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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!

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Strawberry Pretzel Salad

4.87 from 301 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
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

  • Becky Hankins
    May 22, 2022

    Your Video Tutorial inspired me to try this beloved family favorite again after a sad six-year hiatus. The last three times I made it, the jello topping layer kept sliding off into piles of green beans or mashed potatoes; thus, it hit the retirement file. But, after carefully following your directions…WA-LA! PERFECTION! Many, many thanks!

    Reply

    • Natasha's Kitchen
      May 23, 2022

      Love it, thanks for following the directions. I’m glad you enjoyed this recipe!

      Reply

  • Cheryl
    May 21, 2022

    This is a modified version of the original DELAWARE recipe. The original recipe uses frozen strawberries to help cool the jello. Be sure to cool each layer thoroughly before moving on to the next one.

    Reply

  • Brenda Neff
    May 15, 2022

    I change this up for summer by using orange jello and mandarin oranges instead of strawberries.

    Reply

  • Kara Bridges
    May 6, 2022

    I love this dish. If you substitute pineapple juice for the water in the jello mixture it gives it an even better flavor!

    Reply

    • NatashasKitchen.com
      May 7, 2022

      That sounds delicious! I haven’t tried that but I’m sure it would work and also taste great! Let us know how it turns out. 🙂

      Reply

  • Irina
    May 5, 2022

    Hi Natasha, can you use whipped cream cheese for this recipe or it has to be the regular cream cheese? Thank you!

    Reply

    • Natashas Kitchen
      May 5, 2022

      Hi Irina, I can’t say that will work here without trying it myself. I imagine you may need to use more of it since it is whipped up? If you happen to test it out, I’d love to know how you like that!

      Reply

  • Cecile
    May 4, 2022

    Hi Natasha! I love your videos and the recipes that I’ve tried so far. I just have a question about the Strawberry Pretzel Salad. I live in the northeast and most of the year, the strawberries we can buy are very big and not very sweet at all. How would these work out in this recipe, or do you have any suggestions for a substitute? Otherwise, the only time we can get really good strawberries is a few weeks in June and July.

    Reply

    • NatashasKitchen.com
      May 4, 2022

      Hi Cecile, you could possibly add more sugar to the strawberry sauce or even to the whipped cream to help balance the sweetness. You can also try out our raspberry pretzel salad. I have not tested another fruit but some of my readers have mentioned oranges, but I think other fruits may work. You’d have to experiment with it.

      Reply

  • Paula StPierre
    May 2, 2022

    I made one time with cool whip and another time with whipped cream. Both times, the dessert was delicious. I keeper on my books. Thank you

    Reply

    • NatashasKitchen.com
      May 2, 2022

      Thank you for sharing with us, Paula! So glad you enjoyed this recipe.

      Reply

  • Heather D
    April 30, 2022

    I’ve made this twice and it’s phenomenal, but the fact that pretzel crust is very crumbly and does not truly stick together frustrates me. Any suggestions?

    Reply

    • NatashasKitchen.com
      April 30, 2022

      Hi Heahter, it sounds like maybe the pretzels weren’t crushed enough to form a good crust. I suggest watching the video tutorial to see where things looked different from my process.

      Reply

  • Kay
    April 21, 2022

    I love this salad but every time I make it the pretzel/butter crust is so hard it sticks to my dish. I bake it the recommended time and temp but it is hard as a rock. I’m tempted to try it without baking crust but not sure how that would work. Any suggestions?

    Reply

    • NatashasKitchen.com
      April 21, 2022

      Hi Kay, I haven’t had an issue with sticking with using a glass pan. Are you using a glass pan? I suggest watching the video tutorial to see where things looked different from my process. The butter used for the crust is usually enough to keep it from sticking to the pan. I have not tested this w/out the crust.

      Reply

  • Rebecca
    April 19, 2022

    Would salted butter make a big difference? Other than that, I have all of your suggested ingredients. Thanks for your response.

    Reply

    • Natashas Kitchen
      April 19, 2022

      Hi Rebecca, 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

  • Rita
    April 17, 2022

    Where do I find that much jello? My box is only a small packet..I would need about 16 boxes lol

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Hi Rita, you may try online or at the grocery stores.

      Reply

  • Lisa
    April 17, 2022

    As an edit to my earlier comment, don’t set the jello in the fridge before pouring on the crust lol I added frozen strawberries to the jello & set it in the fridge for 10 min & it was almost completely set before I poured it on the crust (oops!) Just follow the recipe exactly.

    Reply

  • Lisa
    April 17, 2022

    Thanks Natasha for the tip about putting equal scoops of the cream cheese mixture over the crust before spreading it. That really helps! After spreading it I did put that in the fridge for about 15 min (along with the separate bowl of jello) before pouring the jello on. Delicious Easter dessert 😁

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Hi Lisa, you’re welcome and thanks for following the recipe. Glad you enjoyed it!

