Strawberry Pretzel Salad is always a hit at parties. It’s dangerously good! The combination of sweet, salty and tart make it irresistible. This layered strawberry pretzel dessert is loved by adults and kids.
Jello recipes are the perfect potluck dessert because they keep well and are easy to make which is why this Strawberry Pretzel salad is so popular during the holidays. Our jello cake and classic raspberry pretzel jello are also reader favorites this time of year.
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Why is it Called “Pretzel Salad”?
There is a massive debate on Facebook as to why this is called a “salad” and it really is a passionate debate (very entertaining to read). can a pretzel jello salad be a salad? I just want to put it out there that I did NOT name this dish. So, what do you think: Salad? or Dessert?
Can I Substitute Cool Whip?
Cool Whip provides the best results because it doesn’t soften the pretzels and keeps better overnight. You may substitute with more natural version like “True Whip“.
If using whipped cream (by beating 1 cup heavy whipping cream until stiff and fluffy) and although this substitution tastes good, it softens the pretzel crust so the crust isn’t as crisp. If using whipped cream, add 2/3 cup sugar to the cream cheese to reach the same sweetness and refrigerate the cream portion for 45 minutes for it to set better.
What Kind of Pretzels are Best for Pretzel Jello?
Use small, SALTED pretzels (either sticks or traditional pretzel twists). Salted hard pretzels add the salty element which is surprising but so good. Smaller pretzels are easier to crush and measure.
Tips for Strawberry Pretzel Salad:
- Dissolve the jello according to recipe instructions (NOT package instructions)
- Use softened cream cheese and thaw cool whip in the refrigerator
- Measure 2 1/2 cups of whole pretzels
- Spread cream portion all the way to the edges for a tight seal before adding jello
- Pour room temperature jello gently over the top to prevent cracks in the cream layer
Watch How to Make Strawberry Pretzel Salad:
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Strawberry Pretzel Salad
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzels, (measured before crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz cool whip, thawed in the fridge
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
- 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.
- 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.
- 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 Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Tools We Used for this Strawberry Pretzel Jello (affiliate links):
2 Quart Ovenproof Glass Batter Bowl
Glass baking dish
Breville Stainless Steel Electric Kettle
Glass mixing bowl
Stainless Steel Saucepan
Le Creuset Silicone Spatula
Wusthof Classic Ikon 6-inch Utility Knife
OXO Good Grips Nylon Flexible Turner
I hope this pretzel ‘salad’ becomes a new favorite for you! If you have a suggestion for something you want to see on our blog, I’d love to hear about it in a comment below.
Pretzel Salad. Can I make this in a disposable aluminum pan with a lid if taking to a party?
I haven’t tried this in a disposable pan Ruth. That may work. I tried to search the comments and haven’t seen anyone else post their feedback on that.
I ended up making it in a glass pan. My pretzels didn’t stay together very well, but I managed to make it work. It was delicious and a big hit. Thank you! I love and enjoy your recipes!
I’m so glad you enjoyed it!
I made this in a disposable pan and it turned out great as it always does (same as in a glass pan). Just thought I’d chime in in case anyone else has the same question
Thank you for sharing that with us Evelina!
Hi Natasha,
I haven’t had chance to read through all of the comments to see if someone had already asked this question so, I’ll ask anyways…
What do you think about replacing the Cool Whip with the jarred marshmallow? I know someone that had made a cream cheese/marshmallow fruit dip and it was delicious! So, was thinking about replacing Cool Whip.
Hi Audrey. I searched that also and haven’t found any comments about that I would love to know how it does work out might be a great alternative. Please let me know how it goes if you experiment.
Hi Natasha, I always make my jello salad dessert with graham crackers as the pretzels even crushed hurt my teeth. I also make a little bit extra of the crust mixture and sprinkle on the top after I put some cool whip on the top of the jello after it has set. But my favorite added ingredient is after your crust has cooled put some drained crushed pineapple on top of the crust then follow recipe from there. As it soaks in it is just awesome but make sure to drain it as good as you can.. Even better the next day! My mom had done this for years. Thank you for your great recipe..
Thank you very much Marge for sharing your tips with us. What a great idea to use crushed pineapples 😀
HI. I have been making this jello for 25 years. everyone loves it. I use frozen sliced strawberries. thaw and add to the jello. I spray the glass dish. sometimes it helps the pretzels from sticking.
Wow! That’s great! Thank you for sharing your steps with us!
i want to make it using frozen strawberries as well. is there anything i need to do to ensure the taste remains the same?
Hi Atira! I think frozen strawberries would work and I would go with unsweetened. Also, sub with an equal amount of frozen strawberries. I hope this helps
Made this Morning for my office. It was gone in less than 5 minutes (no joke). I had lineup for this salad. Everyone loved it!
It’s so easy to make and very beautiful looking dessert, very delicious and does not have as much sugar as other desserts.
BTW I see some questions about how much pretzels to use. I weighted mine and I use 110 grams and always get perfect amount.
Thank you, Natasha, for this wonderful recipe. I wish I could post the picture. It looks almost as good as yours.
