
      I hope that helps.

      Reply

  • Hadari
    February 10, 2022

    Hello,
    In my country we dont have ‘cool whip’, what can i make instead?
    Maybe heavy cream with sugar?
    Or philedelpia cheese ith sugar?..
    Thank you

    Reply

    • Natashas Kitchen
      February 10, 2022

      Hi Hadari, please see this note in the recipe: “Can I Substitute Cool Whip?”

      Reply

      • Lydia
        April 23, 2022

        Hi, I have a question about using whipping cream instead of cool whip. So it says when using whipping cream, to add 2/3 cup of sugar to the cream cheese. Is that on top of the 1/2 cup of sugar or would it be 2/3 cup instead of 1/2 cup?

        Reply

        • NatashasKitchen.com
          April 23, 2022

          Hi Lydia, this is in addition to. Cool whip is already sweetened, so if you are making your own whipping cream, you need this addition to reach the same sweetness.

          Reply

  • Sherry
    February 8, 2022

    I really loved Olive Gardens Mediterranean Chicken but they discontinued it A few years ago, and I’ve been looking for a recipe for it every since!!!! Please if anyone has a recipe for it I would really appreciate receiving it. Thank-you so much

    Reply

    • Natasha's Kitchen
      February 9, 2022

      Hi Sherry, I don’t have a recipe for that yet but thanks for the idea and suggestion. I’ll try to add that to our list.

      Reply

  • Sherry
    February 8, 2022

    You could also ask if a fruit salad is fruit or a salad, but I for one don’t give it much thought as long as it is good, I don’t eat a lot of sweets but this sounds good. I think the definition of salad is different products put together so the flavors are mixed together no matter if there loosely together or stacked

    Reply

  • Noreen
    February 4, 2022

    I just made the recipe last night. It is delicious although I might try to cut out the sugar in the pretzels next time.
    I probably know the answer to this already but can leftovers be frozen?

    Reply

    • Natashas Kitchen
      February 4, 2022

      Hi Noreen, I’m glad you enjoyed that. You may try a substitute in place of sugar, the sugar in the pretzel crust holds the pretzels together, almost like a “glue”. I haven’t tried freezing this recipe, but I suspect it is not freezer-friendly.

      Reply

  • Mark
    January 29, 2022

    Hi Natasha! I saw what i did wrong…..I used 2and 1/2 cups of crushed pretzels instead of 2and 1/2 cups pretzels BEFORE crushing it was just too much. Thank you for the timely response. I’ll give it another whirl!

    Reply

    • Natashas Kitchen
      January 29, 2022

      I hope you try it again soon!

      Reply

  • Mark
    January 26, 2022

    HELP!!!!!!! Everything came out beautiful but my crust is falling apart. Followed recipe to the t what did I do wrong?

    Reply

    • Natasha
      January 27, 2022

      Hi Mark, watch the video to see if anything was done differently in the preparation – any substitutions made possibly? Also, be sure to pre-bake the crust which helps it to set before adding the toppings.

      Reply

  • Sandra Rebecca Daylor
    December 24, 2021

    This is the first time making this dish. Just a question: Do I need to defrost the frozen strawberries? Thanks!

    Reply

    • Natashas Kitchen
      December 24, 2021

      Hi Sandra, it will still work with frozen strawberries. Just ensure the frozen strawberries are either sliced or smaller.

      Reply

  • Lenna
    December 9, 2021

    I absolutely LOVE this recipe! Any hints or recommendations on cutting thru the pretzel crust? Maybe I baked it for too long?

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Lenna, I like to use a very sharp serrated knife to cut through.

      Reply

  • Cleta Ann Le grand
    November 24, 2021

    My sugar did not dissolve well in the cream cheese..what can I do?

    Reply

    • Natasha
      November 24, 2021

      Hi Cleta, I haven’t had that experience but I’m always happy to help troubleshoot. Was it lumpy – that could indicate using cream cheese that was too cold. If it was cold cream cheese, you may want to let it stay at room temperature for 15 minutes longer and then beat again until fluffy and smooth. If the cream cheese was softened, I suggest beating it for a couple more minutes.

      Reply

  • Polly Morgan
    November 24, 2021

    I would like to make this for Thanksgiving, but have a question.
    Can you use frozen, sliced strawberries for this dish?

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Polly, we fresh them fresh, but I bet that could work here! I used frozen raspberries for the raspberry pretzel jello, and that worked well! be sure your frozen strawberries are either sliced or smaller.

      Reply

    • Kent R Krokaugger
      December 20, 2021

      I make this all the time and use two 16 oz. packages of frozen strawberries with syrup, with everything else being the same. It is one of my top 5 foods to eat.

      Reply

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