      Reply

  • Iva
    April 16, 2022

    Omg, I can’t express how delicious this is! I’ve added some vanilla to the cream cheese batter and a clear gelatine… So good! My only concern is how to make the pretzel layer more firm? It was crumbling so much…

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Hi Iva! So glad you enjoyed this recipe! It sounds like maybe the pretzels weren’t crushed enough to form a good crust. I suggest watching the video tutorial to see where things looked different from my process.

      Reply

  • Kay Schwenk
    April 16, 2022

    I made this 2 days ago for our Easter feast, which was today. We have several people in the family who have food allergies and diabetes. I used gluten free pretzels, and they stayed very crisp, though I made the salad 2 days ago. I also used Splenda in place of the sugar, and sugar free strawberry jello. It was fabulous!! Everyone loved the salad!

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Hi Kay, thank you for sharing those substitutions with us. I’m so glad this recipe was enjoyed.

      Reply

  • Lura Dell Tannery
    April 14, 2022

    I’ve made this & going to make it for Easter in 3 days. I have sprayed the dish & the pretzels always stuck to the dish so bad, so I am not going to spray or butter the dish this time. Is that what you recommend, not spraying the dish?

    Reply

    • NatashasKitchen.com
      April 14, 2022

      Hi Lura, I haven’t had an issue with sticking with using a glass pan. I suggest watching the video tutorial to see where things looked different from my process. The butter used for the crust is usually enough, I don’t spray or butter my pan.

      Reply

  • cindy
    April 12, 2022

    my husband and I enjoy watching your videos, your just a doll! 😛

    Reply

    • Natasha's Kitchen
      April 12, 2022

      Thanks to you both, Cindy for always watching! I hope you’ll both love all the recipes that you will try.

      Reply

  • Diane
    April 10, 2022

    Love your videos and recipes. Gonna make the jello pretzel salad for Easter. Yummy.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Sounds like a great plan, Diane. I hope it becomes your new favorite!

      Reply

  • Eugene Testa
    April 3, 2022

    Hi Natasha…can I substitute the granulated sugar with powdered sugar n mix with cream cheese?

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Hi Eugene, I have not tried that to advise. If you do an experiment, please share with us how it goes.

      Reply

    • Beverly Leszczynski
      April 9, 2022

      Hi Eugene, You can substitute granulated sugar with SPLENDA for baking. I’m diabetic and use a lot, and everything comes good, you don’t even know the different.

      Reply

  • Kris Marie
    April 2, 2022

    Just made this. I added marshmallow fluff to the sweetened cream cheese and then folded in the cool whip! That was the one thing missing! Oh my I can’t wait to enjoy this later!

    Reply

    • NatashasKitchen.com
      April 2, 2022

      Sounds AMAZING! Thank you, Kris. Enjoy.

      Reply

  • Rose
    March 20, 2022

    Hi I made this dessert. But the cream filling was very soft, so why did that happen?

    Reply

    • NatashasKitchen.com
      March 21, 2022

      Hi Rose, I would love to help troubleshoot. Did you use any substitutions to cool whip? Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. If you made your own by 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. The cream cheese should not overly soft. You don’t need to leave it out more than 1hr before using it. Also, ensure your jello has cooled to room temp before adding it on top of the cream. I hope this helps.

      Reply

  • Diane
    March 20, 2022

    Can I make this the night before and refrigerate…as the meal prep for this dessert takes quite a while….?

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Hi Diane, this recipe does keep well in the fridge overnight.

      Reply

      • Becky
        April 12, 2022

        Can any parts be done day before? Like i can cut berries and get pretzels crushed before hand. Any other tips on prepping? Need for sunday.

        Reply

        • NatashasKitchen.com
          April 12, 2022

          Hi Becky, I usually like to make this the night before or max 2 days before so the strawberries stay fresh. You could crush pretzels beforehand but thats about it. The berries you’d want to wait to cut until you are ready to use.

          Reply

  • Cindy Pacheco
    March 18, 2022

    Could this be made with sugar and a sugar free gelatin, and lite cool whip…. (For diabetics)

    Reply

    • Natashas Kitchen
      March 19, 2022

      Hi Cindy, I haven’t tried it that way but a couple of my readers have reported good results with sugar-free jello, sugar-free cool whip, and sugar substitute. I can’t really recommend it or tell you how much to substitute without testing it myself. I hope you enjoy it if you try sugar-free 🙂

      Reply

  • Nat
    March 12, 2022

    I made this according to your directions but the jello was rubbery. I was disappointed.

    Reply

    • Natasha's Kitchen
      March 14, 2022

      Hi Nat, I recommend watching the video to see if anything was done differently in the preparation – any substitutions made possibly?

      Reply

  • Mary WAMBACH
    March 12, 2022

    Love this strawberry recipe. Has anyone ever tried it with blueberries?

