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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!

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

4.77 from 116 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 of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Keyword: Strawberry Pretzel Dessert, Strawberry Pretzel Salad
Calories: 338 kcal
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*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 354mg 15%
Potassium 126mg 4%
Total Carbohydrates 47g 16%
Dietary Fiber 1g 4%
Sugars 30g
Protein 4g 8%
Vitamin A 10.6%
Vitamin C 26.9%
Calcium 5.2%
Iron 6.2%
* 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!

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Noreen
    April 19, 2019

    Is it alright to make this recipe 2 days ahead of time? Reply

    • Natashas Kitchen
      April 19, 2019

      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. Reply

      • Noreen
        April 19, 2019

        Thank you for your advice. I won’t risk it then. Reply

  • Anita Griffith
    April 19, 2019

    Love the recipe and your video! Reply

    • Natashas Kitchen
      April 19, 2019

      Thank you Anita! I’m so happy you enjoyed that! Reply

  • Rabya
    April 17, 2019

    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. Reply

    • Natashas Kitchen
      April 17, 2019

      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. Reply

  • Annmarie
    April 4, 2019

    I make this all the time it’s awesome! So my friends want me to make it when we have gatherings. So thank you  Reply

    • Natashas Kitchen
      April 4, 2019

      Hi Annmarie, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Jan Nash
    March 31, 2019

    Cool Whip is not available in the UK. Could I use whipped double cream as a substit substitute. Reply

    • Natashas Kitchen
      March 31, 2019

      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.” Reply

      • Jan Nash
        April 1, 2019

        Thanks Natasha. I,ll certainly try this. Reply

  • Marilyn
    March 30, 2019

    Question:

    I want to make this using canned mandarin oranges. How many would I use instead of the strawberries? Reply

    • Natashas Kitchen
      March 30, 2019

      Hi Marilyn, I haven’t tested that but I think mandarin would work fine 🙂 Reply

  • Donna
    March 24, 2019

    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! Reply

    • Natashas Kitchen
      March 24, 2019

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

      • Diane
        April 20, 2019

        Can I substitute frozen sweetened strawberries? Reply

        • Natashas Kitchen
          April 20, 2019

          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. Reply

  • Mike Fomin
    March 5, 2019

    It was really good. Reply

    • Natashas Kitchen
      March 5, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Christene
    February 28, 2019

    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. Reply

    • Natashas Kitchen
      February 28, 2019

      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. Reply

  • Camilla Starkey
    January 27, 2019

    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 Reply

    • Natashas Kitchen
      January 28, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Stephanie
    January 4, 2019

    Hi! Based on the given nutritional information, how big is a serving? What fraction of the pie is one serving? Thanks! Reply

    • Natashas Kitchen
      January 5, 2019

      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. Reply

  • B&R Food Services
    December 26, 2018

    Thanks for sharing this blog post…….It’s amazing post Reply

    • Natashas Kitchen
      December 26, 2018

      I’m happy you enjoyed that! Reply

  • Jenny
    December 21, 2018

    Can use Splenda insted granulated sugar? If so, in what measure? Reply

    • Natashas Kitchen
      December 21, 2018

      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. Reply

  • Barb W
    December 18, 2018

    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. Reply

    • Natasha
      December 18, 2018

      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! 🙂 Reply

  • Kristyn
    December 17, 2018

    This dessert is always a hit anywhere I take it! It is so tasty, love the crunch, & it’s one of my favorites! Reply

    • Natashas Kitchen
      December 17, 2018

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

  • Kara
    December 17, 2018

    This stuff is so tasty! It’s a perfect dessert for potlucks, everyone loves it! Reply

    • Natashas Kitchen
      December 17, 2018

      I’m so inspired reading your review. Thank you! Reply

  • Anna
    December 17, 2018

    Every time I make this pretzel salad, it disappears in a flash! Everyone loves it! Reply

    • Natashas Kitchen
      December 17, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Becky Hardin
    December 17, 2018

    One of my favorite holiday desserts. I look forward to making it every year. Reply

    • Natasha
      December 17, 2018

      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! Reply

  • Jessica
    December 17, 2018

    Okay I love this stuff! Thank you! Reply

    • Natasha
      December 17, 2018

      Hi Jessica! I’m so glad you love the pretzel dessert! Have a wonderful Christmas!! Reply