Thank you so much for sharing the pretzel weight with us Anushavan! I appreciate your thoughtful review! 🙂
Hi Natasha, my whole family loves this recipe. It’s my stepsons request on his birthday as he hates b-day cakes. I only have one question. How can I make the crust not stick to the dish and it be softer. My parents unfortunately can’t eat it because they wear dentures! Lol it always turns out crunchy. Is it supposed too or am I doing something wrong!
Hi Carole, it is supposed to turn out somewhat crunchy. Try crushing the pretzels a little finer and then make sure you aren’t compacting them down too much in the pan.
Thanks for the tip, will definitely try it next time!
You’re welcome!
I made this today for my father in law made sure the mixture was sealed all over the pretzel crust and let sit for an hour just to make sure it was sealed… poured jello mixture on top 45 minutes late i check on it and my jello has seeped into cream cheese and crust… wondering how this will taste now or if it’ll even set
Hi Natalia, that usually only occurs if the edges aren’t sealed but it could also happen if the jello is too warm and is poured on to quickly – warm jello can go through the cream portion. One other thing – if you use a larger pan and spread the cream too thin, it could seep through easier. I hope that helps for next time! I’ve made this countless times and haven’t had that occur but a couple of people mentioned the same thing and the sealing was what did the trick.
Made this for a picnic recently. Turned out fabulous. Was wondering about the pretzel bottom which so makes this recipe. I forgot to put the timer on for the pretzels and I think it was in a bit longer and turned out a little more crunchy which I loved. My thought is to make it that way and break it up for like a bark to eat just so. It tastes great so what is your take on this? To leave it in a bit longer?
Sounds like you made yourself a new favorite bark recipe! I love happy accidents! 🙂 I haven’t tried eating the pretzel alone but thats a great idea! Monitor it closely in the oven and bake it to your liking.
Am I supposed to add cold water to the jello as the box says or skip that step?
Hi Ciara, the instructions are different than what is on the box. Be sure to only follow what is in this recipe or the jello may be a little loose after adding raspberries.
LOVE The recipes
I’m happy to hear that Betty, thanks for following!
Unbelievable tasty! Fireworks in your mouth!
YES! Couldn’t have described it better myself Kim! 🙂
Can you use frozen strawberries and if so sweetened or unsweetened?
Thank you,
Linda
Hi Linda, I think frozen strawberries would work and I would go with unsweetened.
Do you have a low-carb substitution for your ingredients?
Thank you
Hi Lorena, I really haven’t experimented with anything else except for replacing whipping cream for the whipped topping. If anyone else has explored low carb substitutions with this recipe, please let us know 🙂
This looks so delicious! I can’t wait to try this. Can this be made a day in advance?
Hi Carla, that’s totally fine, unless you make it with whipped cream. It might be soft the next day.
I unfortunately wasn’t thinking and mixed the jello on autopilot, adding the additional 2 cups of cold water. Do I need to start over or do you know of a way to remedy the situation? This looks fantastic and I hope it turns out as beautifully as yours!
Hi Jenna, the strawberry jello layer will be thicker and as long as it sets, it should be ok. I usually add less water to make that layer more sturdy for slicing and since it has fruit in it, the fruit releases a small amount of juice so I add less water to be safe. I hope it works out well for you 🙂
This recipe is awful! Awful good! LOL And along with it came the making of sweetest memories with my teenagers! My daughter just turned fifteen. Having called her in the kitchen EVERYTIME I’m cooking since she was three, we have gone over every detail of kitchen safety, hygiene and procedure. This recipe was the ultimate Final Test Exam. What a precious Mommy/daughter experience, as I watched her crush with a rolling pin, use the range top while multi-tasking use of the oven, cooling crust in an open window ( like my mom used to do), use an electric mixer, slice thawed and well-drained store-brand strawberries (a necessary tweak this time of year), AND follow directions (after both previewing video starring a lovely skilled and young Natasha (THANK YOU for clarity and outstanding use of recording time, and paper recipe). I could not be more proud of Jillian’s results of a well-representing of this oldie but goodie recipe!!!
Now, I started this comment with a plural “teenagers”. My seventeen-year-old son and Jillian left the driveway while I watched him drive independently for the first time EVER!!! We will never forget the first time we made this delicious recipe.
I’m happy to hear how much you’re family LOVES this recipe, lol! Thanks for sharing your fantastic review Susie! 🙂
I have been making this with raspberry jello and frozen/thawed raspberries for approximately 35 years! Yowzer I’m old😉
I’m glad you enjoy the recipe as much as I do Jan! Thanks for sharing!
Would you double it for a 9X 13 pan?
That’s the size pan it calls for……
Do you only use 2 cups of boiling water? Not the full 4 cups called for on the box to make the jello?
Hi Rebecca, that is correct 🙂
Made this salad today wish my daughter and not only did we have a great tim making it, it tasted amazing. I already received a request to make it next week for a birthday party. Super easy and delish.
I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Olga!
Do you have a dairy free version? I am dairy intolerant but grew up eating this and would love to have some again!!
Hi Stacie, currently I don’t have a dairy-free version of the recipe. If anyone tried a dairy-free version, please share your method with us.
Tofutti makes a “cream cheese” that I often substitute in baking. There is also a coconut based whipped cream and non-dairy whipped cream options that I find at Whole Foods.