    Reply

    • NatashasKitchen.com
      March 12, 2022

      Hi Mary, one of our other readers said this, “I added some blueberries too, just about a 1/4 cup. This in addition to the amount of strawberries the recipe called for. It was a very pretty and yummy dessert!”
      I hope that helps.

      Reply

  • Hadari
    February 10, 2022

    Hello,
    In my country we dont have ‘cool whip’, what can i make instead?
    Maybe heavy cream with sugar?
    Or philedelpia cheese ith sugar?..
    Thank you

    Reply

    • Natashas Kitchen
      February 10, 2022

      Hi Hadari, please see this note in the recipe: “Can I Substitute Cool Whip?”

      Reply

      • Lydia
        April 23, 2022

        Hi, I have a question about using whipping cream instead of cool whip. So it says when using whipping cream, to add 2/3 cup of sugar to the cream cheese. Is that on top of the 1/2 cup of sugar or would it be 2/3 cup instead of 1/2 cup?

        Reply

        • NatashasKitchen.com
          April 23, 2022

          Hi Lydia, this is in addition to. Cool whip is already sweetened, so if you are making your own whipping cream, you need this addition to reach the same sweetness.

          Reply

  • Sherry
    February 8, 2022

    I really loved Olive Gardens Mediterranean Chicken but they discontinued it A few years ago, and I’ve been looking for a recipe for it every since!!!! Please if anyone has a recipe for it I would really appreciate receiving it. Thank-you so much

    Reply

    • Natasha's Kitchen
      February 9, 2022

      Hi Sherry, I don’t have a recipe for that yet but thanks for the idea and suggestion. I’ll try to add that to our list.

      Reply

  • Sherry
    February 8, 2022

    You could also ask if a fruit salad is fruit or a salad, but I for one don’t give it much thought as long as it is good, I don’t eat a lot of sweets but this sounds good. I think the definition of salad is different products put together so the flavors are mixed together no matter if there loosely together or stacked

    Reply

  • Noreen
    February 4, 2022

    I just made the recipe last night. It is delicious although I might try to cut out the sugar in the pretzels next time.
    I probably know the answer to this already but can leftovers be frozen?

    Reply

    • Natashas Kitchen
      February 4, 2022

      Hi Noreen, I’m glad you enjoyed that. You may try a substitute in place of sugar, the sugar in the pretzel crust holds the pretzels together, almost like a “glue”. I haven’t tried freezing this recipe, but I suspect it is not freezer-friendly.

      Reply

  • Mark
    January 29, 2022

    Hi Natasha! I saw what i did wrong…..I used 2and 1/2 cups of crushed pretzels instead of 2and 1/2 cups pretzels BEFORE crushing it was just too much. Thank you for the timely response. I’ll give it another whirl!

    Reply

    • Natashas Kitchen
      January 29, 2022

      I hope you try it again soon!

      Reply

  • Mark
    January 26, 2022

    HELP!!!!!!! Everything came out beautiful but my crust is falling apart. Followed recipe to the t what did I do wrong?

    Reply

    • Natasha
      January 27, 2022

      Hi Mark, watch the video to see if anything was done differently in the preparation – any substitutions made possibly? Also, be sure to pre-bake the crust which helps it to set before adding the toppings.

      Reply

  • Sandra Rebecca Daylor
    December 24, 2021

    This is the first time making this dish. Just a question: Do I need to defrost the frozen strawberries? Thanks!

    Reply

    • Natashas Kitchen
      December 24, 2021

      Hi Sandra, it will still work with frozen strawberries. Just ensure the frozen strawberries are either sliced or smaller.

      Reply

  • Lenna
    December 9, 2021

    I absolutely LOVE this recipe! Any hints or recommendations on cutting thru the pretzel crust? Maybe I baked it for too long?

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Lenna, I like to use a very sharp serrated knife to cut through.

      Reply

  • Cleta Ann Le grand
    November 24, 2021

    My sugar did not dissolve well in the cream cheese..what can I do?

    Reply

    • Natasha
      November 24, 2021

      Hi Cleta, I haven’t had that experience but I’m always happy to help troubleshoot. Was it lumpy – that could indicate using cream cheese that was too cold. If it was cold cream cheese, you may want to let it stay at room temperature for 15 minutes longer and then beat again until fluffy and smooth. If the cream cheese was softened, I suggest beating it for a couple more minutes.

      Reply

  • Polly Morgan
    November 24, 2021

    I would like to make this for Thanksgiving, but have a question.
    Can you use frozen, sliced strawberries for this dish?

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Polly, we fresh them fresh, but I bet that could work here! I used frozen raspberries for the raspberry pretzel jello, and that worked well! be sure your frozen strawberries are either sliced or smaller.

      Reply

    • Kent R Krokaugger
      December 20, 2021

      I make this all the time and use two 16 oz. packages of frozen strawberries with syrup, with everything else being the same. It is one of my top 5 foods to eat.

