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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

4.81 from 161 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 2 hours
Total Time: 30 minutes
This strawberry pretzel salad is always a hit at parties. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and irresistible!
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $9-$12
Keyword: Strawberry Pretzel Dessert, Strawberry Pretzel Salad
Cuisine: American
Course: Dessert
Calories: 338 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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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Melissa
    September 9, 2020

    This strawberry pretzel salad is the best so tasty and licious! Thank you!

    Reply

    • Natasha's Kitchen
      September 9, 2020

      You’re most welcome, Melissa. I’m glad you loved it!

      Reply

  • Elizabeth Bender
    September 5, 2020

    I am very intersted in making this! Looks amazing. Can this recipe be doubled for like a big party and go into a throwaway pan?

    Reply

    • Natasha's Kitchen
      September 6, 2020

      Hi Elizabeth, I imagine that should work!

      Reply

  • Kelly Hamblin
    August 24, 2020

    Hi Natasha
    I would love to make this but i live in England and I can’t get cool whip! what could i use instead? Thank you so much i love making your recipes, our favourite is the sweet and sour chicken xx Kelly

    Reply

    • Natashas Kitchen
      August 24, 2020

      Hi Kelly, I haven’t tested with a substitution here 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

      • Kelly Hamblin
        August 26, 2020

        Thank you so much i will try this xx

        Reply

        • Natashas Kitchen
          August 26, 2020

          You’re welcome!

          Reply

  • Madlen Yessayan
    August 21, 2020

    Love watching your videos for us in Sydney we work with ml not oz and some of the ingredients you use we dont have here like the cream you used in this recipe can we used thickened cream.

    Reply

    • Natashas Kitchen
      August 21, 2020

      Hi Madien, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

  • Jean D Campbell
    July 27, 2020

    I wanted a keto version and substituted the pretzels for pecans and the sugar for monk fruit sweetener. I also used 2 pkgs of sugar free jello with the 2 cups of boiling water. It was delicious and looked just like the original. My family loved it

    Reply

    • Natashas Kitchen
      July 27, 2020

      That’s just awesome Jean! Thank you for that wonderful review!

      Reply

  • Chris
    July 10, 2020

    can you make it boozy?

    Reply

    • Natashas Kitchen
      July 11, 2020

      Hi Chris, I haven’t experimented with that to advise. I imagine you would add it to the jello. If you test it out please let me know how you like that.

      Reply

  • Ola
    July 10, 2020

    Very nice blog post. I definitely love this site. Thanks!

    Reply

    • Natashas Kitchen
      July 10, 2020

      Thank you for that wonderful compliment!

      Reply

  • Tay
    July 6, 2020

    I made this, thought it was delicious, and loved the sweet, salty, crunchy combo! Light enough dessert that it doesn’t weigh you down. Especially on a hot summer day. I read other reviews and used Pam on the bottom of my dish. Cut pieces came out like a charm. I also weighed my pretzels because 2 cups of the pretzels I chose would not have covered the bottom if measuring before crushing. So, thank you for the ability to convert measurements! Next time I may try using light cream cheese/cool whip and sugar free jello. Thank you!

    Reply

    • Natasha's Kitchen
      July 7, 2020

      Thanks for sharing your experience with us and for giving some tips too! We appreciate it.

      Reply

  • Virginia Hernandez
    June 23, 2020

    I apologize if someone else asked this, but I didn’t see it. Can you make it a day ahead of time?

    Reply

    • Natashas Kitchen
      June 23, 2020

      Hi Virginia, no problem, this recipe does keep well in the fridge overnight.

      Reply

  • lin mac
    June 21, 2020

    is the 45 carbs for the whole pie or how much I’m a diabetic and need to know thanks

    Reply

    • Natasha
      June 22, 2020

      Hi Lin, the nutrition facts are always per serving and you can see the serving size towards the top of the recipe card.

      Reply

  • Kathryn H Taylor
    June 21, 2020

    I didn’t watch the video and went straight to the recipe. You should say “coarsely” crush the pretzels in the recipe too. I’m sure it will taste fine, but the coarse crush probably makes it prettier!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Thanks for the feedback, Kathryn!

      Reply

  • Judy
    June 20, 2020

    Confusing directions between video and written. One says 1 cup pretzels and bake for 15 minutes. The written says 1-1/2 cups pretzels and bake 10 minutes. Gonna be in the refrigerator till noon tomorrow. Looks good.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Thanks for your feedback, Judy. Please follow the recipe on my website as we sometimes update the recipe card.

