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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

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

4.76 from 112 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 2 hours
Total Time: 30 minutes
This strawberry pretzel salad is always a hit at parties. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and irresistible!
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$12
Keyword: Strawberry Pretzel Dessert, Strawberry Pretzel Salad
Calories: 338 kcal
Servings: 12 slices

Ingredients

  • 6 oz strawberry Jell-O
  • 2 cups boiling water
  • 2 1/2 cups salted pretzels (measured before crushing)
  • 1/4 cup granulated sugar
  • 8 Tbsp unsalted butter
  • 8 oz package cream cheese softened
  • 1/2 cup granulated sugar
  • 8 oz cool whip thawed in the fridge
  • 1 lb fresh strawberries hulled and sliced

Instructions

  1. Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
  2. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
  3. In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

  4. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

  5. Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Nutrition Facts
Strawberry Pretzel Salad
Amount Per Serving
Calories 338 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 354mg 15%
Potassium 126mg 4%
Total Carbohydrates 47g 16%
Dietary Fiber 1g 4%
Sugars 30g
Protein 4g 8%
Vitamin A 10.6%
Vitamin C 26.9%
Calcium 5.2%
Iron 6.2%
* 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!

natashaskitchen

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

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  • Michelle
    May 24, 2016

    This sounds so good. I wanted to ask if this has ever been made with blueberries. Would make a cute memorial day cake if the colors could be pulled off. Reply

    • Natasha
      natashaskitchen
      May 24, 2016

      Hi Michelle, I have tried it with blueberries and it works and I know it would be really pretty but it doesn’t have the tang of strawberries or raspberries. You might consider combining the blueberries and the raspberries or strawberries. I do think it’s nice to have that tart/sweet/salty combination and without the tart, it feels like it’s missing something. Reply

  • Rhonda Jumper
    May 18, 2016

    Any suggestion on cutting it so it comes out of pan neatly instead of a blob? I want to prepare individual servings on cupcake wrappers instead of cutting as I go. I’m making two of these for a large group. Reply

    • Natasha
      natashaskitchen
      May 18, 2016

      Hi, The only thing I can think of is to use a spatula to lift the pieces after slicing them. You will still have some degree of messiness with this type of casserole dessert. There aren’t really any special tricks that I know of to get it to slice extra neatly. Reply

  • Edwina Lucas
    May 15, 2016

    I made this last night for today’s dessert we love it tastes amazing ,Edwina Lucas Charlotte North Carolina Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      I’m so happy you liked it! Thanks for your great review 🙂 Reply

  • Asmaa
    May 8, 2016

    Hi
    Can I swap pretzels with graham crackers

    Thank uou Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Hello :). One of my readers reported using graham crackers and she left some nice details: “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” Reply

  • Melinda
    May 8, 2016

    Hi, do you think this recipe would work with the Lite versions of the Cool Whip and cream cheese? I saw in a previous answer that using the sugar free Jello would also be okay. Thanks! Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Hi Melinda, I think that would work fine. 🙂 Reply

  • Rachelle Taylor
    April 24, 2016

    First off, I am excited about this recipe. A friend of mine made it and it was delicious so I thought I would make it for a get-together. I just finished and put it in the fridge. I am frazzled however, because your prep time and cook time is all I looked at before making the recipe. Maybe my bad for not reading the whole thing first, but I feel like that is what most people look at to determine if that’s the recipe for them. The prep time took me about 1 1/2 hours and as I got to the end realized I needed 30 minutes for the cream cheese/whip mix to cool in fridge and another 2-4 hours for the jello to form. I don’t make this all the time so I had no idea. Now I am praying it will be done in time for the event…or at least before it’s over 😭…please change that for future people who make your recipe. Thanks again. Reply

    • Natasha
      natashaskitchen
      April 24, 2016

      I definitely recommend always reading through a recipe before starting – I always try to do that to gauge the process and then have more confidence to do it. I didn’t add the 2 hours for the jello to set because it technically isn’t “prep” time. I wish I had a section for “wait time” but I don’t think there’s an option for me to add that. I went ahead and added the 2 hours to prep time so it helps anyone in the future. Also, keep in mind any time there is jello in a recipe, it will need time to set. I hope it was done in time for your event! Reply