      Reply

  • Ron Collins
    November 23, 2021

    Natasha
    I can never understand why when a number of ounces are indicated in a recipe it doesn’t state whether it’s by weight or by volume. Case in point…. 8 oz cool whip???? Not a mind reader.

    Reply

    • Natasha
      November 23, 2021

      Hi Ron, Cool Whip is sold by weight as an 8 oz Tub which is 226 grams.

      Reply

      • Ron Collins
        November 23, 2021

        Cool Whip is sold in 1 litre containers here in Canada. So an indication that the 8 oz is by weight would be a help.

        Reply

        • Natasha
          November 23, 2021

          Hi Ron, another thing that may help is that most of our recipes have metric measurements. In the recipe card, if you click metric, you can see the weight in grams as well.

          Reply

  • katherine Jadzak
    November 21, 2021

    A favorite in my family for years. Instead of water , I use pineapple juice heated up. Adds to the other flavors.

    Reply

    • Natasha's Kitchen
      November 21, 2021

      That’s a nice addition to the recipe, Katherine. Thank you for sharing that with us!

      Reply

  • Mary Grinage
    October 22, 2021

    Can you substitute pretzel sticks instead of the twisted ones using the same measurements?

    Reply

    • Natasha
      October 22, 2021

      HI Mary, yes that would work great. I have used both depending on what I have on hand.

      Reply

      • Rebecca P
        November 18, 2021

        Hi! I am making this for thanksgiving. How far in advanced can I make this?

        Reply

        • Natashas Kitchen
          November 18, 2021

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

          Reply

  • Dee
    October 1, 2021

    Really good, easy! I added some blueberries too, just about a 1/4 cup. This in addition to the amount of strawberries the recipe called for. It was a very pretty and yummy dessert!😀

    Reply

  • ruth schneider
    September 7, 2021

    Hi Natasha. I made this strawberry pretzel salad EXACTLY how you said to make it. The only thing I can’t figure out is WHY the crust was not “crunchier”….just soggish!!! NOT wet just blah. Honestly I totally followed what you said to do and YES the cool whip mixture went to the very ends. What could it have been? thanks, Ruth

    Reply

    • Natasha
      September 8, 2021

      Hi Ruth, make sure to pre-bake the crust. Also, if the crust seemed soggy or if jello was mingling with the pretzels, that means either there was a crack in the seal of the cream at the edge or the jello was too warm when added. I hope that helps!

      Reply

  • Jacqueline Albers
    August 14, 2021

    I’ve made this recipe for 30 years but with varying results. Thanks to your easy-to-follow directions, this strawberry pretzel salad attempt was a huge success! The sweet layers looked so clean and pretty, and the pretzel crust was crunchy, salty, perfection! Thank you!!

    Reply

    • Natashas Kitchen
      August 14, 2021

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

      Reply

  • Stephanie
    August 7, 2021

    I had a friend in high school whose mom used to make this all the time and I loved it! I had a random craving for it recently and wanted to try making it. I found a bunch of similar recipes and ultimately decided on this one. I would try it again but maybe a little differently next time. I crushed the pretzels by hand and left them in decent sized chunks, but probably should’ve done even smaller ones. The crust also stuck to the pan and was hard to get out, even though there was a lot of butter in it. I think the issue was from the crust being baked so long. I used closer to 3.5 cups of pretzels because when I tried just 2.5 cups, it didn’t spread across the whole pan very well. When I pulled it out of the oven, the butter had really bubbled up. Once it cooled, it was pretty hardened. Like the sugar solidified it too much? Not really sure. It all tastes fine but the crust was a bit of a bummer. I’ll do smaller pieces next time and bake it for less time.

    Reply

    • Natasha
      August 7, 2021

      Hi Stephanie, it sounds like maybe the pretzels weren’t crushed enough to form a good crust. I haven’t had an issue with sticking even with using a glass pan. I suggest watching the video tutorial to see where things looked different from my process.

      Reply

  • Donna
    July 29, 2021

    I have made this at least 4 times before. Always a hit! I am planning on making them into cupcakes because we need a grab and go setup (‘cause pandemic). Any tips would be welcome. Thanks!

    Reply

    • Natasha's Kitchen
      July 29, 2021

      Hello Donna, great to hear that this recipe was a hit! 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

  • Jennifer
    July 8, 2021

    Family loved this dessert. I had to use a lot more pretzels than 2.5 cups to which I added equivalent amounts of sugar and butter. I am not fond of cool whip, so I stabilized whipped cream. The whipped cream substitute may have softened the pretzels but it wasn’t soggy. Will make again. May try oranges.

    Reply

  • Charlotte
    July 7, 2021

    My family really enjoyed this recipe. I made two versions of it (regular and sugar-free). While they were both delicious. The only issue was that I found the recipe to be a little too sweet. I tasted the components individually and they were amazing but for some reason all of them together took it just a little over the edge. I definitely would make it again though just with a little tweak to get the sweetness level down to my liking. Overall all though, wonderful recipe!

