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Home > Dessert > Strawberry Pretzel Salad Recipe (VIDEO)

Strawberry Pretzel Salad Recipe (VIDEO)

Strawberry Pretzel Salad is always a hit at parties. It’s dangerously good! The combination of sweet, salty and tart make it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.

Jello recipes are the perfect potluck dessert because they keep well and are easy to make which is why this Strawberry Pretzel salad is so popular during the holidays. Our jello cake and classic raspberry pretzel jello are also reader favorites this time of year.

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

This post may contain affiliate links. Read my disclosure policy.

Why is it Called “Pretzel Salad”?

There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?

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

Can I Substitute Cool Whip?

Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.

If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.

Ingredients for strawberry pretzel salad with cool whip substitute

What Kind of Pretzels are Best for Pretzel Jello?

Use small, SALTED pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure.

Tips for Strawberry Pretzel Salad:

  • Dissolve the jello according to recipe instructions (NOT package instructions)
  • Use softened cream cheese and thaw cool whip in the refrigerator
  • Measure 2 1/2 cups of whole pretzels
  • Spread cream portion all the way to the edges for a tight seal before adding jello
  • Pour room temperature jello gently over the top to prevent cracks in the cream layer

Watch How to Make Strawberry Pretzel Salad:

Strawberry Pretzel Salad is the first video recipe that went viral on Facebook and now has been viewed over 50,000,000 MILLION TIMES! Thank you for watching and sharing our videos with your friends and family. I’m so thankful for you!

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

4.75 from 139 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*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 44mg15%
Sodium 354mg15%
Potassium 126mg4%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 30g33%
Protein 4g8%
Vitamin A 530IU11%
Vitamin C 22.2mg27%
Calcium 52mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Tools We Used for this Strawberry Pretzel Jello (affiliate links):

2 Quart Ovenproof Glass Batter Bowl
Glass baking dish
Breville Stainless Steel Electric Kettle
Glass mixing bowl
Stainless Steel Saucepan
Le Creuset Silicone Spatula
Wusthof Classic Ikon 6-inch Utility Knife
OXO Good Grips Nylon Flexible Turner

I hope this pretzel ‘salad’ becomes a new favorite for you! If you have a suggestion for something you want to see on our blog, I’d love to hear about it in a comment below.

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

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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

  • Natashas Kitchen
    December 2, 2019

    Do you recall what size pan you used for this recipe? We used a 13×9 dish and had more than enough to cover it. Was anything altered in the recipe by chance? Reply

  • Michele
    December 1, 2019

    This recipe was easy and really yummy but I had a hard time with the jello layer on top sliding off the cream cheese layer when I served it. Any tips? Reply

    • Natasha
      December 2, 2019

      Hi Michele, that could happen if you made the jello layer following the package instructions (with more water) than what is called for in the recipe. The recipe only calls for 2 cups of water which creates a sturdier jello base. I hope that helps! Reply

  • Bailey
    November 28, 2019

    My great-grandmother always made this for me growing up, but I couldn’t find her recipe so I decided to give this one a try. It was amazing! I used sliced frozen strawberries, as I have in the past. This recipe was a little different than the one I’m used to, so when I added the strawberries to the jello, it set instantly. Next time I’ll follow the instructions on the raspberry jello salad and put the strawberries down on the cream cheese layer before pouring the jello or put them in when the jello is still hot. Mine still tasted great, it just wasn’t as pretty hahaha. Thanks for sharing!! Reply

    • Natashas Kitchen
      November 29, 2019

      You’re welcome, Bailey! I’m glad you enjoyed this recipe! Reply

  • Leah.
    November 28, 2019

    This has always been a family favorite and now I’ve found a good recipe! So good! Reply

  • Julia
    November 27, 2019

    Hi Natasha,
    Will whipped cream cheese work with this recipe instead of regular cream cheese?
    Thanks! Reply

    • Natasha
      November 28, 2019

      Hi Julia, I haven’t tried that but I think it should work ok as long as it’s in the same quantity (oz). Reply

  • C D
    November 25, 2019

    First time visitor. Hugely fun to watch your how-to vids and your expressions when testing. I’m a new fan. Reply

    • Natashas Kitchen
      November 25, 2019

      I’m so glad to hear it! I’m so happy you found our channel and blog! Reply

  • Halle
    November 22, 2019

    Hi Natasha,
    Can I use the Reddi wip (original) in the bottle instead?
    Thank you! Reply

    • Natasha
      November 22, 2019

      Hi Halle, I honestly haven’t tried that so I can’t say for sure if it would keep the same texture – those whipped creams can deteriorate with time after they are piped and can vary from brand to brand. If anyone else has a good answer to this, please chime in and thanks! Reply

      • Halle
        November 26, 2019

        I made this yesterday with cool whip and it was amazing. Thank you for the recipe Natasha!!! I bake better after follow your page. Reply

        • Natashas Kitchen
          November 27, 2019

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

  • Dixie
    November 15, 2019

    Delish!