      Reply

  • Tommy Lutze
    June 20, 2020

    Natasha,

    Fantastic video and an even more wonderful delicious refreshing dessert. Thank you for the great video. It certainly helped me to make this dessert a hit at a recent family gathering. It was the hit of the gathering and everyone wanted the recipe. Needless to say, I left the gathering with an empty dish.

    Reply

    • Natashas Kitchen
      June 20, 2020

      That’s so great! This is one of our favorite recipes! I’m so glad you enjoyed that!

      Reply

  • KP
    June 19, 2020

    Making for Father’s Day dessert. can I use lite cool whip? Thank you.

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi KP, here’s what one of our readers wrote “I made this yesterday with cool whip and it was amazing. Thank you for the recipe Natasha!!! I bake better after follow your page.” I hope that helps.

      Reply

      • Lana
        July 13, 2020

        Hi Natasha!
        For some reason my pretzel are not crunchy when I eat the dessert?! Any ideas? How many minutes you steer butter with sugar? And pretzels with that after ? Or maybe I should bake it longer?

        Reply

        • Natasha
          July 14, 2020

          Hi Lana, if using anything besides cool whip, it will make the pretzels soften. I have tested it with heavy cream and that softens the pretzels – I’m not sure if that is the issue with you but it’s the first thing that comes to mind.

          Reply

  • Constance Lemoi
    June 14, 2020

    Could I use chocolate covered pretzels to make this dish?

    Reply

    • Natasha's Kitchen
      June 14, 2020

      I haven’t tried using flavored pretzels yet to advise. If you will do an experiment, please share with us how it goes.

      Reply

  • Linda
    June 6, 2020

    Do you have the amount of pretzels By weight rather than measuring cup? Varying pretzel size makes accurate measurement difficult

    Reply

    • Natashas Kitchen
      June 6, 2020

      Hi Linda, we have the metric conversion option (highlighted in red wording) on the printable recipe card towards the bottom of the post.

      Reply

  • Linda
    June 6, 2020

    Do you have the amount of pretzels By weight rather than measuring cup? Varying pretzel size makes accurate measurement difficult

    Reply

    • Natasha
      June 6, 2020

      Hi, Linda, if you click the “metric” button in the recipe card, you will get weights in grams.

      Reply

  • Yvette
    June 2, 2020

    Delicious dessert! Got rave reviews and some went back for seconds. Will definitely make again. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      June 2, 2020

      Thanks for your excellent feedback, Yvette!

      Reply

      • Amber
        August 13, 2020

        I made the pretzel crust to your exact directions (butter, sugar, and then crushed pretzels)but when I went to spread the cool whip mixture after the crust had cooled, the pieces of pretzels kept moving and getting picked up with the cool whip as I spread it. I thought it would have made a firmer crust. Any suggestions on how to correct this?

        Reply

        • Natasha
          August 13, 2020

          Hi Amber, I would recommend crushing the pretzels into smaller pieces which will help them firm up and stick together after they are cooled.

          Reply

    • Natashas Kitchen
      June 2, 2020

      You’re welcome, Yvette! I’m so glad you enjoyed that!

      Reply

  • Cristina Sanchez
    June 1, 2020

    Hi Natasha, I made this Strawberry Pretzel Salad, I was so excited and always your recipes turn out the same as you show in the picture. But, this time NOT! I didn’t get the layers, the jello mixed with the cream. The taste was terrific, sooo good, but I was dissapointed. My granddaughter was at my house that day, she said that she was going to try to make it.
    Can you please tell me what you think I did wrong? But, I followed your recipe exactly!
    My husband told me that we have to invite you to our house, so you can make it for us, jajaj!!!!
    Blessings for you and your family, take care!!!!

    Reply

    • Natashas Kitchen
      June 2, 2020

      Hi Cristina, I’m so sorry to hear that, I have not had that experience with this recipe. Was anything altered in the process of the recipe? The first layer was completely set before adding the jello? Was the jello chilled? I’m more than happy to troubleshoot.

      Reply

      • Cristina Sanchez
        June 6, 2020

        Hi Natasha, I followed all the steps and I used the exact same ingredients.
        Thanks

        Reply

  • Marieke
    May 26, 2020

    I will be trying this out with chocolate covered pretzels.
    Thanks you for this great looking recipe

    Reply

    • Natasha's Kitchen
      May 26, 2020

      Sounds great, please let us know how you liked that!

      Reply

  • Nicole
    May 25, 2020

    This recipe was so easy and I received so many compliments! Thank you!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Thanks for sharing that with us Nicole!

      Reply

      • Lin
        September 5, 2020

        Can you use frozen strawberries instead of fresh?