    Reply

    • Natashas Kitchen
      July 7, 2021

      Hi Charlotte, Thank you so much for sharing that with me. It should be overly sweet but feel free to make adjustments to your liking.

      Reply

  • Michele Leo
    July 5, 2021

    Hi Natasha………You are my go to chef for everything. My mother used to make this recipe, I loved it…..I made your version, unfortunately it was a fail. I poured the jello over the two layers ….it turned into mush…..what did I do wrong?

    Reply

    • Natashas Kitchen
      July 6, 2021

      Hi Michele! It is a popular one, and I haven’t had it turn to mush before. Did you make sure to follow each step and refrigerate? Make sure your jello is fully cooled also. Also, 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

  • Sheila LaCount
    July 4, 2021

    Wonderful! Everyone at the party loved it!
    I added some blueberries to make it the perfect 4th of July red, white and blue!

    Reply

    • Natasha's Kitchen
      July 5, 2021

      Great to hear that the recipe was a hit!

      Reply

  • Cindy
    July 4, 2021

    The strawberry pretzel salad recipe was perfect. I followed all the directions except I put the jello strawberry mixture in the freezer to chill down quicker. Other than that we followed all the directions and it came out perfect. We did push a lot of cream to the sides to seal it so the jello didn’t leak on the pretzel crust. Our guests loved it. Thank you for the video it made following and understand the recipe much easier!

    Reply

    • Natasha's Kitchen
      July 5, 2021

      Thanks for your fantastic feedback, Cindy! I’m glad the recipe was a success.

      Reply

  • nora tatum
    July 3, 2021

    great stuff! highly addictive! i used an extra cream cheese, a tad more sugar in it, and a spoon of vanilla….it was wonderful! i highly recommend it!

    Reply

    • Natashas Kitchen
      July 3, 2021

      Thank you for this great review, Nora! I agree, this recipe is addictive!

      Reply

  • Lisa downing
    July 3, 2021

    Have you tried to substitute the sugar ? So it would be less carbs?

    Reply

    • Natashas Kitchen
      July 3, 2021

      Hi Lisa, I haven’t tried this with a sugar substitute, but a couple of my readers have reported good results with sugar-free jello, sugar-free cool whip, and sugar substitute. Without testing it myself, I can’t really recommend it or tell you how much to substitute. I hope you enjoy it if you try sugar-free.

      Reply

  • Donna
    June 29, 2021

    I made this for Easter dessert and would not make it again. The pretzel were very soggy.

    Reply

    • Natashas Kitchen
      June 29, 2021

      Hi Donna, what a bummer — sorry to hear yours came out soggy. 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

  • Linda Silva
    June 15, 2021

    Could you give me another crust that would work with this besides pretzels – a lower carb one?

    Reply

    • Natashas Kitchen
      June 15, 2021

      Hi Linda, A couple of my readers have reported great results using graham crackers. You might look online for proportions with other recipes that use graham crackers. I hope you love it!

      Reply

  • Kman
    May 30, 2021

    Do you spray the 9X13 before putting in the crust? The pretzel crust stuck horribly, I couldn’t get the crust out at all. I used pretzel stick– maybe that was where i went wrong.
    Please let me know

    Reply

    • Natashas Kitchen
      May 31, 2021

      Hi Kman, we did not, the crust has butter in it 🙂

      Reply

      • Ana
        February 11, 2022

        Hi, first time making it, maybe i took a bit to long preparing everything (It didn’t seem like it); the jello started to thicken before I mixed with the strawberries, It was less than an ounce more of jello (I used several small packets), so it didn’t spread evenly over the whipped mix, lots of lumps. How can I fix this problem if it comes up again?

        Reply

        • Natashas Kitchen
          February 12, 2022

          Hi Ana, I recommend keeping the Jell-O away from a window draft or colder area since that will set quicker.

          Reply

  • Nichole
    May 30, 2021

    I made this today for the first time ever. It was amazing. I will definitely be making it again. It’s fun and refreshing and perfect for a family gathering. 10/10.

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Very nice! Thanks for your perfect rating and review, Nichole. Glad you enjoyed it!

      Reply

  • Shirley
    May 30, 2021

    Do you have your own cookbook out for people to buy.

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Hi Shirley, not at the moment but I am already working on the cookbook so watch out for it.

      Reply

  • Daisy
    May 29, 2021

    I love this recipe I made it multiple times but I’d like to make it in an aluminum 9 x 12 container. Will that still work instead of using glass?

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Hi Daisy, I haven’t tried this in a disposable pan Ruth. That may work. I tried to search the comments and saw that someone else tried it and it worked. Hope that helps.