  • Patricia
    April 21, 2016

    I made this a few weeks ago and it was awesome. I’m wondering if peach jello and peaches taste just as good. I have to make a dessert for a get together tomorrow and I don’t have strawberries and strawberry Jell-O but I do have peaches and Peach Jell-O. should I try it that way? Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      HI Patricia, I think it would taste good but it works best if there is a little tang to the fruit you use. Raspberries work really well for this recipe. Peaches are mostly just sweet so you won’t have the wow factor with that sweet/salty/tangy flavor combination if you use them but it will still taste good. Reply

      • May 17, 2016

        So how long do you let the jello set before putting it on top of the whip cream Reply

        • Natasha
          natashaskitchen
          May 17, 2016

          Hi Tiffany, I didn’t time it but you want to let it sit until it is at room temperature. It should not be warm at all when pouring over your cream or it can go through the cream and down into the pretzels. Reply

  • amr
    April 19, 2016

    Bummer! I saw the total time was 1 hour, 10 minutes, and thought I could make this for dessert tonight. I see in the final step, however, that the Jell-O must set for 2-4 hours. Guess I’ll have to make it tonight for dessert tomorrow! Torture! Reply

    • Natasha
      natashaskitchen
      April 19, 2016

      Yes that is a bummer! Anytime there is jello in a recipe, you do have to wait for it to set. I didn’t include it because it’s not really active time or prep time. I guess I need a section for wait time ;). Reply

      • amr
        April 20, 2016

        I’m so have it setting since I had more time tonight. It smells so good. The pretzels were amazing (had to sneak a bite BC they smelled so good!). I had to double up on the pretzels for some reason since the 2 cups didn’t come close to covering the bottom but no one has ever complained about too many pretzels! Thanks for the recipe. Reply

        • Natasha
          natashaskitchen
          April 20, 2016

          Yes you really can’t go wrong with extra pretzels!! 🙂 Reply

  • Stephanie Nichols
    April 15, 2016

    How many day’s ahead can I make this? We have a cook out on Sunday but I want to make it today (Friday). Would it still be ok? Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Hi Stephanie, it should be ok if your strawberries are firm – that is the only part that could get weird from being made too far ahead. It’s a safer bet to make it Saturday for Sunday but it will work if made Friday. Reply

  • Kim
    April 12, 2016

    Hi Natasha, I live in South Africa and we don’t get Cool Whip here, we do however get something called Orley Whip, don’t know if you know it?

    If not what do you suggest besides whipped cream?

    Rgds.
    Kim Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      Hi Kim, I’m not sure what Orley Whip is. Have you done any research online to see if it is a good substitute? I did suggest whipped cream in the post of you aren’t able to find cool whip or a comparable substitute, but cool whip still works better than whipped cream. Reply

  • April 9, 2016

    I just tried this. And I guess I didn’t seal it enough and when I poured in the jello. The jello went underneath the pretzel. Lol darn it. Not sure how it’s going to turn out. Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      Oh bummer! Yes, if you don’t seal the cream portion all the way to the edges, it can seep down, also, make sure your jello isn’t warm when you add it because it can make the situation even worse. I think it will still taste good but your pretzels may be soft. Reply

  • Stephanie Cabrera
    April 5, 2016

    I feel dumb cause this seems pretty easy but ……..I tried to make this and my pretzels barley covered the 13×9 pan. So I figured it was 2 cups of pretzels after crushed. Then when I went to spread my cream cheese mixture on the the crumbs it starting lifting crumbs then crumbs slid up the edge and into my mixture it was all starting to get mixed. I was really wanting to try this recipe now I’m discouraged to try it again cause it didn’t seem like enough ingredients. Any tips for when I try again? Reply

