Strawberry Pretzel Salad Recipe (VIDEO)
Strawberry Pretzel Salad is always a hit at parties. It’s dangerously good! The combination of sweet, salty and tart make it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.
Jello recipes are the perfect potluck dessert because they keep well and are easy to make which is why this Strawberry Pretzel salad is so popular during the holidays. Our jello cake and classic raspberry pretzel jello are also reader favorites this time of year.
This post may contain affiliate links. Read my disclosure policy.
Why is it Called “Pretzel Salad”?
There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?
Can I Substitute Cool Whip?
Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.
If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.
What Kind of Pretzels are Best for Pretzel Jello?
Use small, SALTED pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure.
Tips for Strawberry Pretzel Salad:
- Dissolve the jello according to recipe instructions (NOT package instructions)
- Use softened cream cheese and thaw cool whip in the refrigerator
- Measure 2 1/2 cups of whole pretzels
- Spread cream portion all the way to the edges for a tight seal before adding jello
- Pour room temperature jello gently over the top to prevent cracks in the cream layer
Watch How to Make Strawberry Pretzel Salad:
Strawberry Pretzel Salad is the first video recipe that went viral on Facebook and now has been viewed over 50,000,000 MILLION TIMES! Thank you for watching and sharing our videos with your friends and family. I’m so thankful for you!
We really enjoy making video recipes for you all. Thank you for subscribing to our YouTube Cooking Channel. It’s so encouraging to see it growing so quickly!
Strawberry Pretzel Salad
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzels (measured before crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 8 oz package cream cheese softened
- 1/2 cup granulated sugar
- 8 oz cool whip thawed in the fridge
- 1 lb fresh strawberries hulled and sliced
Instructions
-
Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
-
Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
-
In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
-
When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
-
Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
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.
natashaskitchen
Raspberry Pretzel Jello 
12 Most Pinned Recipes and a Question for You! 
Birds Milk Jello Recipe 
Strawberry Jello Cake Recipe 
Easy Strawberry Cake with Strawberry Sauce (VIDEO) 
Raspberry Jello Cake Recipe (Video) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Does it matter if we do not use a glass dish?
Hi Darlene, I have only tried it in a glass pan, one of our readers mentioned using a disposable pan and it worked. Here’s what they said “I made this in a disposable pan and it turned out great as it always does (same as in a glass pan). Just thought I’d chime in in case anyone else has the same question” I ope that helps.
How about substituting bananas
Although I haven’t tried that to advise, that does sounds lovely!
Made this cake keto friendly. Check it out if you like. https://www.instagram.com/p/B0kAc80AbnQ/?igshid=1c08fi2aaq94u
I have been fallow the recipe, and I see on the video you use more then 8 on of crem cheese I use 8 oz like is one recipe, I did my whip cream from one cup of havy cream I combated together with cream cheese and I notice it was not enough ,other then that I Love the recipe I did today and going to serve tomorrow can’t wait for the result.
Hi Beata, the recipe calls for 8 oz of cream cheese and there is 8 oz of cream cheese in the video. It might look like more only because I cut it into smaller pieces before adding it, but I did only use 8 oz as usual. Using heavy cream instead of cool whip is the most likely culprit as it will deflate more readily than cool whip so it needs to be gently folded together. Also, I wonder if maybe you used a larger pan that would be spread out thinner?
hoi waar is de koele zweep en de aarbei jell o te verkrijgen ????
Hi, we found it in our local grocery store.
Used to have this many years ago. My favorite! Thank you for the good memories. Going to make this soon.
You’re welcome Patti!
My husband loved this. We are making it again for a special event at church. Can’t wait to try it again.
That’s so great! Thank you for sharing that with me!
Hi Natasha,
If I double the pretzel base do I need to double the cream cheese and jello layers as well?
Hi Joanne, it isn’t necessary to double everything if you are just making a thicker crust because you want a thicker crust. If you double everything, it would require a HUGE casserole dish.
I saw this so time ago and decided to make it. Your videos always helps when making a new dish. No guesswork right???
There’s really only word I need to describe it! ……YUMMY!!! 😁😍😘
Thanks Natasha!!
Cindy Mc
That’s so great! It sounds like you have a new favorite, Cindy!
This is my favorite dessert!! However, whenever I make something where I need to combine cream cheese with cool whip, etc., my cream cheese is always lumpy!! How do I get it smooth? I’ve tried cold and room temp cream cheese and have yet to find a remedy.
Hi Alaina, my best suggestion for that is to ensure that the cream cheese is at room temperature. If it is cold, it won’t blend easily. I hope that helps!