      Reply

  • Sue
    May 28, 2021

    It did not turn out for me. Too runny. It’s in the fridge now and hopefully it can be salvaged. I won’t make it again.

    Reply

    • Natasha
      May 31, 2021

      Hi Sue, I haven’t had it turn out runny and I have made this too many times to count, but I am always happy to help troubleshoot. Did you use the correct size jello package for the amount of water as directed in the recipe? That is usually what will cause the jello top to be ‘runny’ and not set properly. The instructions are correct and should be followed rather than following the jello package instructions. Also, you might consider if any substitutions were made to the recipe.

      Reply

  • Grace Halenka
    May 28, 2021

    I love this recipe. I make it often in warmer months and I am often asked to make and bring it to parties.
    I am someone that likes to add a twist to some recipes. On this recipe I add chopped pecans (roasted) to the pretzel crust. I make 1 1/2 times the recipe because everyone loves it!!!! I’d guess 1 cup nuts. And use a larger pan. The pecans add that nutty richness everyone loves……. Unless you have allergies!?!?
    I stress to people making this CRITICAL NOTE – MAKE SURE THE LAYER OF COOL WHIP IS SPREAD TO THE EDGES OF THE PAN TO SEAL THE PREZEL CRUST AND THIS PREVENTS THE JELLO FROM SEEPING TO THE PRETZEL CRUST AND MAKING IT SOGGY. I know someone that did not make that seal and the pretzel crust was a bit soggy………. a bit disappointing.
    Thanks!!!

    Reply

    • Natashas Kitchen
      May 28, 2021

      Hi Grace! Thank you so much for sharing all of this with us! I’m happy you enjoyed this recipe!

      Reply

  • Deb Willms
    May 25, 2021

    8 tablespoons equal 1/2 cup.
    Is there a reason the butter is measured in tablespoons instead of cups?

    Reply

    • Natashas Kitchen
      May 26, 2021

      Hi Deb, Butter is marked on packaging in tablespoons. So we used that measurement to make it easier for the readers. There are 8 tablespoons in a stick of butter, so we will say 1 stick/ 8 tablespoons of butter. I hope that helps.

      Reply

  • Joyce Ruttman
    May 24, 2021

    Are you going to publish a cookbook.
    Thanks
    Joyce’s Ruttman

    Reply

    • Natashas Kitchen
      May 24, 2021

      Hi Joyce, I don’t have a cookbook out yet, but it’s on my list of life goals and we recently signed with an agent to make it happen!

      Reply

  • Jan
    May 9, 2021

    The pretzel crust was like cement. Couldn’t cut it. Followed recipe exactly. This tasted great, but wasn’t able to serve it to guests.

    Reply

    • Natasha
      May 10, 2021

      Hi Jan, this could be due to crushing it too finely – make sure it still has some texture and isn’t too powdery. Also, keeping the same proportions of pretzels to butter is important for it to set properly and avoid packing it in too tightly into the dish. I hope that helps.

      Reply

  • Nancy
    May 6, 2021

    Hi Natasha. I am hosting a small Mother’s Day brunch. Can this recipe be halved and set up in an 8 inch square pan?

    Reply

    • Natasha
      May 7, 2021

      HI Nancy, that should work fine. I hope you all love it and happy Mother’s Day!

      Reply

      • Nancy
        May 10, 2021

        It was too good to only make half, so now I have leftovers today – yay! I love the pretzel crust and was so happy it stayed crisp.

        Reply

        • Natashas Kitchen
          May 10, 2021

          It’s a party favorite over here! I’m so happy you enjoyed that. Thank you for sharing that with us, Nancy!

          Reply

    • Janet Viletta Ross
      August 14, 2021

      thank you

      Reply

  • Teresa Stapleton
    April 1, 2021

    Hi natasha! I love all your recipes and I have made many of them. I was wondering if you think I could put the cheese layer and the strawberries layer on a Graham cracker crust instead.
    Thanks, Teresa

    Reply

    • Natasha's Kitchen
      April 2, 2021

      Hi Teresa, I’m glad you’re enjoying my recipes. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

    • terrie roberson
      May 30, 2021

      changes the taste to sweetly to me but ritz crackers are good and stay softer than pretzels. Still has the salty taste though.

      Reply

  • Sara Olsen
    March 24, 2021

    Made it today for a birthday dinner for a friend a little massie but good

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Thanks for your good feedback, Sara!

      Reply

  • Elaine
    March 20, 2021

    I would love to try this recipe but in the UK I can’t get Jello or cool whip. We buy jelly as little blocks that you dissolve in a pint of water. Can you suggest how I can substitute it for Jello? Thank you

    Reply

    • Natashas Kitchen
      March 20, 2021

      Hi Elaine, I’m not sure if it’s the same consistency to advise. Per Google, what you know as jelly in the UK is called flavored gelatin in the US, so that may work!