    • Stephanie Cabrera
      April 5, 2016

      I have read through many of the reviews I will try and put spoon drops before spreading. The crumbs got so mixed in the cream cheese mixture it wasn’t pretty so I just mixed it all then spread it out and poured my jello and strawberries over it hopefully it still tastes good. Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      Hi Stephanie, don’t give up! The crust is a fairly thin crust so if you are increasing it, I’d recommend increasing all of the crust ingredients proportionally. It is 2 cups before crushing the pretzels. Also, if you find your pretzels are lifting, it really helps to place the cream cheese over the top in scoops or spoonfuls and then spread. It’s much easier to spread than moving around one large mass of cream. I hope that helps! Reply

  • Kathy
    April 4, 2016

    Love love love this recipe!! I made this for our Family Easter meal and followed the directions perfectly and it turned out perfect! I was so pleased with how easy it was and everyone loved it and wanted the recipe. My family made this years ago but it has been many many years since we have had it and I think it will now be a new favorite for our future parties!! Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      The sign of a great recipe is getting recipe requests!! I’m so happy you and your family loved it 🙂 Reply

  • Madeline
    April 2, 2016

    So I followed the sealing process with the cream cheese mixture. It has still seeped down to the pretzels…..I’ve still put it in the fridge to cool….I did everything right directions wise to a tee. What will happen to the pretzel layer? Will be an upside down pretzel strawberry jello salad???? Reply

    • Natasha
      natashaskitchen
      April 2, 2016

      I’ve never had that happen before following the directions. There must have either been a crack in seal of your cream cheese or the jello was too warm and melted through the cream cheese. I can’t think of any other reason for that. Reply

  • Haley
    March 29, 2016

    My boyfriend’s mother asked me to make something for the dinner after the funeral for his aunt, and I made this! We ended up swapping out the pretzel bottom and put in ritz crackers instead (smash about 80 crackers in a bag and pour into the back 3/4th a stick of butter melted, then spread it on the bottom of the pan and place into the oven at 350 for 10 minutes and let it cool down afterwards).

    We didn’t want to add the pretzels because we thought it wouldn’t taste right – and the ritz cracker was awesome because it still had the salty taste.

    It ended up being the first dessert finished and eaten before anything that was offered. Thank you so so much for the idea – it was great. Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Hi Haley! Thank you so much for sharing the ritz crackers tip with us. I can totally imagine how yummy that would taste! Reply

  • Sherry
    March 27, 2016

    Hi made this today – haven’t tried it yet. Well, made the crust and cream cheese layer last night and added the jello layer this morning. Just wondering if it will still set together ok if my jello seemed a little thickened when I spread it over the cream cheese layer? I had put it in the fridge for a couple minutes to set but it set a little more than I wanted. Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      I might not look very smooth, but I still think it would taste wonderful. I hope you love it. Happy Easter! Reply

  • Pandora
    March 27, 2016

    Amazing!!! Made this tonight to take to Easter dinner tomorrow and so glad I bought twice the ingredients so I can make some more without sharing!! Haha. 👍🏼🍓 Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      I like how you think! 🙂 Happy Easter! Reply

  • Janee
    March 26, 2016

    Are you supposed to grease the pan? Also I used 2 cups of pretzels but the bottom of my pan was not covered nearly as much as the video shows, is it 2 cups before crushing or after? Mine is in the fridge now however I am not feeling very confident it is going to turn out, I hope I’m wrong! Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Hi Janee, there is no need to grease the pan. It is 2 cups before crushing. Did you use a 9×13 pan? Even if your layer of pretzels is thinner, it will still taste great. Is there something else you’re concerned about? I hope you love it! Reply

    • Bonnie
      March 27, 2016

      We sprayed the bottom of the pan, because my friend made it and suggested spraying, and its 2 cups after you crush the pretzels…. Reply

  • Mellissa
    March 26, 2016

    I made this a few times, from your recipe and it is always a hit! Comes out perfect every time. I saw where others said it was pricey, but I double the recipe and bought all the ingredients from either Kroger or Walmart and it only costs around $15. Great dessert for little cost! Thank you for sharing this! Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Thank you so much for the awesome review! I agree it is a very economical dessert 🙂 Reply