  • Merrianne
    November 30, 2018

    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. Reply

    • Natashas Kitchen
      November 30, 2018

      Hi Merrianne, did you make any changes to the recipes? Did you measure the sugar and butter properly? Reply

  • Kim Dulin
    November 29, 2018

    Can this recipe be made with out the Strawberries? I can’t eat them bcuz of their seeds. Reply

    • Natashas Kitchen
      November 29, 2018

      You can make this with raspberries! 🙂 Reply

      • Kim Dulin
        December 3, 2018

        I think they have seeds as well… Can I just make it with the jello and no fruit?
        Thank you Reply

        • Natashas Kitchen
          December 3, 2018

          That should still work! We love the fruit in there and texture. I hope you like it with just jello! Reply

        • Kathy Lambert
          December 10, 2018

          Blueberries ?????? Reply

    • BonBon
      December 12, 2018

      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! Reply

    • Barbara
      December 15, 2018

      Orange jello and Mandarin oranges is good. Reply

      • Natashas Kitchen
        December 15, 2018

        That sounds lovely! Reply

    • jim sowinski
      April 6, 2019

      drain a can of pineapple Reply

  • Lyuda
    November 10, 2018

    My family loves it, and my husband said its his new favorite dessert. It is simple easy to make and delicious 🙂 Reply

    • Natashas Kitchen
      November 10, 2018

      Hi Lyuda, That’s so great! It sounds like you have a new family favorite! Reply

  • Ruth Ann Palmer
    November 3, 2018

    Pretzel Salad. Can I make this in a disposable aluminum pan with a lid if taking to a party? Reply

    • Natashas Kitchen
      November 3, 2018

      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. Reply

      • Ruth Ann Palmer
        November 3, 2018

        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! Reply

        • Natashas Kitchen
          November 3, 2018

          I’m so glad you enjoyed it! Reply

      • Evelina
        November 21, 2018

        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 Reply

        • Natashas Kitchen
          November 21, 2018

          Thank you for sharing that with us Evelina! Reply

  • Audrey
    August 15, 2018

    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. Reply

    • Natashas Kitchen
      August 16, 2018

      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. Reply

  • Marge Chapple
    August 12, 2018

    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.. Reply

    • Natasha
      August 12, 2018

      Thank you very much Marge for sharing your tips with us. What a great idea to use crushed pineapples 😀 Reply

  • Theresa Beckett
    August 2, 2018

    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. Reply

    • Natashas Kitchen
      August 2, 2018

      Wow! That’s great! Thank you for sharing your steps with us! Reply

    • Atira Ikram
      September 6, 2018

      i want to make it using frozen strawberries as well. is there anything i need to do to ensure the taste remains the same? Reply

      • Natashas Kitchen
        September 6, 2018

        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 Reply

  • Anushavan
    August 2, 2018

    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. Reply

    • Natashas Kitchen
      August 2, 2018

      Thank you so much for sharing the pretzel weight with us Anushavan! I appreciate your thoughtful review! 🙂 Reply

  • Carole
    July 23, 2018

    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! Reply

    • Natasha
      July 23, 2018

      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. Reply

      • Carole
        July 23, 2018

        Thanks for the tip, will definitely try it next time! Reply

        • Natashas Kitchen
          July 23, 2018

          You’re welcome! Reply

  • Natalia
    June 17, 2018

    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 Reply

    • Natasha
      June 18, 2018

      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. Reply

  • Linda
    June 16, 2018

    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? Reply

    • Natashas Kitchen
      June 16, 2018

      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. Reply

  • Ciara
    May 12, 2018

    Am I supposed to add cold water to the jello as the box says or skip that step? Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      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. Reply

  • Betty Gulledge
    May 9, 2018

    LOVE The recipes Reply

    • Natasha's Kitchen
      May 9, 2018

      I’m happy to hear that Betty, thanks for following! Reply

  • Kim
    April 8, 2018

    Unbelievable tasty! Fireworks in your mouth! Reply

    • Natasha's Kitchen
      April 9, 2018

      YES! Couldn’t have described it better myself Kim! 🙂 Reply

  • Linda Gardepe
    March 28, 2018

    Can you use frozen strawberries and if so sweetened or unsweetened?
    Thank you,
    Linda Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Linda, I think frozen strawberries would work and I would go with unsweetened. Reply

  • Lorena Juarez
    March 26, 2018

    Do you have a low-carb substitution for your ingredients?