        Reply

        • Natasha's Kitchen
          September 6, 2020

          Hi Lin, that should work too.

          Reply

  • Donna
    May 25, 2020

    I had everything on hand except I only had frozen strawberries (I grow my own) so I added 1 packet of Knox (I hoped that would offset the additional liquid from my frozen strawberries. It came out wonderfully! Topped with some thawed, lightly sweetened strawberries really made it fresh. This recipe is a keeper

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Wonderful! Thank you so much for sharing that with us.

      Reply

  • Jenny
    May 11, 2020

    If I don’t find cool whip in the supermarket; Can I use whip cream?

    Reply

    • Natasha's Kitchen
      May 11, 2020

      Hello Jenny yes that should work. 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.

      Reply

  • Sandra H. Jordan
    May 11, 2020

    I worked with a lady in Orlando in 1980 that made this. She found it in an old Better Homes and Garden that belonged to her mother.

    Reply

    • Natashas Kitchen
      May 11, 2020

      Wow! That’s amazing!

      Reply

  • Janice Hethcoat
    May 11, 2020

    I had this recipe at a Christmas gathering. It was my favorite.The host is deceased so thanks you for the recipe. I am making it tomorrow.

    Reply

    • Natashas Kitchen
      May 11, 2020

      I hope you love this recipe, Janice! I’m so you discovered this recipe!

      Reply

  • Ron Frees
    May 10, 2020

    I ate this today and commented that it would be wonderful to have at my granddaughters wedding. Then I was told that since I suggested it, make it myself. How can this be done for 200 people? Cupcakes?

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Hello Ron, thank you for your good comments. I haven’t tried making that this recipe for that many people but this recipe makes 12 slices.

      Reply

    • Barb
      August 7, 2020

      Ron, I have seen this dessert made in small canning jelly jars for catering. The crust is spooned into the jar first and tamped down. Then the cream is spooned in and smoothed. Lastly the chilled jello and berry mix is spooned on top. Garnish with a spritz of real whipped cream and a slice of berry. The key to this is having the jello pretty well chilled…almost jelly -like in consistency.

      Reply

      • Natashas Kitchen
        August 7, 2020

        Great idea! Thank you so much for sharing that with us Barb!

        Reply

  • Don Smith
    April 22, 2020

    Thank you for the video on strawberry pretzel salad! I’m going to make it Friday and serve with grilled hamburgers! Thank you for sharing!

    Reply

    • Natashas Kitchen
      April 22, 2020

      Yum! That sounds like an amazing dinner! I hope you love this recipe!

      Reply

  • Betsy
    April 18, 2020

    Hi! Can I make this tonight and refrigerate over night for tomorrow’s dinner dessert? Or should I wait until day of?

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Betsy! 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

  • Kesley
    April 10, 2020

    My family and I love this recipe!! We are definitely addicted. I honestly love all of the recipes I’ve tried from you. I think I’m a little obsessed, so thank you for the extra few pounds I’m gonna gain 😂

    Reply

    • Natasha's Kitchen
      April 10, 2020

      LOL you’re welcome! Enjoy cooking and I hope that you love every recipe that you try.

      Reply

  • Rubin
    April 3, 2020

    I always made this recipe it was good but I always had soggy pretzels. Last time I made them something went wrong with the Jell-O it didn’t get stiff and went down to the pretzels. But it still was good, and this is a very good recipe especially for parties.

    Reply

    • Natashas Kitchen
      April 4, 2020

      Hi Rubin, 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

      • Rubin
        April 4, 2020

        It went through the center not the sides

        Reply

        • Megan Pughsley
          April 30, 2020

          Maybe your jello was too hot when you added it and it melted through the white layer?

          Reply

          • Rubin
            April 30, 2020

            I think something was wrong with the Jell-O but like Natasha I always make jello the first thing and it gets cool

          • Barb
            May 21, 2020

            Rubin…
            Did you use the amount Nat told us to, or did you go by what was on the JELLO BOX ?

          • Rubin
            May 22, 2020

            Barb …..
            I went by the package like I always did

  • Allison
    March 8, 2020

    Have always loved watching your recipes and tried some myself. This is especially a crowd favorite at work. Would like a recipe for a berry dump cake that can be made ahead prior to taking it to work, any suggestions?

    Reply

    • Natashas Kitchen
      March 9, 2020

      Thank you for that suggestion, Allison! I’ll have to add that to my list.

      Reply

  • Elena
    March 7, 2020

    Hi Natasha. My cream was pretty runny compared to the consistency it should be. I’m worried to put it on the pretzels. Any suggestions on what I did wrong?