      Reply

  • Ronna S
    March 15, 2021

    I can’t wait to try this my grandmother had this all of the time when I was growing up. She puts in one cup of powder sugar for the filling. she also adds 3 tablespoons of powdered sugar in the pretzel crust. I would like to know if that would work instead of using sugar. I would really like to continue my grandmothers pretzel desert as she wrote it.

    Reply

    • Natashas Kitchen
      March 15, 2021

      Thank you so much for sharing that with me, Ronna! I hope you enjoy this recipe.

      Reply

  • Lynda Paine
    March 14, 2021

    Looks Yummy. But I am diabetic. Could you try this with sugar-free Jello and maybe graham crumbs instead of pretzels? Would that bring down the numbers for carbs & sugar? Thanks

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Hello Lynda, I honestly haven’t tried that yet to advise. Feel free to experiment and maybe check out the comments from others maybe they have tried another process that brings down the carbs and sugar.

      Reply

  • Amy
    March 14, 2021

    Can this be “skinnied up” by using reduced fat cream cheese and cool whip along with sugar free jello?

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Hello Amy, I haven’t experimented on that yet to advise but I think it could work but I just haven’t tried yet. If you give that a try, please share with us how it goes.

      Reply

  • Brenda
    March 9, 2021

    Looks delicious. My mom used to make this every Christmas. I haven’t ever tried it because it sounded too hard with all the steps. Watching your video, you made it look simple. I will give this a try this Easter. If I pull it off, my family will be delighted.

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Sounds like a great plan. I’m sure your family will be very happy, Brenda!

      Reply

  • Pat
    February 22, 2021

    I made this but didn’t realize I was to cool the cream cheese mixture before putting partial set jello on top . Hope it turns out .

    Reply

    • Natashas Kitchen
      February 22, 2021

      I hope you love this recipe.

      Reply

  • Karen H.
    February 18, 2021

    Forgot to rate – Definitely a 5!

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Thank you for your perfect rating! Love it.

      Reply

      • Fiona
        March 14, 2021

        This looks delicious and would love to make it. Do you know what is the equivalent of Cool Whip in the UK as we do not get that there thanks !

        Reply

        • Natasha's Kitchen
          March 14, 2021

          Hello Fiona, I am honestly not 100% sure but I tried checking Google and they have some tips for you. I hope you like the recipe!

          Reply

  • Karen H.
    February 18, 2021

    Thank you for this delightful and refreshing recipe, Natasha. Like all of your recipes that I have tried, the carefully written step by step instructions and insightful tips result in culinary delights that my husband and I always enjoy. Looking forward to entertaining again after this pandemic is over and introducing your special dishes to others. The videos you provide are great also. Thanks for sharing.

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Thank you for your kind words and good feedback, Karen. I hope you’ll love all the recipes that you will try for your family!

      Reply

  • Felicia
    February 17, 2021

    Love this dessert and the recipe is so easy to follow, thank you!! I’ve made it twice this week!! 🙂

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Very nice! I’m glad you’re enjoying this recipe.

      Reply

  • Del Davies
    February 13, 2021

    Am a newcomer and wot I see, I like ! Thanku Natasha. Love the combination of sweet and salty and am aware that people can’t decide whether to describe these type combos as a salad or a dessert. e.g. the delicious Grape Salad I found on Pinterest, I now describe as a dessert and it goes down a treat !

    Reply

    • Natashas Kitchen
      February 13, 2021

      I’m so happy you enjoyed it

      Reply

  • Bonita
    February 7, 2021

    So, I followed your recipe precisely, but what happened it didn’t have enough jello mixture to cover the entire pan- too thin, not sure why that is, but kind of disappointed.

    Reply

    • Natashas Kitchen
      February 8, 2021

      Hi Bonita, I’m curious if the pan size was the culprit? We also had a healthy layer of Jell-O covering.

      Reply

  • Can I make this on a Sunday if it’s for Wednesday?Darcy
    February 7, 2021

    Can I make this on a Sunday if it’s for Wednesday?

    Reply

    • Natasha
      February 7, 2021

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

      Reply

  • Renu
    February 3, 2021

    Hi Natasha,
    please show the receipe of premix cakes. All your receipes are yummy.

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Hello Renu, here are my cake recipes that you can try.

      Reply

  • Cathy Mattingly
    January 25, 2021

    The Strawberry Pretzel Salad was so easy to prepare and my family loved it!!

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Hi Cathy, thank you for your nice review!

      Reply

  • Mimi
    January 4, 2021

    It’s better with dream whip instead of cool whip!

    Reply

    • Natashas Kitchen
      January 4, 2021

      Hi Mimi, thank you for sharing that with me!

      Reply

  • Ella
    December 31, 2020

    I made this for New Years and my family loved it, but I did have to add a little more pretzels because there was not enough.

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m happy you enjoyed that, Ella. Thank you for sharing that with us.