    Thank you Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      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 🙂  Reply

  • Carla
    March 25, 2018

    This looks so delicious! I can’t wait to try this. Can this be made a day in advance? Reply

    • Natasha
      natashaskitchen
      March 25, 2018

      Hi Carla, that’s totally fine, unless you make it with whipped cream. It might be soft the next day. Reply

  • Jenna
    March 1, 2018

    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! Reply

    • Natasha
      natashaskitchen
      March 1, 2018

      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 🙂 Reply

  • February 21, 2018

    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. Reply

    • Natasha's Kitchen
      February 21, 2018

      I’m happy to hear how much you’re family LOVES this recipe, lol! Thanks for sharing your fantastic review Susie! 🙂 Reply

  • Jan
    February 17, 2018

    I have been making this with raspberry jello and frozen/thawed raspberries for approximately 35 years! Yowzer I’m old😉 Reply

    • Natasha's Kitchen
      February 17, 2018

      I’m glad you enjoy the recipe as much as I do Jan! Thanks for sharing! Reply

    • February 22, 2018

      Would you double it for a 9X 13 pan? Reply

      • Kristin Averill
        July 14, 2018

        That’s the size pan it calls for…… Reply

  • Rebecca
    February 14, 2018

    Do you only use 2 cups of boiling water? Not the full 4 cups called for on the box to make the jello? Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Rebecca, that is correct 🙂 Reply

  • Olga Tannenbaum
    February 11, 2018

    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. Reply

    • Natasha's Kitchen
      February 12, 2018

      I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Olga! Reply

  • Stacie
    February 11, 2018

    Do you have a dairy free version? I am dairy intolerant but grew up eating this and would love to have some again!! Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      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. Reply

    • Nancy H
      June 9, 2018

      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. Reply

  • Charlene
    February 11, 2018

    Can peach jello and slice peaches
    Work for this receipe? Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Yes Charlene, it should work 😀 Reply

  • Kim
    February 6, 2018

    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. Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      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. Reply

  • C Ewing
    February 3, 2018

    Great recipe! I’ve been making this for at least 30 years and it’s always a hit!! Reply

    • Natasha's Kitchen
      February 3, 2018

      I’m glad you love it! 🙂 Reply

  • Lee
    January 31, 2018

    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. Reply

    • Natasha's Kitchen
      January 31, 2018

      You’re welcome Lee! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • Cheryl Maxwell
    January 26, 2018

    Thumbs up. 👍🏾 Fantastic. Reply

    • Natasha's Kitchen
      January 26, 2018

      I’m glad you like it Cheryl! Thanks for sharing! Reply

    • Regina Gray
      February 21, 2018

      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 Reply

  • Diana P.
    January 1, 2018

    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 !! Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      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! 🙂 Reply

  • Wendy Benge
    December 19, 2017

    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 $. Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Wendy, it will soften from the cream by morning and should be easier to serve. I hope you love it! 🙂 Reply

  • Linda
    November 16, 2017

    Can you make this the night before? Reply

    • Natasha
      natashaskitchen
      November 17, 2017

      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. Reply

  • Irene
    November 8, 2017

    I use pineapple juice instead of water,yummy! Reply

    • Natasha's Kitchen
      November 8, 2017

      Yum! That does sound good! 🙂 Reply

  • Chuck
    November 5, 2017

    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’. Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Thanks for sharing and for catching my ooops! I really appreciate that 🙂 Reply

    • Linda
      December 22, 2017

      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. 🙂 Reply

  • Mary
    November 4, 2017

    Can you substitute frozen strawberries when they are out of season? Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      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. Reply

      • Megan
        November 18, 2017

        Amount of strawberries if frozen? Reply

        • Natasha
          natashaskitchen
          November 20, 2017

          Hi Megan, I would sub with an equal amount of frozen strawberries. Reply

          • Megan
            November 22, 2017

            Great thanks!! Makes sense! Glad I came across your recipe. Turned out way better than another time I tried to make!