  • Desire
    March 26, 2016

    What maybe went wrong I think my jello mixed with all the other ingredients ? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Hi Desire, did you make sure to spread your cream portion all the way to the edges (I mentioned this in step 4)? If you don’t, the jello can seep through down to the pretzels and soften the pretzels. Also, did you make sure to let the cream layer set before adding the jello and did you make sure the jello wasn’t warm when adding? I hope that helps for next time! Reply

  • Marta
    March 26, 2016

    Natasha, my pretzel bottom didn’t set together so while I’m trying to spread the cream over it, the pretzels keep lifting up and I’m having such a hard time! Any idea of what went wrong? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      It helps to spread the cream of you out dollops of it all over the surface and then spread. I hope that helps for next time! Reply

      • Lisa
        March 27, 2016

        I pressed the cream cheese mixture with my fingers, worked better than a spoon. Reply

        • Natasha
          natashaskitchen
          March 27, 2016

          Thanks for sharing! Reply

  • BARBARA snyder
    March 26, 2016

    Turned out beautifully. The only bad part was the price of the ingredients. Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      I’m so glad you like it! Are those ingredients expensive in your part of the world? Reply

  • Nida Parker
    March 25, 2016

    i love em and taste really good..thank you =) Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Nida, I’m so happy to hear that! Thank you for sharing your great review and you are welcome 😀. Reply

  • Eva Busi
    March 25, 2016

    Can’t find 6oz box of jello. I only see
    1.4 oz boxes. So how many of these
    do I use and how many cups of water? Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      My grocery store doesn’t sell 1.4 oz boxes; just 6 oz and 3 oz. Are you looking at a different kind of jello? What brand is it? I wonder if the sizes are different in different parts of the world? Reply

      • Eva Busi
        March 26, 2016

        Name of brand is Gelatin Royal. So,
        please advise how many boxes and how much water? Reply

        • Natasha
          natashaskitchen
          March 26, 2016

          Is it a fruit flavored gelatin? How many cups of jello does it yield after adding water? I.e. How many cups of water are needed for each box? Reply

          • Eva Busi
            March 26, 2016

            Yes. 4 1/2 cup servings 2 cups of water for each box

          • Natasha
            natashaskitchen
            March 26, 2016

            My packages yield 4 cups of jello and I use half of the amount of water that the package requires. So I would recommend 2 of your jello packages and cut the recommended amount of water in half. So for 2 of your packages, you would use 2 cups water total. It’s hard to say for sure without trying that brand of jello. If you think cutting the water in half for your brand of Jell-O will make the Jell-O way too thick, you might add an extra half cup of water.

  • Kristine
    March 25, 2016

    Wondering if you can make this recipe the night before serving? Do you think it would hold up? Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Kristine, it will be just fine in the fridge overnight Reply

  • Justine
    March 25, 2016

    If I make this the night before Easter, do you think it will sit ok in the refrigerator over night? Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Justine, it will be just fine in the fridge overnight 😀. Reply

  • D
    March 23, 2016

    What would you think about drizzling the pretzels with melted chocolate before adding the next layer? Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      Wow that does sound like a good idea!! 🙂 Mmmm… Reply

  • Charuchandra
    March 22, 2016

    Hi Natasha,
    Couldn’t find pretzels in the market (Pune, India.) What substitute can I use? Reply

    • Natasha
      natashaskitchen
      March 22, 2016

      You could substitute with crushed graham crackers but I’d use a little more if using crushed graham crackers 🙂 Reply

  • Darlene
    March 21, 2016

    I made this the other night. I will make it again for sure Reply

    • Darlene
      March 21, 2016

      10 star Reply

      • Natasha
        natashaskitchen
        March 21, 2016

        Awesome!! Thanks Darlene 🙂 Reply

    • Natasha
      natashaskitchen
      March 21, 2016

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

  • Trish
    March 20, 2016

    Has anyone made this recipe in an aluminum foil pan? Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      I haven’t but I think it would work fine. Reply

  • Stacy
    March 20, 2016

    This Strawberry pretzel salad sounds so good & want to make it for Easter. I need clarification though on one thing…..do you use Unsalted butter or butter? Video on FB shows 8oz butter, but video on web site shows unsalted butter & written recipe lists 8oz butter. Which is it or doesn’t. It matter? Thank you. Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      Hi Stacy, I’m sorry for any confusion. I used unsalted butter but in this recipe it really doesn’t make a very big difference since the pretzels are salty and that salty/sweet/tangy contrast is amazing! Reply