    I think I’ll add some chopped peanuts to the pretzel crust. Reply

    • Natashas Kitchen
      November 15, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Susan
    October 24, 2019

    2 1/2 cups of pretzels is way off. I had a 1pound bag of pretzels an only had about 1/4 of a bag left cuz the recipe didn’t even cover the bottom of my baking dish. Reply

    • Natashas Kitchen
      October 24, 2019

      Hi Susan, was is less covered than our images? I’m wondering if your dish size was larger? Reply

      • Susan
        October 24, 2019

        Less an I used a 13×9 dish but the rest turned out fine. Reply

        • Sharon
          November 2, 2019

          Susan, somebody wanted to know why it’s called pretzel salad. Many years ago I had a recipe that had a layer of diced apples and nuts on top of the pretzels, thus pretzel salad! Reply

          • Donna Mitchell
            November 27, 2019

            Can I just use a regular graham pie crust?

          • Natasha
            November 27, 2019

            Hi Donna, I have had readers report good results using the regular graham pie crust. I hope you love the recipe!

      • Anne
        November 24, 2019

        Can you update your recipe to reflect the correct amount of pretzels? Your video shows much more than 2 1/2 cups. I should have watched your video before making the recipe. Reply

        • Natasha
          November 24, 2019

          Hi Anne, the 2 1/2 cups pretzels is correct and matches with what is shown in the video. Maybe the bowl just appears bigger or smaller? I’m not sure but the 2 1/2 cups is correct. Reply

  • Heather
    October 12, 2019

    I made this following the directions, however I think there’s something wrong with my jello. I waited until it was room tempurature however the gelatin was VERY runny….was I supposed to wait for it to look a certain way?? not really sure what to do at this point…hope it turns out good  Reply

    • Natashas Kitchen
      October 12, 2019

      Hi Heather. The Jello will be runny until it is refrigerated and set. Was it still runny after the refrigerator? Reply

      • Heather
        October 13, 2019

        I didn’t see the part to refrigerate the Jell-O so I didn’t do that Reply

  • Tee Larmore
    October 9, 2019

    Just made this strawberry salad, just waiting to try it !!

    Question: if in a hurry can you speed time by placing cream mixer in fixer ? Reply

    • Natashas Kitchen
      October 9, 2019

      Hi Tee, I have not tested that to advise. If you experiment, let me know how you liked the recipe. Reply

  • Sandy
    October 1, 2019

    My family has made the strawberry pretzel salad for years. It’s even better if you substitute pineapple juice for the water when making the Jell-O Reply

    • Natashas Kitchen
      October 1, 2019

      That sounds delicious! Thank you for sharing that with me, Sandy! Reply

  • Janet Charlebois
    August 29, 2019

    Hey Natasha
    I got all but the strawberries because wanted to ask if you must use ‘fresh’ strawberries or can you use ‘frozen’ ones as they are mixed into the jello.
    Thx bunches for your intake on this question ahead of time. Reply

    • Natasha
      August 29, 2019

      Hi Janet, frozen will work although I think frozen raspberries work a little better because they aren’t as large. ideally, you want the fruit to be inside the jello and not sticking up through the surface of the jello. Reply

  • JULIYA KOZLOVA
    August 26, 2019

    Do you think this would work if I put the ingredients into cupcakes? Reply

    • Natashas Kitchen
      August 26, 2019

      Hi Juliya, 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

  • Darlene
    August 20, 2019

    Does it matter if we do not use a glass dish? Reply

    • Natashas Kitchen
      August 20, 2019

      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. Reply

  • Grammy katt
    August 19, 2019

    How about substituting bananas Reply

    • Natashas Kitchen
      August 20, 2019

      Although I haven’t tried that to advise, that does sounds lovely! Reply

  • August 16, 2019

    Made this cake keto friendly. Check it out if you like.  Reply

  • Beata
    August 12, 2019

    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. Reply

    • Natasha
      August 13, 2019

      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? Reply

  • disseldorp
    August 9, 2019

    hoi waar is de koele zweep en de aarbei jell o te verkrijgen ???? Reply

    • Natashas Kitchen
      August 9, 2019

      Hi, we found it in our local grocery store. Reply

  • Patti Kish
    July 28, 2019

    Used to have this many years ago. My favorite! Thank you for the good memories. Going to make this soon. Reply

    • Natashas Kitchen
      July 29, 2019

      You’re welcome Patti! Reply

  • Pamela Crocker
    July 27, 2019

    My husband loved this. We are making it again for a special event at church. Can’t wait to try it again. Reply

    • Natashas Kitchen
      July 27, 2019

      That’s so great! Thank you for sharing that with me! Reply

  • Joanne Damiano
    July 26, 2019

    Hi Natasha,
    If I double the pretzel base do I need to double the cream cheese and jello layers as well? Reply

    • Natashas Kitchen
      July 26, 2019

      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. Reply

  • July 19, 2019

    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 Reply

    • Natashas Kitchen
      July 20, 2019

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

  • Alaina
    July 12, 2019

    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. Reply

    • Natasha
      July 13, 2019

      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! Reply

  • Jeanie Joe
    July 8, 2019

    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! Reply

    • Natashas Kitchen
      July 8, 2019

      That’s so great, Jeanie! Sounds like you found a new favorite! Reply

  • Julia
    July 8, 2019

    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! Reply

    • Natashas Kitchen
      July 8, 2019

      LOl! That’s so awesome Julie! Thank you for sharing that with us! Reply

  • Kevin McCabe
    July 6, 2019

    This is one of my favourite. Do you have a vegan version? Reply

    • Natashas Kitchen
      July 6, 2019

      Hi there Kevin! I haven’t tested that but if you experiment, let me know how you liked the recipe Reply