  • Mary B
    October 26, 2017

    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. Reply

    • Natasha's Kitchen
      October 26, 2017

      I’m glad you love the recipe Mary! Thanks for sharing your great review with other readers! Reply

  • Christine
    September 9, 2017

    Hi Natasha! Can you use pretzel sticks (the thin small ones) in this recipe or does it have to be the twists? Thanks! Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi Christine, either one will work 🙂 Reply

  • Faye
    September 6, 2017

    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 Reply

    • Natasha's Kitchen
      September 6, 2017

      I’m glad you enjoy the recipe Faye! Thanks for sharing your great review with other readers! Reply

  • Beatriz
    September 5, 2017

    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. Reply

    • Natasha
      natashaskitchen
      September 6, 2017

      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). Reply

  • Jenn
    September 4, 2017

    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. 🙁 Reply

    • Natasha
      natashaskitchen
      September 5, 2017

      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? Reply

  • Bonnie
    September 3, 2017

    Made it for friends today. Everyone gave it a big thumb’s up. Thank you for such a great recipe. Reply

    • Natasha's Kitchen
      September 4, 2017

      You’re welcome Bonnie! I’m happy to hear that everyone enjoys the recipe! Thanks for sharing your great review! Reply

  • Melanie
    August 7, 2017

    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? Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      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. Reply

    • Julie
      October 18, 2017

      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? Reply

      • Natasha
        natashaskitchen
        October 19, 2017

        Hi Julie I usually like to make this the night before or max 2 days before so the strawberries stay fresh. Reply

  • Lena
    June 30, 2017

    It turned out delicious! And it was super easy to make. I will add this recipe to my favorites for sure! Reply

    • Natasha's Kitchen
      July 1, 2017

      Yay, I’m so happy to hear that Lena! Thanks for sharing your great review! Reply

  • Jana Burke
    June 25, 2017

    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! Reply

    • Natasha
      natashaskitchen
      June 25, 2017

      Jana, that should be fine, just keep it refrigerated until serving 😬. Reply

  • Sheldon Gruber-Lebowitz
    June 24, 2017

    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! Reply

    • Natasha's Kitchen
      June 25, 2017

      LOL! I’m glad you love the recipe Sheldon! Thanks for sharing your great review! 😀 Reply

  • MargWalkerq
    June 24, 2017

    For all the years of cooking and baking. I never realized it makes a difference in what make utensils you cook or blend with! Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      The right tools make things so much easier 🙂 Reply

  • Bonnie lee
    June 18, 2017

    Just made this strawberry pretzel salad for family gathering. Very yummy….empty pan, in minutes…. Reply

    • Natasha's Kitchen
      June 19, 2017

      That’s great! I’m so glad to hear that everyone loves the recipe! Thanks for sharing your fantastic review Bonnie! Reply

  • Sarah
    June 17, 2017

    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. Reply

    • Natasha's Kitchen
      June 17, 2017

      You’re welcome Sarah! Please let me know what you think when you decide to make the recipe! Reply

  • CharChar
    June 16, 2017

    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 Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      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!! 🙂 Reply

      • Nancy Smith
        July 19, 2017

        My pretzels don’t stay together well after I bake, cool and finish the dish. Should i add more butter Reply

        • Natasha
          natashaskitchen
          July 19, 2017

          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 🙂 Reply

          • July 19, 2017

            Thank you

          • Natasha's Kitchen
            July 19, 2017

            My pleasure Nancy!

  • Char
    June 15, 2017

    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. Reply

    • Natasha
      natashaskitchen
      June 15, 2017

      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! Reply

  • Ruby
    June 13, 2017

    Thankyou,this is my favorite go to recipe for potlucks . Everyone always enjoys ! Reply

    • Natasha's Kitchen
      June 13, 2017

      You’re welcome Ruby! I’m happy to hear that! Thanks for sharing your fantastic review! Reply

  • Sandi
    June 1, 2017

    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? Reply

    • Natasha
      natashaskitchen
      June 1, 2017

      I haven’t tried that but it sounds tasty . let me know if you try it how it works out. Reply

  • Lana
    May 31, 2017

    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? Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      Hi Lana, I haven’t tried that one but I think it would still work fine. Reply

  • Marlene Stirling
    May 19, 2017

    I used splenda bag sweetener in place of sugar an sugar free jello and it was great. Reply

    • Natasha's Kitchen
      May 19, 2017

      Those are great suggestions! Thanks for sharing Marlene! Reply

  • tl
    May 15, 2017

    This did not come out, my jello went all the way through and into my pretzel bottom. Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      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. Reply

  • Sherri Steiner
    May 12, 2017

    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? Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      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 😀 Reply

  • Valentina
    May 5, 2017

    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! Reply

    • Natasha
      natashaskitchen
      May 5, 2017

      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! Reply

      • Valentina
        May 7, 2017

        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 🙂 Reply

        • Natasha's Kitchen
          May 8, 2017

          You’re welcome Valentina! I’m happy to hear that! 😀 Reply

  • Ana
    April 19, 2017

    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!! Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      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!! 🙂 Reply