This was great! I made mine with raspberry Jello (sugar free) and fresh raspberries. I also used Splenda for sugar, since I am diabetic. I will be making this again for a party soon!
That’s so great, Jeanie! Sounds like you found a new favorite!
made this deliciousness for 4th of July party… people thought i put crack in it – couldn’t stop eating it! it was a major hit!
LOl! That’s so awesome Julie! Thank you for sharing that with us!
This is one of my favourite. Do you have a vegan version?
Hi there Kevin! I haven’t tested that but if you experiment, let me know how you liked the recipe
I saw this recipe and thought it would work well for a Gluten Free person (substituting Glutinos pretzels). My son’s girlfriend is gluten fren. No one else even noticed and really enjoyed it. Fun summer dessert!
Hi Jenny, I am so happy to hear that! Thanks for sharing. That is a brilliant way to make this a gluten free strawberry pretzel salad.
I’d suggest doubling the amount of pretzel crust because when I did what the recipe called for there was no way it would remotely cover a 9×13 pan. Maybe if the recipe had specified 2.5 cups of uncrushed or crushed pretzel? I ended up doing twice as much butter and sugar and 5 cups crushed pretzel to get an actual crust and not just scattered crumbs as a base. Everything else worked out fine.
Hi Nic, you definitely can double the crust if you prefer a thicker crust but be sure to double everything and I would bake the crust a few minutes longer if doubling.
Hi Natasha, If I double the crust should I double the rest of the ingredients like the cream cheese ,sugar,cool whip and strawberries?
Hi Joanne, it isn’t necessary to double everything if you are just making a thicker crust because you want a thicker crust. If you double everything, it would require a HUGE casserole dish.
Thanks! I love all your recipes especially with the videos!!
I’m so happy to hear that! Thank you for sharing your great feedback!
Hi Natasha,
Can I use salted butter instead of unsalted.
Thanks for all the wonderful recipes!
Hi Darlene, I always use unsalted butter because I have more control over the saltiness of my food, but I think it would work with salted butter – you’d have a little more of that salty contrast, which is fine.
So I learned a few shortcuts I thought I would share. I was pressed for time and knew I would be, so I sliced my strawberries the day before and kept them nice and cold in fridge. Also thought I had cool whip and didn’t (My son had eaten it. Yes, just plain cool whip lol)🤦♀️ so i used a pack of dream whip made with half whipping cream half milk. Since this will be eaten rather soon I’m not concerned if that makes the pretzels soggy or not, it will be gone by then lol. Then when I made my jello I used 1 c. boiling water and mixed my jello powder into that. Then I added 1 c ice with a little water to make an accurate measurement. That got a jumpstart on cooling the jello. By the time I had my crust cooled and filling made i added my cold strawberries to my jello and it started jelling. So I didn’t need to refrigerate the second step so long and I really cut down on the fridge times. Then I put my strawberry/jello mix on top and threw the whole thing in the fridge to set. Was ready in about a half hr after that, saving at least an hr minimum. From start to finish ready to eat in under 2 hrs. Hope it helps anyone else pressed for time!
Thank you so much for sharing that with us, Jennifer!
I was pressed for time so I did exactly as you did & I was surprised how quickly it set. Thanks for the time saving steps.
I think it’s a dessert but whatever you call it..I’m going to make it..it looks yummy.
I hope you love it Sandra!
Currently making this for the first times haha! I fear I may have made the pretzel layer too thick because the pretzels are still loose in the pan. Will they hold once everything is done since the cool whip layer is on top of them? Looking forward to it either way! Thanks for the recipe!
Hi Kalisha, the pretzels will hold together with the cream spread over them, just be sure to spread the cream all the way to the edges so the jello does not escape down to the bottom to soften the pretzel.s I hope you love the pretzel salad!
How do I change the recipe if using strawberry jello but frozen strawberries in sugar juice
Hi Brenda, I haven’t tried that substitution so it is difficult to say not knowing exactly how much juice is in there versus strawberries. The safest way might be to remove the strawberries from the excess juice and add them into the jello unless you want to replace some of the water with the sugar juice but it would definitely be sweeter.
I can’t stand Cool Whip (it tastes gross and fake to me vs REAL whipped cream) so thanks much for the substitution!
You’re welcome Cheryl!
Hi Natasha,
We call it Jelly Slice here in Australia. Most people use breadcrumbs for the base. Pretzels are a cool alternative I will give it a go next time i have to make a dessert.
I hope you love it Jenny!
As a substitute for the Cool Whip and 1/2 of sugar, use marshmallow fluff and mix with your cream cheese. Same 8 oz. As the cream cheese, easier to combine as the fluff is a bit more stiff than Cool Whip
Thank you for sharing that, Robert!
marshmallow fluff would be way too sweet for my taste.