      Reply

  • Belinda Boyd
    December 28, 2020

    Thank you Natasha for the wonderful mix of new and nostalgic recipes that are tried and true and being re-discovered because of you. You are such a hoot on top of being a great cook and one beautiful lady inside and out! You make me smile…

    Reply

    • Natasha's Kitchen
      December 29, 2020

      That’s so nice of you, Belinda. Thank you so much!

      Reply

  • Rebecca Luna
    December 28, 2020

    Hi Natasha my name is Becky Luna for CHRISTMAS I made
    PRIME RIB I use the recipe you give ,it CAME out delicious

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Great to hear that you enjoyed this recipe, Becky!

      Reply

  • Mira
    December 24, 2020

    Hi Natasha, can I make this recipe and leave it in the fridge overnight to serve the next day?

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Mira, that will work! I usually like to make this the night before or max 2 days before so the strawberries stay fresh.

      Reply

  • Sheryl
    December 21, 2020

    Hi Natasha Can you tell me what is cool whip and is jello jelly? As l am in Australia. Thanks Sheryl.

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Sheryl, I’m not sure what it is called in Australia. I recommend a quick search engine search for that. It is a whipped cream product. Per Google, what you know as jelly in Australia is called flavored gelatin in the US.

      Reply

  • Julia
    November 27, 2020

    This is so good! I love making this and it’s always a hit at get togethers.

    Reply

    • Natashas Kitchen
      November 27, 2020

      I’m so glad you enjoyed it!

      Reply

  • Yvonne Johnson
    November 25, 2020

    My family loves this. I make mine in a bundle pan, starting with the jello/ strawberries and pretzels last. When you turn it out you have a beautiful jello ring.

    Reply

    • Natasha
      November 25, 2020

      That is a brilliant idea! How do you keep it from sticking to the bundt pan? I would love to hear your tips on that.

      Reply

  • Diane
    November 25, 2020

    I have been making this for about 10 years and am always trying to find a faster way. I love how you make the jello first. Plus use the ice cream scoop to make it easier to seal. Excellent tips! Thank you so much. It is a family favorite!

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hello Diane, so nice to hear that you’ve already been making this recipe using a similar process and ingredients. I hope this helps make the process faster for you!

      Reply

  • Tina
    November 25, 2020

    There was not enough pretzel crust for this size pan. I had to transfer to a smaller dish.

    Reply

    • Natasha
      November 25, 2020

      Hi Tina, it should be enough for a 9×13 pan. If using a larger pan, you would want to increase everything including the pretzels proportionally.

      Reply

  • Pam
    November 24, 2020

    If I cut this in half, can I make it in an 8×8 pan?

    Reply

    • Natasha
      November 25, 2020

      Hi Pam, yes that would work fine. I hope you love the pretzel jello salad.

      Reply

  • Jyoti
    November 22, 2020

    Is there a substitution for the Jell-O in the form of strawberry compote?

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi Jyoti, I have not tried a Jello-O substitution to advise. Our readers have reported great results using sugar-free jello, however!

      Reply

  • Holly
    November 21, 2020

    Will this still be good if I make it the day before? Or will pretzels get too soggy?

    Reply

    • Natashas Kitchen
      November 21, 2020

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

      Reply

    • Margie Brown
      November 24, 2020

      I’m making this for Thanksgiving can I make this the day before and still be fresh?

      Reply

      • Natasha
        November 24, 2020

        Hi Margie, yes, we often make this a day ahead. Using cool whip will work best for make-ahead compared to substituting with heavy whipping cream (just fyi).

        Reply

    • Doris sommers
      January 4, 2021

      My pretzels got soggy! Can’t figure out what I did wrong!

      Reply

      • Natashas Kitchen
        January 4, 2021

        Hi Doris, 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

  • Gwen Hunnicutt
    November 18, 2020

    Strawberry Pretzel Salad was delicious. I followed your instructions. The crust taste like pecans or walnuts. It was simply delicious.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Hello Gwen, I am glad that you enjoyed this salad. I hope you will love all the other recipes from Natashas Kitchen that you will try!

      Reply

  • Carol S.
    November 8, 2020

    This recipe has always been my family’s favorite and is requested for all occasions. It can be made in advance.
    I always make it the night before an occasion. Next occasion is my Great Grandson’s 1st birthday party. OK, he didn’t request it his Mom, my Granddaughter, requested it.

    Reply

    • Natasha's Kitchen
      November 8, 2020

      I’m glad your family loved this recipe, Carol. Thank you for your excellent comments and feedback!

      Reply

  • 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

      • Pam
        November 23, 2020

        Can you use frozen strawberries?

        Reply

        • Natasha's Kitchen
          November 23, 2020

          Hi Pam, yes, that will work too.

          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

    • Debbie R
      December 5, 2021

      Be careful with a disposable pan as mine collapsed on the middle of the pan when putting in the refrigerator. What a mess I had! Lol

      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

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