My Strawberry Pretzel Salad is the most popular dessert on my blog, for nearly every holiday. The combination of sweet cream, salty pretzels, and tangy fresh strawberries makes it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.
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Helpful Reader Review
“Awesome. Best directions on the internet to make this recipe. My family loves this dessert. Bookmarked forever!” – MZee ★★★★★
Strawberry Pretzel Salad Video Tutorial
This Strawberry Pretzel Salad recipe is near and dear to my heart, because it is the first video recipe that went viral on Facebook, and now has been viewed over 57,000,000 MILLION TIMES! I’m so thankful for everyone who watched and shared!
Easy Strawberry Pretzel Salad Recipe
Jello recipes, like our Jello Cake and classic Raspberry Pretzel Jello, are the perfect potluck desserts because they keep well and are easy to make and take, which is why this Strawberry Pretzel Salad is so popular during the holidays, and it makes me so happy that it graces your holiday table.
It’s easy to make a day ahead and is served right out of the fridge. Easy! Leftovers–if you have any–last for up to 4 days. It’s so simple to make with my easy step-by-step directions, and I increased the crust since there was a clear consensus that more is better!
Is it a Salad or Dessert?
There is a massive debate on Facebook as to why this is called a “salad,” and it is a passionate debate and very entertaining to read. So let me know in the comments–salad or dessert?
Strawberry Pretzel Salad Ingredients
This creamy, crunchy, sweet, salty Strawberry Pretzel Salad has a little of everything in a single bite, and requires just a few staple ingredients.
- Strawberry Jell-O – get the larger 6-oz box. Make sure to follow my recipe instructions for adding water and NOT the box instructions. If you use too much water, it won’t set properly.
- Pretzels – salted, small sticks or mini pretzels are easiest to crush. The amount of whole pretzels can vary depending on the type you use; about 4 cups of whole pretzels will yield 2 cups coarsely crushed.
- Cream cheese – soften so it mixes well – Tip: place unopened package in warm water for 15 minutes to warm quickly.
- Cool Whip – 1 tub, thawed in refrigerator – see my notes below for substituting
- Strawberries – Fresh sliced strawberries work best, but you can use thawed and drained frozen strawberries.
- Pantry staples – sugar and unsalted butter
Can I Substitute Cool Whip?
Instead of 8 oz of Cool Whip, beat 1 cup heavy cream with 2 Tbsp powdered sugar to stiff peaks, and add 2/3 cup sugar mixed into the cream cheese. In my testing, heavy cream can make the pretzel layer soften and take longer to set, so let it chill for 45 minutes in step 4 and serve the same day.
How to Make Strawberry Pretzel Salad
This layered strawberry pretzel salad dessert is so easy to make with my easy directions!
- Dissolve the Jell-O in 2 cups of boiling water and stir (**do NOT follow package instructions), and then preheat the oven to 350°F. Using a x-large measuring cup makes it easier to pour.
- Crush the pretzels in a zip-top bag. Aim for coarse texture, since the crust can become hard if the pretzels are crushed to a powder.
- Pretzel layer – melt the butter and sugar in a saucepan, and then mix in the pretzels. Press mixture into the bottom of a 13×9″ dish (glass is nice to see all the pretty layers). Bake at 350°F for 10 min, and then cool completely.
- Cream layer – beat the cream cheese and sugar with a hand mixer, and then fold in the Cool Whip. Spread it over the room temperature pretzel layer all the way to the edges to seal out moisture so the pretzels stay crisp and to keep the Jell-O from seeping down. Chill in the fridge for 30 min.
- Jell-O layer – stir sliced strawberries into the room temperature Jell-O from step 1. Pour it gently over the cooled cream layer (to prevent cracks), and then cover and refrigerate at least 2 hours. It’s best within 24 hours, but can be stored covered in the fridge for up to 3 days before serving.
Natasha’s Pro Tip:
For a different flavor, swap the strawberries for other sliced or small fruit. Try well-drained canned mandarin oranges with orange Jell-O or raspberries for Raspberry Pretzel Jello. Avoid fruits that release too much liquid and will prevent gelatin from setting, such as pineapple, mango, kiwi, or watermelon.
Helpful Reader Review
“I added a handful of scattered blueberries on top of the strawberry layer for my family 4th of July party, and it looked so cute!” – Tanya ★★★★★
My classic Strawberry Pretzel Salad recipe brings back all the nostalgic memories from childhood with the three layers of salty crunch, creamy sweetness, and bright fruity gelatin. This dessert is a favorite at BBQ’s and holiday dessert tables, since it’s simple to make and easy to transport.
Strawberry Pretzel Salad
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 12 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 2 cups crushed salted pretzels, (about 4 cups whole pretzels)
- 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 pretzels in a sturdy ziploc bag, using a rolling pin.
- Pretzel layer – In a medium saucepan, melt 12 Tbsp butter, then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 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
More Party Desserts
I love potluck dessert recipes that are easy to make, bring, and serve at an event. Try these favorites:
- Tiramisu
- Banana Pudding
- Mini Cheesecakes
- Angel Wing Cookies
- Pumpkin Roll
- Rice Krispie Treats
- Apple Roses
- Lemon Posset
- Date Snickers
Natasha just one word!!! DELICIOUS!!! I seriously ate half of the dish. Thank you, thank you for your awesome recepies👍🏻😀
Ha ha! That’s my problem too. This stuff is dangerous! lol
Hi Natasha, can I make this the night before my party? Will the pretzels get soggy? Thank you:-)
No problem – you can make it a day ahead. It’s best to use cool whip though (not whipping cream) so the pretzels stay crisp. I’ve tried with whipping cream and they get soft using that.
one question, when you poured over jello didn’t it go through the cream?
just interesting…
If you seal the cream layer all the way to the edges of the dish, it does not go through the cream. Make sure you spread the cream all the way to the walls of the dish or jello may go into the pretzels below and make them soft. Also, make sure your jello is not warm.