Thank you for a wonderful recipe. I have found that I bake my crust the day before. Cool completely! Add the cream cheese mixture on top. Cover and place in the refrigerator. The next day, the day I am going to serve, I add my Jello topping and place in the refrigerator to set. It takes just a short time to set. You are the greatest to watch on videos. Hope you can get your own show someday.
You’re so nice! Thank you Connie! I’m so happy to hear you enjoyed this recipe!
I agree. You need your own show!
You’re so nice! Thank you Maryann!
There is no “ I am watching what I eat” if you make this. I tried it, it was good, and after every slice I say “ that’s it, no more” and then later I have another one. Simple, easy, but super good.
Thank you!
Knowing when to stop is always a struggle with this recipe! Thank you for sharing that great review with me, Katya!
Do you have a measurement for the pretzels after they’re crushed? I have the bigger skinny pretzels so I think measuring 2.5 cups of that will be different from the small pretzels you used. Thanks!
Hi Kym, I wish I had measured it that way. Here is what one of our readers wrote I hope you love it “I weighted mine and I use 110 grams and always get perfect amount.
Thank you, Natasha, for this wonderful recipe. I wish I could post the picture. It looks almost as good as yours.” I hope this helps!
Thanks for posting the grams – turns out perfect at this weight. I always used to use too much, now I always weight them.
You’re welcome! I’m glad that was helpful, Karen!
Excellent recipe…..but you must have patience! After refrigerating the pan with the creamcheese/coolwhip for about 30 minutes, I also put the jello in the fridge to get it cold and “almost” set. Then when I added the strawberries and slowly poured it on, it all stayed on top! Spectacular!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha
I am from Mexico and the Jell-O package is marked in Grams.
I understand that 1 lb. = to 28 grs. more or less.
Your recepie calls for 6 oz.
When I did it, using only 2 cups of boiling water, the jello became so hard that I couldn’t blend the strawberries. Please tell me what I am doing
Everyday I make one of your receptors. I wish you and your beautiful family to continue with your success for many, many years to come.
Love, Gloria
Hi Gloria, I haven’t had that experience but I suspect it might be a different product – maybe more concentrated than what is sold in the US. A 6 oz package of flavored jello-brand jello is 170 grams by weight. 1 pound in is equal to 453 grams. I hope that helps!
How long can I make this beforehand? Could I make it a day in advance for an event?
Hi Ellie, yes, the cool whip or whipped topping will make it hold up well in the refrigerator overnight. Cover with plastic wrap and refrigerate until ready to serve.
Made this for Easter and it was a big hit! Everyone loved it! It was really light after such a big dinner! Thanks for sharing your recipe!
Awww that’s the best! Thank you so much for sharing that with me.
Made this for Easter and it was crowd pleaser!!! I’m glad everyone like it, but there were no leftovers to take home.
That’s just awesome!! Thank you for sharing your wonderful review Leigh! Looks like you’ll have to make more next time!
Is it alright to make this recipe 2 days ahead of time?
Hi Noreen, I haven’t tested that two days ahead however but 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.
Thank you for your advice. I won’t risk it then.
Love the recipe and your video!
Thank you Anita! I’m so happy you enjoyed that!
Hi Natasha,
I tired this recipe and it was amazingly yummy. I was too excitged, till my jello somehow dipped in the base 🙁
I tired to make thick jelly and a firm base, still it did not spread equally as yours did. Can you guide me how I can improve next time.
Hi Rabya, 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.
I make this all the time it’s awesome! So my friends want me to make it when we have gatherings. So thank you
Hi Annmarie, I’m so happy to hear that! Thank you for sharing your great review!
Cool Whip is not available in the UK. Could I use whipped double cream as a substit substitute.
Hi Jan, I haven’t tested that with either but I think you will find this comment helpful from one of our readers “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 😛😛. 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.”
Thanks Natasha. I,ll certainly try this.
Question:
I want to make this using canned mandarin oranges. How many would I use instead of the strawberries?
Hi Marilyn, I haven’t tested that but I think mandarin would work fine 🙂
Delicious! Turned out perfectly! Made it for a church potluck and everyone loved it! No leftovers. Thank you Natasha! You have taught me to make many things and each and every dish has been great!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can I substitute frozen sweetened strawberries?
Hi Diane, 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.
It was really good.
I’m so happy to hear that! Thank you for sharing your great review!
Can I use frozen strawberries and should I cut them in half? I’m in the north and we don’t have good strawberries yet. Thank you.
Hi Christene, 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.
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!
drain a can of pineapple
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!