  • Kathy conte
    March 19, 2016

    Your recipes look awesome!!
    Where can I follow your blog
    Also do you have a recipe for a fruit tart
    Thank you!! Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      Hi Kathy! Welcome to my blog! You can follow along on pretty much most social media accounts (see the links in the top right on desktop and ipad and in the drop down menu on mobile). You can also subscribe to get our weekly newsletter so you never miss a recipe! 🙂 Reply

  • virgie anderson
    March 17, 2016

    how many WW points is this if i
    use FF cream sheese Reply

    • Natasha
      natashaskitchen
      March 17, 2016

      I’m not really familiar with the WW program. Maybe someone else has the answer for this? Reply

    • June Heffley
      March 19, 2016

      I just made this with ff cream cheese and substituted truvia baking blend for the the sugar, llight blue bonnet for the butter, and fat free cool whip. Got it down to 8 points. We’ll see how marvelous it tastes tomorrow! Reply

      • Natasha
        natashaskitchen
        March 20, 2016

        Wow, now that is creativity! Thanks so much for sharing! 🙂 Reply

  • Solomita
    March 16, 2016

    I just finished making this and it is sooooo delicious!!! Definitely a dangerous thing to make at night when everyone is sleeping. Ate 1/4 of it already. Thanks so much for this recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      March 16, 2016

      Solomita, that’s so great! It sounds like you have a new favorite!😀 Reply

  • Michelle
    March 6, 2016

    This is absolutely delicious. Someone posted the video on Facebook and I just had to make it. I love it when a dish turns out the way you think it will (or even better)! Reply

    • Natasha
      natashaskitchen
      March 6, 2016

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

  • Sharyn
    March 5, 2016

    This is one of my most favorite deserts but can you use SF jello? Thanks. Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      Sharyn, that should work fine if you like SF jello and thank you for the nice review. Reply

  • Cristina
    March 3, 2016

    So easy to make and so delicious!! I also added walnuts to it! So good! Yumm! Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      March 3, 2016

      Mmm what a great idea! Walnuts in the crust – sounds delicious!! Reply

  • Christina
    March 2, 2016

    How about nutritional information? Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      Hi Christina, 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! Reply

  • February 26, 2016

    I have not made it yet.. BUT i am for Easter weekend . This looks amazing Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      I hope you love it! It’s a great choice for Easter. Reply

  • jean klamer
    February 25, 2016

    Can I use something else instead of cream cheese? Reply

    • jean klamer
      February 25, 2016

      Thank you! Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      Hi Jean, to be honest, I haven’t experimented with anything else. Did you have something specific in mind? Reply

    • March 16, 2016

      Instead of cream cheese. Could we not use a package of Vanilla pudding mix? Reply

      • E Johnson
        March 19, 2016

        Could possibly make low carb by substituting walnuts for pretzels and Splenda for sugar?? Watch portion size! Reply

  • Oksana
    February 25, 2016

    I made it for a Valentine’s Day at church. Everybody loved it. Thanks for sharing Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      That’s awesome! thank you for sharing that with me 🙂 Reply

  • Connie
    February 24, 2016

    question-Is the pretzel part suppose to be crumbly? When I put the cream cheese mixture on top of the bottom layer, the pretzels were more crumbly than crust like. Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      Hi Connie, they are somewhat crumbly. I found it’s easier to spread the cream over the top when you scoop it all over the surface and then spread. I hope that helps! Reply

  • Lana
    February 22, 2016

    I am not going to make this anymore, it is soooo dangerously good😋I couldn’t stop eating it😫 Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      I know exactly what you mean. I have the same problem! 🙂 Reply

  • Gagagt Chqw
    February 16, 2016

    Nice recipe. Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      You’re welcome! I’m so happy you enjoyed it 😀 Reply