  • Kelcie
    April 18, 2017

    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? Reply

    • Natasha
      natashaskitchen
      April 18, 2017

      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? Reply

  • Heather
    April 9, 2017

    My cream mixture stuck to the pretzel crust and pulled it out. My crust didn’t form Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      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!! 🙂 Reply

  • Candice
    April 4, 2017

    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. Reply

    • Natasha's Kitchen
      April 5, 2017

      That’s great to hear Candice! Thanks for sharing your wonderful review! Reply

  • Ella
    March 26, 2017

    hi there! i dont have cream cheese but i have all the other ingredients, can i make it without the cream cheese? Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Ella, you really need the cream cheese for the creamy part to form and thicken properly. Reply

  • Yelena
    March 13, 2017

    Am I able to make this the day before? Will the pretzels get soggy? Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      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. Reply

  • Debbie Brocco
    March 13, 2017

    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. Reply

    • Natasha
      natashaskitchen
      March 13, 2017

      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!! Reply

  • Marcia Bedrock
    March 10, 2017

    Could you substitute whipped cream for the Cool-Whip? Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      Hi Marcia, please see the note under the second picture of the ingredients for more info on using whipped cream 🙂 Reply

  • April Hoosier
    March 9, 2017

    If I only have pretzel rods how many would I use Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi April, I have no idea to be honest without crushing and measuring them. Try to get about 2 cups of crushed pretzels. Reply

  • Inez
    February 24, 2017

    Would frozen strawberries work in this recipe?? Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      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. Reply

  • February 23, 2017

    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? Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      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! Reply

  • Ashley
    February 4, 2017

    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. 😔 Reply

    • Natasha
      natashaskitchen
      February 4, 2017

      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! Reply

  • Stephanie
    February 1, 2017

    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. Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      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! Reply

  • Ana
    January 23, 2017

    Can this be done at advance and be freeze ? Thank you so much! Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      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. Reply

  • Lee
    January 11, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 11, 2017

      I’m so glad you enjoy it!! 🙂 Reply

  • Tatiana Cojan
    January 6, 2017

    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:) Reply

    • Natasha's Kitchen
      January 7, 2017

      Thank you so much Tatiana! These are the best kind of reviews! Reply

  • Honey ann
    January 4, 2017

    Hi Natasha, do you think this will work if I use a 13×9 baking pan instead of a glass baking dish? Reply

    • Natasha
      natashaskitchen
      January 4, 2017

      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! Reply

  • Barbara yacone
    December 29, 2016

    Made it for the first time. Everyone eat the whole thing. Reply

    • Natasha's Kitchen
      December 29, 2016

      Love to hear that Barbara! 🙂 Reply

  • Dee
    December 27, 2016

    I refuse to make this…. because when I do.. I end up eating the whole thing!!!!!! OMG!!!!!! 😂 Reply

    • Natasha's Kitchen
      December 27, 2016

      I’m so glad you enjoy it Dee! Thanks for sharing your review 🙂 Reply

  • Allan R.
    December 21, 2016

    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. Reply

    • Natasha's Kitchen
      December 21, 2016

      That’s good to know! Thank you for sharing Allan. 🙂 Reply

  • Soumya
    December 13, 2016

    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…😀 Reply

    • Natasha's Kitchen
      December 13, 2016

      I am so glad hear that! Thank your for sharing Soumya! 🙂 Reply

  • JoElle
    December 7, 2016

    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? Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Hi JoElle, did you pre-bake the crust? It may help to crush the pretzels a little finer to help them stay together better. Reply

      • JoElle
        December 8, 2016

        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! 🙂 Reply

  • Becca
    November 21, 2016

    If I make sure I see all that cream layer, do you think I could make this dish the day before? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      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 🙂 Reply

  • Mickey Streeter
    November 20, 2016

    Could you use orange jello and Manderin oranges (well drained)? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      I think that would work fine 🙂 Reply

  • Raquel
    November 15, 2016

    I’ve tried this recipe a few times and everyone has LOVED it. Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Raquel, thank you for sharing such a nice review with us 😀. Reply

  • Allison
    November 13, 2016

    This recipe was great but my pretzels came out soggy. Any tips for keeping them crunchy? Thank for sharing such a good recipe! Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      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! 🙂 Reply