    Reply

    • Natashas Kitchen
      March 7, 2020

      Hi Elena, was anything altered in the recipe that I can help troubleshoot? I worry if it’s runny it won’t set right and may make the pretzel soggy. Have you tried refrigerating the mixture and trying again?

      Reply

  • Sj
    February 20, 2020

    For the video, how much cream cheese did you use? Looked like more than one 8 oz package?

    Reply

    • Natashas Kitchen
      February 20, 2020

      Hi Sj, we used one 8oz package. It does look like more since I cut it into strips so that it breaks apart a little easier. I hope that helps.

      Reply

  • Jennifer Ann
    February 15, 2020

    Love this recipe!! Is there anything I should or could have done differently, because mine was extremely hard to get off the bottom on the glass dish. I followed the recipe to the tee!

    Reply

    • Natashas Kitchen
      February 16, 2020

      Hi Jennifer, I have not had that experience but here is what one of our readers wrote “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.” I hope that helps.

      Reply

      • Jennifer Ann
        February 16, 2020

        Oh thank you! I’ll give that a try from now on, because this is definitely a keeper. Thanks so much!!

        Reply

      • Jennifer
        March 8, 2020

        Soooo, I made this again tonight and sprayed the bottom of the pan. It came out perfect!!

        Reply

        • Natasha's Kitchen
          March 9, 2020

          Yay that’s great news! Thanks for the update and good review.

          Reply

  • Sue
    February 7, 2020

    Natasha, I followed your recipe last night. I’ve made pretzel salad before but wanted that smooth class like finish on top. I was leary about pouring room temperature jello on top but WOW! it was perfect!! Your helpful hints were awesome also thank you.

    Reply

    • Natasha's Kitchen
      February 7, 2020

      Yay so awesome Sue! Thank you for your great review I really appreciate you sharing your experience here.

      Reply

  • Amina
    February 6, 2020

    Hi Natasha,
    I made this last night, it was good! However some of the sections esp on the sides had soggy base and when I looked underneath it looked like the melted butter (rather than the jello) at the bottom of the tray. Do you think it’s because I didn’t crush the pretzels enough for the butter to soak in? I did seal it really well with the cream cheese so doubt it could have been that?
    Thanks!

    Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Amina, I haven’t had that experience but that is possible. Was it mixed in well with the sugar and pretzels?

      Reply

      • Amina
        February 8, 2020

        Hi Natasha,

        Yeap I did mix it thoroughly. The next day the whole pretzel base went soft so not sure what went wrong.
        Thanks
        Amina

        Reply

  • Kristen
    January 18, 2020

    Good recipe but I recommend putting pam or a non stick spray before the pretzels cause it was badly stuck on the bottom

    Reply

    • Mia
      January 31, 2020

      Delicious. The pretzel mix stuck to the bottom of the pyrex. Otherwise it was easy to make and yummy! I will use Pam next time.

      Reply

      • Natashas Kitchen
        January 31, 2020

        I’m so glad you liked that Mia!

        Reply

  • Mary Dempsey
    January 16, 2020

    I am going to try to make for pot luck for tomorrow. One of the recipes I read said to refrigerate jello until partially set but I like yours will both work? Can I make this the day before or is it best the same day.

    Reply

    • Natashas Kitchen
      January 16, 2020

      Hi Mary, yes that works really well to make it a day ahead, just cover and refrigerate until ready to serve.

      Reply

  • S day
    January 14, 2020

    Going to try today for first time. But every recipe I have found, except yours, uses frozen strawberries. Difference? Thx for cute video. It always helps.

    Reply

    • Natashas Kitchen
      January 14, 2020

      Hi, we prefer the fresh but 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

  • Jeanne
    January 7, 2020

    One of my favorite desserts! (I have many.) It’s so fast and easy to make. Love your directions and the cute way you present them in your videos! A big thank you from me!

    Reply

    • Natashas Kitchen
      January 8, 2020

      This one is definitely a favorite both at our house and on the blog! Thank you for sharing that awesome review!

      Reply

  • Samah
    January 6, 2020

    Thank u Natasha…ive just tried it ….sooooo tasty …love all yr recepies…easy and delicious

    Reply

    • Natasha
      January 6, 2020

      I’m so happy you loved the pretzel salad. Thank you for the great review!

      Reply

  • Tanya
    January 2, 2020

    The strawberry pretzel salad is yummie, but i had issue with jello sliding off cream

    Reply

    • Natasha
      January 3, 2020

      Hi Tanya, did you make sure to prepare the jello per the recipe instructions and not per the box instructions? The box instructions would dilute it more.