Thank you…
Can’t wait to try this recipe! So are you suggesting to use the whipped cream after it’s been refrigerated for 2 days if I were to make my own whipped cream? Can you please clarify? Thanks!
You don’t have to wait to use the whipped cream, I meant if you aren’t going to eat it for 2 days and want to make it in advance of your party, I would recommend using cool whip because it holds better. When I made it with whipped cream, it softened the pretzels and they were no longer crunchy on day 2. I hope that makes sense.
Got it! Thanks for the quick response. You’re the best! I’ll just make it the morning of then if I end up using whipped cream.
You’re so welcome. Oh also, if using whipped cream, you might refrigerate the cream portion 45 minutes to get it to set better. Enjoy! 🙂
Can I make the pretzels ahead of time?
Yes, you definitely can. I think even a day ahead should be fine. Once it cools to room temp, cover with plastic wrap and leave on the counter overnight.
Is there something besides cool whip to use?
Hi Vivian, yes, I have a note about using whipped cream in the recipe above. 🙂
Hi!! I just found your blog with my 7 years old son. We can’t wait to try it on this coming weekend.
Welcome to my blog! I’m so happy you’re both here 🙂 Does he help out in the kitchen?
how many calories are in a serving of this salad ?
Hi Margaret, I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps!
Hi Natasha, you are so blessed person, I can tell. Your kitchen became our too. Its so easy and amazing idea, my kids cant wait till I am done. Thanks. Be blessed by Lord Jesus. Love your little one….
Thank you for such a sweet comment 😊. Blessings to you and your family as well.
Can you use peanuts or something other than pretzels for the crust?
I haven’t tried that but it does seem like a good idea. If you have a peanut crust recipe, I think it’s definitely worth trying!
I would also like to know if you can use a graham cracker crust for this recipe! I want to try it as it looks so delicious; however, we cannot have pretzels!
Hi Doris, I think a graham cracker crust would be yummy with this! I’d suggest adding a dash of salt to the crust so you still get that salty/sweet/tangy combo 🙂
You can also use crushed graham crackers 🙂
That’s a great tip! Thanks for sharing! Do you use the same amounts of butter and sugar?
I use 1 1/2 packages of crushed honey graham crackers and 1 stick of melted butter. No sugar. I like using the bottom of a measuring cup to press the crumb mixture in 13×9 pan. Oh! And also bake for 10 mins at 350 🙂
Thank you for sharing that Tanya. Now I’m eager to give your version a try 😁.
looks easy and I love the ingredients used–mother does not eat jello, so I may try strawberry glaze on top–thickened slightly with corn starch.
Thoroughly enjoyed the video
Hi Marti, if it is a dietary concern about the ingredients in jello, you might experiment with agar agar to create your own gelatin. 🙂 Thank you for the awesome feedback! I really appreciate it 🙂
I can’t wait to try this receipt, I also make this with cherry pie filling on top no Jell-O and it is delicious.
Wow that sounds really delicious and even easier! thank you for sharing that with me! It’s a great option if you’re pressed for time.
Yum! I love this dish! Pinned!
Thank you so much and I really appreciate that you pinned this 🙂
AWESOME
Thanks Genny! 🙂
can sugar free jello and sugar subs be used for this recipe ?
it looks great
Hi Janice, I haven’t tried those substitutions but I have gotten comments on Facebook from people that tried and reported good results. I can’t say for sure because I haven’t tested it myself.
hi Natasha,
i noticed you add 2 cups of water to the Jello instead of 4, like the package says.
Is there a specific reason why you do that? Because I’ve done that before with your birds milk recipe and it didn’t taste as good as with 4 cups of water it was kinda rubbery and firm.
Hi Olga, it holds the strawberries together better when it’s a little firmer and it is also easier to slice. The more concentrated flavor is also nice. Oh and it sets faster. Also, be sure to keep it covered with plastic wrap in the refrigerator so it doesn’t turn to firm or rubbery.
Can you use a different fruit besides strawberries, because I’m allergic to them
Yes this works really really well with raspberries!
Love the video! This looks yummy and easy is always a good thing 🙂
Thank you so much for the awesome feedback 🙂
This came just in time for me. Have to provide dessert for a dinner tomorrow night. It looks great but why unsalted butter since the pretzels are salted? I’ll be using the regular butter I have on hand so hope it turns out OK.
Hi Jan, I always use unsalted butter in all of my baking and cooking so I can control the amount of salt that goes into a recipe. I’ve always made this with unsalted but I think it should be just fine with salted butter. You’ll sense the saltiness more but it’s a nice contrast to the sweetness of the cream.
Made the dessert with salted butter and it turned out fine. However, 2 cups of crushed pretzels didn’t cover the base of my 13×9 dish so I added another cup and that made it look more like yours in the video.Everyone loved this dessert. I’ll be making it again for sure.
I’m glad you liked the recipe Jan and its good to know that salter butter works good too 😃.
This looks yummy have to try it!!! It’s kind of looks alike with Raspberry Pretzel Jello.
It does look like a raspberry pretzel jello, just a different flavor and whole lot of strawberries ?.
Wow! I am ready to eat this deliciousness of the screen! Simply amazing!
I am pinning this to my “Must Have” board!
Tania, you are awesome! 😁 Thank you so much for pinning and sharing.