  • Joyce Johnson
    October 25, 2016

    can you use frozen strawberries instead of fresh? Reply

    • Natasha
      natashaskitchen
      October 25, 2016

      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 🙂 Reply

  • Navdeep singh
    October 16, 2016

    I like so much Reply

  • Sabrina
    October 13, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      Hi Sabrina, you definitely can’t go wrong doubling the crust. I hope you loved it! 🙂 Reply

  • Olga
    September 14, 2016

    Hello,Natasha. Thanks for this recipe,we really liked it. God bless you,and keep up the hard work!!:-) Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      You are welcome Olga and thank you for the nice feedback 😀. Blessings to you and your family as well. Reply

      • Olga
        September 15, 2016

        Thanks! Natasha. 🙂 Reply

  • Pam F
    September 12, 2016

    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? Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      I haven’t tried that but I think it would work 🙂 Reply

  • September 12, 2016

    Could you cut this in half for a 8×8 dish? Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Hi Shirley, I think that would work fine 🙂 Reply

  • Cindy S
    September 7, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Hi Cindy, I haven’t but I do think it would work to use a reduced fat cream cheese. Reply

      • Cindy S
        October 16, 2016

        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😀👍🍓 Reply

        • Natasha
          natashaskitchen
          October 17, 2016

          That’s just awesome!! Thank you for sharing your wonderful review 😁. Reply

  • Anna
    September 2, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      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? Reply

  • Char Jagoe
    September 2, 2016

    Can you make this a day ahead? Reply

    • Natasha
      natashaskitchen
      September 2, 2016

      Yes you can, just refrigerate until ready to serve 😀. Reply

      • Sue
        September 3, 2016

        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. Reply

        • Natasha
          natashaskitchen
          September 3, 2016

          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. Reply

  • Jessica Zaragoza
    August 8, 2016

    My grandma introduced me to this delicious dessert! We also add crushed pineapple into the cream cheese and cool whip mixture! So yummy! Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Wow that sounds amazing!! Do you drain the pineapple? Reply

    • Talia
      August 23, 2016

      Instead of using pretzels, can I use graham crackers? Reply

  • Ilovenatashaskitchen
    August 5, 2016

    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😀😀😉😉 Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      I think it would be fine to make your own jello with gelatin. I’m so glad you liked it! Reply

  • Sara
    August 5, 2016

    After baking for 10 minutes, is the pretzel crust supposed to be crunchy? Mine looks kinda gooey it certain areas. Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      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! Reply

  • Tiffany rombaugh
    August 4, 2016

    So to be clear, you don’t add cold water to the jello, correct?? Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      Yes, that is correct. I don’t make it according to the package instructions 🙂 Reply

  • Neila
    August 2, 2016

    Made this and my whole family loved it. Thanks for such a yummy dish. Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      Neila, thank you for the nice review and you are welcome 😀. Reply

  • Deb
    July 28, 2016

    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. Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      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! Reply

    • Connie Baldwin
      August 2, 2016

      Can I make this a day ahead? Reply

      • Natasha
        natashaskitchen
        August 2, 2016

        Yes 🙂 Reply

  • Lana
    July 28, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 28, 2016

      I LOVE your idea of adding chocolate over the pretzels. Just when I thought this recipe couldn’t get any better! YUM!!! Reply

  • pam
    July 19, 2016

    Just have to try this for work thank you for sharing this recipe with us Reply

    • Natasha
      natashaskitchen
      July 19, 2016

      You are welcome Pam, let me know how you like it 😁. Reply

  • July 18, 2016

    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!!! Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      Diana, I would love to hear how it turned out. Enjoy the party 😁. Reply

      • July 20, 2016

        It was amazingly yum!!! Thanks for the recipe. Good to know it doesn’t only work with strawberries. Reply

  • Samantha
    July 17, 2016

    Could frozen strawberries be substituted for fresh ones? I live this salad but my fresh strawberries went bad before I could get to them! Reply

    • Natasha
      natashaskitchen
      July 17, 2016

      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. Reply

      • Karen
        July 18, 2016

        Why, why do they need to be fully submerged? 1/2 would work Reply

        • Natasha
          natashaskitchen
          July 18, 2016

          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. Reply

      • Samantha
        July 18, 2016

        Thank you for the reply! I will try it! 🙂 Reply

  • Amelia
    July 16, 2016

    Can you put on cream flowers like the boccone dolce cake ?(just want to check out my frosting skills)😉 Reply