  • evelyn
    February 12, 2016

    I made this jello and it is the best I have tried in my life. In my family, jello is my least favorite dessert, but in this recipe, you made me fall in love with it!!!!!😍😍😍Although it is a little bit sweet but I like it so much!!! In order enjoy it myself fully I need to make 2 portions of it…its that good!😃You are right, it is dangerous to eat it if there no guest coming over…if for my family, I’d probably eat it all. You Definitely should make more of these soooo gooood!!👍🏼 Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Oh I’m so happy to hear you love the recipe! If you want, you can cut the sugar down even more and it will still taste great 🙂 Reply

  • Augustine
    February 8, 2016

    Oh em gee! This thing is very dangerous!!! I made it today for a MOPS’ potluck and left only enough for my hubby, sister and me (tiny portion). I made it with frozen raspberries as I couldn’t find fresh strawberries. So good and addicting! Couldn’t stop eating once I started. It’s still a little too sweet for me. Do you think I can reduce more of the sugar? Thanks for your NO FAIL recipes! Love everything I made from your recipes! Blessings to you and your family! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      I’m so happy to hear that! Thank you for sharing your great review! :). You can easily go with less sugar, just use 1/4 cup for the pretzels and 1/4 cup for the white layer. Reply

  • Mariana
    February 8, 2016

    Hi Natasha, this jello is sooooo good!!!! My whole family loved it! thank you and
    Please have more jello recipes!;) 🙂 Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Mariana, thank you for such a nice review ?. Click here to see our other jello recipes on the site. Reply

  • 😊
    February 8, 2016

    Thank you for posting this yummy and very addicting dessert 🙊 my family loved it! Although I had to add more pretzels to cover the entire bottom of my 13×9 pan and I cooked the sugar/butter a liittle too much but it was still delicious! GodBlessYou! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      I’m so happy you all loved it. Thank you and blessings to you also! 🙂 Reply

  • lily
    February 7, 2016

    hi natasha, i was wondering how long do i have to stir the butter with the crushed pretzels because i followed your video but the sugar was visible right before i put it into the oven & even after. Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      I stirred it for maybe 30 seconds. It doesn’t all dissolve in the butter and that’s normal. 🙂 Reply

      • valentina
        February 9, 2016

        this recipe is so goooooooood =). so yummy. i ate most of it & my mom was like enough already lol. thank you so much for this delicious heavenly recipe. i print a lot of your recipes for my ukrainian/russian recipe binder. Reply

        • Natasha
          natashaskitchen
          February 9, 2016

          That’s so great Valentina! It sounds like you have a new favorite! 😁 Reply

  • Ninchik
    February 7, 2016

    My children just said mom please leave a comment. That was very good, we loved it so much. Thanks Natasha. Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      Awww that is so sweet! Please tell them thank you and I’m so happy they loved it! 🙂 I’m all smiles. 🙂 Reply

  • Emily
    February 7, 2016

    Is it necessary that the butter is unsalted, or is that just a preference of yours? Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      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

  • T~
    February 7, 2016

    Hello, Making this for a potluck…any reason why I can’t you a disposable aluminum pan. Just asking since you specified glass. I would use glass for home but don’t want to worry about bringing my dish home at the end of the event. 🙂 Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      I haven’t tried it myself but I can’t think of any reason why not 🙂 Reply

  • Dina
    February 6, 2016

    Just made this and it was so delicious. Definitely will do it again.
    Thank you for all your recipes. Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      You’re welcome Dina :). I’m so happy you enjoyed it 🙂 Reply

  • beth
    February 6, 2016

    Can I use frozen strawberries? Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Hi Beth, it’s not as pretty with frozen but yes. I’ve seen people also use frozen strawberries to chill the jello quickly so you don’t have to wait on that step. Reply

  • Marcia Cahoon
    February 6, 2016

    I was just wondering if it would still be just as tasty if a person used Stevia in the raw instead of sugar? Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Hi Marcia, to be honest, I haven’t tried with any sugar substitutes and I’m not a fan of the flavor of sugar substitutes. Sorry I’m not much help with your question. I think it’s worth trying though if Stevia is something you enjoy 🙂 Reply

