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.
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Why is it Called “Pretzel Salad”?
There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?
Can I Substitute Cool Whip?
Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.
If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.
What Kind of Pretzels are Best for Pretzel Jello?
Use small, SALTED pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure.
Tips for Strawberry Pretzel Salad:
- Dissolve the jello according to recipe instructions (NOT package instructions)
- Use softened cream cheese and thaw cool whip in the refrigerator
- Measure 2 1/2 cups of whole pretzels
- Spread cream portion all the way to the edges for a tight seal before adding jello
- Pour room temperature jello gently over the top to prevent cracks in the cream layer
Watch How to Make Strawberry Pretzel Salad:
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Strawberry Pretzel Salad
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzels, (measured before crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz cool whip, thawed in the fridge
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Dissolve - Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
- Pretzel layer - In a medium saucepan, 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 minutes at 350°F, then cool to room temperature.
- Cream layer - 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.
- Jell-O layer - Hull and slice 1 lb strawberries, then stir them into your room temperature Jell-O. Pour and spread the strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).
Notes
Nutrition Per Serving
Filed Under
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.
An unexpected crowd pleaser that shows up at many of our gatherings. Or I bring it when I’m a guest. Give it a try!
I LOVE THIS! Whenever we have people over or we’re invited to an event with the family, everyone always asks if the famous pretzel dessert is going to make an appearance! It took me a while to get it right – we can’t get cool whip in the UK so now I whip cream and put it in the fridge while the pretzel base cools and it works perfectly! I also used to worry that my pretzel layer and cream cheese layer were too thin but actually it all balances out perfectly. I make sure I spread the cream cheese all the way to the edges to seal. One thing I do have to do, is put a very think layer of Jello on the cream and let it set, and then add the strawberries and the rest of the jello – otherwise bits from the cream layer rise into the jello!
Thanks Natasha for this awesome recipe!
You don’t need to bake the crust. It’s an unnecessary step. This is no different than a no baked cheesecake, I made this with blackberries as I had no strawberries and just added flavourless gelatin to thicken them up. Turned out fabulous
Refreshing, summery, and delicious!
You MUST crush your pretzels sufficiently in order for the butter to get in there and bind everything. If they aren’t crushed enough, the butter won’t penetrate the shiny outer pretzel “skin” and you’ll end up with a crumbly crust. Also, do not follow the box instructions for the gelatin- follow what’s written in the recipe.
Thanks, Natasha, for another excellent recipe!
Thank you for those tips and tricks, Samovila! I’m so glad you loved this recipe.
Taste delicious! But not enough pretzel crust and cream cheese to cover 9×13 which led to the jello getting into the pretzel. Next time I will either have to double the recipe or go a dish smaller.
Hi Carolin, you need to ensure that the cream cheese layer is spread all the way to the edges to create a seal so the jello doesn’t go down into the pretzels. Also, make sure your jello isn’t too warm or you don’t pour it over too forcefully or it can end up going through the cream layer.
I made it. Huge hit! Will be making it again!
I’m so happy it was a hit! Thank you for sharing that with us, Jill!
I made this recipe with the strawberry Jell-O. It was great. For an end of the summer luncheon, I switched it up. I used sweetened coconut, slightly sprinkled over the top of the pretzels before I baked. I used pineapple gelatin and pineapple chunks that I chopped up. And had maraschino cherries just a few for color. The kids loved it. I’m also working on a special one I want to do for Halloween.
I am taking this to a church tonight. You had easy instructions to follow. Thank you for that. Hope they can cut it easy.
I made this for my grandson’s 1st birthday party and it was a hit!! I followed the directions exactly and it turned out just like the photo and was delicious. This is going to be one of my go to desserts to make for a crowd
This is delicious I’ve made it over 20 times and it turns out well every time! My family really likes it. Thank you for the recipe!
This is the second time I have made (ruined) this recipe!! What is wrong with me!!!??? Every time the jello goes “under” and makes the pretzels soggy. I want to cry! Last time I didn’t let things cool enough in between. So I was sure to wait LONG amounts of time in between steps!! This time I must not have created enough of a seal with the white layer. Boooo!!!
This happened to me the first time I made it as well, so next time I just doubled the portion for the cream and it was enough cream to create the seal and the jello didn’t go under!
This was really good! Thank you, Natasha. 🙂
You’re welcome! I’m so happy you enjoyed it, JoAnn!
Unfortunately, this didn’t work at all. My pretzels, despite crushing enough, never stuck together. Then when I tried to spread the cream cheese, the crust lifted. I didn’t have near enough cream cheese to spread, I only got about half the 13×9 and that was with a very thin layer of cream cheese. I wish I could post pics, it’s an absolute disaster.
Oh no! I”m sorry to hear that. I’m always happy to help troubleshoot. How did you measure the pretzels and did you use the same amount of butter? Also what type of pan did you use and did you make sure to let the jello cool per the instructions before adding it? Lastly make sure to follow the recipe for the jello rather than the box instructions. The recipe calls for less water.
I had the same problem with the cream cheese so I added more and I’m hoping it’ll turn out well. It’s for my daughter n laws birthday 🎂
The measurements for this recipe work. You have to be careful spreading the middle layer. Avoid lifting the spatula or the pretzels will come with it. Use continuous motion in one direction as much as possible.
I’ve been making your recipe for years and is hands down the BEST!! It is requested I bring to every party I go to, lol!! I follow the instructions exactly and have never had an issue. Except I do place my fresh strawberries on first than pour the jello over. Chefs kiss!! I might add blueberries as the other gal commented earlier! Making this for the 4th as well!
I’m so glad you’re loving it. Happy 4th of July!
I had to change a few things to make this gluten free and dairy free but now I know how to change it so it works out really well.
I do not suggest using gluten free or regular pretzel crisps without almost pulverized to dust.
If using a dairy-free Cool Whip type product, I’d suggest also using two cream cheese (I also used dairy-free cream cheese but that didn’t seem to matter). In order to get height, as the dairy-free whip seemed to evaporate into the cream cheese. Adjust sugar accordingly.
After baking the pretzel crust I had no problem spreading the cream cheese mixture or sealing it up where the jello was not seeping down.
I should have cut the strawberries and place them nicely over the cream cheese mixture because they sort of sank in when I poured the jello. This might have been due to the dairy-free cream cheese and Cool Whip mix not being sturdy enough.
The taste takes me right back to my childhood. I’ll be making this one over and over! Thank you, Natasha!
Thank you for sharing that with us, Kels!