    • Natasha
      natashaskitchen
      July 16, 2016

      You could definitely decorate the top with frosting flowers if you wanted to. I don’t see why not! 🙂 Reply

  • Deb
    July 14, 2016

    Can I double the top layer of jello and strawberries? Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      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. Reply

  • Clarissa
    July 4, 2016

    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. 🙂 Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      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 🙂 Reply

  • Pam
    July 4, 2016

    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!🇺🇸 Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      How fun!! Happy 4th of July!! Reply

  • Karen
    July 4, 2016

    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? Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      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. Reply

      • Karen
        July 8, 2016

        Yes I know. Not the same though. Oh well, if I ever see a product like it, I’ll remember this recipe Reply

  • Kasia
    July 3, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Oh that’s awesome! Welcome to my blog :). I hope you find many new favorite recipes here 🙂 Reply

  • Jenn Sherburne
    July 2, 2016

    I made this with Gluten Free pretzels, everything else is already GF. It was yummy. Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      That’s awesome that this can be a gluten free desert!! 🙂 Reply

      • Rachel Williams
        July 15, 2016

        Can a sugar substitute be used?? Reply

        • Natasha
          natashaskitchen
          July 15, 2016

          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 🙂 Reply

  • Diana
    July 1, 2016

    Can I double this or will it ruin the outcome ? Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Hi Diana, you can double it but make sure you have a dish that is double in size. Reply

  • Sharon
    July 1, 2016

    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. Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Sharon, thank you for such a nice review 😀. It would be a great dessert for 4th of July! Reply

  • J
    June 27, 2016

    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! Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      I’m so happy you all loved it! Thank you for sharing you wonderful review 🙂 Reply

  • Doris Scarbrough
    June 26, 2016

    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 Reply

    • Natasha
      natashaskitchen
      June 26, 2016

      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. Reply

  • June 24, 2016

    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 Reply

    • Natasha
      natashaskitchen
      June 25, 2016

      Thanks for sharing Doris! 🙂 Reply

  • Teresa
    June 23, 2016

    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. Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      Thank you so much for sharing your great ideas!! Reply

  • sherry
    June 23, 2016

    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. Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      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! 🙂 Reply

  • Anushavan
    June 18, 2016

    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 Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      Thank you so much for sharing your picture! I’m so happy you liked it 🙂 Reply

  • Michelle
    June 16, 2016

    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 Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      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. Reply

      • Michelle
        June 18, 2016

        Okay thanks! Reply

    • Jammie
      June 17, 2016

      yeah the same happened to me 😕 I pored the jello out and re sealed the edges and it continued to sink through. Reply

      • Natasha
        natashaskitchen
        June 17, 2016

        Hi Jammie, did you add the jello while it is still warm? Reply

  • melanie crouse
    June 6, 2016

    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! Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Melanie, thank you for sharing your wonderful review 🙂 Reply

  • Brittanne
    June 6, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      I’m glad to hear you enjoyed it! Reply

  • Kelly
    June 4, 2016

    Can you make this a day before party without pretzels getting soggy? Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      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. Reply

  • Annie
    June 3, 2016

    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. Reply

    • Natasha
      natashaskitchen
      June 3, 2016

      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. Reply

      • Ann
        June 9, 2016

        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. Reply

        • Natasha
          natashaskitchen
          June 9, 2016

          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. Reply

  • Cheryl B
    June 2, 2016

    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. Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Cheryl, thanks for sharing your modifications. Reply

  • Rhonda W
    May 31, 2016

    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! Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      I love your blueberry idea! Thanks for the great review 🙂 Reply

  • Vicky
    May 31, 2016

    Hi can you use frozen stawberrys. Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Hi Vicky, yes that should work but I think it would be best to thaw them first or your jello may not set properly. Reply

  • Katie
    May 29, 2016

    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? Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      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. Reply

  • Mama Sandy
    May 29, 2016

    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. Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Ha ha that is a real dilemma when making this! 😉 Thanks for sharing that with me 🙂 Reply

  • Robin
    May 27, 2016

    Can you make this a day ahead? Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      Yes, you sure can! Just cover with plastic wrap and refrigerate overnight 🙂 Reply

  • Shelly
    May 26, 2016

    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? Reply

    • Natasha
      natashaskitchen
      May 26, 2016

      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. Reply

      • Shelly
        May 26, 2016

        I used one small 0.3 oz sugar free jello, and it worked fine. Reply

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