  • Vika
    February 4, 2016

    Natasha just one word!!! DELICIOUS!!! I seriously ate half of the dish. Thank you, thank you for your awesome recepies👍🏻😀 Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Ha ha! That’s my problem too. This stuff is dangerous! lol Reply

  • NatashaR
    February 4, 2016

    Hi Natasha, can I make this the night before my party? Will the pretzels get soggy? Thank you:-) Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      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. Reply

  • Z-S
    February 3, 2016

    one question, when you poured over jello didn’t it go through the cream?

    just interesting… Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      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. Reply

      • Z-S
        February 5, 2016

        Thank you… Reply

  • Augustine
    February 3, 2016

    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! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      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. Reply

      • Augustine
        February 3, 2016

        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. Reply

        • Natasha
          natashaskitchen
          February 3, 2016

          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! 🙂 Reply

          • Augustine
            February 7, 2016

            Can I make the pretzels ahead of time?

          • Natasha
            natashaskitchen
            February 7, 2016

            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.

  • Vivian
    February 2, 2016

    Is there something besides cool whip to use? Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Hi Vivian, yes, I have a note about using whipped cream in the recipe above. 🙂 Reply

  • Rita
    February 2, 2016

    Hi!! I just found your blog with my 7 years old son. We can’t wait to try it on this coming weekend. Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Welcome to my blog! I’m so happy you’re both here 🙂 Does he help out in the kitchen? Reply

  • Margaret
    February 2, 2016

    how many calories are in a serving of this salad ? Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      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! Reply

  • Ninchik
    February 2, 2016

    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…. Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Thank you for such a sweet comment 😊. Blessings to you and your family as well. Reply

  • Doris Scarbrough
    February 1, 2016

    Can you use peanuts or something other than pretzels for the crust? Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      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! Reply

      • Doris Scarbrough
        February 25, 2016

        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! Reply

        • Natasha
          natashaskitchen
          February 25, 2016

          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 🙂 Reply

    • Tanya C
      February 4, 2016

      You can also use crushed graham crackers 🙂 Reply

      • Natasha
        natashaskitchen
        February 4, 2016

        That’s a great tip! Thanks for sharing! Do you use the same amounts of butter and sugar? Reply

        • Tanya C
          February 6, 2016

          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 🙂 Reply

          • Natasha
            natashaskitchen
            February 6, 2016

            Thank you for sharing that Tanya. Now I’m eager to give your version a try 😁.

  • marti
    February 1, 2016

    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 Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      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 🙂 Reply

  • Victor
    February 1, 2016

    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. Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      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. Reply

  • February 1, 2016

    Yum! I love this dish! Pinned! Reply

    • Natasha
      natashaskitchen
      February 1, 2016

      Thank you so much and I really appreciate that you pinned this 🙂 Reply

  • genny
    January 31, 2016

    AWESOME Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      Thanks Genny! 🙂 Reply

  • Janice singleton
    January 31, 2016

    can sugar free jello and sugar subs be used for this recipe ?
    it looks great Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      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. Reply

  • olga
    January 31, 2016

    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. Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      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. Reply

  • Janice
    January 31, 2016

    Can you use a different fruit besides strawberries, because I’m allergic to them Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      Yes this works really really well with raspberries! Reply

  • January 31, 2016

    Love the video! This looks yummy and easy is always a good thing 🙂 Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      Thank you so much for the awesome feedback 🙂 Reply

  • Jan
    January 30, 2016

    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. Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      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. Reply

      • Jan
        February 6, 2016

        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. Reply

        • Natasha
          natashaskitchen
          February 6, 2016

          I’m glad you liked the recipe Jan and its good to know that salter butter works good too 😃. Reply

  • Liudmila
    January 29, 2016

    This looks yummy have to try it!!! It’s kind of looks alike with Raspberry Pretzel Jello. Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      It does look like a raspberry pretzel jello, just a different flavor and whole lot of strawberries ?. Reply

  • January 29, 2016

    Wow! I am ready to eat this deliciousness of the screen! Simply amazing!
    I am pinning this to my “Must Have” board! Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Tania, you are awesome! 😁 Thank you so much for pinning and sharing. Reply

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