  • Jenny
    July 4, 2019

    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! Reply

    • Natasha
      July 4, 2019

      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. Reply

  • Nic
    July 4, 2019

    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. Reply

    • Natasha
      July 4, 2019

      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. Reply

      • Joanne Damiano
        July 25, 2019

        Hi Natasha, If I double the crust should I double the rest of the ingredients like the cream cheese ,sugar,cool whip and strawberries? Reply

        • Natasha
          July 25, 2019

          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. Reply

          • Joanne
            July 26, 2019

            Thanks! I love all your recipes especially with the videos!!

          • Natashas Kitchen
            July 26, 2019

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

  • Darlene
    June 30, 2019

    Hi Natasha,
    Can I use salted butter instead of unsalted.
    Thanks for all the wonderful recipes! Reply

    • Natashas Kitchen
      June 30, 2019

      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. Reply

  • Jennifer Dvorak
    June 15, 2019

    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! Reply

    • Natashas Kitchen
      June 15, 2019

      Thank you so much for sharing that with us, Jennifer! Reply

    • Julie Collins
      July 21, 2019

      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. Reply

    • D. Morgan
      September 19, 2019

      The first time I made this the crust, it stuck to the bottom of the dish and I had a difficult time getting the pieces out. From then on I sprayed the bottom of the dish with Pam before I pressed the pretzel mixture into the dish. I cant find a recipe that tells you to do this, but I always do now. Reply

      • Natashas Kitchen
        September 19, 2019

        Thank you for sharing that with all of us! Reply

  • Sandra LaRone
    May 31, 2019

    I think it’s a dessert but whatever you call it..I’m going to make it..it looks yummy. Reply

    • Natashas Kitchen
      May 31, 2019

      I hope you love it Sandra! Reply

  • Kalisha
    May 27, 2019

    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! Reply

    • Natasha
      May 27, 2019

      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! Reply

  • Brenda Fillmore Perry
    May 26, 2019

    How do I change the recipe if using strawberry jello but frozen strawberries in sugar juice Reply

    • Natasha
      May 26, 2019

      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. Reply

  • Cheryl
    May 25, 2019

    I can’t stand Cool Whip (it tastes gross and fake to me vs REAL whipped cream) so thanks much for the substitution! Reply

    • Natashas Kitchen
      May 25, 2019

      You’re welcome Cheryl! Reply

  • Jenny Brotherton
    May 25, 2019

    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. Reply

    • Natashas Kitchen
      May 25, 2019

      I hope you love it Jenny! Reply

  • Robert E Fecho
    May 25, 2019

    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 Reply

    • Natashas Kitchen
      May 25, 2019

      Thank you for sharing that, Robert! Reply

    • Patricia A. Garcia
      May 29, 2019

      marshmallow fluff would be way too sweet for my taste. Reply

  • Connie Sheheane
    May 24, 2019

    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. Reply

    • Natashas Kitchen
      May 24, 2019

      You’re so nice! Thank you Connie! I’m so happy to hear you enjoyed this recipe! Reply

    • MARYANN HOFFMAN
      June 21, 2019

      I agree. You need your own show! Reply

      • Natashas Kitchen
        June 21, 2019

        You’re so nice! Thank you Maryann! Reply

  • Katya
    May 22, 2019

    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! Reply

    • Natashas Kitchen
      May 22, 2019

      Knowing when to stop is always a struggle with this recipe! Thank you for sharing that great review with me, Katya! Reply

  • Kym
    May 11, 2019

    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! Reply

    • Natashas Kitchen
      May 11, 2019

      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! Reply

      • Karen
        August 10, 2019

        Thanks for posting the grams – turns out perfect at this weight. I always used to use too much, now I always weight them. Reply

        • Natashas Kitchen
          August 10, 2019

          You’re welcome! I’m glad that was helpful, Karen! Reply

  • Chris
    May 10, 2019

    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! Reply

    • Natashas Kitchen
      May 10, 2019

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

  • Gloria
    May 10, 2019

    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 Reply

    • Natasha
      May 10, 2019

      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! Reply

  • Ellie
    May 1, 2019

    How long can I make this beforehand? Could I make it a day in advance for an event? Reply

    • Natasha
      May 1, 2019

      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. Reply

  • Lisa
    April 21, 2019

    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! Reply

    • Natashas Kitchen
      April 21, 2019

      Awww that’s the best! Thank you so much for sharing that with me. Reply

  • Leigh
    April 21, 2019

    Made this for Easter and it was crowd pleaser!!! I’m glad everyone like it, but there were no leftovers to take home. Reply

    • Natashas Kitchen
      April 21, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Leigh! Looks like you’ll have to make more next time! Reply

  • 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

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