      Reply

  • jabeve
    December 24, 2019

    My crust did not firm up after being baked as my other crusts always do. When spreading the cream cheese mixture, it picked up the loose crust. I did my best to spread teaspoon by teaspoon. I’m sure it’s going to be messy to serve. What did I do wring?

    Reply

    • Natashas Kitchen
      December 24, 2019

      I’m more than happy to troubleshoot. Did you by chance forget to add the sugar or alter that in any way?

      Reply

  • Kim
    December 24, 2019

    Could I make this a day before my event?

    Reply

    • Natasha
      December 24, 2019

      Hi Kim, yes that works really well to make it a day ahead, just cover and refrigerate until ready to serve.

      Reply

  • brandytess
    December 23, 2019

    Do you have to use a glass dish? Just wondering if an aluminum dish would work? thx

    Reply

    • Natashas Kitchen
      December 23, 2019

      Hi Brandy, 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

      • Thomas
        December 28, 2019

        Hey there! I have ventured out with aluminium pans. I noticed everything is still delicious, plus one less dish lol. This dish is very commonly requested, thanks so much for the recipes!

        Reply

        • Natashas Kitchen
          December 28, 2019

          You’re welcome, Thomas! I’m so glad to know it works well with an aluminum pan!

          Reply

  • Kate Pigula
    December 21, 2019

    I have made Strawberry pretzel dessert and it is amazing. Everyone loves it.

    Reply

    • Natashas Kitchen
      December 21, 2019

      I’m so glad you enjoyed it, Kate! Thank you for the wonderful review!

      Reply

  • Vickie Hood
    December 15, 2019

    Made strawberry pretzel salad.
    Absolutely gorgeous and delicious..
    Thank you so much!
    And
    Merry Christmas

    Reply

    • Natashas Kitchen
      December 16, 2019

      It is one of our favorites for the holidays! Merry Christmas!

      Reply

  • Janet Charlebois
    December 13, 2019

    Hey Natasha
    Going to attempt to dive into making this recipe tomorrow. Finally got together all the ingredients {without} berries dove into by my family. Warned them to wait till I make this desert. hehe
    Hoping it will look as good as what yours looks. Will let you know the results from the jury when they come in. Wish me luck.

    Reply

    • Natashas Kitchen
      December 13, 2019

      I hope you love this recipe, Janet! We look forward to your feedback.

      Reply

      • Janet Charlebois
        January 14, 2020

        Well Natasha….didn’t even get the chance to take a picture of my creation,,,looked just like yours. My hubby & son dove right into it once it was ready…I managed to get myself a piece. So I am so very happy to come to your feedback with “IT WAS A HIT” So looks like I’ll be making this one again. tyty

        Reply

        • Natashas Kitchen
          January 14, 2020

          That’s so great, Janet!! Thank you for sharing that with me.

          Reply

  • Leslie
    December 11, 2019

    Made this, recently, and my family LOVED it. And, SO easy! Perfect combination of salty and sweet.

    Reply

    • Natashas Kitchen
      December 11, 2019

      I’m so glad to hear it, Leslie! Thank you for that awesome feedback.

      Reply

  • Linda
    December 8, 2019

    Delicious! jw if any leftovers
    Would freeze good

    Reply

    • Natasha
      December 9, 2019

      Hi Linda, I haven’t tried freezing but I suspect it is not freezer friendly.

      Reply

  • 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

    • Kate Pigula
      December 21, 2019

      I think the can whip cream would get watery after a while. It might turn mushy.

      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

  • Marina
    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

  • Cindy McCampbell
    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

    • Linda
      December 23, 2019

      I can not get my jello to set it has been 4 hours it is still running what can I do?

      Reply

      • Natasha
        December 23, 2019

        Hi Linda, making it this way should have set faster than the box instructions since it is more concentrated jello. Did you use the same size package and did you follow the box instructions or the recipe instructions?

        Reply

        • connie
          January 4, 2020

          The instructions say to mix with hand mixer. Does it make a difference to use a kitchen aid stand mixer insteaf

          Reply

      • Kate Pigula
        December 24, 2019

        I would use less water while making jello. Also some people use ice cubes to make jello set faster.I wouldn’t do that. I did that once and the jello did not set. It was watery.

        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

      • Sharalyn Patching
        May 21, 2020

        How many servings does your 6oz pkg make? I just bought one pkg a 4 person serving and it is only 85g would I have to use 2?

        Reply

        • Natashas Kitchen
          May 22, 2020

          Hi Sharalyn, that will make a thinner layer of Jell-O. It may work but this recipe makes just enough to cover the layer.

          Reply

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